Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, quick & easy butter-less moist chocolate mug-cake 🍰. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Quick & Easy Butter-less Moist Chocolate MUG-Cake 🍰 is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Quick & Easy Butter-less Moist Chocolate MUG-Cake 🍰 is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook quick & easy butter-less moist chocolate mug-cake 🍰 using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Quick & Easy Butter-less Moist Chocolate MUG-Cake 🍰:
- Make ready 1/4 cup coconut oil
- Get 2 eggs
- Make ready 1/2 cup liquid milk
- Take 1 tsp baking powder
- Prepare 1/2 cup sugar
- Get 3 tbsps cocoa powder
- Prepare 1 cup all purpose flour
- Prepare 1/4 tsp salt
- Get 1 tsp vanilla (optional)
- Take 2 tbsp milk powder
- Take Note: All ingredients should be at room temperature
- Take Note: This recipe uses a mixer but you can replace with a whisk
- Prepare Note: I used coconut oil cause of its flavour
- Prepare Note: My mugs are 500ml each (i.e the size of 2 regular cups)
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Instructions to make Quick & Easy Butter-less Moist Chocolate MUG-Cake 🍰:
- Heat up your oven to the highest setting. My oven is a gas oven with two burners (one at the top and the other at the bottom). I turn up both to get the maximum temperature
- Lightly grease inside your mugs with oil and coat with flour
- Sift the dry ingredients separately: flour, cocoa powder, salt, milk powder and baking powder
- Whisk the liquid ingredients (coconut oil, eggs, vanilla and liquidmilk) on the highest speed for 2 minutes
- Add the sugar and whisk on the highest speed for an additional 5 minutes
- Add the dry ingredients in 2 batches. Whisk for 1 minute on low-medium setting (per batch) to combine or until you get a smooth/lump-less runny batter
- Finish up with a spatula ensuring the dry ingredients are full combined; to avoid over-mixing the batter
- Transfer to your greased mugs. Don't fill to the brim; give room for the cake to rise, as you'll see below. I filled mine half-way. Tap to release air pockets
- Bake for 5 minutes then reduce your oven heat to the lowest temperature. I turned off my top burner to avoid it over-baking the top
- By 10 minutes, the cake should have begun to rise 😄 Can you see it? I was tempted to open the oven 🤤 but I didn't 😏
- Peek the difference in sizes. Both are 20 minutes apart
- After reducing the temperature, bake for 25 - 30 minutes
- Use a toothpick/cutlery to check if it's ready. It's ready if the toothpick comes out clean
- Let it cool in the mug for about 10 minutes before transferring to a cooling rack
- There you have it: A butter-less moist chocolate MUG-cake. Enjoy 🤤 I sliced it and "buttered" it with my homemade nutella. Oh yum!!! - (see recipe)
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