Ingredients
Dry ingredients
5 Tablespoons flour (all-purpose)
4 1/2 Tablespoon sugar
2 teaspoons cocoa (unsweetened)
1/4 teaspoon baking soda
Pinch of salt
Wet Ingredients
1/2 teaspoon white vinegar (or apple cider vinegar)
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola oil)
4 1/2 Tablespoons water
Directions
*step by step photos
Using a large microwave safe mug (16 ounce size mug), spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork.
Place in microwave and cook on high for *2 minutes uncovered. Check with toothpick to make sure it comes out clean. Be sure not to over cook! Top with whatever you like - powdered sugar, frosting, chocolate chips, caramel or whipped cream. Enjoy hot or cold.
TIPS
Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.
Make sure your baking soda is fresh, vinegar too, they are what make the cake rise.
If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
You can add mini chocolate chips to the batter for a super rich chocolate cake...or do what I did, throw some on top after you make it, while it's still warm! Mmm, mmm good!