Mug Cake

Yields: 1 cake

Preparation time: 5 min

Cooking time: 2 min

Tools

  • Bowl
  • Whisky (optional)

Ingredients

  • 3 tablespoons brown sugar (or any granyalted sugar)
  • 1/4 cup all-purpose flour (spooned & leveled)
  • 2 tablespoons unsweetened, dutch-process cocoa powder (“processed with alkali” or “alkalized cocoa powder.”)
  • Tiny pinch of salt
  • 2 tablespoons neutral tasting oil (canola, or melted coconut oil for an extra layer of flavour)
  • 1/4 cup (60 ml) plant based milk (Oatly Barista)
  • 1/4 (1.25ml) teaspoon pure vanilla extract
  • 1/4 teaspoon baking powder
  • 1 to 2 tablespoons semi-sweet chocolate chips (optional), you can also mix dark and white chocolate chips.

Directions

  • Add the sugar, cocoa powder, flour and salt to a bowl
  • Mix well with a whisky
  • Add the milk, oil and valina extract
  • Mix well
  • Add the baking powder
  • Mix well again
  • Add the chocolate chips
  • Mix well once more
  • Transfer to a smaller, microwave safe, bowl
  • Microwave for about 80 seconds at at 80% power (your millage WILL vary) or until the centre of the cake is just set. If you use a mug, the centre might not set.
  • Enjoy!

The goal is achieve something like in the photo, the centre is set, but the sides are still a bit runny. The flour should be well cooked (aka no flour taste). Dark chocolate chips will add creaminess and richness of flavour, white chocolate chips will add colour contrast and sweetness.

If you’re like me and don’t like super sweet desserts, use 1 tbsp of dark chocolate chips and 1 tbsp of white chocolate chips.

It takes a few tries to get the perfect microwave setting. Bear in mind that cooking in the microwave for 90s will yeld a different result than cooking for 60s them for 30 more seconds.


Category: Dessert

Tags: Dessert • Plant based

Inspired by Chocolate Mug Cake from Danielle