Sometimes you need cake RIGHT NOW. This recipe is for those times. It comes together in minutes thanks to the microwave, and tastes rich and decadent, despite its humble beginnings. 
I have a long, detailed love-affair with mug cakes (aka microwave cakes or single-serving cakes). I’ve been making them for myself, then my sister and I, off and on for a good five years. The recipe is in my head, and depending on how long I go between making these cakes, I sometimes forget an ingredient or two, or mix in something extra like chocolate almond butter or raspberries. The good news is, they’ve all turned out pretty darn good. Especially with a dollop of peanut butter mousse, whipped coconut cream, or a drizzle of good old peanut butter on top. 
The more I write about it, the more I think I might actually need some cake right now. It is only 5:47am, so I’m going to have to wait a while, but then again, cake for breakfast isn’t exactly a crime. <-Perks of being an adult. 
So, this cake. I feel like it would be deceitful to say this cake is amazing. It’s flavor is exactly what I need when I’m craving a chocolate cake but have none around, and eating it warm from a mug on the couch on a chilly night is prettymuch perfection. It’s also crazy simple to make, and I’ve been thoroughly enjoying it for years. But then, I’ve had some pretty amazing cakes (cough, homemade wedding cake, cough) and this most certainly isn’t in league with those. So, make this cake, it’s kinda good! Ha. So convincing. 
But, really, I think you’re going to love the simplicity and instant gratification level of this cake. Plus, depending on what ingredients you have in your pantry, this might turn out to be a pretty wholesome treat, all things considered. To make this cake, all you need to do is mix flour + cocoa powder + maple syrup (honey/agave) + baking powder + coconut oil + water + salt in a mug. A handful of chocolate chips doesn’t hurt, either. Stir it up, microwave for 30 seconds, and voila! Cake! In a mug! For you! 
This cake is kind of ugly, as cakes go, but don’t let that deter you. Here’s what I’m thinking; it’s Wednesday, and you’re probably tired (I sure am). Mix up two of these cakes, microwave them separately, and pass one to your significant other/sister/friend/dog (but not really bc dogs+chocolate=no bueno). Curl up on the couch, put on a movie, and dig in. Less time making cake means more time relaxing, and that’s a cake I can get behind.
If you make this cake, let me know how it turns out! Comment below, or tag me #bakedgreens on Instagram so I can see all your mug cakes!
Single Serving Chocolate Cake
Ingredients
- 3 Tablespoons white whole wheat flour*
- 1 Tablespoon cocoa powder
- 1 Tablespoon room temperature soft coconut oil
- 1 Tablespoon maple syrup honey, or agave
- 1/4 teaspoon baking powder
- small pinch of salt
- 1-2 Tablespoons chopped dark chocolate or chocolate chips optional, but extra melty and delicious
- 2 Tablespoons of warm tap water**
Instructions
- 1. Put all ingredients, except water, into a microwave-safe mug. Add warm water (must be warm to melt coconut oil), and stir to combine. Be sure to get to the bottom of the mug, where flour likes to stick. The cake batter should be thick, but if it's not easily mixing together, add up to 1/2 a Tablespoon extra water to help thin it out.
- 2. Microwave the mug for 30 seconds, or until just barely cooked through. Overcooking this cake will make it dry, so the less time the better. If your cake is noticeably raw after 30 seconds, try cooking for 5 more seconds at a time, for up to 15 more seconds. Depending on the size/shape of your mug, it could take a bit longer.
Notes
**Make sure your tap water is warm, so it will help melt the oil and incorporate the ingredients fully. If your coconut oil is at a rock-hard room temperature, melt it before adding to the cake.