Vegan Chocolate Lava Mugcake (Microwave, 50 Seconds!)
This vegan chocolate lava mug cake has a cocoa batter and a centre made with frozen dark-chocolate chunks. Freeze the chocolate for at least an hour ahead, then microwave the assembled cake for 50 seconds at 1200 W and serve warm.Dietary note: For a vegan result, choose chocolate labelled vegan and dairy-free. Product ingredients vary.
Equipment
- 1 Mug (microwave safe) 300 ml (10 oz)
Ingredients
- 4 tablespoons (30 g) All-purpose flour
- 2 tablespoons Cocoa powder
- 3 tablespoons Superfine granulated sugar
- ¼ teaspoon Baking powder
- Pinch Salt
- 4 tablespoons (60 ml) Water (or any plant milk)
- 2 tablespoons Avocado oil (any neutral oil)
- ½ teaspoon Vanilla extract
- 2 large chunks Dark chocolate 70% (frozen for at least 1 hour)
Instructions
- The night before, or at least 1 hour ahead, place 2 large chunks of dark chocolate in the freezer.
- Add the flour, cacao powder, sugar, baking powder, and salt directly into your mug.
- Add the water, oil, and vanilla extract.
- Mix with the fork until a smooth, thick batter forms - about 30 seconds. Don’t overmix.
- Scrape the sides and bottom of the mug with the fork. Unmixed flour at the bottom leads to an uneven cook.
- Press the frozen chocolate chunks into the centre of the batter.
- Microwave Power 1200 W for 50 seconds.The edges should look set and the very centre should still look slightly underdone and shiny.
- Serve immediately for the best molten texture.
Video
Notes
- Freeze the chocolate for at least 1 hour before using.
- Start with 50 seconds, then add 5-second bursts only if needed. Do not overcook, or the lava centre will disappear.
- Serve immediately for the best molten texture.