Description
Skip the fuss and the oven with this mini Chocolate Mug Cake recipe! It's gluten-free, vegan, egg-free, grain-free, plant-based, oil-free, refined sugar-free, nut-free! It's moist, and delicious and perfect for serving one or two people.
Ingredients
Units
Scale
- 2 tablespoons organic green banana flour
- 2 tablespoons coconut sugar
- 2 tablespoons unsweetened cocoa powder
- pinch salt
- 3 tablespoons nut/seed butter
- 1/2 teaspoon pure vanilla extract/paste
- 3 tablespoons coconut cream
- Dark chocolate chips for garnishing, if desired
- VEGAN NO-CHURN VANILLA ICE CREAM
- 1 can coconut cream
- 2 teaspoons pure vanilla paste
- 1 tablespoon arrowroot powder
- 1/3 cup maple syrup
Instructions
- If you choose to make the homemade vanilla ice cream, do so the day before. In a blender, combine all ice cream ingredients and blend until smooth.
- Pour into ice cube trays and freeze overnight.
- The next day, add the cubes to the blender and blend with a little bit of water until creamy like ice cream. Place in the freezer until you’re ready to use.
Chocolate Mug Cake
- For the cake, add the dry ingredients to a mug and stir gently with a fork to combine.
- Add the nut/seed butter, vanilla, coconut cream and gently stir until a batter forms.
- Microwave for 45-55 seconds, garnish with chocolate chips and a scoop of ice cream and enjoy!
Notes
**NOTE: if the mug cake is too dry you can try adding a splash of plant-milk before enjoying
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American