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40 Sec Chocolate Cake for 1

Whip up the easiest & quickest, 40 sec chocolate cake to satisfy any fudgey chocolate cake fix. And boy does this cake work a treat, especially with ice cream, toasted hazel nuts and chocolate topping 🤤🤤🤤.

Course Dessert
Cuisine Vegan
Keyword Dairy Free, Egg Free, Vegan, Vegeterian
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 6
Calories 304 kcal

Ingredients

  • 1 tsp instant coffee
  • 3 tbsp hot water
  • 100 mil soy milk
  • 1 tbsp apple cider vinagar
  • 70 grams plain flour sifted
  • 40 grams cocoa powder sifted
  • 1 1/2 tsp baking soda sifted
  • 135 grams brown sugar
  • 1/4 tsp sea salt flakes
  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup grape seed oil
  • 50 grams dark chocolate roughly chopped

Instructions

  1. Prepare your coffee mixture, by mixing 1 tsp of instant coffee with 3 tbsp of hot water in a small bowl and set aside.

  2. Then, prepare your buttermilk by mixing 1 tbsp of apple cider vinegar to 100 mil of soy milk in a  bowl and set aside for 5 min.

  3. In a large mixing bowl, mix the sifted plain flour, cocoa powder, baking soda, brown sugar and sea salt together. 

  4. Then add the flax seed, water, vanilla extract, grape seed oil, soy milk mixture and coffee mixture, and mix everything together.

  5. Finally add the dark chocolate and mix till incorporated.

  6. Now at this stage, I chose to spoon the cake mixture into 6 individual ramekins or coffee cups and cook them in the microwave for 40 sec per ramekin.

  7. You can pour the mixture into a microwave safe bowl or dish and cook in the microwave for roughly 1-2 min to make a individual cake and cut them into smaller pieces if you wish.

  8. Either way, both can be covered and put in the freezer uncooked for up to 3 months.

  9. Allow cake to cool slightly before consuming.

    You can also dust a bit of cocoa powder on top for extra chocolatey flavour

Recipe Notes

You can chose to spoon the cake mixture into 6 individual ramekin and cook them in the microwave for 40 sec per ramekin.

 

Or

 

You can pour the mixture into a microwave safe bowl or dish and cook in the microwave for roughly 1-2 min to make a individual cake and cut them into smaller pieces if you wish.

 

Either way, both can be covered and put in the freezer uncooked for up to 3 months.

 

Note: Cooking time says 1 minute, but that's due to there isn't a sec function in the cooking time tab. Cooking time for the individual small serving only requires 40 sec, so don't be fooled.

 

Cooking time may varies from microwave to microwave. Mine is a 1200Watt Inverter microwave.

 

If you are cooking the whole lot in one go, I suggest cooking it a min at a time until you work out best timing for your microwave.

 

Caution, content will be hot inside, so let it cool slightly before digging in 😉.

 

*Nutrition information is approximate and is meant as a guide only*

 

 

 

 

 

Nutrition Facts
40 Sec Chocolate Cake for 1
Amount Per Serving
Calories 304 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 432mg19%
Potassium 323mg9%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 24g27%
Protein 4g8%
Vitamin A 65IU1%
Vitamin C 1.2mg1%
Calcium 69mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.