Well, hello there stranger! I am well aware that the summer whizzed by without so much as a how-do-you-do from me. I could saturate this post with excuses about the whirlwind that is my existence… But I think we’re well past that.
Instead of wallowing in bloggers guilt, I’m going to distract you with pretty pictures of this indulgent chocolate treat that can be made in your microwave! Word of warning, if you have an addictive nature, this recipe may not be for you..
I have a love/hate relationship with the mad genius that created mug cake. It is possibly the most wonderful thing happening in the foodie-sphere at the moment. The gift and curse of mug cake is that you can have it whenever you want… Cake… whenever you want. For those without a sweet tooth and a certain level of restraint this isn’t a problem. For me however, this is proving to be a big problem.
The fact that I can wake up in the middle of the night and have warm gooey cake in about 10 minutes is extraordinarily dangerous. And with autumn imposing it’s windy temperament upon us, who doesn’t want to watch Narcos and eat mug all day?
This recipe requires minimal ingredients that you more-than-likely already have in your pantry. You can add all sorts of extras like a chocolate chips or a teaspoon of coffee to make it more sumptuous than it already is.
¼ cup self-raising flour
2 tablespoons cocoa powder
2 tablespoons sugar
6 tablespoons almond milk
2 tablespoons vegetable oil (I use canola)
1 tablespoon chopped nuts (optional)
Peanut Butter Sauce
1 ½ tablespoons peanut butter (smooth)
½ tablespoon vegan butter
1 tablespoon icing sugar
2 – 3 tablespoons vegan cream ( I use soy single cream)
Mix together the flour, cocoa powder and sugar. Add the almond milk, oil and stir until combined. If you are adding the chopped nuts stir them into the cake mix before microwaving. Another option is to add a tablespoon of chocolate chips, that way there are nuggets of melted chocolate dotted throughout the mug cake.
I use a regular coffee cup (250ml or about 8.08oz). Once all my ingredients are mixed in the mug, they come to just a little over the halfway mark. If you batter is anywhere near the rim of the mug, you may want to use a bigger mug, as it will rise.
Pour in a mug and microwave for two minutes (depending on your microwaves power, you may need a little longer.) Bake until the top is no longer gooey and springs back when touched. Allow to cool slightly and serve with ice cream or icing of your choice.
For the Peanut Butter Sauce – place the peanut butter and vegan butter in a microwave-proof bowl and microwave for 1 – 1½, stirring every 30 seconds.When the mixture is fluid remove from the microwave and stir in the icing sugar until combined. Slowly stir in your vegan cream of choice 1 tablespoon at a time until a pourable consistency is reached.
You’ll find that the cake itself is not incredibly sweet, which leave loads of room to play around with toppings. My favourite combinations at present are a plain vanilla glaze, a scoop of vegan ice cream or this incredibly tasty peanut butter sauce.