I use Silk Soymilk, but you can use any kind of milk you want. I also use whole wheat flour, but you can use white flour if you want to.
1/3 cup flour
- 1/3 cup sugar
- 2 tablespoons cocoa
- 1/4 cup milk
- 1/4 cup oil
- 1 egg
- 1/4 teaspoon vanilla
Combine the dry ingredients (flour, sugar, cocoa) together in a small bowl and mix with a fork.
Add rest of ingredients (milk, oil, egg, vanilla) and mix well. You can either use a hand mixer or a fork.
I found that a fork works best, but make sure you scrape the bottom of the bowl so no dry mixture remains.
Pour batter into two coffee mugs (or other microwave-safe containers similar in height).
You can use a cooking spray if you like, to keep it from sticking to the edges.
Microwave for about 3 1/2 minutes (no longer) on medium power setting (power level: 5-6 in a 1200 watt or higher microwave oven).
The batter will rise and fall as it heats. That's why you need something a little taller than a bowl's height.
You can see from the photo below where the mixture stuck to the wall of the cup a little while rising.
That's it, you're done! The cake should come away from the wall of the cup easily if you shake it.
You can either eat it like a "finger-food" snack, or in a bowl by itself. Serve it with ice cream, strawberries, jam, etc. It's the perfect size for a small, snack-sized, yummy for the tummy dessert!