Chocolate Mug Cake

My dear friend Alex is the queen of mug cakes. She introduced me to the wonder that is making a single-serving cake in a mug. In the microwave, no less, so the bulk of your cake-making time is taking ingredients off the shelf and not waiting anxiously for the cake to bake. She makes hers with egg and even though I consider myself decent at vegan baking sans-recipe, this one took me quite a few tries. Mostly it was figuring out how long to microwave it for but I also had to get the ingredients right. Enough writing now, time to go make a mug cake...

Chocolate Mug Cake (serves 1)

2 Tbls. non-dairy milk
1/4 tsp. vinegar
2 Tbls. flour
1 Tbls. sugar
1/8 tsp. baking powder
Large pinch of salt
1 tsp. cocoa powder
1/2 Tbls. coconut oil
1/4 tsp. vanilla extract*

*Or coffee, or mint, or banana, or coconut, etc. if you want to change the flavor

Combine the milk and vinegar in a small bowl and set aside. In a microwave-safe mug mix together the flour, sugar, baking powder, salt, and cocoa powder.

Mix in the milk mixture, coconut oil, and extract. Microwave for 45 seconds, or until the cake has set on top. Do NOT overcook it! Enjoy by yourself, with a spoon.