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    You are in: Home / Recipes / Low-Cal Mug Cake Recipe
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    Low-Cal Mug Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 30, 2012

      I substituted banana for the applesauce and sugar for the stevia.
      It was terrible! It was bland and gummy, even rubbery. I didn't even microwave it for the entire time!

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    • on January 12, 2011

      This was pretty good. I used whole pastry flour and 1/2 a large egg, instead of regular whole wheat flour and egg white. I microwaved it for 2 minutes and 20 seconds in a smaller mug, but it still worked out. The consistency was moist and chewy, which I liked. Other healthy mug cakes come out too dry, but this was just right. I topped it with stevia chocolate syrup (Stevia Chocolate Syrup) and had it for breakfast. It would be interesting to try different substitutions (yogurt for applesauce, cinnamon for cocoa, etc.) and maybe add fruit. This is a good recipe and I'll be sure to make it again. Thanks.

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    • on November 01, 2009

      I subbed 1 tablespoon flax and water for the egg white, upped baking powder to about 1/8 teaspoon to make up for loss of lift of egg. and used sweet'n'low to taste. and home canned plum sauce for apple(what i had on hand) it's not normal cake. but for knowing it's a healthy alternative, i am extremely happy. i actually like it better. (i'm a huge chocolate fan, love bread) i wil tryi it with egg some time, have just eaten alot recently. thank you!

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    • on August 22, 2009

      Amazing! I too was shocked by the calorie count in the other recipes. I did change this one a bit though. I used carob powder instead of cocoa, unsweetened vanilla almond milk instead of cow's milk, baking soda/cream of tartar substitute instead of baking powder, no vanilla, and flax egg substitute instead of the egg. This lowers the cals even more and it's still delicious! Thanks so much for this!

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    • on March 31, 2009

      While searching for the right mug cake recipe, this one didn't work well. It has the components for a good low cal snack, but not enough ingredients to give it some lift. Therefore leaving a rubbery not so cakey cake. I did use Splenda instead and am trying to incorportate this and another to one good lofty cake but as low cal as can be.

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    • on March 10, 2009

      I am so pleasantly surprised by this recipe! It's so good and easy! I just made it at work and everyone's amazed. I used pomegranate applesauce, so there's this great depth of flavor. I also substituted almond milk for regular milk. This is delicious and has many possibilities!

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    • on March 08, 2009

      WOW! This is awesome! I poured a little chocolate syrup and caramel sauce over the top and it's such a nice treat. I used 2 tbl splenda instead of stevia.

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    Nutritional Facts for Low-Cal Mug Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.3
     
    Calories from Fat 16
    13%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 3.2 mg
    1%
    Sodium 566.9 mg
    23%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.6 g
    10%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    stevia

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