Chocolate Mug Cake
This healthy chocolate mug cake is rich, decadent, moist, and fluffy, defying its low-fat, oil-free, vegan, and gluten-free nature. Made with just eight simple ingredients, it offers a divine and much healthier alternative to traditional mug cakes. This quick treat is perfect for satisfying chocolate cravings without the guilt.
Instructions
- 1
In a bowl, combine the superfine oat flour (6 tbsp), tapioca starch (2 tsp), unsweetened natural cocoa powder (2 tbsp), baking soda (0.25 tsp) and tsp fine sea salt (0.125 heaping). Whisk thoroughly.
- 2
Add the room temperature water (2.5 tbsp), unsweetened applesauce (2.5 tbsp), pure maple syrup (2 tbsp), vanilla extract (0.5 tsp) and vegan chocolate chips (1.5 tbsp) (from the total 2.5 tbsp). Stir until just combined; avoid overmixing. The batter will be thick, like muffin batter, which ensures a fluffy cake.
- 3
Spoon the batter into a large, tall mug (at least 1.75 cup capacity, as the cake will rise significantly). Smooth the top.
- 4
Top the batter with the remaining vegan chocolate chips (1 tbsp).
- 5
Microwave for 25 seconds (1 minute) (for a 1000-watt microwave). The top should appear dry. If still wet, microwave for another [5-10 seconds]. If dividing into mugs (2 standard), microwave each for 15 seconds (1 minute) separately. The key is a dry top, not wet batter.
- 6
Allow the mug cake to cool for [4-5 minutes] before eating, as it will be very hot and will continue to cook as it rests.
Nutrition Facts
Per portion