Ingredients 

  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 1/2 Tablespoons water

Directions(step by step photos below)

Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour water over top. Mix well until smooth using a fork. Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like – powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold!

TIPS

  • Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes.

  • If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.

You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm!  Mmm, mmm good!

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