Whole Wheat Chocolate Mug Cake & Happy New Year!

Chocolate Mug cake

Happy New Year!

I know its 11 days late ( or 12 depending on which side of the world you are on!) but it’s still January. Its first post of the year. And more than date its the intention that counts isn’t it? I sure hope so.

I debated what should the first post of the year be? Quick and Easy chocolate mug cake? Endive and Citrus Salad boats? Or our Christmas trip to Palm Springs? There were couple of soups and salad contenders. But then I thought of starting the new year on a sweeter note.

I have seen mug cake recipes floating around the blogosphere for couple of years now. I never believed that they worked. I thought this is one of those things that work on a blog or Pinterest board but FAIL in real life. I secretly hoped they failed in real life so temptation will not be minutes away.

So here I was last weekend, debating what to make and feed my rather hungry family at 4 pm. Varun wanted something “fun”. He thought about it and told me he would let me know what he wants once he thought about it some more. Vipul wanted something “tasty” but healthy. The only fresh things in our house were some tomatoes, milk and a lone banana.

I turned to my Pinterest recipes inspiration and felt worse. I literally had nothing in the house.

In such a state, cake usually does the trick. But I didn’t feel up to baking an entire cake and then eat it all up.

In that moment, I wondered if mug cakes truly work. Working quickly, I mixed flour, eggs, milk and sugar. A dash of baking powder whisked in and off the cup went into the microwave. First for 90 secs, then another 20 and then another 10. The cake eventually puffed u p over the top of the cup – kindda like a souffle. It collapsed back into the cup as it cooled.

Varun saw me get the cups out and didn’t pay any attention thinking it was tea.

When he saw me eat from the cup, he scrambled over. It cooked like soft chocolate cake. He couldn’t believe that I was eating cake out of a cup. He had a bite and you should have seen his eyes widen as he realized this is something he wants a separate cup of. No sharing business.

Vipul and I shared a cuppa while Varun had his share.

These mug cakes really do work.

It was fun and I fear will be addictive. Something that takes only minutes to “bake” and with endless possibilities. With nutella, vanilla, some cream cheese frosting, or caramel or hot fudge.

I am secretly thrilled at this quick dessert. Hopefully we keep up with salads and other healthy habits to indulge once in a while.

Chocolate Mug cake

Whole Wheat Chocolate Mug Cake Recipe

Makes 1 mug cake

  • 1/4 cup Whole Wheat Flour
  • 2 Tbsp Unsweetened Chocolate powder
  • 2.5 Tbps Sugar
  • 1/4 cup + 1 tbsp milk
  • 1/2 egg
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  1. In a 14 oz mug, mix all the ingredients. Whisk well.

  2. Place a tissue in a microwave (to catch spills). Place the mug in the microwave and microwave for 100 secs to 2 minutes.

  3. Take it out carefully (it will be hot!)

  4. Let cool and enjoy!

Sitaphal Coconut Icecream


One thing that most Indian love is Naturals ice-cream for its tropical flavors. Tender Coconut, Sitaphal ( custard apple) , Chickoo, Mango …hmmm, just thinking about it makes me drool! With the temperatures rising here I wanted to try making an ice-cream. With natural ingredients and without buying yet another appliance.

And make it quickly – without having to churn it many times.  So here is an easy recipe for any natural fruit ice-cream. I made it in magic bullet. One container to make, set and eat. Couldnt be better! Start with frozen fruit pulp and it takes about 10 minutes to make it and a few hours to over night to set.  Its only 2-3 ingredients with sugar being optional on how sweet the custard apple naturally is and how sweet you like your ice-cream. Make sure you use coconut cream and not coconut milk. This recipe will not work with coconut milk.

Once made, its hard to resist while it sets. Vipul peeked in and wanted a spoonful while it was in a smoothie like state. I had another spoonful while it was in a soft-serve cone like state. But we tried to leave some aside so we get to enjoy it as an ice cream. Varun loved the ice cream, especially the watermelon bits that I topped it off with. Sweet success!

Sitaphal icecream

Sitaphal Coconut Ice cream Recipe

  • 1/2 cup Sitaphal pulp ( seeds removed)
  • 1 cup Coconut cream
  • 1/4 cup sugar (optional)
  • Foil

1. Remove seeds from one sitaphal and set the pulp aside in the freezer for about 20 mins or so until the pulp is slightly frozen.

2. Using the tallest Magic bullet container ( or any other mixer), swirl the sugar and sitaphal pulp. Once well mixed, add the coconut cream. Swirl again for about 15 – 20 seconds.

3. Wrap the magic bullet in foil and place it in the freezer. After 15 – 20 minutes, churn it once or twice. Put it back in. Repeat once more. Let it set for 6 hours or overnight.

Serve with tropical fruits like watermelon or as is. Enjoy!