After creating a low fat version of my peanut butter mug cake, I attempted to do it again with the strawberry mug cake.

I played around with a few versions before finding one that worked. I don’t think this low fat version worked as smoothly as the transition from regular peanut butter mug cake to low fat peanut butter mug cake. You can tell it’s a low fat version of the original and the cake texture does suffer some of its fluffiness, but it does work if you are looking for a healthier treat.

I bought a big box of juicy red strawberries this weekend. Perfect for making these mug cakes.

According to this recipe calorie counter, I cut 237 calories and 28 grams of fat from the full recipe. If you divide the recipe into two servings, which is what I usually do, you cut even more calories and fat. Some readers left me comments on my reduced fat peanut butter mug cake for other ideas to cut calories and fat. I’ll have to play around with those variations too.

Here is the rest of my mug cake series

Print Print Recipe

Light Strawberry Mug Cake

Yield: 2

Prep Time: 5 mins

Cook Time: 1.5 mins

Ingredients:

5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
5 tablespoon nonfat milk
1 tablespoon oil
2 strawberries, each cut into 4-5 pieces each

Directions:

1. Combine all ingredients except strawberries into a microwave safe mug. Stir with a small whisk or fork until batter is smooth. Pour half of the batter into another mug. Carefully drop strawberry pieces on top.
2. Microwave one mug for 1 min 30 seconds. If cake is not done, microwave for an additional 30 seconds, but it should be done around 1 1/2 minutes. The best way to check if it is done is to check the middle of the cake. Careful not to overcook the cake or the texture becomes too rubbery. Repeat with remaining mug. Serve while warm.

   

14 Responses to “Light Strawberry Mug Cake”

  1. Honey — May 3, 2012 at 10:13 pm

    This is amazing! I’m going to call it almost fail proof (I overcooked mine slightly, but it survived my substitutions!)

    I picked your recipe because it didn’t have too much oil in it (I find oil makes things rubbery), and because you have so many cake cup recipes (you must be a pro!).
    I am terrified of making anything in the microwave. My microwave skills extend to popcorn and reheating things (A bit embarrassing considering I am part of the twenty-something crowd that grew up with microwaves).

    I substituted the flour and baking powder with self raising flour (my plain has gone awol), and added a splash of vanilla essence to replace strawberries (I had no strawberries, and would have stirred a bit of jam through it, but I had no jam either). And then I put maple syrup on it.

    • Kirbie replied: — May 4th, 2012 @ 8:41 am

      I’m glad it turned out well for you. It’s always great to hear these positive comments because every once in a while I’ll get a negative comment about how the recipe sucked and didn’t work. I’ve successfully made it work and I like hearing reaffirmation from other readers.

  2. Honey — May 5, 2012 at 10:22 pm

    Anything with batter that tastes that good that turns out bad can be put down to the other person’s microwave screwing with the timing or them doing something wrong or having a different taste in food (In my opinion)
    You have a FOOD blog. Why would you post something that wasn’t delicious?!

    • Kirbie replied: — May 7th, 2012 @ 8:32 am

      Haha. I totally agree. =)

  3. Honey — May 12, 2012 at 9:33 pm

    I keep trying variations on this! (I need to stop eating cake…. I just love it so much!)
    Cinnamon sugar. Oh my god. It is so good with about a tablespoon of the stuff added (I say about because I was just pouring it in) and some vanilla essence. (I added a bit less sugar to account for the addition)
    It turned out a bit dense but was not rubbery at all.

    • Kirbie replied: — May 13th, 2012 @ 11:56 pm

      Ooh I will have to try cinnamon sugar!

  4. Jacquelyn — April 7, 2013 at 3:35 pm

    Is it possible to substitue the veggie oil with apple sauce? i am on a healthy lifestyle, and i don’t really want to add that much oil into me xD im a little health conscious over here :/

    • Kirbie replied: — April 8th, 2013 @ 9:49 am

      I haven’t tried it out so I’m not sure. Also the apple sauce might make the cake taste overwhelmingly of apple. You might want to try subbing out half of the oil with applesauce

  5. Crystal — June 28, 2013 at 11:16 pm

    I substituted applesauce for the oil and used whole wheat flour. It was good. I’d definitely make it again. It’s not as good as an oven baked cake, but it’s a great late night snack.

    • Kirbie replied: — June 29th, 2013 @ 7:44 am

      I agree. It’s meant to be a quick fix.

  6. Donna — June 29, 2013 at 10:00 am

    Oh THANK YOU have tried a lot of your CAKE IN A MUG recipes. They hit that SWEET spot plus I don’t have left overs that tempt me.

    • Kirbie replied: — June 30th, 2013 @ 9:00 am

      Yay =) Thanks for the kind words

  7. sandy — September 20, 2013 at 12:24 pm

    oh my goodness……have been looking for something like this for 2 years! I give teaparties…..how sweet would these cakes be served to my friends…..so good, they could even keep a special cup…or make their own to take home….and individualize with fruit, chips, nuts,etc. or toppings…this is giving me so many ideas…..as an artist, I can see the possibilities! thank you, thank you

    • Kirbie replied: — September 20th, 2013 @ 1:44 pm

      Wow, I love your ideas for how to serve this cake!

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