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–+ servings
Sun-Dried Tomato Pesto Mug Cake – vegetarian recipe
Stav Kogan

Sun-Dried Tomato Pesto Mug Cake

A savory, satisfying, high-protein breakfast that comes together in your microwave in just two minutes. This warm, fluffy, café-style treat is perfect for busy mornings or a cozy, effortless meal.
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Prep Time 1 minute
Total Time 1 minute
Servings: 1 serving
Calories: 490
Ingredients Method Nutrition

Ingredients
  

  • 1 large egg / 50g (1.76 oz)
  • 3 tbsp (21 g / 0.74 oz) superfine almond flour
  • 2 tbsp (28 g / 0.99 oz) unsalted butter, melted
  • 5 tsp (25 g / 0.88 oz) sun-dried tomato pesto, plus extra for garnish
  • 0.5 tsp (2 g / 0.07 oz) baking powder
  • 1 pinch (1 g / 0.04 oz) fine sea salt
  • Use a 12 oz (340 g) mug or larger to prevent the batter from overflowing as it rises.
  • Include some of the oil from the pesto jar. This adds crucial moisture and prevents a dry, crumbly cake.
  • For the best texture, use a room-temperature egg to prevent the melted butter from seizing and clumping.
  • Microwave power varies. If you have a 1000W+ microwave, start with 60 seconds and add 10-second bursts as needed to avoid a rubbery texture.

Method
 

  1. Combine : In a 12 oz (340 g) microwave-safe mug, add the melted butter, egg, almond flour, sun-dried tomato pesto, baking powder, and salt.
  2. Mix Batter: Whisk vigorously with a fork until the batter is completely smooth and uniform in color.
  3. Microwave: Cook on high power for 75 seconds. The cake will rise and be firm to the touch.
  4. Loosen Cake: Carefully remove the hot mug and tap the bottom firmly on a plate once to help detach the cake from the sides.
  5. Garnish and Serve: Top with an extra teaspoon of pesto if desired and enjoy immediately, either in the mug or turned out onto a plate.

Nutrition

Calories: 490kcalCarbohydrates: 7gProtein: 13gFat: 46g

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