Why You Shouldn’t Eat Zucchini in a Mug Cake Recipe

Mug cake recipes are one of my favorites to make, because they can be very filling and full of flavor.

They are also super easy and quick.

The ingredients for a mug cake can be purchased at most grocery stores and at most convenience stores.

However, most people won’t find any of the ingredients for an actual cake on the baking page of a grocery store.

That’s why I decided to take a different approach.

Instead of buying ingredients, I created a recipe that I can use in my everyday life.

And, because of my love of the holidays, I decided that Mug Cake Week is the perfect opportunity to share a Mug cake recipe with you. 

You’ll need: 2 cups all-purpose flour (or all-day flour for a gluten-free muffin) 1 cup sugar 1 tsp baking powder 1/4 tsp salt 1 teaspoon baking soda 1 large egg 2 tsp vanilla extract (or more) 3 cups cake flour (I used 3/4 cup) 2/3 cup unsweetened cocoa powder Directions: Preheat oven to 350°F.

Grease or flour your 8 inch cake pan with coconut oil. 

In a small bowl, combine flour, sugar, baking powder, and salt. 

Pour the batter into the prepared cake pan. 

Cover the pan with a muffin pan liner.

Bake for 30-35 minutes, until the batter is set and the sides are set. 

Cool for 10 minutes, then remove from the pan.

Allow the cake to cool completely. 

Remove the muffin from the cooling rack and transfer to a cooling rack. 

Using a spoon or a knife, remove the cake from the muffins. 

Dip the cake in the egg and vanilla extract, which will melt the chocolate. 

Slice the cake into squares and serve immediately. 

 Makes 12 Mug Cake Sliders or 8 Mug Cake Pops, depending on how many you want. 

(This recipe is adapted from a post by The Healthy Baking Show, which is also a great source of recipes for other gluten- and dairy-free options.) 

(H/T: The HealthyBakingShow.com)