Chocolate Cake with Sauce

     From the moment I saw this original recipe I knew I had to find a way to adapt it so I could eat it.  A cake that makes its own sauce while it bakes in a single serving is perfect.  The result is similar to the recipe from Hershey that has been around for years.  This recipe has a wonderful almond taste to it from the almond extract and almond flour.  If you can't find almond flour in any store in your area, I bought mine through the King Arthur Flour catalog and is available through their website.  This cake is different from the previous mug cakes in that it isn't baked in the microwave but rather in the oven.  I used 4 oz. canning jars and this recipe will make four servings.

                                                          Chocolate Cake with Sauce

Cake
1/4 flour
2 tblsp. sugar
2 tblsp. cocoa
2 tblsp. almond flour
1/8 tsp. salt
1/2 tsp. baking powder
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 tblsp. canola oil
1 egg yolk
1/4 cup lactose free milk

Topping:
3 tblsp. sugar
1 tblsp. cocoa
pinch of salt
1/2 cup hot lactose free milk

     Preheat oven to 350 degrees.  Spray four 4-oz. canning jars with vegetable spray. (You can make this recipe in two oven proof mugs.)  Make the cake by mixing the flour, sugar, cocoa, almond flour, salt, and baking powder in a large measuring cup.  Whisk in the vanilla and almond extracts, canola oil, egg yolk and lactose free milk.  Pour the batter evenly between the jars or mugs.
     Make the topping by mixing the sugar, cocoa, and salt.  Sprinkle the mixture evenly over the batter.  Place the containers on a cookie sheet with sides to make them easier to move into the oven and back out when they have finished baking.   Heat the lactose free milk in the microwave until hot but not boiling.  Pour even amounts over the jars or mugs.  Put the cakes in the oven.  Depending on whether you are baking four 4-oz. jars you would start checking the cakes at 12 minutes or if you are baking two cakes you would start checking at 16-18 minutes. The cakes should be puffy and some liquid should be boiling around the edges.  You can serve these warm or cold, with ice cream or whipped topping.  If you are having a craving for chocolate, this should fix it.
     Next week I'll share my recipe for seasoned oven fries.  Usually I tend to shy away from oven fries because they aren't as crispy as the deep fried ones, although I know they are better for me.  But I have found a way to make them crispy and tasty using both Idaho potatoes and yams.  See you next time.

Peanut Butter and Jam Mug Cake

     If you still have fond memories of carrying peanut butter and jam sandwiches in your school lunches, this is the perfect adult version of a mug cake for you.  So simple to make and warm and comforting right out of the microwave, you can have it within moments of being hungry for it.
     You can make changes to fit your own tastes.  I like the crunch of crunchy peanut butter, but you can substitute smooth.  I chose raspberry jam because it is one of my favorites and because the red color makes it stand out against the yellow cake.  But you can use whatever is your favorite jam or put in a curd such as lemon.  You can use honey but it would be folded into the batter rather than topped onto the batter like the jam.  However you choose to make this it is sure to be delicious.

                                                     Peanut Butter and Jam Mug Cake

2 tblsp. crunchy peanut butter
1 large egg
1 tblsp. vegetable oil
1/4 cup lactose free milk
1/4 tsp. vanilla extract
2 tblsp packed brown sugar
1/3 cup self-rising flour
pinch salt
2 tblsp. raspberry or strawberry jam

     In a large measuring cup mix together the peanut butter and the egg until well combined.  Stir in the oil, lactose free milk, vanilla extract, and sugar.  Stir in the flour and salt.  Beat the batter until it is smooth.  Pour the batter evenly into two microwave proof mugs.  Top each with a generous tablespoon of jam.  Microwave separately for 1/1/2 to 2 1/2 minutes.  Start with 1 1/2 minutes and add more time if necessary.  Cakes are done when risen and firm.  Also the toothpick test works.
     Next week I will share my recipe for chocolate cake with sauce.  This chocolate cake makes its own sauce as it bakes in its own container in the oven.  See you next time.

Banana Mug Cake

     My love of mug cakes goes on.  With this one I have something else to do with those extra ripe bananas besides make banana bread.  Mug cakes are another one of those things you are limited to only by your imagination.  You can top them with whipped topping, frostings, nuts or dairy free chocolate chips.
     I have learned the hard way that it is easy to overbake mug cakes.  Start by baking for 1 1/2 minutes.  If the cake doesn't test done with a toothpick or isn't risen and firm, you can put it back in the microwave for a few more seconds.
     You also don't have to make a mug cake in a mug.  If you have two microwave proof containers that hold about the same amount as a mug they can also be used for mug cakes.  Just remember when they come out of the microwave the containers will be hot if they don't have a handle.

                                                              Banana Mug Cake

1/2 overripe banana
1 large egg
1 tblsp. vegetable oil
2 tblsp. lactose free milk
1/2 tsp. vanilla extract
1/2 tsp. banana extract
2 tblsp. brown sugar
1/2 cup self-rising flour
1/8 tsp. nutmeg
pinch salt
2 tblsp. chopped pecans


     In a large measuring cup place the banana and mash with a fork.  Whisk in egg and oil.  Add milk, extracts, brown sugar.  Whisk in flour, nutmeg and salt and beat batter until smooth.  Stir in pecans.
Divide the batter between two mugs.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes until it tests done with a toothpick or is risen and firm.
     Next week I will share my recipe for peanut butter and jam mug cake.  See you next time.

Devil's Food Mug Cake with Chocolate Chips and Almonds

     Mug cakes are gaining in popularity now because they answer everything our society wants in a dessert made at home:  quick to make, you don't have a large cake to eat, and you probably have all the ingredients in your cupboard including the mug to make this right now. 
     I have learned a few things.  First, bake your cake in the microwave the shortest amount of time which is 1 1/2 minutes so it doesn't dry out.  Take it out and test it with a toothpick.  If the toothpick is clean, you are done, if not put the cake back in for a few more seconds.  Don't worry that the cake looks like it was risen in the microwave and then falls when you take it out, the texture is fine.  If you don't finish your cake, they can be reheated for just a few seconds. Enjoy!

                                   Devil's Food Mug Cake with Chocolate Chips and Almonds

1 large egg
3 1/2 tblsp. vegetable oil
3 1/2 tblsp. lactose free milk
1/4 cup sugar
1/8 tsp. vanilla extract
1/8 tsp. almond extract
1/4 cup flour
2 tblsp. unsweetened cocoa powder
1/8 tsp. baking powder
pinch salt
2 tblsp. dairy free chocolate chips
2 tblsp. chopped almonds

     In a large measuring cup or medium size bowl, whisk the egg and oil with a fork.  Stir in lactose free milk, sugar and extracts.  Add the flour, cocoa, baking soda, and salt.  Beat batter until smooth.  Stir in chocolate chips and almonds.  Pour equal amounts of batter between two mugs.  The batter should only fill about half the mug.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes.  Cake is done when it is risen in the microwave and it is firm.  You can also use the toothpick test.
     Next week I'll share my recipe for banana mug cake.  See you then