InspirationAngry Chicken 3-minute cake
If you wanted to make this dairy-free, use non-dairy milk and substitute oil for the melted butter.
- 1/4 cup flour
- 1/4 cup sugar
- 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons milk (I used almond milk)
- 3 tablespoons melted butter (um, if you look in the pictures, mine wasn't melted, but at least was really soft)
- 1/2 tsp vanilla and instant esperesso powder (if desired)
- small handful of chocolate chips
DirectionsMix all the ingredients and pour in a shallow container. I used one of our pasta bowls.
|I'd like to say my son helped me, but I made this mess all by myself.|
|Smooth enough batter.|
|I set out our bowls while we waited for the cake to cool.|
VerdictThis was pretty good straight out of the microwave, but it definitely got a bit chewier as it sat. Thin and dense, not really what I think of as a cake. More like a soft cookie.
I had to cut up Sonny D's with his spoon before he could eat it since it was so dense. He ate it and seemed to enjoy it, but what kid doesn't like cake?
We ended up splitting this into four servings with one bit leftover that I put into a plastic bag and put in the fridge. I ate it the next night as a quick dessert after a quick stop at the grocery store. Good enough, but not really something I'm super excited to make again.
I think maybe one whole egg is too much for the size of the batch and that's why it's a bit thick and chewy. I wonder if skipping the egg like Chocolate-Covered Katie's vegan one-minute chocolate cake in a mug or this 5-minute wacky vegan microwave cake recipe would be better. Also it's possible my microwave over-cooked it since it's so high-powered. If I tried it again, I would skip the egg and cook it on a lower power setting.