Ingredients

• 4 Tablespoons all-purpose flour
• 4 Tablespoons sugar
• 2 Tablespoons dutch-processed cocoa powder
• 1/4 teaspoon aluminum-free baking powder
• 1 large egg, beaten
• 3 Tablespoons milk
• 3 Tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• Confectioner's sugar for dusting

Directions

1. Whisk the dry ingredients (flour, sugar, cocoa and baking powder) in a mixing bowl.
2. Add egg, milk, oil and vanilla.  Fold until just combined.
3. Fill a paper cup half way with the batter.
4. Microwave on high for 45-60 seconds, depending on your microwave's power.
5. Remove cake from the microwave and turn upside down on the counter to let it rest inverted for one minute.  Remove paper cup, plate and dust with confectioner's sugar.

Tips / Substitutes: The cake should look slightly moist when it comes out of the microwave.  It will finish cooking while it is resting.

Avoid overmixing the mixture as it will reduce the volume and make the cake tough.

Servings: Batter makes 2 cakes (servings)

Preparation Time: Less than 5 minutes.