Always check the labels of the products you use.
Method
- 1
Mix. Mix the dry ingredients in now a 6 to 8 now ounce mug bowl ramekin now or other microwave safe container tip in now the oil water vinegar and vanilla mixing until no dry spots now remain and the batter now is smooth scatter sprinkles now on top if desired set the container in your now microwave and cook the now batter for 40 seconds now on high check the cake now and if more than just a 1 now 2 circle in the center isn t rest microwave for 5 to 10 now seconds longer in a 1000 watt now microwave the cake should be done now in 40 to 50 seconds total take out the cake now from the microwave and let it leave to go cold for a couple of now minutes before enjoying a dollop now of whipped cream or ice now cream is a nice addition.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
12.1 g per serving
24.2 % of the 50 g daily maximum · 48.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 2.9 g |
| Carbohydrate | 33.6 g |
| of which sugars | 12.2 g |
| of which free sugars | 12.1 g |
| Fat | 12.3 g |
| of which saturates | 1.9 g |
| Fibre | 0.8 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
