Quick & Tasty Microwave Cake Without Cocoa

Simple, but very tasty — dessert in minutes! This cake is prepared without cocoa in the microwave, and even a child can handle it. The biscuit turns out soft and very tender. You can use any cream, from simple sour cream to fashionable cream cheese.
cook time: 30 min
Ruby Colston
Quick & Tasty Microwave Cake Without Cocoa

Nutrition Facts (per serving)

306
Calories
17g
Fat
33g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Sugar 3 tbsp
Wheat flour 3 tbsp
Eggs 1 pc
Vegetable oil 3 tbsp
Soda 1 tsp
Kefir 5 tbsp

For cream:

Sugar 3 tbsp
Sour cream 3 tbsp

Recipe instructions

Step 1

Step 1
How to make a cake without cocoa in the microwave at home? Prepare your food. Instead of kefir, you can take milk, but then you will need to quench the soda with lemon or vinegar. Take odorless oil. I will make the simplest cream — sour cream with sugar.

Step 2

Step 2
Take a bowl, pour kefir into it. Pour baking soda into it and stir. A reaction will begin between the acid of kefir and the alkali of soda with the release of carbon dioxide — it is this that will raise the biscuit during baking. Beat the egg into a bowl. Mix with a whisk.

Step 3

Step 3
Add sugar and vegetable oil. Mix again with a whisk.

Step 4

Step 4
Add flour, stir it in. The dough should be homogeneous, without lumps, with the consistency of drinking yogurt.

Step 5

Step 5
Take a small bowl that can be placed in the microwave. Lubricate it with a drop of vegetable oil. Pour in the dough. When choosing dishes, keep in mind that the sponge cake will rise during baking.

Step 6

Step 6
Cook the biscuit in the microwave at maximum power for 4-5 minutes. The time is approximate, as it will depend on the power and operating characteristics of your microwave, as well as the size of the dish in which you will cook the biscuit. Read more about microwave ovens in the article at the link at the end of the recipe. Do not overcook it — the biscuit may burn. Check doneness with a wooden skewer — it will come out dry from the center. When pressed, the finished biscuit springs back.

Step 7

Step 7
Cool the biscuit and remove from the bowl.

Step 8

Step 8
Cut the sponge cake into 2 or 3 layers.

Step 9

Step 9
For the cream, mix sour cream with sugar. Leave to stand for a while until the sugar dissolves.

Step 10

Step 10
Coat the cakes with cream. Grease the top and sides of the cake with cream as well. Place it in the refrigerator for an hour to soak.

Step 11

Step 11
Serve the cake to the table. Bon appetit!

Additional rubrics

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