Cake in a mug/ then dump it out

This is the best chocolate gluten free cake in a mug I have tried--really good

This is very good and far surpasses mug cakes I have tried. It makes two servings and is done in 30 sec or less.  The link is here  http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/  Actually if you do it 28 seconds or 27 sec it comes out with a creamy chocolate on top when you dump it out. You need to dump it immediately. The picture above was my first try at 30 sec.....I have a high powered microwave and it is better at 27 or 28.  Although the oil called for is for greasing your 2 mugs, one time I accidentally put an entire Tablespoon of olive oil in the batter itself (it actually calls for a TEASPOON of oil for greasing the mug and no added oil for the batter. When I did it this way with the oil in the batter I nuked each mug 24 seconds and it was splendid!

However I am copying it and tell what else I did:

Ingredients

• 1 egg - beaten
• 1/2 tsp vanilla extract (optional) I did forget this and it still was great!
• 1 tbsp heavy cream (I used almond milk since I don't have cream on hand)
• 2 tbsp cocoa powder
• 2 tablespoons sugar
• 1/4 tsp baking powder
• 1 tsp oil (I also sprayed the mugs with pam) .--Oil is for the mug lining (see paragraph above for other options)

Directions

1. Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
2. Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
3. Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
4. Since you don’t want to start and stop the microwave a bunch of times, set it for about 28- 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
5. Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.

NOTE:  For a similar recipe that makes a whole little pan full (8 by 3) there is a quickie recipe here that takes about 20 minutes.


Here below is a really good one too that uses oat flour and is really yummy!:
https://nannykimsrecipes.blogspot.com/2019/09/gf-chocolate-mug-cag.html

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug