I’m always keeping an eye out for single-serving desserts for the two of us. I’m usually a fan of mug cakes, but mug cakes are so variable. Sometimes they don’t cook enough, sometimes they’re overdone and dry, sometimes they aren’t flavorful, and it’s impossible to tell until you make them which it’ll be.
This recipe started life as a mug cake recipe, but I’ve made two critical changes. The first is to use my ramekins instead, which gives it a more even bake. The second is to make it an actual baking recipe suitable for an oven, rather than a microwave gimmick.
I topped these cakes with a fruit compote, but you can do whatever you like. A simple icing or frosting, some powdered sugar, even ice cream would go great. Since the recipe doesn’t use eggs, it’s very light and crumbly, which pairs great with a sweeter fruit. I’ve done both cherries and strawberries and love them both.
I knew this cake would be somewhat fragile and hard to remove from the ramekins, so I cut circles of parchment paper to line the bottom and make it easier. You don’t need to if you want to just eat the cake out of the ramekin.
You can also make easy substitutions for some of the ingredients. In particular, almond milk works fine in place of milk, and maple syrup is a good swap for the sugar. Customize it however you like!
The recipe below is for a single cake, but you can easily whip up two batches or double it for more than one cake if you like. Give it a try and let me know how it turns out and what you think!
Single Serve Eggless Chocolate Cake
Equipment
- Mixing Bowl
- 10 oz. Ramekins
- Parchment Paper
Ingredients
- 3 Tbsp Flour
- 3 Tbsp Milk
- 2 Tbsp Cocoa Powder
- 2 Tbsp Sugar
- 1 Tbsp Oil
- ½ Tsp Vanilla Extract
- ¼ Tsp Baking Powder
Instructions
- Preheat your oven to 350°F. Grease your ramekins and optionally line the bottom with a circle of parchment paper.
- In your mixing bowl, ,combine the cocoa powder, flour, sugar, and baking powder, stirring to combine.
- Add the oil, milk, and vanilla, and mix well.
- Pour the batter into the ramekin. Bake for 15-20 minutes, or until the middle is no longer sunken in.
- Allow to cool for 10 minutes before removing from the ramekin; alternatively, top and enjoy hot.
Do you have different sizes or styles of Ramikens or a brand you favor?
Don’t really have a favorite brand for them, no. The ones I use are 10 oz which seems to be perfect for everything I’ve wanted to do so far.
Might try this some time to go with our ice cream snacking in the evenings.