Woohoo! I made another blog post in under a year! *pats self on back* It's all about the small victories, folks. Anyway, this post is about a single serving dessert treat I made for myself this winter. I think maybe all of us have borne witness to the "mug dessert" trend popping up in recent history. I couldn't resist it, myself. This chocolate mug cake was inspired by the one posted here. However, I'm doing the gluten-free thing these days, so I had to make some small tweaks. See the recipe after the jump!
Ingredients: 2 tablespoons vegetable oil 1/4 cup (60 ml) whole milk 1 large egg 1/2 teaspoon vanilla extract 1/3 cup (40 grams) gluten-free all purpose flour 1/4 tsp gluten-free baking powder pinch of salt 1/4 cup (50 grams) sugar 2 tablespoons (10 grams) unsweetened cocoa powder 1/4 cup (43 grams) semi-sweet chocolate chips
1. In a small bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the flour, baking powder, salt, sugar, and cocoa and whisk to combine. 2. Divide the chocolate chips between two medium microwave-safe mugs. 3. Pour batter into the mugs over the chocolate chips. 4. Microwave on "high" for 90 seconds. Check to see if the cakes are puffed and bounce back after being lightly touched. If not, microwave for an additional 30 seconds. Serve immediately.
Here's an admittedly poor quality photo of the finished product. Although the photo is not the best, it was quite rich and delicious :)