If you’re looking for a quick and easy lunch on the go, this recipe is made for you. This Provençal savory mug cake is ready in less than 5 minutes and so tasty one would never believe it’s baked in microwave. All you need is to mix all the ingredients into a mug, bake for 60 seconds, and you have a delicious, moist and nourishing snack ready to enjoy. And forget all your prejudices about microwave cooking, this mug cake is super healthy, gluten free and low in fat. Either you are too busy or too lazy to cook, this provençal savory mug cake is definitely the perfect option.
What is a mug cake ?
OK, this might seem like a silly question, but if you’ve never done a mug cake before the concept can sound a little weird. To make it short, a mug cake is a single serving cake made directly in a mug and cooked in microwave. So basically a mug cake is the simplest thing to prepare on earth! And you will be very surprised to see how good it is. You know, sometimes the simplest things are the best.
There is a large variety of mug cakes. Just like a regular cake, you can give any flavor, color and texture you want. The possibilities are endless! It’s one other thing I love about them, they are so versatile and are the perfect way to satisfy this sudden chocolate fix – you know what I’m talking about. You can find tons of mug cake recipes online, and the most popular one is without the shadow of a doubt the chocolate mug cake. I mean, who wouldn’t dream of a fudgey and moist brownie ready in only 5 minutes, hum?
I love chocolate cakes too, but I wanted to propose you my savory version of the mug cake. Indeed, more than a sweet treat, a mug cake could also be the perfect option for the days when you are too busy to properly cook, but still want something tasty and nourishing. I also though about myself when I was younger and no oven in my student studio. I was so frustrating not to be able to bake cakes, and at this time never heard about mug cakes. So either you are a busy working lady, an oven-less student or just too lazy to cook today, this recipe is exactly what you need!
How to make a mug cake
Again, this is the simplest thing EVER.
- First, you get a mug. Make sure it is microwave proof, else you risk to broke this favorite kitty mug you brought back from your last travel in England. Most of the mugs are microwave safe, but just check to be sure.
- Then you mix all the dry ingredients together, directly into the mug. For this recipe I’ve put dry herbs like thyme and oregano for a provençal version. But you’re totally free to add any spices of your choice, like turmeric, paprika or cumin for your own version.
- Now add the wet ingredients : olive oil and milk, and stir with a spoon until well combined. You should obtain a smooth dough. If it seems too dry and thick, you can add a little more milk.
- Finally fold in the garnishes, here chopped olive, sun-dried tomatoes and sunflower seeds. Bake for 60-90 seconds in microwave on full power. The baking time can vary depending on your microwave, your mug, the size of your serving and your preferences. For a moist mug cake with gooey center go for 60 seconds. If you prefer it dry and fluffy, 90 seconds should be better.
- Allow the mug cake to cool down for 2-3 minutes before eating. However, I recommend to enjoy your mug cake freshly baked. Because of the microwave cooking, mug cakes tend to become very dry quickly.
Some recommendations and substitutions
- The quantities mentioned in the recipe leads to a small mug serving. For a bigger mug cake, feel free to double the quantities and the baking time.
- The mug should be big enough to be three-quarters full with the raw dough as it will significantly rise during the baking.
- To make oat flour, simply blend rolled oats on high speed until reduce in a fine flour. Make sure you are using certified gluten free oats for a GF version. You can also substitute the oat flour for any other flour blend.
- For an oil free version, substitute the olive oil for a tablespoon of tahini or any nut butter. However, the result will probably be drier and less fluffy.
- The corn starch is very important in the recipe as it acts as a binder to replace the egg. If you don’t have corn starch you can substitute for potato starch or maybe an egg replacer.
For More quick lunch ideas check out my
- Warming Butternut squash soup
- Wild Garlic Pesto pasta
- Carrot Noodles with Almond dressing
- Tofu Thai rice paper rolls
Ready in less than 5 minutes, this provençal olives and tomato mug cake is the perfect recipe for a quick and nourishing lunch.
- 3 tbsp gluten free oat flour
- 1 tbsp corn starch
- 1/4 tsp ground turmeric
- 1/4 tsp dry thyme
- 1/4 tsp dry oregano
- 1/4 tsp baking powder
- a pinch of salt
- 1 tbsp olive oil
- 3 tbsp plant based milk
- 3 black olives
- 2 sun-dried tomatoes
- 1 tbsp sunflower seeds
- Mix the oat flour, corn starch, turmeric, thyme, oregano, baking powder and salt in a microwave-proof mug.
- Add the olive oil and plant based milk and stir well to combine and form a smooth dough.
- Finely chop the black olives and sun-dried tomatoes and fold in the batter with the sunflower seeds. Roughly stir to incorporate.
- Bake in the microwave on full power for 1 to 1.30 minutes, or until the batter has risen and the surface looks dry and spongy.
- Allow to cool down for 3 minutes and enjoy immediately.
- This recipe leads to a small mug serving. For a bigger mug cake, feel free to double the quantities and so to double the baking time.
- To make oat flour, simply blend rolled oats on high speed until reduce in a fine flour. Make sure you are using certified gluten free oats for a GF version.
- Make sure you are using a microwave-proof mug to make this recipe. The mug should be big enough to be three-quarters full with the raw dough as it will significantly rise during the baking.
Keywords: Mug cake, provençal, cake, muffin, gluten free, microwave
Recette version françaisePrint
Prêt en moins de 5 minutes, ce mug cake provençal aux olives et tomate séchée est la recette parfaite pour un déjeuner rapide et nourrissant.
- 30 g de farine de flocons d’avoine sans gluten (voir notes)
- 10 g de fécule de mais
- 1/4 c. à c. de curcuma en poudre
- 1/4 c. à c. de thym séché
- 1/4 c. à c. d’origan séché
- 1/2 c. à c. de levure chimique
- une pincée de sel
- 1 c. à s. d’huile d’olive
- 45 ml de lait végétal
- 3 olives noires
- 2 tomates séchées
- 1 c. à s. de graines de tournesol
- Mélanger la farine de flocons d’avoine, la fécule de mais, le curcuma, le thym, l’origan, la levure chimique et le sel dans un mug allant au micro-ondes.
- Ajouter l’huile d’olive et le lait végétal et bien remuer jusqu’à obtenir une pâte fluide.
- Hacher finement les olives et la tomate séchée et les ajouter dans le mug avec les graines de tournesol. Mélanger pour incorporer tous les ingrédients.
- Cuire au micro-ondes à pleine puissance pendant 1 à 1 minutes 30, jusqu’à ce que la pâte ait bien levé et que la surface soit sèche.
- Laisser refroidir 2-3 minutes avant de déguster.
- Les quantités de cette recette conduisent à un petit mug. Pour une plus grosser portion, ne pas hésiter à doubler les quantités ainsi que le temps de cuisson.
- Pour faire la farine de flocons d’avoine, mixer simplement des flocons d’avoine jusqu’à obtenir une fine farine. Pour une version sans gluten, s’assurer que les flocons d’avoine sont bien certifiés sans gluten.
- Bien verifier que le mug utilisé convient à la cuisson au micro-ondes. Le mug doit être suffisamment grand pour être rempli au 3/4 du mélange cru car la pâte va gonfler à la cuisson.
Keywords: Mug cake, micro-ondes, muffins, provençale, sans gluten