Microwave mug cakes have been a hot trend for years, however it’s even easier if you make the dry mix in advance. If you get a sugar craving, grab, add in the liquid items, stir, and 70 seconds later you have a warm, melty chocolate cake. The charm of my recipe is I cut back the sugar & the fat. A single serving cake doesn’t need a ¼ cup or even 2 Tablespoons sugar, nor does it need 2+ Tablespoons oil!
Instant Chocolate Cake In A Mason Jar
- ¼ cup all-purpose flour (or half AP/half whole wheat)
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp granulated sugar* or coconut sugar
- 1 Tbsp dark chocolate chips
- ¼ tsp baking powder
- 1/8 tsp fine sea salt
- 1/3 cup milk
- 1 Tbsp avocado or similar neutral oil
Add the flour, cocoa powder, sugar, chocolate chips, baking powder, and sea salt in a pint wide mouth mason jar, stir well to mix.
Seal tightly and store in pantry until needed.
Open up mason jar.
Stir in milk and oil until all dry ingredients are mixed in.
Put in microwave uncovered and cook for 70 seconds.
Take out, let cool enough to enjoy and eat.
Makes 1 cake.
*Lets talk about sweetness. Originally, I made the recipe with 2 Tablespoon sugar which made a conventionally sweet cake. We have cut back on how much sugar we use, so I took it back by half and really enjoyed it with 1 Tablespoon sugar. It gives it a semi-sweet bitter flavor. So, if you have a sweet tooth, you may want to increase the sugar!