Quick time cake
Sometimes I want cake, and I want it no-o-o-o-o-w. Nothing fancy, no gimmicks or frills…just give me cake. I don’t even want to wait the 35-40 minutes it takes to bake a cake, or have leftovers to get stale. Not even something as easy as Kahlua Cake will fit the bill. Nope, just give me a good old-fashioned single serving of cake that I can eat almost immediately and almost anywhere, and no one will get hurt. Enter, Microwave Mug Cake, stage left.
(wait, did you say microwave?)
You read that right…you can bake a cake in a coffee mug in the microwave, and in under 5 minutes you’ll have a something ready to quell that insistent cake monster (well, maybe add a couple of minutes to let the cake cool, but that’s just the time it takes to wash the dishes before digging in). This microwave mug cake is a just a scaled down version of what I call Oil-and-Vinegar Cake, a simple yet satisfying recipe that bakes up in an 8- x 8-inch cake pan (the scaling down works because the recipe doesn’t contain eggs so there’s no partial eggs to waste). It’s quick, easy, chocolate-y goodness that soothes that whiny child within. Usually my husband and I will share a mug (I find that half is enough to satisfy my cake cravings), but the original recipe says 1 serving…I’ll leave that decision up to you (table for 1, please!).
Chocolate Microwave Mug Cake
adapted from Sweetlittlebluebird.com
Makes 1 cake in a mug, and you can decide if that is 1 serving or 2
- 5 Tbsp all-purpose flour
- 4 ½ Tbsp sugar
- 2 tsp cocoa powder
- ¼ tsp baking soda
- Dash of salt
- ½ tsp white vinegar
- ½ tsp pure vanilla extract
- 2 tsp canola oil
- 4 ½ Tbsp hot water
- In a small bowl, whisk the dry ingredients together. Add the vinegar, vanilla, and oil, then pour the hot water over it all and whisk until smooth.
- Spray a10oz (or larger) coffee mug with baker’s spray. Pour in the batter.
- Place in microwave and cook on high for 1-1/2 to 2 minutes, uncovered. Check with toothpick to make sure it comes out clean.
- Each microwave cooks differently, adjust time accordingly. Be sure to watch as it bakes so it doesn’t overcook.
- You can make other cake flavors with just a few alterations:
- Mocha: Replace the hot water with hot coffee
- Vanilla: omit cocoa powder and increase the vanilla to 2 tsp
- Spice cake: omit cocoa powder and add ½ tsp cinnamon and ¼ tsp each nutmeg, cloves, & ginger
- Pumpkin: omit cocoa powder and use the spices above & add 1 Tbsp pumpkin purée
Oh, you can doll up the cake if you wish by mixing in the batter chocolate chips, jam (raspberry is my favorite), or even sprinkles. How about topping the baked cake with chocolate chips while the cake is still warm so they get all melty? Or let the cake cool & top with powdered sugar, frosting, ice cream, caramel or whipped cream…whatever suits your fancy. So when that irresistible urge to have cake now strikes, reach for a bowl, a whisk, and a mug…after all, why wait?
Slainté! L’chaim! Cheers!