One of my favorite desserts from my former life was Italian cream cake which is sometimes called Italian Wedding Cake. It’s a dense vanilla cake filled with coconut and nuts and usually frosted with a creamy vanilla frosting. I guess it does resemble wedding cake since it’s pretty white unlike other golden vanilla cakes.
The recipe uses pretty basic ingredients so you should be able to whip up your very own Italian cream mugcake in no time.
Italian Cream Mugcake
- 1/4 cup all purpose flour
- 3 Tbsp baking stevia
- 1 Tbsp applesauce
- 1 Tbsp unsweetened coconut
- 1/2 Tbsp mini chocolate chips
- 1 Tbsp vanilla soy milk
- 1/2 egg white
- 1/4 tsp baking powder
- 1/3 scoop vanilla protein powder
Mix everything but the protein powder in a mug with just a little water to make a cake batter consistency. Microwave for approximately 90 – 120 secs on 60%. Add a little bit of water to the vanilla protein powder mixed to make glaze consistency and drizzle over top.
Makes one mugcake at approximately 225 cals – 14g protein, 32g carbs and 6g fat.
- You can use sugar and regular coconut in place of the stevia and unsweetened coconut. I simply opted for what I had in the house. If you use sweetened coconut, you may want to taste the batter first to test the sweetness before adding in the full amount of sugar.
- For a more traditional cake with nuts, replace the chocolate chips with chopped walnuts or pecans. I’m sticking with the chip version since I ended up liking that more than the nutty one.
- A half an egg white is approximately 1 1/2 tablespoons of carton egg whites or egg substitute in case you were wondering.
Pardon me for a moment while I replay the memories. Ahhhhh, OK I’m back. When the cupcake fad started there was a bakery in town that made a smaller cupcake version, but judging from the rich taste of it I’m betting it was still a 500+ calorie cupcake. I decided to try making a lower calorie version that still had that same combination of flavors.
What better way to try than in a mug! As you know, I’m a sucker for mugcakes. As luck would have it, I was fresh out of nuts so sadly I had to settle for mini chocolate chips. Oh the horrible living conditions at the Quest House. <Raises hand to forehead and gasps in horror!>
This version is not as rich as the fully loaded one with eggs, egg yolks, butter, coconut, nuts, and cream, but I have to say this mugcake was a very nice lower calorie substitute that made me smile. Do you have a favorite cake flavor that brings back memories?