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–+ servings

Sourdough Discard Mug Cake

This quick and easy sourdough discard chocolate mug make is perfect for a quick dessert or a little mid morning treat. Add some jam or peanut butter to amp up the flavor!
3.80 from 84 votes
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Dessert, Snack
Cuisine American
Servings 1 person
Calories 294 kcal

Equipment

  • 1 Microwave Safe Mug (400ml or 13.5oz capacity)

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 tsp Vanilla Extract (optional)
  • 1 tsp Raspberry Jam (optional) (peanut butter or caramel sauce work well too)

Instructions
 

  • 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: 294kcalCarbohydrates: 65gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 337mgPotassium: 241mgFiber: 5gSugar: 31gVitamin A: 57IUVitamin C: 1mgCalcium: 238mgIron: 3mg
Keyword Sourdough Discard
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