I just can't get over how amazing and moist these cakes are. Here's another cake straight from my microwave in just over a minute. This one is also egg free. Last time I made the Individual Microwave Lemon Cakes. I used a small bowl this time instead of a ramekin. Just make sure whatever you use is microwave safe and that the batter doesn't fill it more than half way.
Makes 1 cake (or 2 smaller ones)
3 tablespoons all-purpose flour
3 tablespoons confectioners' sugar
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon ground cinnamon
3 tablespoons canola oil
3 tablespoons 2% milk
3/4 teaspoon instant coffee dissolved in 1/2 teaspoon warm water
1 tablespoon chopped milk chocolate
2 tablespoons confectioners sugar
1/2 teaspoon unsweetened cocoa powder
In a measuring cup, mix all the dry ingredients for the cake with a fork. Add the oil, milk and coffee water. Mix until well combined. Just a few seconds. Stir in the chocolate.
Pour into your bowl or mug and microwave on high for 1 minute and 10 seconds. Test it with a toothpick to see if it comes out clean. If not, put it back in for another 10 seconds. Try not to overcook it. If you're making 2 cakes out of this, start with 45 seconds per cake.
Mix the 2 tablespoons confectioners sugar with the cocoa powder then add a few drops of milk. add enough milk so the mixture is thin enough to drizzle over your cake. Drizzle away. Serve the cake warm.