I was in the mood for a cupcake but I knew if I made six I would probably eat them in less than a day, so I went on the hunt for mug cakes again, only to remember that I was going to try to make my vegan cupcakes into a mug cake. I did the conversion and ended up with this recipe which is equal to about two cupcakes. Enjoy as is or run a knife around the cake to pop it out of the mug, cool, and top with your favourite frosting. I broke it up and smeared each piece with chocolate buttercream icing! Mmmmm! Best mug cake so far. Because it’s eggless it doesn’t get rubbery.
Vegan Chocolate Mug Cake
3 tablespoons all-purpose flour
2 tablespoons white sugar
1-1/2 teaspoons cocoa powder
1/8 teaspoon baking soda
1-2 pinches of salt
2 teaspoons vegetable oil
1/8 teaspoon vanilla extract
1/8 teaspoon distilled white vinegar
2 tablespoons water
Mix all ingredients in a large mug and microwave for 1 – 3 minutes depending on the strength of your microwave. Try microwaving for 1 minute first so that you do not overcook it. This will help keep the cake moist.