Two Minute Vegan Microwave Chocolate Mug Cake

When you're in the mood for cake, but don't have a lot of time, these quick and easy mug cake recipes are the perfect, sweet solution. Try one today!

Two Minute Vegan Microwave Chocolate Mug Cake

Preperation Time:- 1 Minute
Cooking Time: 2 Minutes
Serves: 1 mug (you should share it with another person)
Recipe Source:- Life N Spice


Ingredients:-

All-purpose flour/Maida:- 3 Tbsp
Unsweetened cocoa:- 1 1/2 Tbsp
Sugar:- 3 Tbsp
Baking soda:- 1/8 Tsp
Salt:- 1/8 Tsp
Vegetable oil:- 3 Tbsp
Non Dairy Milk:- 3 Tbsp
Vanilla:- 1/4 Tsp

Vegan Chocolate Chips:- 1 Tbsp ( Optional)

Coffee mug and a microwave

Procedure:-

1) In the mug, mix together all purpose flour, cocoa, sugar, baking soda and salt.

2) Add oil, milk and vanilla and mix well with a spoon. Make sure there are no lumps underneath. Add chocolate chips if using.

3) Microwave at 600W for 1 minute. Then turn the microwave to highest power and microwave 1 more minute. The cake started rising over the top but went down when the microwave turned off.

4) Take out and allow to cool. Drizzle some powdered sugar on top before serving.

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Notes:-

1) All microwaves are different so you might have to find your perfect time to cook in case 2 minute doesn't work for you. Check the cake by carefully touching the top. It should be firm and springy, not at all doughy. If it’s not done, keep cooking it in 15-second increments.

2) You can substitute All purpose flour with whole wheat flour or use the combination of both.

3) If you like to bake the cake instead ,then bake it at 350 for 10-12 minutes.

4) Use microwave safe big mug as this cake rises well so don’t fill mug more than half full.

5) Any Mug Cake(your favorite) recipe makes a great holiday gift when the dry ingredients are packaged with a mug along with the recipe instructions

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10 Tips For Eggless Baking

10 Tips For Eggless Baking

1. Eggs in baking can be replicated by the following vegan substitutes mashed bananas, flax seeds, applesauce,vinegar and baking soda.

2. Always preheat the oven and position the cake pan as much as possible in the center of the oven for even baking.

3. NEVER overbeat the batter when not using eggs.Cakes tend to sink in the middle when baked.

4.For The first 10 minutes, bake the cake at 350°F degrees, then turn the oven temperature down to 200°F degrees to 225°F degrees and bake another 25 to 30 minutes.

5. Never keep the batter too thick. The cake will turn out hard and dry.

6. Allow the pan to cool for nearly 10 minutes, before removing the cake from the pan and turn it out onto a wired rack.

7. If using Ener G egg replacer, follow instructions given on the box BUT instead of just mixing with water, beat it with an electric or a wire whisk like you would beat an egg.

8. You can also use sour curd to the self raising flour for added rise to the baked cake.

9. Agar is a good substitute in recipes requiring 1 or 2 egg whites (not for meringues and similar recipes). Dissolve 1tablespoon agar powder in 1tablespoon warm water to substitute for 1 egg. Whisk well, and then chill. Whisk again and use.

10. Never substitute a microwave for an oven for baking.Microwave attacks on the moisture and the cake will always be dry and crumbly. Always use the oven

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