No Egg Chocolate Cake in a Mug
Easy to make no egg chocolate cake in a mug recipe baked in a microwave. Serve topped with ice cream, cream or sweet cream cheese and extra chocolate. Easy to make as a regular cake or a gluten and dairy free.
Ingredients
- 1/4 cup all-purpose flour plain flour or gluten-free cake flour mix
- 4 teaspoons sugar or less if you prefer
- 1/4 teaspoon baking powder
- 1 ½ tablespoon unsalted butter or vegetable or sunflower oil
- 3 tablespoons milk dairy or non-dairy or non-dairy - plant based milk
- 1 tablespoon cocoa powder more or less to taste
- pinch salt
- 1/4 cup whipped cream or mascarparone white yoghurt or dairy free - plant based cream
- 1 teaspoon icing sugar or fine white sugar optional to sweeten the cream
- cocoa powder or chopped chocolate to sprinkle on the top of the cream
Instructions
- Using a good size mug that's suitable for microwaving, first melt the butter.
- Measure out the flour, cocoa powder, sugar, baking powder and salt and mix together with a fork or a spoon.
- Add the milk and mix together well.
- Microwave for 1 minute (on 800 V microwave setting) in the centre of your microwave. Check the cake and if the mixture doesn't look baked (it's wet in the middle), put it back to the microwave and add extra 10 - 20 seconds. Check again and microwave more if needed. The mug cake should be firm (ish) in the middle and pull away slightly from the sides of the cup.
- Top your chocolate cake with cream (or alternative of your choice), sprinkle extra chocolate on top and enjoy!
