Eggless & Oven-Free Mug Cake

Ready in

30 mins

Cuisine

Indian

Prep Time

10 min

Cook Time

20 min

Serving

3 Mugs

Difficulty

Easy

Calories / Serving

~300 kcal

Spicy Level

Very Mild
Recipe by Ajkakitchen on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Mugs

    Take three thick mugs. These are ideal for the cakes. Pour approximately 5-6 tablespoons of milk into each mug.

  2. Add Sugar and Mix

    Add 2 tablespoons of sugar to each mug. Mix well until the sugar dissolves completely. The video mentions that powdered sugar is not necessary.

  3. Add Flour and Mix

    Add 2 tablespoons of all-purpose flour (maida) to each mug. Mix thoroughly to combine with the milk and sugar. Ensure there are no lumps.

  4. Add Coconut, Baking Agents, and Ghee

    Add 1 tablespoon of shredded coconut to each mug (this is optional for flavor). Then, add approximately 1/3 teaspoon of baking soda and 1/6 teaspoon of baking powder to each mug. Finally, add 1 tablespoon of ghee (or oil/butter) to each mug. Mix all ingredients well until the batter is smooth, not too thin and not too thick.

  5. Add Almonds and Chocolate

    Sprinkle a pinch of finely chopped almonds into each mug. Add a few chopped chocolate pieces into the batter in each mug for a light chocolate flavor. Reserve some chocolate for topping.

  6. Prepare for Steaming

    Place the mugs into a large pot (patili or degchi) that has been preheated on a low flame. Drizzle a tiny bit of oil on top of the batter in each mug to help the top brown nicely, similar to a bakery-style cake.

  7. Steam the Mug Cakes

    Cover the pot with a lid and let the mug cakes on a low flame for . Check for doneness by inserting a stick; it should come out clean.

  8. Add Topping and Serve

    After , carefully remove the lid. Sprinkle the remaining chopped chocolate pieces on top of each mug cake. You can let it melt slightly or serve as is for a better texture. The cakes are now ready to be enjoyed.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Baking powder?

    • 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
    • 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
AllergensThis recipe contains gluten and dairy and nuts.
glutendairynuts

Variations

Simple ways to adapt this recipe.

  • Add different nuts or dried fruits for varietyCustomise
  • Experiment with different chocolate types (dark

    White, milk).

Helpful Tips

Small details that can improve the final result.

  • TipUse Thick Mugs for Better Steaming Results
  • TipAdjust Sugar Quantity Based on Your Preference

    Especially if adding chocolate.

  • Ingredient noteYou Can Use Oil or

    You can use oil or butter instead of ghee.

  • TipFor a Fully Melted Chocolate Topping

    Cook for a few more minutes after adding chocolate.

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