Sourdough Discard Mug Cake
Dessert
Ingredients
25 g All Purpose Flour
10 g Cocoa Powder
25 g Sugar
3 g Baking Powder
pinch Salt
40 g Sourdough Starter (discard - not too sour)
35 g Milk (any milk you like dairy or plant based)
20 g Vegetable Oil
½ teaspoon Vanilla Extract (optional)
1 teaspoon Raspberry Jam (optional) (peanut butter or caramel sauce work well too)
Directions
Add all the dry ingredients to your mug and mix until well combined.
Now add the milk, oil, sourdough starter and vanilla extract (if using) to the dry ingredients and mix really well until it forms a glossy cake batter.
Add a teaspoon of peanut butter or raspberry jam to the top of the cake batter and push down until it's covered.
Place the mug in the microwave for 2 minutes on high power. The sourdough mug cake is done when the cake has risen and is firm to the touch. Please be careful as it will be extremely hot when taking out of the microwave.
Serve with vanilla ice cream or double cream.
Notes
Sourdough Discard - I have used sourdough discard that is "fresh" and not more than 24 hours old. I don't recommend using old discard for this recipe as the sourness can really overpower this cake.
Flavor additions - you can choose to leave out the raspberry jam or you could use caramel or chocolate sauce, different flavored jams, peanut butter or even a few squares of your favorite chocolate. You can also stir through dried fruit, nuts, chocolate chips or even m&ms! Yum!
Milk - you can use any milk you like. I've made this with whole milk but non dairy, plant based milks are also fine.
Mug Size - I made this recipe in a mug that holds 400mls or 13.5 oz. This was the perfect size as the cake cooked with room left in the mug for a big scoop of ice cream. You can easily double this recipe - I double the ingredients and mix in a small bowl before transferring to two mugs.
Nutrition
Calories: 294kcal Carbohydrates: 65g Protein: 7g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 1g Cholesterol: 4mg Sodium: 337mg Potassium: 241mg Fiber: 5g Sugar: 31g Vitamin A: 57IU Vitamin C: 1mg Calcium: 238mg Iron: 3mg