That’s right…a cake made in a mug. Crazy right?! That’s what I thought when I saw my pal Abby post the recipe on her blog: La Vida de Frida. I knew I had to try.
This is a PERFECT way to portion out a treat and not have the temptation to go back for seconds .
Chocolate Cake in a Mug, recipe slightly adapted from AJ’s Cooking Secrets (post from La Vida de Frida)
I was drawn to this recipe for chocolate cake in a mug because it had a fraction of the sugar (some recipes used as much as 1/4 cup for one serving!) and fat compared to other recipes. It also contains no eggs, so no worries about eating undercooked eggs! I have made a few changes to the original recipe to make it a bit more wholesome. Like any dessert, I want it to be as wholesome as I can make it, without sacrificing flavor.
- 2 Tablespoons whole wheat pastry flour ….I used white whole wheat flour as that is what I had on hand
- 1 Tablespoon cocoa powder
- 1/4 teaspoon baking powder
- Pinch salt
- 1 Tablespoon + 1 teaspoon sugar
- 1 teaspoon dark chocolate chips (about 15)
- 3 Tablespoons milk
- 1/2 teaspoon canola or other light oil
- Very small splash of vanilla extract
- In a microwave-safe coffee mug, thoroughly mix together flour, cocoa powder, baking powder, salt, sugar, and chocolate chips
- Stir in milk, oil, and vanilla extract until combined with the dry ingredients (make sure to scrape the bottom, as the dry ingredients like to “hang out” there).
- Microwave batter for 40-60 seconds, depending on microwave power and desired cake texture. (I microwave my cake for 40 seconds, and the result is similar to a molten chocolate lava cake.)
- Enjoy plain, or with a dusting of powdered sugar, a scoop of vanilla ice cream, a dollop of whipped cream, or a cold glass of milk!
In this convenience world we live in…anyone else have healhty-convenient recipes to share?
Until next time…
look good, feel good, do good