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Microwave Chocolate Cake (Egg-free)
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Microwave Chocolate Cake (Egg-Free)

Satisfying a craving for a sweet, baked treat doesn’t have to be difficult In fact, it doesn’t even have to involve an oven. My recipe for Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat.
Course cake / dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup / 120g all-purpose OR cake flour
  • ¾ cup / 150g white sugar
  • ¾ cup / 75g unsweetened cocoa powder
  • 2 ½ teaspoons baking powder
  • 1 cup / 250ml warm water
  • 1 cup / 250ml warm black coffee SEE NOTE 1
  • 1 teaspoon / 5 ml vanilla extract
  • ½ cup / 125ml oil, canola or sunflowar

Instructions

  • In a large bowl use a whisk to combine the flour, sugar cocoa powder and baking powder.
  • Add in 1 cup (250ml) warm water, oil, vanilla extract and 1 cup (250ml) coffee.
  • Combine the mixture well and pour into a greased microwave-safe cake mold or glass bowl. SEE NOTE 2
  • Microwave the cake for roughly 10 minutes (this cooking time is based on my microwave which is 1000 Watt so your bake time may vary).This means that your baking time will vary by either a few minutes more or less depending on your microwave.
  • Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. If the toothpick comes out clean, the cake is done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
  • You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. SEE NOTE 3
  • Take care not to overcook or the cake will become dense, rubbery and dry Remove from the microwave and allow to cool in the pan for 5 minutes before turning out on a cooling rack
  • Cool completely and frost as you prefer.

Video

Notes

  1. The coffee in this recipe is optional and can be substituted with water if you prefer not to use it. This means that the amount of water in the recipe will be 2 cups. 1 cup (250ml) from the first addition and 1 cup (250ml) from replacing the coffee.
  2. It is very important that the container or pan used is microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
  3. Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave.
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!