Ingredients for 35 Second Chocolate Cake
- 2 tablespoons all-purpose flour
- Splenda Sugar Substitute
- Unsweetened Cocoa Powder
- 1/4 teaspoon baking powder
- Instant Coffee Crystals
- Pinch of salt
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- Vanilla Extract
How to Make 35 Second Chocolate Cake
- Lightly grease a large mug (at least 12 oz) or ramekin with cooking spray.
- In the mug, whisk together 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar substitute (Splenda or equivalent), 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/8 teaspoon instant coffee crystals (optional), and a pinch of salt until no lumps remain.
- Stir in 2 tablespoons milk, 1 tablespoon vegetable oil, and 1/2 teaspoon vanilla extract until the batter is smooth.
- Microwave on high for 35 seconds.
- If the cake is not fully cooked, microwave in 5-second increments until cooked through but still moist. Overcooked cake will be rubbery. It should be moist on the bottom and will continue cooking as it sets.
- Let cool slightly before adding your favorite toppings, such as sugar-free chocolate syrup, whipped cream, or a sprinkle of powdered sugar. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
8g
Carbs
5g
