Microwave chocolate cake, because sometimes it’s an emergency.
Due to the popularity of a recent post, it’s time for another round of microwave fun. Like I neglected to mention about that cookie, this chocolate cake isn’t nearly as cloying as a traditional one. Confession: I’m a big fan of not overly sweet gluten free treats. Shocking?!
Vary the flavor of this vegan, dark chocolate cake by using a different extract, subbing ripe banana for the applesauce, adding a tablespoon or so of chocolate chips, or zapping as cupcakes instead. About the paper towel suggestion in directions – you’ll know if you need one after you’ve made the cake once or twice in your microwave.
Use your favorite all purpose flour, like the one from King Arthur Flour, or create your own custom blend. I love hemp milk for baking, but use whatever milk or yogurt suits your fancy . . .
2-Minute Microwave Chocolate Cake
Melt in a microwave safe cup:
1 tablespoon coconut oil
Add to melted oil and stir well:
2 tablespoons milk or yogurt
1 tablespoon applesauce
½ teaspoon pure vanilla extract
1/4 teaspoon baking powder
Add to cup and stir more:
3 tablespoons flour
2 tablespoons cocoa powder
2 tablespoons sugar
Pinch of each: salt and cinnamon
Pour batter into a greased 6 oz. ramekin or mug. Set on a paper towel (just to be on the safe side because it will puff up and potentially spill over) in microwave and cook for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Sprinkle with powdered sugar and let cool a bit before digging in. Really great topped with yogurt or ice cream. Yield: 1 dark chocolate cake or 2 cupcakes
Doily = Fancy