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
*Mix right in your mug or mix in a small bowl and then transfer to mug.
Using a large microwave safe mug (16 ounce size), coat the inside with non-stick cooking spray.
Mix the first 5 dry ingredients in the mug (or small bowl). After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third. Pour water over top. Mix well until smooth using a fork.
Awesome extras you can add to the cake batter - a tablespoon hazelnut chocolate spread or creamy peanut butter, caramel, Rolos and more! Place in the middle of the batter before placing in the microwave. Mini chocolate chips are great mixed in with the batter and/or sprinkled on top after baking.
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 bake! Top with whatever you like – powdered sugar, frosting, chocolate chips, caramel or whipped cream. Enjoy hot or cold.
**Make sure you allow the cake to cool a bit before digging in so you don't burn your mouth.**
Tips
*Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, another in 1 minute 20 seconds. Be sure not to over bake.
Make sure your baking soda is fresh, vinegar too, they are what make the cake rise.