Vegan and rich ^_^
I have an immeasurable fondness for super-fudgy chocolate cake, and I've tried a few mug cake recipes before but found them simply unsatisfying. They would come out beige and weak. A true choco-lover needs something more fortifying.
Recently, I gave it another go and stumbled upon this instructable for "the best" chocolate mug cake. And indeed, it's the best I'd ever had—so much so that I made it a few days in a row. (I left out the egg, to make it fudgier.) Then I tried to make it from memory, and the most wonderful accident happened: a smaller, denser, simple version that scratches that itch juuuuuuust right. Plus, it's vegan, so you can share with most of your friends! (But make them make their own.)
Here you go...
Step 1: Ingredients
3 dry ingredients, 3 tablespoons each
- Flour: Spelt and wheat both work just fine. I used spelt the first few times, and can't tell the difference at all.
- Sugar, whatever kind you like
2 wet ingredients, 2T each
- Milk: I use "original" Silk soymilk, since I have it on hand, and it makes the recipe vegan as well.
- Vegetable oil
1 "in-between" ingredient, 1T
- Applesauce (I just take the spoon I'm gonna eat it with and put in a heaping spoonful)
Step 2: Directions
Stir together the dry ingredients.
Stir in the wet ingredients.
Stir in the applesauce.
Optional: add a dash of vanilla and a bunch of chocolate chips (I always do)... basically, use whatever flavoring you like; the 'ible mentioned earlier has some more suggestions.
Microwave for 1 minute (ours is 1200 watts, so adjust accordingly).
Optional: add a dollop of Nutella on top and microwave for 10-15 seconds more.