Chocolate Mug Cake

A CHOCOLATE MUG CAKE I CAN EAT? YIPPEE! Recipe from Everyday Happy Herbivore

Ingredients:

Servings: 1 mug cake

  • 4 tbs. whole wheat pastry flour
  • 2 tbs. brown sugar (I use dark brown)
  • 2 tbs. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • dash of ground cinnamon
  • ¼ cup unsweetened applesauce
  • 3 tbs. plant-based milk (I use unsweetened almond)
  • 1-2 drops vanilla extract
  • 1 to 3 tbs. vegan chocolate chips, however little or much you prefer (find the highest cocoa % you can)
  • Optional topping add-ons (put on after you microwave!): banana slices, raspberries, blueberries, cherries, or other fruit of your choice

Chocolate-Banana mug cake variation: Reduce the applesauce to 3 tbs. and add a mashed banana (pulse in food processor with all wet ingredients if you want it thoroughly combined). Follow the rest of the normal directions.

Directions:

In a small bowl whisk all the dry ingredients, except for the chocolate chips.

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In another small bowl whisk all the wet ingredients.

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Pour the wet ingredients into the dry ingredients and whisk to combine. It should have a cake-batter-like consistency; if it seems too dry, add a couple extra tbs. of applesauce. To make this extra chocolatey you can add a tbs. of chocolate chips in the mix, or wait and put them on top later. Or both!

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Pour the batter into a coffee cup or ramekin. Sprinkle chocolate chips over the top and shake the cup slightly to let them “settle” into the batter.

Microwave the cake for 3 minutes (at 1,000 watts) – adjust the timing for your own microwave 🙂

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Enjoy!

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