Man, did I wake up on the wrong side of the bed today! Thankfully, there is this:

I got this recipe from the same place I got the photo, my friend Stevie. Not only is Stevie a top-notch baker, she also happens to be a professional photographer – hence the unusually good pic and the watermark. She found this “life-ruining” recipe in a recent issue of Food Network Magazine. I spotted it on her blog and immediately set out to veganize.

The first time I tried to make this, I used a flax egg. Fail. The texture of the flaxseed meal was very detectible in such a small cake. Ener-G egg replacer though was a rousing success!

So, here it is: single serve (big enough to share, actually) vegan chocolate cake in 5 minutes. Don’t say I didn’t warn you.

5-Minute Vegan Chocolate Cake
Recipe Courtesy of Food Network Magazine
via Steviephotography.com

Ingredients

1/4 cup flour
5 tbs sugar
2 tbs unsweetened cocoa powder
1 Ener-G egg
3 tbs non-dairy milk (I like unsweetened almond milk)
3 tbs vegetable oil
dash vanilla
dash salt
Add-ins of choice*

*Stevie obviously went with pecans and caramel sauce. Andy & I did dark chocolate chunks and powdered sugar because that’s how we roll. Put your own spin on it.

Directions

• Whisk all ingredients together in a large mug*
• Microwave 2-2.5 mins. or until puffed up
• Add toppings and serve

*Clearly, you need to use a ginormous mug. If you’re not taking pictures for a blog (and/or don’t own a ginormous mug), do as I did and use a Pyrex measuring cup – another pro tip from Stevie.

Yield: Serves 1-2