When I was teaching Spanish, we would often taste foods from Spanish speaking countries. Sometimes we would even make them in class. This was just a fun recipe when we studied that one of the countries serve chocolate cake warm, without frosting. 

CHOCOLATE MUG CAKE

1 coffee mug (microwave safe)
4 Tablespoons flour
4 Tablespoons sugar
2 Tablespoons baking cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons mini chocolate chips
Small splash of vanilla

Combine dry ingredients in mug. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Stir in chocolate chips and vanilla, and mix again. Microwave  for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

FUNFETTI MUG CAKE
(Batter for 2 mug cakes)

2 coffee mugs (microwave safe)
2 Tablespoons melted butter
1   egg
2 Tablespoons milk
1 teaspoon vanilla
1/4 cup sugar
6 Tablespoons self-rising flour
(2 teaspoon baking powder +1 cup flour = self rising flour)
Pinch of salt

Whisk egg & melted butter. Stir in milk, vanilla, and sugar. Mix in flour and salt until smooth. Divide batter between two mugs. Microwave  for 3 minutes.

 

GLUTEN-FREE CHOCOLATE BANANA MUG CAKE
(Batter for 2 mug cakes)

2 coffee mugs (microwave safe)
1 ripe banana
1/4 cup peanut butter
1  egg
2 teaspoon sugar
3 Tablespoons cocoa powder

Mash banana. Mix in peanut butter and egg thoroughly. Stir in sugar and cocoa until smooth. Divide batter between two mugs. Microwave  for 3 minutes.

 

RED VELVET MUG CAKE

1 coffee mug (microwave safe)
4 Tablespoons flour
4 1/2 Tablespoons sugar
1/8 teaspoon baking powder
1 1/2 Tablespoons unsweetened cocoa powder
pinch of salt
pinch of cinnamon
3 Tablespoons oil
3 Tablespoons buttermilk (or sour cream or yogurt )
1 egg
1 teaspoon  vanilla extract
1/2 teaspoon red food coloring

Mix wet ingredients together until smooth.  Stir together dry ingredients in a separate bowl and then carefully add to batter, just until combined.  Microwave  for 3 minutes. Cream cheese frosting recommended.

 

 

APPLE CRUMBLE MUG CAKE

1 coffee mug (microwave safe)
3 Tablespoons flour
1 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon baking powder
1 Tablespoons applesauce
1/2 Tablespoons vegetable oil
1/2 Tablespoons milk
1/8 teaspoon vanilla extract

CRUMBLE TOPPING:
1 Tablespoons butter
2 Tablespoons flour
1 Tablespoons brown sugar

Combine dry ingredients in coffee mug.  In separate bowl applesauce, oil, milk and vanilla. carefully add to batter, just until wet. Prepare topping by combining ingredients listed with a fork. Sprinkle over top of batter.   Microwave  for 3 minutes. Ice cream and salted caramel sauce recommended.

 

RAINBOW MUG CAKE
(Batter for 4 mug cakes.)

4 coffee mugs (microwave safe)
½ cup sugar
½ cup butter, softened at room temperature
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
pinch salt
red, orange, yellow, green, blue, food coloring

In a large bowl cream the sugar and butter together by hand until light and fluffy, about 3 minutes. Crack in an eggs, one at a time, mixing each well. Pour in vanilla. Beat for one minute until well combined. Mix dry ingredients carefully add to batter, just until combined.  Divide the mixture as evenly as you can between 5 bowls. Add a couple of drops of food coloring to each bowl; stir very gently.  Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect. Microwave  for 3 minutes.

 

MUG BROWNIE

1 coffee mugs (microwave safe)
3 Tablespoons flour
3 Tablespoons brown sugar
3 Tablespoons cocoa powder
3 Tablespoons oil
3 Tablespoons water
pinch of salt
1⁄2 teaspoon vanilla extract
2 teaspoon chocolate chips

In a microwavable 6 oz. mug (roughly 1 cup measurement) mix together all of the ingredients. Stir in the chocolate chips. (Mixture may be saved in the refrigerator for up to 24 hours.) Microwave for 45-60 seconds. (Watch so it does not overflow or overcook. Timing is based on my 1200W microwave so your timing might vary). Cool at least 5 minutes. Serve warm with vanilla ice cream & enjoy!