I am sitting here, chowing down on this as I write. This may be one of the most delicious things to exit my microwave.
In need of some blog-quality recipe ideas, Rebecca, one of my fantastic writer friends, suggested I make a single serving cake-in-a-mug. While I feared the whole raw egg thing (my microwave is incredibly archaic. What if it didn’t cook all the way?!) I discovered that vinegar + baking soda = an incredible leavening agent. It also happens to be vegan friendly, too.
While the addition of vinegar sounds a bit odd, there’s no vinegar taste whatsoever. Plus, I found it gives the cake a really soft, fudge like texture that’s out-of-this world.
Moreover, this is especially delightful and best enjoyed during the early hours of a chilly Monday evening. So please, give this a try. You’ll never go back to the oven again.
Vegan Chocolate Fudge Cake-In-A-Mug
Servings: 1 Prep Time: 5 minutes Cook Time: 2 minutes
4 tablespoons white whole-wheat flour
2 tablespoons granulated white sugar
1.5 tablespoons unsweetened cocoa powder
1/4 teaspoons baking soda
1/8 teaspoon salt
3 tablespoons milk (soy, almond, lactose free, plain old 2% cow’s milk- any kind will work just fine)
2 tablespoons vegetable oil
1 1/2 teaspoons vinegar
1/4 teaspoon vanilla extract
1.5 tablespoons chocolate chips
Combine dry ingredients in a microwavable mug. Add wet ingredients and gently stir until combined. Fold in chocolate chips. Microwave on 50% power for 1 minute, 30 seconds. Microwave for additional 30 seconds increments on 50% power until top is set toothpick inserted comes out clean or with a few moist crumbs. Serve warm and eat happily.