Red Velvet Mug Cake

A mug cake is an easiest and quickest way to create and enjoy a piece of cake, especially if baking for one or two people or when one doesn't need any leftovers. It is also a perfect solution when a sudden craving for something sweet hits oneself at odd hours or to surprise an impromptu guest or to placate a cranky kid. 😊

A mug cake was also an easy solution for this week's blogging marathon theme of 'Baking desserts without using a convection oven'. One can bake 4 mug cakes by the time a convectional oven gets preheated and so it was perfect for the weather we have right now. 

Usually I bake chocolate based mug cakes and was looking for a different version for my daughter this time and found one here. I had to make minor adjustments to the recipe since the batter was too thick. She loved it going by the fact that it got made already 4 times in the past week.

Ingredients:
Scant 1/4 cup lukewarm milk 
1/2 tsp. apple cider vinegar / white vinegar
1/4 cup minus 1 tsp. all purpose flour
1 tsp. cocoa powder
1/4 tsp. baking powder
A pinch of salt
2 tbsp. sugar
1.5 tbsp. oil (I used canola oil.)
4 - 5 drops of red food color (optional)
Powdered sugar for dusting (optional)



Directions:
* Combine milk and apple cider vinegar in a small bowl and leave it aside for about 5 minutes. 
* Whisk together flour, cocoa powder, salt, baking powder and sugar in a microwave safe mug / bowl. Add the milk-vinegar mixture, oil and food color and mix well.
* Cook it in a microwave for about 70 to 75 seconds.
* Serve immediately with a dusting of sugar if preferred.


This post goes to Blogging marathon #78 under the theme "No Baking Desserts for Lazy Days". Check out the page to read what other marathoners are cooking.

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