Recipe by Foodiecooklab
Recipe for a microwave mug cake, taken from an Instagram reel. A quick single-serving version, with the option to use egg whites or a whole egg and vegan alternatives.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a large mug, whisk the egg whites (or the whole egg) with the sugar until the mixture is slightly frothy.
Step 2 of 6: Add the flour and baking powder and mix until you get a smooth batter.
Step 3 of 6: Add the oil, milk (or plant-based drink), and vanilla essence if using; mix well.
Step 4 of 6: Cook in the microwave at maximum power for 1 minute and 30 seconds.
Step 5 of 6: Open the door for a few seconds to let the steam escape, then continue cooking for another 1 minute.
Step 6 of 6: Let it cool for a few minutes before eating directly from the mug or unmolding.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving188 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,173 kJ280 kcal | 624 kJ149 kcal |
| Fat | 0.36 g | 0.19 g |
| of which saturated fatty acids | 0.09 g | 0.05 g |
| Carbohydrates | 55.87 g | 29.72 g |
| of which sugars | 28.82 g | 15.33 g |
| Fibre | 0.79 g | 0.42 g |
| Protein | 13.5 g | 7.18 g |
| Salt | 0.73 g | 0.39 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
