Microwave Cake Bowl Recipe-small

Ingredients

1/2 cup flour

1/4 cup (50 g) sugar

2 teaspoons cocoa powder

1/2 teaspoon baking powder

Pinch of salt

1/3 cup milk

1 teaspoon vinegar

3 tablespoons oil

1/4 teaspoon vanilla

Directions

In bowl add flour, sugar, cocoa powder, baking powder and salt.

In measuring cup combine the milk, oil, vinegar and vanilla.

Add the wet ingredients into the dry and mix well until batter is smooth.

Spray a small-medium glass microwave bowl and pour batter into it. (I used a 5”x5” glass square dish. If thinner cake is wanted, use a larger bowl.)

Microwave on high for 90 seconds. Check for doneness and if toothpick comes out with batter on it, continue to cook for 20 more seconds until toothpick comes out clean.

Let cool completely before frosting.

Notes

You can add red food coloring if desired to make a red velvet cake per the original recipe.

Buttercream frosting:

1 cube unsalted butter softened, 1 teaspoon vanilla, 1/8 teaspoon salt, 1 1/2 cups (188 g) powdered sugar.

Beat butter on high speed 2-4 min until light and fluffy. Add vanilla and salt. On medium speed, add powdered sugar gradually until all combined. Mix on high 2-3 minutes until nice and creamy.

This amount of frosting is enough for 2-3 cakes this size if the cake is left in the bowl and only the top is frosted. Extra frosting can be put between graham crackers.

This can be made gluten free using Bob Red Mill 1 to 1 flour (62 g).