Chocolate Mug Cake
Indulge in a quick and decadent treat with our Infused Chocolate
Mug Cake, a rich, single-serve dessert ready in minutes
INGREDIENTS
• 2 tbsp cannabutter, melted
• 1/4 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk (or non-dairy alternative)
• 1/2 tsp vanilla extract
• Optional) Chocolate chips, whipped cream, or ice cream for topping
INSTRUCTIONS
In a microwave-safe mug, melt the cannabutter in the microwave for 15-20 seconds.
In the same mug, add the flour, sugar, cocoa powder, baking powder, and salt. Stir well to combine all dry ingredients.
Pour in the milk and vanilla extract. Mix thoroughly until you have a smooth batter with no lumps.
Microwave the mug on high for 60-90 seconds. Start with 60 seconds and check if the cake is cooked through. It should be firm on the top but slightly gooey inside.
Allow the mug cake to cool for a minute or two before eating. The cake will continue to set as it cools.
Enjoy the mug cake as is, or top it with chocolate chips, whipped cream, or a scoop of ice cream for extra indulgence.
TIPS
• For a gooey center, slightly undercook the mug cake by a few seconds and enjoy it warm
• Let the cake cool slightly before enjoying to prevent any burns from the hot mug
• Enjoy immediately after cooking for the best texture—mug cakes can dry out if left to sit