Gluten free vegan chocolate mug cake
Gluten free, nut free, vegan, adaptable to be grain free, FODMAP friendlyThis recipe uses Australian measurements.*1 Australian tablespoon = 4 American, Canadian and New Zealand Teaspoons.*1 Australian tablespoon = 3 1/2 British teaspoons
Ingredients
- 2 tablespoons* cocoa dutch processed for a deeper flavour, regular for a more floral chocolate taste
- 3 tablespoons* (60ml) boiling water
- 2 tablespoons* (40ml) olive oil or oil of choice
- 1-3 tablespoons* light brown sugar depending on your sweet tooth
- 1 tablespoon* finely milled quinoa sorghum or buckwheat flour
- 1 tablespoon* tapioca flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon vanilla bean paste or extract optional, for depth of flavour
- 1/2 teaspoon gluten free baking powder
Instructions
- Whisk together the cocoa and boiling water in a small bowl before adding the remaining ingredients. The boiling water will bloom the cocoa and result in a deeper chocolate flavour.
- Whisk well until a smooth batter forms and pour into a large mug. You want the batter to go up about halfway – any fuller and it will overflow in the microwave.
- Place the mug in the microwave for 1 minute for a self saucing mug cake with a chocolate sauce down the bottom. You can cook it a little longer if you’d prefer a fully set cake, but it’s vegan so you don’t need to do this for food hygiene purposes.
- Every microwave is a little different in terms of power, so you might need to cook yours a little less or more than mine.
- Serve on it’s own or with a scoop of ice cream – regular, vegan or lactose free.
Notes
You can halve the ingredients for a smaller mug cake. Microwave for 20-30 seconds.
Tried this recipe?Let us know how it was!