 |
Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 6 |
|
Mug cakes are fairly popular, but they often have egg. Here's a tasty version you can make for yourself in a flash! Food-allergy friendly, too! I highly suggest using Hershey's Special Dark cocoa powder in this recipe (I've switched to only using it instead of regular cocoa powder). It's richer, moister, and smoother! Variations: try coffee or rice milk instead of water, use other flavored chips, or add nuts. Ingredients:
4 tablespoons flour |
3 tablespoons sugar |
2 tablespoons dark cocoa |
1 dash salt |
1 dash cinnamon |
2 tablespoons canola oil |
3 tablespoons water |
1 teaspoon vanilla |
chocolate chips (optional) |
Directions:
1. Combine dry ingredients in a microwave safe mug.
2. Add liquids and chocolate chips (if desired). Stir well down to the bottom edges of the mug, making sure to wet the dry ingredients thoroughly. Add more water if needed to reach a thick but stir-able consistency.
3. Microwave on high for 60 seconds (may vary due to microwave power).
4. Serve warm.
|
|