Several years ago, there was a little recipe floating around for an individual sized chocolate cake baked in a mug for 5 minutes. I found this recipe yesterday in a stack of clippings that I had saved. Only now, my first thought was not microwave oven, but solar oven. The recipe is the same — only the cook time is different.
Solar Chocolate Cake Baked in a Mug
- 4 TB flour
- 4 TB sugar
- 2 TB cocoa
- 1 egg
- 3 TB milk
- 3 TB oil
- 3 TB chocolate chips (optional)
- a small splash of vanilla extract
1 large coffee mug (microwave safe if using the microwave; solar appropriate if using the solar oven)
Pre-heat solar oven while preparing the recipe.
Add dry ingredients to mug; and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and the vanilla extract, and mix again.
Bake uncovered in the solar oven. Mine baked for 1 1/2 hours.
Cool and tip out onto plate if desired. (This can serve 2, if you’ll let it!)
The red mug is 15 oz. The white mug is 10 oz. When baked, the cake came just to the top of the white mug, and was about 1/2 inch from the top of the red mug. (Also, I sprayed the mug with PAM so that the cake would come out easily.)
(If cooking in the microwave, cook for 3 minutes on High. The cake will rise over the top of the mug.)
Chocolate cake batter ready for the solar oven.
Other recipes you might enjoy:
German Chocolate Upside Down Cake
We made these yesterday! We put them in before chess club, and they were ready right when we got home. We added peanut butter chips (because choc + pb = yum!) and subbed nut milk. They turned out great! We also tried it with some gluten-free mix we had – two thumbs up!
I’ve never heard of a solar oven before; it sounds intriguing!