Single-Serving Microwave Chocolate Cake (That Actually Tastes Good!)

Mix the Ener-G egg replacer powder with the warm water in a small cup. This will make the equivalent of half an egg. It’s the key to making this cake more fluffy and inviting than other recipes—a whole egg is just too much. Set aside to thicken while you mix the other ingredients.

In a microwave safe bowl, stir the flour, evaporated cane juice crystals, cocoa powder, salt, and baking powder together until combined.

Add the “egg” mixture, oil (see note below), milk, and a dash of vanilla extract (not too much!), then stir to combine. (If you choose to use a milk alternative, this cake is also vegan!)

Note: I usually use between 1 1/2 – 2 tablespoons of oil, depending on how rich I want the cake. You can definitely use less if you’re looking for something lighter.

Stir in a handful of chocolate chips or any other kind of candy bits you have around (heath bar bits or peanut butter chips are good, as are marshmallows and a slightly crumbled graham cracker).

Microwave on high for 1 1/2 – 2 minutes, until a toothpick comes out clean.

This cake won’t slip right out of the bowl as some microwave cakes do, because there is less oil. However, it tastes the better for it. Just eat it right out of the bowl. Maybe with some ice cream spooned on top. Oh god, this really is dangerous.