Chocolate Oatmeal Cake with Zest, Cinnamon and Honey (Microwave)

Baking in the microwave is always convenient and fast! This is especially true of portioned cupcakes, which are baked right in the mug. There are a lot of recipes and variations of such cupcakes, today one of them is flourless chocolate cupcake with oatmeal, orange zest, cinnamon and honey.

Ingredients

• Yogurt natural - 2 tbsp. spoons
• Egg - 1 pc.
• Oatmeal - 2.5 tbsp. spoons
• Cocoa powder - 1.5 teaspoons
• Honey - 2 teaspoons
• Baking powder - 0.5 tsp
• Orange peel - 1 teaspoon
• Ground cinnamon - 1 pinch
• Vegetable oil (odorless) - 1 teaspoon

Directions

1. Remove the zest from a well-washed and dried orange. It is convenient to do this with a fine grater.
2. Grind oatmeal in a blender or coffee grinder into flour.
3. In a bowl, combine all the ingredients: oatmeal, honey, egg, cocoa, orange zest, ground cinnamon, baking powder and natural yogurt.
4. Mix until a homogeneous dough is obtained.
5. Lubricate a large ceramic cup (at least 300 ml in volume) with odorless vegetable oil from the inside.
6. Pour the chocolate batter into it.
7. Bake the cake in the microwave for 4 minutes at 600W.
8. Cover the cup with the finished cupcake with a plate and turn it over - the cupcake will easily pop out of it.
9. If desired, the surface of the cake can be sprinkled with powdered sugar or poured with condensed milk.
10. Chocolate muffin with oatmeal is ready to serve.
11. Bon appetit!