Double Chocolate Mug Cake
By Betty Xing
Ingredients:
- 2 tbsp all-purpose flour
- 2 tbsp Dutch-processed cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp baking powder
- 1 pinch salt
- 3 tbsp unsweetened soy milk
- 1 tbsp vegetable oil
- ¼ pure vanilla extract
- 0.7 oz dairy-free dark chocolate
Optional toppings:
- Fresh mixed berries
- Powdered sugar
- Vegan ice cream
Directions:
In a large microwave-safe mug, mix together the flour, cocoa powder, sugar, baking powder and salt.
Then, add the milk, oil and vanilla. Mix until just combined. Be careful not to over-mix.
Using your fingers, press half of the chocolate into the middle of the cake batter in your mug. This is so you have melted chocolate in the center of your cake. Add the other half of the chocolate to the top of the batter.
Microwave for 2 minutes or until a toothpick inserted into the center comes out clean. If the cake isn’t cooked through yet, place it make in the microwave at intervals of 15 seconds.
Let the mug cake cool slightly, add desired toppings and enjoy.
Notes:
If preferred, bake it in an oven-safe dish at 350 degrees for 15-25 minutes, or until a toothpick inserted into the center comes out clean.
Storage:
Best if enjoyed immediately.
Transfer to an airtight container and store in the fridge for up to 1 day.
