Single Serving Chocolate Cake
A quick, easy recipe for chocolate cake that's made in the microwave for times when you need cake immediately!
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
*I always have white whole wheat flour in my pantry, and it is my first choice here. Oat flour or all-purpose flour will both work well as substitutions in the event of a cake emergency.
**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.
**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.