I have seen many recipes for the single serve 2 or 5 minute mug cake. I admit I was a bit leery of them; I didn’t think they could taste very good. Oh, how wrong I was.
A month or so ago I was craving some kind of chocolate dessert. One problem, I was out of eggs, a key ingredient. I look at numerous websites, looking at recipes, trying to find a non-egg version. No luck. No problem, I thought, I’ll just make up my own, which is what I proceeded to do. The first draft was pretty dry, but edible. So I spent a lot of time tweaking and changing ratios and ingredients, until I finally achieved what I was looking for, a dark, moist, chocolaty cake.
I have made it will all the add-ins I listed. Sometimes alone, others times I’d combine them.
Another thing I did was experiment with oats for flour, just to try to make it a bit more “healthy.”
The best thing about this recipe is that in under 5 minutes of a chocolate craving, you'll be digging into a delicious chocolaty delight.
2 Minute Vegan Chocolate Mug Cake
1 Tbl coconut oil, melted
3 Tbl water
1 Tbl ground flaxseed
3 Tbl coconut milk*
2 Tbl canola oil
1 tsp vanilla
4 Tbl flour (or 2 Tbl flour and 2 Tbl instant oats)
3 Tbl cocoa powder
2 Tbl sugar
¼ tsp baking powder
¼ c walnut
1 spoonful natural peanut butter (add a splash of coconut milk)
¼ c coconut flakes
2 tsp espresso powder
2 chocolate covered caramels
¼ c peanut butter chips
Non-dairy whipped topping
Add wet ingredients to large mug (coconut oil through vanilla) and whisk to combine.
Next, whisk in dry ingredients (flour through baking powder). Stir in any add-ins.
Microwave 2 minutes.
Top with non-dairy topping if desired. Then dig in.
*I use coconut milk from a carton. You can find it on the shelf with almond, soy, and hemp milk.