Oreo Mug Cake
Oreo mug cake is a delicious microwave dessert that you can whip up in minutes. This easy recipe can be made vegan and gluten free as well. Just crush up some Oreo cookies, mix a few ingredients, and you have a sweet treat to enjoy!
Servings: 1 large mug cake
Calories: 808kcal
Ingredients
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
- 2 tablespoons light olive oil
- 1 teaspoon vanilla extract
- 3 regular Oreo cookies crushed
Instructions
- Pour the flour, sugar, baking powder, and salt into a large, 16-ounce mug. Stir the dry ingredients together until well blended.
- Add the milk, oil, and vanilla to the dry ingredients and stir well, making sure to get into the corners of the mug. Stir the batter until most of the lumps are gone.
- Place three Oreo cookies, with the filling, in a sandwich bag and crush them with a rolling pin or meat mallet.
- Stir the crushed Oreos into the batter and microwave it on high for 2 minutes with a plate underneath. It is done when a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 10 minutes before enjoying, as it will be very hot. Enjoy while it's warm or at room temperature.
Notes
- Don't know how much your mug holds? A 16-ounce mug will hold 2 cups of water.
- It's very important to make sure that the ingredients are well mixed, and that there are no streaks of unincorporated flour.
- Finely crushed Oreos will be more evenly distributed, giving the dessert a better flavor. I like to coarsely crumble one or two extra Oreos for extra large chunks.
- Use a plate underneath the mug while baking in the microwave.
- We used a white porcelain mug and got consistently good results.
Nutrition
Calories: 808kcal | Carbohydrates: 110g | Protein: 8g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 590mg | Potassium: 207mg | Fiber: 2g | Sugar: 68g | Vitamin A: 100IU | Calcium: 144mg | Iron: 5mg
