No Egg Chocolate Mug Cake Food

INSTANT CHOCOLATE CAKE

Steps:

• Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
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EGGLESS CHOCOLATE COOKIE IN A MUG

Steps:

• Place butter and milk in a coffee cup or mug. Microwave for 30 seconds to melt the butter and warm the milk. Stir in brown sugar and vanilla extract then mix in flour, chocolate chips and pinch of salt. Microwave for about 1 minute on HIGH. Allow to cool for 5 minutes before serving. (The timing is really based on the texture you want. I like gooey cookie so it mixes with the melted ice cream. I'm weird I know.
• ADD toppings. I like to add ice cream but you can add whatever you want!

NO EGG CHOCOLATE MUG CAKE

Steps:

• Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds.
• Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

CHOCOLATE MUG CAKE

Steps:

• First add the flour, sugar and cocoa into the mugs or the bowl; mix well.
• Add the milk, butter/oil, chocolate chips and vanilla extract and stir well. Add the beaten egg.
• Sprinkle with some chocolate chips and cover with a microwave proof cling film.
• Microwave on medium-high for 1 minute and then for another 30 seconds. It should be cooked but moist and gooey in the middle.
• Allow to cool and eat greedily with some cream or ice cream.

CRAZY CAKE (NO EGG CHOCOLATE CAKE)

Steps:

• Mix all ingredients together in a large mixing bowl. Pour batter into a 9x13 greased or sprayed cake pan. bake at 350 for 30-35 minute.

PROTEIN POWDER MUG CAKE

Steps:

• In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together the dry ingredients: oat flour, protein powder, sweetener, cocoa powder, and baking powder.
• Whisk in almond milk until a batter forms and stir the vegan dark chocolate chips if desired, or keep the batter plain.
• Sprinkle a few extra chocolate chips on top if desired.
• Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot, and check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
• Serve the Protein Mug Cake immediately.