Look Ma, No Science!

If there's one thing I like more than science, it's cake.

I like cake, and I'm willing to admit that I enjoy it in all of it's buttery, eggy existence. Normally I don't have cake cravings though, so I thought I'd be able to just pass it by in a week of veganism.

Wellllll....not exactly. But I didn't eat any animal products.

Crescent Dragonwagon has a fantastic vegan cake recipe. The thing is, it makes a whole pan. I don't need a whole pan of cake. With the weather pushing 90 degrees, I don't need to go through the temperature increase of baking a whole pan of cake. What I'm trying to say is.......

I made a vegan cake...in the microwave.

Please stop cringing. It was actually fabulous--for a chocolate cake, nevermind being a vegan cake or a microwave cake.

Science Free Chocolate Microwave Vegan Cake
1) Mix 1/4 cup flour, 1/4 sugar, 1/2 tablespoon cocoa powder, 1/4 teaspoon baking powder, and a pinch of salt in a large mug. I used my Manet mug because I think food tastes better when surrounded by Impressionist paintings.
2) Add 1/2 tablespoon vegetable oil, 3/4 teaspoon white vinegar OR cider vinegar OR lemon juice (I use white vinegar, but the three should all work the same way), 1/2 teaspoon vanilla, and a 1/4 cup of water. Mix will with a fork.
3) Put it in the microwave for 2 1/2-3 minutes (it all depends on your microwave). When it's done, it'll look bubbly. You can eat it on the mug, or take it out in all its crumbling glory and cover it with fresh fruit and eat it on a plate.

Is this healthy? Absolutely not. It has 200% of your daily recommended sugar, and it's a little big for one person. But it is a fantastic cake, a worthwhile occasional treat. Bonus points if you share it.

And for those science loving skeptics out there, this is why it works. (In the most basic of terms. You actual science types might appreciate this explanation more.)

Ever make a volcano in school with vinegar and baking soda? Same kind of reaction right here--the vinegar (or whatever acid you choose) reacts with the baking soda, making fizzy little bubbles (you probably noticed the cake looks a little pock marked). This makes the cake lighter...kind of like if you beat egg whites and added them.

In the meantime, a close up of the Manet mug so you can enjoy your cake:

And don't forget to weigh in on Silk vs Milk!