With valentines right around the corner, I thought I would make a healthier version of the "mug cake". I didn't have any caramels (and didn't want the extra calories) so I excluded them. I then found a website that calculates the nutritional information for recipes you have. I determined the original recipe had 554 calories, 85 grams of carbohydrates, 14 grams of protein, and 21 grams of fat (YIKES!). This is where I come in and make my own modified version.
The ingredients I used:
- Silk light soy milk
- All purpose flour
- Splenda (for baking)
- vegetable oil
- baking powder
- Unsweetened cocoa
- salt
- egg
In general I substituted in soy milk for skim milk (not much of a difference but I prefer soy) and Splenda sugar for baking (HUGE difference in calories).
*Splenda doesn't brown, so if you substitute it in a white cake recipe such as a shortbread cake then you will not get the typical yellow color, it will be very white. Still good flavor, just not the same color.
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| All the dry ingredients mixed together |
First combine:
- 4 Tablespoons flour
- 4 Tablespoons of Splenda sugar
- 3 Tablespoons of unsweetened cocoa
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
Mix until combined.
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| Wet added to dry |
Then add
- 1 egg
- 3 Tablespoons of soy milk (or skim)
- 1 Tablespoon of vegetable oil.
Again mix until there are no clumps remaining.
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| Final product |
Microwave for 1 1/2 minutes. The original recipe says to put it in a mug but when I did I had the problem of it overflowing and not getting cooked thoroughly. I preferred the bowl. I didn't have a problem with it sticking but if you think you will lightly spray the bowl with nonstick spray.
My version of the mug cake has 364 calories, 35 grams of carbohydrates, 14 grams of protein, and 21 grams of fat.
*Next I want to try to replace the oil with applesauce and will let you know how it goes. Hopefully it will cut back on the grams of fat.
