Wheat Flour Mango Mug Cake

1 – Minute Mango Mug Cake

Today we’re making something that can be whipped up in a flash. A 1-Minute Mango Mug Cake made in a microwave oven. In fact, if you want to prepare a last-minute, small dessert that you can rustle up in minutes, then this would be your best choice.

One of the tastiest mug cakes you could make is a mango mug cake. But we’re going a step further and making a wheat flour mango mug cake, a healthy mug cake where we’ll use a mix of whole wheat flour (atta) and all-purpose flour (maida) instead of just all-purpose flour.

Being a microwave mug cake, the wheat flour mango mug cake will be super quick to make. Barely 5 minutes of preparation time and around a minute in the microwave. No pulling out different baking equipment or preparing baking pans and no waiting for 40, 45 minutes for the cake to bake either. A soft and delicious cake in just a few minutes, following an easy recipe. It couldn’t get better than that when it comes to enjoying a quick and tasty dessert.

The mango mug cake has an enticing, rich taste. Definitely worth giving it a shot. Another soft and tasty mango cake featured on this website is my Eggless Mango Semolina Cake (Mango Suji Cake). This too is an easy-to-make cake. So do check it out. Other tasty mango-based recipes you might like to read about include my Mango Kalakand recipe and the one for Mango Pudding that will show you how to make this in two ways – steaming and baking.

Ingredients

2 tbsp wheat flour (atta)

2 tbsp all-purpose flour (maida)

¼ tsp baking powder

A pinch of baking soda

1 tbsp powdered sugar

2 ½  – 3 tbsp finely chopped mango pieces

1 tbsp oil

½ tbsp yogurt

2 tbsp milk

1 tbsp chopped cashew nuts

2 tsp chocolate chips

Cup: 225 ml

Microwave Oven: 1000W

Microwaving time: 1 minute, 10 seconds (70 seconds)

Procedure

1. Use any microwave safe mug or cup, preferably a ceramic or glass one.
2. Mix the wheat flour, all-purpose flour, baking powder, and baking soda in this cup with a small whisk or a fork.
3. Keep that aside and add the sugar and mango pieces to a grinder jar and blend this to a smooth purée. (To avoid this step, you could use fine castor sugar and mango purée.)
4. Then add the mango mix to the dry ingredients in the cup along with the oil, yogurt, milk. Mix everything well.
5. Next, stir in the cashew nuts, and then sprinkle a topping of chocolate chips on the batter.
6. Microwave on full power for 1 minute, 10 seconds. When the cake is done, the top will feel firm and a skewer inserted into it will come out clean.

Enjoy!

A few useful tips

1. The batter should fill only ½ or maximum ⅔ of the mug or cup.
2. If the wattage of your microwave oven is lower than mine (1000W) you could need around 10 – 20 seconds more of cooking time than I did for this same amount of batter. If it’s higher, the cooking time could be 10 – 20 seconds less.
3. If the top of the cake is sticky or an inserted skewer does not come out clean, increase the cooking time, but only in short intervals of 10 – 15 seconds. If overcooked, the cake will be rubbery and dry.
4. Try not to microwave more than two mug cakes at a time. Also, the more the cakes, the longer the cooking time.