I made another Huel mug cake,winter spiced this time.
I used the vanilla Huel. I don’t know if it’s just me, but I don’t really enjoy using the original/no flavour huel when it comes to baking. The vanilla gives it an extra awesome kick!
I’m looking forward to trying out more Huel mugcakes for the upcoming Valentine’s Day
To make the cake less wet, I’d really suggest using the blended or mashed banana to make the mug cake more, well, cakey, haha. (Or an egg, but I don’t know the measurements you’d need for it, sorry).
I personally wouldn’t replace the sugar with anything because I love sugar and sweetness.
But honestly, if you use a ripe enough banana, and add in other fruit (like blueberries), you’ll have enough natural sugars in there to not need to add in any sugar.
When I bake other things though, I often replace sugar with agave syrup. Again though, I don’t tend to watch my sugar levels too much.
Just tried a mug cake using the pineapple and coconut flavour system Would have posted a pic but ate it too quick
1 scoop vanilla huel
1/4 teaspoon flavour system
1 egg
dash of water to get a dough consistency
1/8 baking soda
1.5 minutes in the microwave_emphasized text_
dollop of yoghurt & couple of blackberries to top off
Yum, I was just craving warm Huel and didn’t know where to start. I used flax seed instead of chia for the egg, and added a bit of cashew milk to thin it. It came out great! Thanks so much for the idea.