I’ve seen various microwavable mug cakes floating around the internet for quite some time, but to be totally honest, I really hadn’t planned to make these this past weekend.
I got in the kitchen on Sunday, planning to make a Clementine juice drink to feature today, and I was disappointed to find that every single Clementine that I bought was mushy and unusable. They looked perfectly fine from the outside, but the inside was another story. I guess I shouldn’t have put off making the recipe for a week and a half?
After I knew that the drink was no-go, I started looking through our fridge and cabinets, trying to come up with another delicious recipe to share with you guys. I decided that I wanted to bake something, and tons of delicious recipes came to mind. I was so excited to just get lost in the world of baking when I realized something critical – we were out of eggs! Why, oh why, did I put off going to the grocery?
I knew that I was going to have to get creative to be able to bake something without eggs, and then the wonderful mug cakes that I’ve seen all over the internet came to mind. Most of them still required eggs, and then I found that one that didn’t – so I made it, and it was awesome! It’s rich, moist, spongy, and delicious. Plus, it comes together in about 5 minutes, so you can have the results of freshly baked goods without the time or energy it takes to make a regular cake. I think we can all agree that this is a cake worth making.
4 tbsp flour
8 tsp sugar
1/2 tsp baking powder
4 tsp cocoa powder
4 tbsp milk
2 tsp oil
1/2 tsp vanilla
Combine the flour, sugar, baking powder, cocoa powder, and salt in a small bowl.
Stir in the milk, oil, and vanilla until well blended. Divide between two mugs that have been sprayed with cooking spray.
Microwave each mug for 1 minute at full power, until the cake is fully cooked and fluffy. If needed, continue cooking in 15 second intervals.
Top with a dollop of whipped cream, and enjoy!
Adapted from this recipe
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