Prep 3 mins
Cook 1 min
Mug cakes are fairly popular, but they often have egg. Here's a tasty version you can make for yourself in a flash! Food-allergy friendly, too! I highly suggest using Hershey's Special Dark cocoa powder in this recipe (I've switched to only using it instead of regular cocoa powder). It's richer, moister, and smoother! Variations: try coffee or rice milk instead of water, use other flavored chips, or add nuts.
- 4 tablespoons flour
- 3 tablespoons sugar
- 2 tablespoons dark cocoa
- 1 dash salt
- 1 dash cinnamon
- 2 tablespoons canola oil
- 3 tablespoons water
- 1 teaspoon vanilla
- chocolate chips (optional)
- Combine dry ingredients in a microwave safe mug.
- Add liquids and chocolate chips (if desired). Stir well down to the bottom edges of the mug, making sure to wet the dry ingredients thoroughly. Add more water if needed to reach a thick but stir-able consistency.
- Microwave on high for 60 seconds (may vary due to microwave power).
- Serve warm.
This was quite good! I was craving something chocolatey and sweet on vegan Monday so I found this recipe and gave it a try. Super easy! It turned out soft, moist, and chocolatey! It was perfect to satisfy my craving. I shared it with my husband as a nice little dessert so we didn't have to feel too bad about eating something sugary. I ate my half first and then he put whipped cream on his half (I know not vegan, but it does go well together!). Give it a try! It's easy to make and uses very little ingredients.
I've gone to the bother of registering with this site just so I can review this! It was lush, so chocolaty and gooey yum! It's the first mug cake I've done that's actually worked. Now the problem is, do I want another?...................... Gonna be hard to resist x