Well, we made it. Thirty dishes in thirty days. So it only seemed fitting that we ended our adventure with a little chocolate cake.
If you’ve never made a mug cake, you should add one to your repertoire. Rich, chocolatey, but best of all, small. It’s not exactly healthy, but it will satisfy your need for dessert with no temptation of leftovers beckoning to you late at night. This little cake will take you roughly five minutes from start to finish, and that includes cooking time. I topped mine with some fresh blackberries and a scoop of vanilla ice cream. You could also top them with some cashew cream or a drizzle of chocolate hazelnut butter. Now, I will confess that this will never compete with a traditional cake fresh out of the oven but consider the ninety-second cook time, and it’s one of the greatest things ever invented. I baked mine in a little souffle dish so technically this isn’t a mug cake, but you get the idea. Make sure that whatever you choose to cook it in that it’s microwave safe. If you don’t have a microwave or just aren’t into the whole radioactive thing, you can bake it in the oven for about 20-25 minutes. You can mix your ingredients right in whatever you are cooking it in, but I prefer to mix it in a small bowl and then pour it into the mug.
I’ll be back tomorrow with a recap of the entire month. I hope you enjoyed my kitchen experiment. It’s been a learning experience for me as well as developing my photography and workflow. Moving forward, I’m planning on posting three new recipes a week. I’d love to hear from you if there is something specific you’d like to see here.
- ¼ cup whole wheat pastry flour
- 2 tablespoons natural cane sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ¼ cup almond milk
- 2 tablespoons melted coconut oil
- 1 tablespoon vegan chocolate chips
- In a small bowl, whisk the flour, sugar, cocoa powder, baking powder and salt together until well combined.
- Add the almond milk and coconut oil and whisk well until smooth.
- Pour the batter into a microwave-safe mug or baking dish.
- Microwave on high for 1-2 minutes. Mine took 80 seconds.
- Be careful removing the cake, it will be very hot!
- Serve topped with additional chocolate chips, fruit, a scoop of ice cream or all three!
- NOTES: Every microwave will require different cooking times. It may take a bit to find the perfect cooking time for your situation. My microwaves cooking power is 1100 watts.