Trifle bowls are fantastic if you have colorful layers that you want to showcase especially if you have a picky eater that loves colors. Sweet or savory, naturally colored food is a great way to whet an appetite - not that mine needs much whetting.
My recent love for beets, carrots, tomatoes, cucumber and mango makes me want to do a post with these beauties- instead I’ll go ahead and share my very own chocolate cake in a
mug trifle bowl recipe.
With all the ‘juicing’, I haven’t baked in a while and mini deserts are something I find very endearing. Especially when its ready - in a microwave - in exactly 75 seconds!!! No worries about dishes to wash, leftovers, or
getting rid of taking the rest to work the next day. Just make it when you feel like it, in the same dish that you want to eat it in (yay for portion control)!
Serve it warm with some condensed milk or some orange juice - either way - you won’t be disappointed! Instead of making it in the mug, the way I did on friday at 1 am, I wanted to make these again for you in a trifle bowl.
Without further ado(pun intended):
One microwave safe cup/bowl lightly greased if you care about cake stuff sticking to your cup. I sprayed mine very lightly with canola oil. Oh, and a fork for all that beating you are about to do!
1 Egg - beaten into the above cup (try room temperature if you can, I’ll tell you why in a bit)
2 Tbsp - Olive oil beaten in with the egg
1 Tbsp - pure coconut oil (at room temperature pure coconut oil is solid and if you add this to a cold egg, it will remain solid. Beating the mixture will generate the heat required to melt the oil. If you are not a fan of coconut oil, please feel free to avoid this step and substitute with the olive oil - I promise I won’t be offended :D)
2(or 3) Tsp - Sugar (I used raw granulated sugar, I could suggest an alternative of honey or agave nectar but I haven’t tried it so I wouldn’t know for sure) I didn’t add too much sugar because I don’t like cakes to be super sweet. Please adjust this according to your taste-buds.
3 Tbsp flour - Mix this well into the above mixture - you want to avoid lumps.
1 Tbsp unsweetened cocoa (I used ghirardelli) - Add this to the above almost done cake batter and mix well. Again no lumps.
1 tiny scoop of the secret ingredient - Chocolate Hazelnut Butter (Shhh it’s vegan so the word butter is deceptive. I promised you there was going to be no butter in this recipe!)
1/4 Tsp Baking powder - Mix it in and if you have any batter on the sides clean it up - I didn’t and it wasn’t a pretty sight.
a pinch of salt
By now you cup should be about 1/2 full. Now put this in your microwave and microwave for 75 seconds at full power. I started at 30 seconds, added another 30 and then did a quick toothpick test and microwaved it for an additional 15 seconds.
T’ was soooo exciting I tell you! You can see the cake rise, threaten to spill over and then sit pretty - spongy and well done! - you should try it yourself.
There are a ton of cake in a cup recipes and I’m sure they are all delish! I found my happiness in this bowl and I hope you do too!