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Nutritious Bites

Moist Chocolate Mug Cake Vegan Style

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moist-chocolate-mug-cake-vegan-style

Mmmmmmmmmm. You know those recipes that surprise you? The ones where you go “Nah, that isn’t possible! You can’t take dense flours and unprocessed sugars and make them taste like white flour desserts.” I’m here to tell you, it is possible! In fact, this vegan-style moist chocolate mug cake will amaze you with these wholesome ingredients. There are no hydrogenated oils, no butter, no eggs, processed sugars or flours that will spike your blood sugar. Yet it still tastes like a moist chocolate cake dessert with the dreamy chocolatey center that you dream about when you picture that molten lava cake that you know isn’t good for you. And let me tell you, it will stand up against any white flour dessert with success. Also, I beg you, please eat this with vanilla ice cream or whipped cream! This cake is quite rich and it needs some balance.

chocolate-mug-cake

I made this dessert 7 times in order to get the decadent and moist brownie texture for this cake. I tried coconut flour, rapunzel sugar, you name it. I also made white flour ones to compare it since we usually eat cake because we are satisfying a craving, which usually means white flour. That’s why I chose to make this a microwavable treat. This is something you can have to satisfy a sweet tooth in 5 minutes or less, depending on how fast you can mix ingredients 🙂 I promise you this cake will be quite competitive against your white flour desserts!

Unfortunately, aside from a bit of fiber, this cake doesn’t have much nutrition left since microwaves aren’t that great for nutrients. Check out this study from Mercola. Therefore, I can’t really write about nutrients like I usually do. However, it is still waaaaay better for you than using processed ingredients. The big thing for me with this recipe is how to get you guys a quick treat that doesn’t involve opening a package, therefore containing preservatives and artificial ingredients. Though this recipe doesn’t have much nutrition in it, it doesn’t have anything horrible, like hydrogenated oils, either. Not an every day treat, but definitely a treat you can indulge in when you need it or a family member needs it! This is an especially great treat for husbands like mine that start opening random cabinets saying, “Do we have any candy? chocolate? treats?” This way you can say,”give me 2 minutes!”

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Moist Chocolate Mug Cake Vegan Style

Moist Chocolate Mug Cake Vegan Style

Ingredients

  • 3 Tbsp brown rice flour
  • 2 Tbsp almond flour
  • 2 Tbsp Cacao (I did not use raw Cacao since I am cooking it, but raw is fine)
  • 1/4 tsp *ener-G replacement
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4-1/2 tsp instant espresso (or whatever flavoring you prefer)
  • 1/3 cup milk (I used almond milk)
  • 1/4 cup maple syrup
  • 1 - 1 1/2 tbsp apple sauce (1 1/2 tbsp yields a very moist, almost wet cake)
  • 2 tbsp avocado oil (coconut oil is fine, but avocado oil came out slightly better in texture)
  • 1/2 tsp vanilla extract
  • 1 tbsp sized chunk of **frozen chocolate broken into chunks or your favorite chocolate bar

Instructions

  1. Mix all the dry ingredients and blend/stir in a microwave safe mug
  2. Add the wet ingredients and stir
  3. Drop the chunk of chocolate in the center (it will sink on its own)
  4. Microwave for 1 minute 50 seconds
  5. Top with ice cream!

Notes

*The ener-G holds the cake together. Though it will taste fine without it, it will fall apart. Do not replace the ener-G replacement with egg. If you do not have ener-G, I would try adding a little more baking powder. Let me know how it turns out! **I used my chocolate cups recipe by placing parchment paper in an 8x8 dish, pouring the chocolate in and placing in the freezer.

vegan-molten-lava-chocolate-mug-cake

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Comments

  1. Marjorie Stradinger says

    Oh boy. I think I found my new favorite quick dessert. Love the ingredients. Two questions. Can I use an egg? You say no, but I would like to. Also, can I bake it in a regular oven? I know that takes longer, but if I want more nutrients, wondering if it will still bake–like in a ramekin.

    Thanks for another winner.
    Marjorie Stradinger recently posted…A pause for the commaMy Profile

  2. Foodscape says

    Hi Marjorie, first off, I would not use an egg since the proportion would be way off. You would have to quadruple the recipe to get a sound proportion, which would work if you are making 4 mugs! I think it would be better to add some extra baking powder and /or maybe a pinch of arrowroot powder/tapioca starch or something that will hold it together. For the oven, yes! I think it would bake wonderfully in the oven. Let me know how it turns out!
    Foodscape recently posted…Moist Chocolate Mug Cake Vegan StyleMy Profile

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