We will be the first to admit that we thought mug cakes were naff. Why bake a cake in a microwave when you have an oven? Surely a microwave cake is some sort of retro 80s culinary massacre? Wrong. It’s actually rather genius! Don’t worry, we will carry on using our oven to bake cakes, but it is good to be resourceful in a pinch. Let’s say when you’re faced with an equally retro holiday cottage in the countryside and you fancy a bit of chocolate cake it’s a real dilemma. You’re not London, shops close at 6 and cake only comes with eggs. Without a set of scales (mixing bowl, cake tin or whisk) in sight (full disclosure: this was our holiday situation a few weeks ago), so being able to rely on our old forgotten friend the microwave and some cleverly packed plant-based staples was ingenuity at its best.
This recipe also allows you to make use of another middle-England holiday cottage staple, spent coffee grounds from your cafetiere. Not only is this a great way to use something that would normally go to waste, but the coffee grounds add a slightly nutty, deep coffee flavour. And if you have any leftover Easter chocolates, they’ll find a happy home here too.
Simply whisk all of the ingredients together in your mug of choice and add the chocolate when it’s nearly ‘baked’ and you have a oozey, fudgey chocolate cake–in a mug. And without any of your usual cake baking kit! Use regular cutlery tablespoons, most people don’t travel with a set (unless they’re a chef). This cake cake can easily feed two, if you’re willing to share.
Serves 1 very generously or 2
*If you eat eggs and want to use egg instead of flax seeds, replace with 1 egg and cut the liquid back to 1 tbsp.