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 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 cals 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.
If you want to try a full-size cake, I have this Raspberry and Lemon Sponge Cake recipe which is pretty close. As well as many other desserts, cake and treat recipes in my Dessert Recipe Index
Fruit sides for Victoria Sponge Mug Cake
The easiest choice, of course, is berries or another fruit of choice. Berries are always going to be the best thing to pair with a cake like this - my favourites are raspberries, blackberries, strawberries or cherries.
What Kitchen Items do I need to make this Victoria Sponge Mug Cake?
- Blender or Immersion Stick Blender
- Measuring Spoons
- Mug
- Spoon
- Knife
- Sieve
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Recipe Card
Victoria Sponge Mug Cake | Slimming Eats
This recipe is gluten-free, vegetarian and Weight Watchers friendly
WW Smart Points - 8
Gluten Free - use gluten-free oats
Ingredients
- 40g of porridge oats
- ¾ teaspoon of baking powder
- 1.5 tbs of sukrin (or another sweetener of choice)
- 2 level tbs of plain Greek Yoghurt
- ½ teaspoon of vanilla extract
- 1 large egg
- for the filling:
- 1 tbs of raspberry or strawberry jam
- fresh berries of choice
- 2 tbs of light cream
- a teeny dusting of icing sugar negligible.
Instructions
- 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!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
1Serving Size
1 servingAmount Per Serving Calories 311Total Fat 9.2gSaturated Fat 3.2gCholesterol 186mgSodium 455mgCarbohydrates 40.7gFiber 3.6gSugar 14.9gProtein 15.5g
ann says
Lovely x
Cleardee1 says
This looks great! Can't wait to try this recipe! Just wondered what power is your microwave as that might make a difference in cooking times? I've got an 800W D.
Shevy (Slimming Eats) says
Mine is 1000w - enjoy
Rob Wilson says
I tried this last night as part of the SW Valentine's Meal meal I made for my partner - she absolutely loved it, and so did I!
Shevy (Slimming Eats) says
Thanks for commenting, that’s so lovely to hear.
Kirsty says
Made this twice now it’s incredible! Swapped the jam and cream the second time for a little drizzle of maple syrup while it was still hot - delicious! Thank you Slimming Eats x
Natalie says
Just tried this but my microwave is a 750w so think it came out undercooked. Will have another go as did look lovely!!
Shevy (Slimming Eats) says
Hi Natalie, mine is 1000w, so it possible will need a little longer in your microwave. 10 secs added on should be enough I think.
Lynne preece says
I made this in 800w, was cooked ok, but didn't look as yummy or 'cakey' as yours does. I also didn't eat it until about 30 minutes after I cooked so I think it went a bit tough because of this? However I will certainly try it again. Certainly made heb go a long way and I used quark so saved a syn too.
Shevy (Slimming Eats) says
It will continue cooking once removed from the microwave, so perhaps try a little fewer minutes next time.
Bennylover says
Would this work with far free fromage frais instead of Greek yoghurt please?
Shevy (Slimming Eats) says
Hi Sophie, I haven't tried, but it's worth a go. Let me know how it turns out.
Jo says
I used Sukrin Gold and the sponge was quite dense but still lovely. I did add a little cinnamon and sultanas and it was just like spotted dick. Yum. If i use normal Sukrin would the sponge be lighter?
Shevy (Slimming Eats) says
yes the regular sukrin is best for this recipe. 🙂
Lee says
Can I use stevia sweetener if so how much thank you
Shevy (Slimming Eats) says
Hi Lee, I haven't tested with stevia so can't say for sure, you may want to use slightly less, as stevia can have an overpowering taste if you use too much.
Roni says
Made this for breakfast and it was so filling I was able to leave some for morning break. Skipped the jam and used frozen strawberries instead, zapped in the microwave to defrost slightly. I sweetened the rest of the Greek yoghurt with Skinny Syrup and piled it on instead of cream thus saving 3.5 syns. My old 650watt microwave seemed to do it ok in the 1min 40 secs and although the result was stodgy and filling, sometimes that's just what I want!
Polly says
Can this be split in 2 cook half in the morning and the other half in the evening...I found it was a lot for me and would prefer a smaller portion...also would I cook half the portion in half the time?
Siobhan (Slimming Eats) says
I haven't tried half the ingredients, you could certainly give it a try, or just cook it all as per the recipe, slice in half, and just enjoy half the cake when cooked and the other half later.
Professor says
My oh my! This recipe is a total game changer! Dessert in under 2 minutes? Oh yeah baby! I added a little bit of almond flavoring along with the vanilla and topped with fresh strawberries and whipped cream. Yummy goodness! Thank you for sharing - will be making again.