Friday afternoon. Tea-time (or coffee-time). One of her favourite moments of the day. Suddenly… Oh, no! Panic. The water in the kettle is almost boiling, and she’s just realised she had eaten the last chocolate muffin at breakfast. There’s nothing to eat with her tea. I cannot be true. “What shall I do now?” Then she remembers having read something about some super-fast-cakes that can be baked in the microwave in just a few seconds. “What if I try one of these…?”
That’s more or less how I decided to bake my first mugcake. I found it so simple that I stopped and stared at the steaming mug, shaking my head and repeating “it cannot be THAT easy”. Indeed it is, and now I can understand all the fuss about mugcakes on Instagram. Go mugcakes! 😀
Dairy-free chocolate mugcake
- Servings: 1
- Time: 10 minutes (or less)
- Difficulty: easy. For those who have a microwave oven, measuring cups and spoons, and like chocolate cake.
- 1/4 cup of flour (if you wish to use wholemeal flour, you can, but bear in mind that it won’t raise too much)
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 tbsp brown sugar (or white if you prefer)
- 1 pinch of salt
- 1/4 cup + 1 tbsp unsweetened soya or oat milk (those are the ones I’ve tried, and the result is perfect)
- Pick a microwave safe mug. Add all the dry ingredients and mix them.
- Add the milk and whisk well, it must be creamy, with no bumps, just like any cake mix.
- Cook in the microwave oven, at maximum power, for 70 seconds. (My microwave is 950W, so if yours is slightly different, you should check and test the time. Perhaps you’ll need a few more/less seconds). Done!