Renowned French chef Raymond Blanc once said, “when you cook it should be an act of love; to put a frozen bag in the microwave for your child is an act of hate.” Unfortunately for me and other college freshmen at the University of Alabama, a microwave is the only easily-accessible cooking device we are allowed to have. Sure, those who are not afraid to risk it all may sneak in a toaster, or in my case a George Foreman grill, but for most people the only way to make food without leaving the comfort of their dormitory is the microwave.

Chef Blanc’s quote does hold a lot of truth, though. A frozen bag of food in a microwave is hardly anyone’s first choice of a meal. Thankfully, due to the power of the internet and all the college students and hipster chefs out there, microwave cooking has become so much more than heating up a “frozen bag.”

Microwave cooking has plenty of advantages. For starters, any cooking can be done incredibly quickly. Muffins, cakes and quinoa can be prepped, cooked and enjoyed in less time than an episode of Friends. Most microwavable meals also only require two utensils, a fork and a mug. The recipe I chose, Microwaveable Red Velvet Mug Cake, required a bowl as well, but it still made all of the prep, and more importantly the cleaning, extremely quick and easy.

My idea to make a mug cake came from my younger sister. At home she was a big fan of Tasty and a lot of other easy cooking blogs and social media pages. Even at home where we had all other forms of cooking she loved to make whatever she could in a microwave. She would go online and find recipes for microwaved breakfast bowls, mug pancakes, and microwaved lava cakes. She had been telling me for weeks to try out one of these recipes in the dorm but my lazy self would rather just walk to the dining halls, not realizing how easy and delicious these recipes truly were. So, when I chose the topic of microwaveable meals I tried to channel my little sister.

I have always had a really big sweet tooth, so I knew I wanted to make a cake. I googled microwaved cake recipes, and was immediately attracted to a recipe for red velvet mug cake on The Novice Chef. I have always loved Red Velvet cake, and it is my sister’s favorite too, so it was only right that I chose this recipe.

The process was much easier than I imagined. Each ingredient is only needed in small amounts, so a quick trip to any grocery store would set you up for countless interpretations of the dish.  The recipe below is delicious, easy to make and the perfect remedy for any college student’s late night dessert cravings. With a recipe this simple and satisfying, it is easy to see that anyone can make a little magic using their microwave.

INGREDIENTS:

• 3 tablespoons milk
• 1/2 teaspoon white vinegar
• 4 tablespoons all purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon cocoa powder
• 1/4 teaspoon baking powder
• pinch of salt
• 1 1/2 tablespoons vegetable oil
• 5 drops red food coloring, optional
• powdered sugar for dusting on top, optional

DIRECTIONS:

1. In a large mug, whisk (with a small whisk or large fork) together the milk and vinegar. Set aside.
2. In a small bowl, whisk together dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add to the milk mixture and add the vegetable oil and red food coloring. Whisk until smooth.
3. Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise and then deflate slightly since it’s being cooked in the microwave. Dust with powdered sugar and serve immediately!