Cooking Desserts Mug Cake: Better Left to the Professionals By Star LaBranche Posted on January 6, 2019 2 min read 0 0 56 Share on Facebook Share on Twitter Share on Google+ Share on Reddit Share on Pinterest Share on Linkedin Share on Tumblr I always thought mug cakes were desserts for college students. All of the recipes and examples I had seen had minimal ingredients and mere seconds in the microwave to bake. When Dan said he wanted to make a mug cake, I said sure! Why not? It could be fun. Couldn’t imagine the mug cakes tasted that great in all honesty, but it was late on a Friday night, so how could I turn this opportunity down? Dan pulled up a video on how to make mug cake and there were at least 10 ingredients, many of which I was surprised I even had. I didn’t have flour though, so I used almond flour instead. Which was probably the entire mug cake’s undoing. So, protip. Don’t use almond flour for mug cakes. It won’t work out. So, protip. Don't use almond flour for mug cakes. It won't work out. Click To Tweet In the end, it was a fun experiment that went awry. When I thought about it, a good deal of cooking and life itself is trial and error. Sometimes you win, but sometimes you end up with a sludge-like mug cake. It didn’t taste any better than it looked, unfortunately.