I was intending this to be a mug cake but I have ramicans in my cupboard that I do not use often and decided to use them for this recipe. In a small mixing bowl add 2 cups of unbleached all purpose flour, 1 pinch of pink salt, 3 pinches of baking powder, 1 handful of nido or another brand of powdered milk, like carnation, 1/2 cup of either coconut or turbinado sugar if using or 1 oz of either agave nectar or sugar free syrup, 1 egg, 1 capful of cane, white apple cider or balsamic vinegar, 1 drop of vanilla essence with either orange or almond essence, 1 handful of unsweetened cocoa nibs that are fair trade, 3 cups of water added a little at a time to make a lump free batter, 1 oz of oil of either corn, canola, almond, coconut, avocado, grapeseed, sunflower, safflower, olive, corn. peanut, 1 tsp of cocoa powder is optional.
Mix very well and add to ramicans 5 cooking spoonfuls of the batter. Make sure it is half way upside in the ramicans and one by one place them in the microwave 2 minutes. Repeat until all of the batter is used up or you can take a pyryx baking dish and add the batter to it also if you do not want to use the ramikens.
When done add either sugar free jelly or even Sugar Free Salt Caramel. Mr. Riaz and I love this combo a lot and I hope you will enjoy as much as we did. From our house to yours.
P.S. don’t forget you can also bake this in a standard oven preheated to 375F or 190C for 15 minutes or until done, Obviously you can make this in the summer using the microwave without it heating up your kitchen.
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