There are times when my tea looks at me, sitting on the bench and I can’t help but think that it seems very lonely. On Gourmet Farmer I heard the lovely quote, “A cup of tea without a biscuit is a wasted opportunity” and I can’t help but agree. But the problem is that I keep my cupboard lean and free from too many sweet temptations. To avoid additives and mucky weird processed food, I also have a general rule that I only eat baked goods that I’ve made myself.
Thankfully then, I’ve discovered this lifesaver of a recipe. It’s a cake that is prepared with a tablespoon measure and one jug then cooked in a large mug in the microwave. All in under 5 minutes.
So if you don’t use gluten, sugar or the microwave, please don’t email me or comment with a tonne of nasty abuse, just look away and come back next week – I promise you a healthier recipe then (or click here for my cocoa bliss balls). The rest of you, keep this on file for the next time your cup of tea needs a friend.
2-minute chocolate & coconut cake
1/4 tsp vanilla extract
3 tbsp milk (or soy milk also works)
2 tbsp vegetable oil (melted butter would also work, but cool it a little)
1 tbsp desiccated coconut
2 tbsp cocoa powder
2 tbsp raw sugar (or golden caster sugar or coconut sugar both also work)
3 tbsp self-raising flour
(I mix this together in a 2-cup glass jug, which makes it super easy to pour into the cup and then goes straight into the dishwasher).
Use a fork to whisk your egg in a jug or bowl. You don’t need the entire egg; especially if it’s a large one, so tip out about a quarter of it (don’t worry about being too precise!).
Whisk in the vanilla, milk and oil. Once combined, continue to whisk in the coconut, cocoa, sugar and lastly the flour.
Pour into a large mug and microwave on high for 2- 2 1/2 minutes (you might have to try a couple of times to find the timing that is perfect in your microwave).
Serves 2 kids, or 1 greedy adult.