35 Second Eggless Chocolate Cake (Step By Step Pictures)

I love the fact that this recipe doesn't use any eggs but still makes a perfectly fluffy, easy and really yummy single serving chocolate cake.Sprinkle some chocolate chips on the top for extra chocolatey goodness. I did added couple of pieces of walnuts in mine but its totally optional.



If you wanted to make a “Master Mix” so that when the urge hits you can do this even quicker, multiply the dry ingredients in the recipe by 10, mix very well, and keep in an airtight container. THEN when you want a nice warm cake, measure 1/3 cup and add the wet ingredients.



Source:- Eatingwelllivingthin

Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium

Ingredients:-

Flour:- 2 Tbsp
Splenda Granular or Whey Low powdered :-1 1/2 Tsp
Unsweetened cocoa powder :- 2 Tsp
Baking powder:- 1/4 Tsp
Instant coffee crystals – 1/8 Tsp(optional)
Pinch Of Salt
Non Dairy Milk :- 2 Tbsp
Oil :- 1 Tsp
Drop of vanilla extract


Procedure:-

1)Spray a coffee cup or ramekin with vegetable cooking spray.

2)In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain.



3)Stir in the milk, olive oil, and vanilla until smooth.



Srinkle some chocolate chips or walnuts on top (This step is optional)



4)Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.



5)Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie. (Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)

Enjoy..:)