Moist Chocolate Mug Cake (Vegan)

This post needs to start with a complete disclosure.  This is not my recipe.  I found this chocolately delight late one night when searching the inter webs for an easy late night snack.

Much love and credit to Julie at Table for Two.  She originally developed this recipe!

Moist Chocolate Mug Cake
makes 1

• ¼ cup all-purpose flour
• 2 tbsp. unsweetened cocoa powder
• ¼ tsp. baking powder
• 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
• ⅛ tsp. salt
• ¼ cup + 1 tbsp. milk (soy milk or almond milk is fine)
• 2 tbsp. neutral flavored oil (I like canola but you could also use canola)
• Optional - 1 tbsp. hazelnut chocolate spread OR chocolate chips (not both - use one or the other)

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and oil until all ingredients are combined and batter has no clumps.
3. Spray 1 mug with cooking spray. (I use Pam Baking spray but some people skip this step entirely)
4. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
5. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
6. Leave the microwave door closed and allow the cake to rest for 60 seconds.
7. Carefully remove from microwave and enjoy!

Top with ice cream, whipped cream or just eat it plain!

Notes:

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

**This recipe is specifically made for the microwave.

More Mug Cakes

This post is courtesy of Mocha Kathy.