I tried to update my blog’s theme tonight. It did NOT go well. Actually I went into a mild panic. I clearly need to clean up my categories and pages before I start messing around with other free themes. If only I was technically inclined when it came to the non-plastic parts of computers.
Oh well, I guess I’ll just eat food.
The first time I saw a recipe for a mug cake I was in absolute awe. A chocolate cake, in a few minutes, just for me. It’s become a bit of an obsession.
By the way, I made this one in one of our soup mugs (with a handle) instead of a coffee mug. My mother was impressed with our giant tea mugs when she came to visit. Recipe was Adapted from: Vegan Chocolate Mug Cake
Vegan Chocolate Raspberry Mug Cake
Prep Time: 5 minutes
Cook Time: 3 minutes
Keywords: microwave dessert vegan cake
Ingredients (Serves 1-2)
- 4 tbsp spelt flour
- 2 tbsp agave nectar
- 2 tbsp unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 3 tbsp non-dairy milk
- ¼ cup unsweetened applesauce
- 1/4 teaspoon raspberry extract
- Vegan grain sweetened chocolate chips (optional)
In a small bowl,mix flour, cocoa, and baking powder together, set aside.
In another small bowl, mix applesauce, non-dairy milk, agave, and a drop or two of raspberry extract together.
Pour wet into dry, then add chips, stirring to combine. Add applesauce, until the batter is wet and resembles regular cake batter.
Spray a coffee cup with non-stick cooking spray. Pour batter into coffee cup.
Microwave for 2 1/2 to 3 minutes.
Totally worth the little treat. I need to make more versions of these little cakes, even though they aren’t exactly supermodels of the foodblog world.
Onto doing some research for my final masters in plastics engineering class.