Vegan, Gluten-Free Chocolate Mug Cake
- Prep Time: 3
- Cook Time: 2
- Total Time: 5 minutes
- 2 T flour of choice (I used white rice and tapioca flour, but whole wheat or oat flour would work)
- 1 T protein powder (chocolate or Vanilla; you could also sub collagen)
- 1 T raw cacao powder (1/2 T of cooked cacao powder, since the flavor is stronger)
- 1/4 t baking soda
- pinch of sea salt
- 1 flax egg (1 T milled flax seed mixed with 3 T water. A regular egg works too for my non-vegan friends)
- 2 T almond milk (or milk of choice)
- 1 T chocolate chips
- 1/2 T coconut oil, yogurt or applesauce (optional: will make the cake more moist, but I made mine without)
- 1/2 t vanilla extract
- cinnamon and Stevia (or maple syrup), to taste
- Spray the inside of a microwave-safe coffee mug with nonstick spray (or grease with coconut oil).
- Add the dry ingredients (flour, protein, cacao, baking soda and salt), and stir well to combine.
- Add the wet ingredients and mix with a spoon until mixture resembles a thin cake batter – make sure there are no flour chunks in there.
- Taste the mixture and add Stevia and cinnamon to your liking.
- Stir in chocolate chips.
- Microwave on high for 2-3 minutes, until the cake is cooked on top and around the edges.
- Using a spoon, loosen the edges and plop onto a plate. Drizzle with almond butter, if you’d like.
- Prepare for foodgasmic glory!