A minor cooking mishap in an attempt to make a chocolate mug cake that K from In the Mood for Noodles posted about last week wasn't enough to deter me from trying again. The disaster was totally my fault, I should know by now that microwaves can vary when it comes to cooking times and I still don't understand how I managed to turn my back at that crucial moment. It was only a matter of seconds from when that delicious chocolate aroma turned into a horrible burnt smell and the microwave starting smoking!
I felt very stupid for failing at such a simple recipe so I had to give it another try. This time I made the berry almond variation and checked the Facebook page for further hints before getting started. I made the cake in a ramekin rather than a mug as the sizes are similar and initially set the microwave for 2 minutes (watching it like a hawk the entire time). The middle looked slightly underdone so I zapped it for another 20 seconds and the cake was done.
My son really enjoyed the cake and fruit isn't his favourite thing so I have promised to make good with a chocolate one for him soon! This is the type of dessert I would usually like but I was way too full from dinner tonight so I'll have to try one for myself soon.
Click here to see my A - Z of Vegan MoFo posts.
Upside Down Blueberry Microwave Cake (Adapted from In the Mood for Noodles)
2 tablespoons dairy-free margarine
2 tablespoons sugar
3 tablespoons self-raising flour
1 tablespoon almond meal
1 tablespoon applesauce
Handful of frozen blueberries
A drizzle of maple syrup
Place the blueberries in a ramekin or large mug, drizzle with some maple syrup then cover with the cake mixture. Put the ramekin or mug on a plate and cook in the microwave for 2-3 minutes or until the cake has set in the middle.
Run a knife around the edges to loosen the cake, then invert onto a plate and enjoy!