Low Syn Victoria Sponge Mug Cake all ready in minutes and perfect for when you fancy something sweet.
Occasionally it can get to the end of the day, I haven't used my healthy extra b choice, I really fancy a slice of cake, but really can't be bothered to wait the 40 or so minutes for one of my amazing Baked Oat recipes.
So today when then happened, I decided to try making a mug cake with my oats. I had already had success with this Lemon and Poppyseed Cake but fancied something slightly different tonight.
Growing up, my mum was always making Victoria Sponge Cakes, she knew the exact measurements by sight, never ever weighed a single ingredient and her cakes were so delicious. But her Victoria Sponge Cake was just the best - always with strawberry or raspberry jam and fresh cream whipped by hand, with a fine dusting of icing sugar over the top. Occasionally she would top it with an iced glaze, not quite victoria sponge, but amazing all the same.
So you can guess what kind of cake I was craving today. Usually, when I crave cake, it is always, always a slice of Victoria Sponge, so I figured why not try and make a quick mini one serving Victoria Sponge Mug Cake.
Of course, there was always the doubt that it might not work and I was prepared for that, but thankfully and much to my delight, it was a total success.
Do note then when you first take the Victoria Sponge Mug Cake out of the microwave, it may look like it is not quite finished cooking, but leave it to cool for a few minutes before slicing and adding the filling and it's perfect.
Don't be tempted to microwave for longer, as it will really dry the cake out. I've learnt from that in the past because whenever you remove something from the microwave it always continues cooking and is usually far too hot to eat straight away anyhow.
For the filling, I went for raspberry jam spread (jam spread has slightly more fruit and therefore less sugar), some fresh blackberries (but you could go for raspberries or similar, I just used what I had) and for the cream I used a little squirt of light cream. If you want to keep the syns low you can replace that with quark. But for me, I wanted the cream.
Once all sliced and filled, it was a perfect little Victoria Sponge Mug Cake for one. Actually, it was enough that I could have actually shared, but when it comes to cake, I'm not sharing. It is ALL mine.
Take into consideration the mug you use to cook the Victoria Sponge Mug Cake because obviously, the cake will be the same of the mug. I went for one with quite a straight bottom so that it had an even form. If you are not bothered about it being slightly symmetrical then it doesn't matter. Do make sure the mug is big enough for the batter to rise though, it will rise quite high, but then as the microwave stops, go back down again quite a bit. That is all perfectly normal.
What speed foods can I serve with this Victoria Sponge Mug Cake?
The easiest choice, of course, is speed berries or another speed fruit of choice. Berries are always going to be the best thing to pair with a cake like this.
What Kitchen Items do I need to make this Victoria Sponge Mug Cake?
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- 40g of porridge oats - HEb
- ¾ tsp of baking powder
- 1.5 tbs of sukrin (or another sweetener of choice) - 0.5 syns
- 2 level tbs of plain Greek Yoghurt
- ½ tsp of vanilla extract
- 1 large egg
- for the filling:
- 1 tbs of raspberry or strawberry jam - 2.5 syns
- fresh berries of choice
- 2 tbs of light cream - 1 syn
- a teeny dusting of icing sugar - syns negligible.
- Add the oats to a blender and blend till fine.
- Add to a mug
- Stir in the baking powder, and sukrin.
- Add the yoghurt, vanilla and egg and stir till all is combined. (make sure all ingredients are mixed and that no dry oats left as it won't cook properly)
- Place in the microwave and microwave on full power for 1 minute and 40 secs.
- Remove from microwave and allow to cool.
- Carefully remove from mug, slice in half, add jam, fresh berries and 2 tbs of light cream.
- Dust with a teeny dusting of icing sugar.
- Dig in and enjoy!!
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I haven't synned the baking powder or icing sugar, as baking powder is 0.5 syns for 2 tsps, so the amount we use is negligible, and so long as you only do a fine dusting of icing sugar, purely for decoration and don't go crazy, the syns there are negligible too.
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Nutrition InformationYield 1 Serving Size 1 serving
Amount Per Serving Calories 311Total Fat 9.2gSaturated Fat 3.2gCholesterol 186mgSodium 455mgCarbohydrates 40.7gFiber 3.6gSugar 14.9gProtein 15.5g