Sep 212012
 

I’ve been wanting to make a mug cake ever since I came to know that I can make a cake in a mug. With few simple ingredients and in few minutes you have a delicious cake to devour and you don’t even have to bake it in a oven, all you need is a microwave. How cool is that, right?

A warm cake that melts in the mouth with all the gooey chocolatey goodness is the perfect desert in a mug for me. No, I didn’t eat it all by myself as my kiddos were both digging in with their spoons to scoop their share without skipping a beat. And, thanks to Jessie for her extensive research and this excellent recipe that matches my taste.

This recipe is my recipe with secret ingredient (Milk + Chocolate) given by my partner Kavitha Iyengar from Avant Garde Cookies group for the hush-hush week. I topped the cake with whipped cream and sliced strawberries and do I need to say more?

2

9

This is the chocolatey gooey goodness I was talking about!

15

Mmm, Mmmm …..good!!!! Sorry, no leftovers….

 

Chocolate Mug Cake (Eggless)

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Ingredients

  • All purpose flour (unbleached, enriched) -- 2 Tbsp
  • Unsweetened Cocoa Powder -- 2 tsp
  • Baking Powder -- 1/4 tsp
  • Salt -- a pinch
  • Milk (or almond milk) -- 2 Tbsp
  • Oil -- 1 Tbsp
  • handful of mini chocolate chips
  • Almond Butter (or Jam, Caramel Sauce, Nutella, Peanut Butter) -- 1 Tbsp

Instructions

  1. In a small bowl sieve flour, cocoa powder, baking powder and salt until no lumps remain.
  2. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour.
  3. Scrap the combined batter in to a small mug (half size of the original). Mix in the chocolate chips. Drop the almond butter into the chocolate mix and push it down so the batter covers the almond butter completely.
  4. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets. (I cooked for 1 minute and 5 seconds exactly.)

Notes

I skipped sugar from the original recipe. The sweetness from chocolate chips and almond butter was just right for me. If you feel you need to increase the sweetness, add between 1/2 tsp to a tsp of sugar or to taste. This recipe can be doubled or tripled to suit the size of your mug. I made 2.5 times the recipe measurement to get the mug cake in the picture.

http://sizzlingveggies.com/cakes-and-bakes/chocolate-mug-cake-eggless/

 

This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

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  32 Responses to “Chocolate Mug Cake (Eggless)”

  1. I wanted to dry this for long time.looks moist and delicious.

    • So yummy! I improvised a little – reduces sugar and used brown sugar instead plus upped the cocoa powder and reduced oil because I only had tinned coconut milk which has a high fat content. Poured some fig syrup overtop- stunning !

  2. Such great pics! Yummy

  3. Wow a Lava Cake – a lip smacker!!!!!!!

  4. decadent indeed ! yum and am sure there will be no leftovers !

  5. I’m salivating here Jay… Lovely snaps that makes me want to recreate this sin again….

  6. not bad – I made it with the original recipe, used peanut butter and added pecans. I thought it was pretty decent for a 1 minute mug cake. Hubby suggested topping with ice cream.

  7. It was super hit on a valentines day. Luv to have it with ice cream.

  8. […] Eggless Chocolate Mug Cake from Sizzling Veggies […]

  9. Awesome cake! I used coconut milk. would be awesome with ice cream

  10. This is my favourite mug cake. I find I am cooking it at least once a week. Thanks :)

  11. That is tempting. Will sure give it a shot.

  12. I used almond flour and coconut oil and it did not work at all. it was DISGUSTING :(

  13. I wish I had read, prior to making it, that the mug shown was actually 2.5x’s the recipe! It was OK. Semi-sweet chips don’t add a lot of sugar so I think next time I would add some myself. I did use almond milk. I also used a dallop of Trader Joe’s Cookie Butter on the top before serving. That was a nice, sweetening touch and it melted down on the warm brownie-sized portion.

  14. What type of oil did you/she use ?

  15. […] I found numerous mug recipes and modified this eggless cake mug recipe from Sizzling Veggies which is not gluten free. I was afraid the cake would be under-cooked but it came out like any […]

  16. This is the best cake in a mug recipe I’ve tried. I’ve bookmarked it. thanks!

  17. Hi,

    I’ve been trying a bunch of these mug cake recipes over the last few weeks from Number 2 Pencils list of 30 Mug Recipes. Some of them have been delicious, but I have to say yours was by far the best! It was the only one that didn’t come out remotely spongey or gummy. It came out like an actual piece of chocolate cake in a mug! I was so surprised because of how few ingredients it had. I’ve never been tempted to leave comments on blogs, but for yours I had to :) Really great! It will definitely be my go to mug cake recipe!

  18. Tried to make it but failed miserably. I’m sure the problem was in my execution though. I guessed on many of the measurements, didn’t stir well, and it came out looking black and burnt :/ My one win was that I put Nutella inside and it came out on top but sadly could not eat it due to the burnt cake. Remember to mix well, measure exactly, and use the least amount of time suggested!

  19. I didn’t have any almond milk (or peanut butter etc.) so I used maple syrup – was gorgeous! It’s going to be hard not to make this all the time now.
    Thanks for the great recipe :-)

  20. This recipe has become part of my regular recipe rotation! I use soy milk in my recipe and reduce the oil by half. It comes out beautifully! (As you may know, soy milk can make cakes “rubbery” but when you reduce the oil, you need something to help bind everything.)

  21. Hi! I just found this and couldn’t help making it immediately! I didn’t have any chocolate chips so I added a little less than a tablespoon of sugar, and I don’t think you can even buy almond butter here in Croatia so I put a tablespoon of jam, but I mixed it into the batter and ended up with creamier consistency. What I got is pure perfection. It’s chocolatey, but not too much, it’s fruity from the jam, but not too much, and it’s so light and fluffy and amazing. Thank you so much for this recipe!

  22. I must’ve done something terribly wrong because it turned out pretty awful lol. Would try it again though because the texture was perfect. next time, I’ll stick a little closer to the recipe :)

  23. It was delicious. Never thought microwave cakes would taste so good. I added 1 1/2 teaspoons of caster sugar and added ice cream on top. It was like fudge. Perfect.

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