I've been on a quest.
A quest for the BEST mug cake in the land. Not only have I been looking for the best mug cake, I've been looking for the best gluten free, egg free, dairy free, nut free, and pretty much every other common allergen free. We've tested many and liked few. In addition to deliciousness, we're looking for ease. Low mess, easy ingredients and quick execution. Now I believe I've found it!! Thanks to the genius of Chocolate Covered Katie.
I adapted it a bit to my favored ingredients and to accommodate the allergies of my recipe testers.
*make sure to check all of your ingredients for allergens!*
The BEST chocolate mug cake in the land!
(from Chocolate Covered Katie)
Here's what you need:
-1 tbsp plus 2 tsp cocoa powder
-3 tbsp gf flour (I've used two or three types and they've all been wonderful)
-dash of salt
-1 tbsp plus 2tsp sugar
-1/4 tsp baking powder
-2(ish) tsp oil (I like coconut but veg works just as well. It's hard to measure so if you over melt, you can add up to 1 tsp more)
-1/2 tsp vanilla extract or 1/4 tsp vanilla bean paste (I've omitted this-by accident- and it tasted fine)
-3 tbsp non dairy milk (I've used coconut or soy- unflavored and vanilla flavored)
-1 tbsp chocolate chips or other awesome sweet additions
Here's how:
If you're making more than one, you can mix in a bowl and distribute to cups, or mix in individual cups. Same goes for individual cakes, if you'd like it to look a bit prettier. Also if you want to pop it out of the cup (or have a slightly easier clean up) you can grease the cup before starting (I love the Trader Joes coconut oil spray).
Combine and mix all of your dry ingredients.
Then add the wet. Make sure to melt your coconut oil if that's what you're using.
Pop it in the microwave for 40-60 seconds. You might want to check your first cake after 30 seconds and add time as necessary for your microwave. Enjoy!
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