Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Time:
- Prep Time: 10 minutes
- Cooking Time: 1-2 minutes
Recipe Macros: Defatted Soya Mug Cake
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 203 kcal | 21 g | 4.6 g | 19.4 g | 19.4 g |
Ingredients: Defatted Soya Mug Cake
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 35 g | Unsweetened Dutch Chocolate Powder | 10 g |
| Olive Oil | 3 g | Vanilla Essence | 6-8 drops |
| Toned Milk | 25 g | Baking Powder | 1 pinch |
| Sugar | 5 g | Water | as required |
| Low Cal Sweetner | 4-5 g | Choco Chips (optional) | as much required |
Procedure: Making Cake
- Mix all the dry ingredients i.e. defatted soya flour, sweetener, sugar, baking powder and unsweetened dutch chocolate powder in a microwave safe cup.
- Add in vanilla essence and oil and mix.
- Now add milk and water and mix thoroughly to get a ribbon consistency batter.
- Keep the mug in microwave at maximum temperature for 1 minute .
- Check with a knife. If it comes out clean, the cake is done, else microwave for another 30-60 seconds.
- Cool and demold on a serving dish.
Your soya mug cake is ready.
Decorate with choco chips, chocolate syrup and chocolate powder and serve!
Outcome:
Dark brown colour, Soft and spongy, Sweet chocolaty aroma
Shelf Life:
Tastes best when eaten fresh. You can also store in refrigerator for a day.
Storage Instructions:
Store in a closed container.
Additional Info:
- You can use choco chips and chocolate syrup in the mixture to increase the chocolate taste.
- You can also use low carb flour instead of defatted soya flour.
