UPDATE, Aug. 26, 2010: Well, last night I tried steaming the mugs as an alternative to using a microwave-- it was a flop, I'm afraid! For one thing, it ended up taking 18 minutes steaming time, which kind of defeats the whole exercise of a 5-minute cake! But, perhaps more importantly, it didn't rise and get fluffy like the original. It was, as the British say, "stodge"-- yuck! Sorry, no solution there.
I thought about pressure cooking, but it might be more trouble than it's worth, with the getting up to pressure, cooling down, etc. Anyway, I'm "between" pressure cookers at the moment, so I can't try it. If anyone does try it, and succeeds, please let us know!
(BTW, for anyone who is wary of microwave ovens, I have compiled some info in a Google doc: Read here.)
*********************************************** My youngest daughter, Justine, gave me a challenge yesterday. Devise a Weight Watcher-friendly, preferably vegan, 5-Minute Chocolate Mug Cake. I vaguely remembered hearing about this cake before, but hadn't looked into it. So, I set about meeting her challenge. I looked up various recipes and comments on the recipes, first of all. Then I set to work. I wanted it to be vegan, of course, no-fat (except for a very few chocolate chips), and whole grain, but also nicely chocolate-y and slightly gooey.
We tried 2 of my versions last night-- one was too dry, so we didn't eat it! I was pretty happy with the other version, though. I ultimately made it in smaller servings than the original cake-- the larger size was too big for a healthy snack. To refine the recipe, I made the ultimate sacrifice and had the final version for breakfast this morning! I must say, I'm happy with it! I hope you like it, too!
BRYANNA'S VEGAN, ALMOST NO-FAT, 5-MINUTE CHOCOLATE MUG CAKE (WHOLE GRAIN IF YOU WANT IT TO BE!) (GLUTEN-FREE VARIATION)
Yield: 1 or 2 servings
Quick, 3 WW points, gooey and satisfying! The ultimate quick chocolate hit (well, maybe second to Drinking Chocolate!). The chocolate chips sink to the bottom and make an "icing" on the bottom that you can scoop up with each bite of cake! (BTW, I tried removing the cake from the mug to a plate, but it doesn't look very attractive and dirties another dish, so better to eat it right out of the mug!) See Variations below for Gluten-Free version.
FOR 2 SERVINGS (see Variations below for 1 serving)
2 1/2 Tbs water or strong coffee
2 Tbs thick, smooth unsweetened applesauce
3 1/2 Tbs packed brown sugar (brown sugar deepens the chocolate taste)
Lightly spray two 1-cup mugs (such as cappuccino mugs), or 1-cup ramekins with oil from a pump sprayer.
In a small bowl mix together the Wet Mix ingredients well with a whisk.
In a smaller bowl, whisk together (with a dry whisk) the Dry Mix ingredients.
The ramekins in this picture are the right size to use for microwaving the cakes if you have no suitable mugs, BTW.
Pour the Dry Mix into the Wet Mix and whisk together well. Divide the batter evenly between the 2 prepared mugs. Sprinkle1/2 tablespoon chocolate chips over the batter.
Microwave at High power for 1 minute, 10 seconds. (Note: My microwave is 1200 watts--if yours is less, you may need a few seconds more.)
Cool on a rack for at least 5 minutes. Eat right out of the mug or ramekin!
1.) If you have no leftover coffee, you can add 1 /2 teaspoon coffee or espresso powder to the water. 2.) Freeze canned or homemade applesauce in ice cube trays and pop the cubes into zipper-lock bags-- each one is 2 tablespoons! 3.) For oat flour, just whiz rolled oats or quick oats in a DRY blender.