Delish, Easy, Recipes

Microwave Eggless Chocolate Mug Cake

This is one of my new favourites and could not be more authentic. Made from the usual suspects for a chocolate cake recipe like flour, chocolate, butter, sugar etc — this decadent chocolate cake with that special soft texture is the perfect end to any day. Now instead of making a whole cake, you can have just 1 serving in no time at all. And this cake batter can sit in its little mug in the fridge for up to 3 days, so you can enjoy a single-serving treat anytime!

Ingredients

  • Serves 2
  • 2 Tbsp Oat Flour
  • 4 Tbsp Almond Flour
  • 1 Tbsp Cocoa Powder
  • 1/2 Tsp Baking Powder
  • 4 Tbsp Light Olive Oil (Or Unsalted Butter)
  • 2 Tbsp Honey (Or Powdered Sugar)
  • 6 Tbsp Milk
  • 3 Tbsp Chocolate (Chopped & Try To Keep It As Half-Inch Squares)
  • Few Choco Chips (Or Chocolate Pieces For Garnish)
  • Pinch Of Salt

Preparation

Prep: 10 minutes
Cooking: 5 minutes

  1. Grind regular oats and almonds together to make the flour.
  2. Mix all the dry ingredients and set aside.
  3. Add the liquid ingredients one by one and mix well.
  4. Mix in the chocolate pieces as well.
  5. Pour into 2 mugs 3/4th of the way.
  6. Top with few chocolate pieces or choco chips.
  7. Microwave it for about 1- 1.5mins (60-90 secs).
  8. Take it out and allow it cool down for about 15 mins at least.
  9. Top it with ice cream and/or chocolate sauce and enjoy.
  10. Tastes good if served chilled

Watch

USEFUL TIPS

For this recipe, I have replaced the butter with olive oil and sugar with honey to make it a little guilt-free. But feel free to retain it in its original form. Both ways it tastes awesome!
Jayashree Mudaliar

I was a banker by profession for over 14+ years but took a sabbatical from the corporate world to be a part-time Consultant for a couple of years. I'm 43 years old, been married for 20 years and have a 15-year-old son. My decision to quit my corporate job was to strike a balance between work and home. I have lived in various parts of India during my growing up years and that had a big influence on my life. I have imbibed various cultures and nuances from each place and this reflects in my approach towards life - Live and Let Live! I took up fitness in 2016. I'm a Marathoner and a budding cyclist. I also happen to be a good cook. My love for cooking is genetic and I come from a family of hoteliers and caterers. I document recipes as and when I get time, but now due to the lockdown, I'm quite regular. In August 2017, I turned vegetarian. My food philosophy is fresh, easy, healthy, local, farm to table food. I believe in sourcing the best quality ingredients from the right sources so that it nourishes the body in the right way. I develop recipes based on the ingredients I have in hand.