This two (yes, two) ingredient mug cake is absolutely magic. With just ice cream and self-raising flour, you can make yourself the softest, fluffiest single serve mug cake in under 5 minutes!
I don’t want to be presumptuous, but this is definitely a game changer. Alright, I guess I’ll be just a little bit presumptuous, but it’s just that good!
You have to try this one to believe it. I top mine with even more ice cream, but you can use any of your favourite toppings like sprinkles, chocolate chips, or chocolate sauce.
- ½ cup high-quality vanilla ice cream
- ¼ cup self-raising flour
- In a large mug (350 mL / 12.5 oz capacity or larger), stir ice cream until it is very soft and resembles a thick paste. Add self-raising flour and stir until well combined. A few lumps don't matter.
- Microwave on full power for 90 seconds or until the top of the cake has bubbled and there is no visible raw batter. Top with more ice cream and your favourite toppings, if desired.
- This mug cake is best eaten fresh. It is not designed to keep well.
Substitutions & Tips
- Flour: you can substitute ¼ cup of self-raising flour for ¼ cup of plain flour combined with ½ tsp of baking powder.
- Can I use other flavours of ice cream? Yes! I recommend using flavours which aren't too 'chunky' to ensure the batter has enough liquid in it. Vanilla, chocolate, and cookies & cream all work well. Some flavours may taste artificial once cooked (like cotton candy). Make sure your ice cream is full-fat and high quality for the best results.
Nutrition Information:Serving Size: 1 Mug Cake
Amount Per Serving: Calories: 228Total Fat: 10.5gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 75mgSodium: 35mgCarbohydrates: 37gFiber: 1gSugar: 14gProtein: 6g