It’s been a busy week for me… cooking for myself, trying new recipes out. Among the many that I did try, were fresh tortillas, rosemary and thyme bread and a traditional gujarati (indian) dish called “chauli-dhokli” which is basically long beans sauteed with coin-sized flour bread. I’d post the recipe, but this is, after all, a desert blog.
The thing with vegetarian baking, is that it’s always SO time consuming! Especially for someone like me who’s trying a new recipe out with more than just a little trepidation!
So, imagine my delight at finding this recipe for a 5 minute cake, baked in the microwave, that I quickly adapted into a delightful vegetarian version! (As a side note, if you love cooking, scouring the net for food blogs, you absolutely need to sign up for gojee.com – it’s a delightful website for searching through recipes!)
Note: This cake is delicious and addictive. But it’s best served warm, perhaps with some ice-cream if you wish. If you let it get too cold, it might become too crumbly.
Make it in one tea cup or a couple of bowls
3 tbsp all purpose flour
2 tbsp unsweetened cocoa
2.5 tbsp sugar (or maybe 3 if you prefer your chocolate sweet)
1/2 tsp cinammon (optional – but it does give it a lovely kick!)
1/2 tbsp plain yogurt (or vanilla) + 1/2 tbsp yogurt liquid
1/4 tsp baking powder
2 tbsp canola/vegetable oil/butter melted
1/2 tsp vanilla extract
2.5 tbsp water (or milk)
Mix the dry ingredients in your cup first. Then whisk in the liquids and yogurt.
Ensure that it’s full only 2/3rds of the way in your cup/bowl.
Microwave the mix for 2 minutes (at the most 3, depending on the power of your microwave)
This cake is very moist – don’t let it dry out in the microwave. Think of it like a cake with some fudge sauce in it.