Chocolate Mug Cake, finally I got to post it, and a vegan version. I've tried it so many times, sometimes it had turned out good and then sometimes, like a flab of rubber that I had to throw away. It was when I was making the Eggless Cauldron Cakes, I had some leftover batter, that I poured in some ramekins and microwaved, it came out very well, so I stuck to that. Then yesterday, I tried a vegan version, using orange juice and oil, the result was very good, ideal for those days, when you want a chocolate cake, but then, lazy to bake a big one..
Need To Have
- All Purpose Flour - 3 tablespoons
- Sugar - 2 tablespoons + 1 teaspoon
- Hershey's Unsweetened Cocoa Powder - 11/2 tablespoons
- Baking Soda - 1/4 teaspoon
- Orange Juice - 2 tablespoons + 2 teaspoons
- Oil - 21/2 teaspoons
Method
Take all the dry ingredients in a mug, add the juice and oil, whisk it well.
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Microwave it for about 1 minute 45 seconds to 2 minutes. Let it cool and enjoy.
Note
I've given the time from 1 min 45 secs to 2 mins because it might vary with microwaves.
Don't microwave it too long, the cake will lose all the moisture and turn out very dry.
The cake batter should be thinner than that we use when we bake in a regular oven.
The sugar level was fine for us, if you like your cake very sweet, then add a teaspoon more.
Remove it while the cake is still moist, it dries up, as it cools.
I've used a small mug, so that the cake would come to the top ( for photos), so I had to keep an eye that it didn't overflow, the batter usually bubbles up, but finally it doesn't over flow, if needed, stop and start the microwave.
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