2-Minute Gluten-Free, Dairy-Free, Vegan Chocolate Mug Cake and Sugar Succulents. Well, that right there is a mouthful, isn't it? Or should I say a mugful...
I first came across a microwave mug cake some twenty-seven months ago and immediately made one and then shared it on Instagram, naturally. Topped with a little whipped cream, it served its purpose as a quick fix treat on the night in question and that was the end of that.
Truth be told, I am not a big fan of microwaved anything. I get turned off from most left-over meals for that very reason. I am super picky when it comes to texture, and there is something about microwaved meals that generally does not appeal to my palate. But I digress...
On a trip to the dollar store to purchase a few more white boards for my food photos, I came across this 4-piece silicone baking tea set. Cute, BPA-free and only $3.00 - why not! They sat for about two months before I remembered I had them and then for another two weeks after that. I finally put them to use a couple weeks ago to whip up a quick treat for unexpected guests.
I am not a fan of boxed mixes, so I don't keep them on hand, but I had all I needed to nuke up a few Chocolate Mug Cakes. This time, to satisfy the ever-changing dietary needs of one particularly difficult friend and one undecided vegetarian/vegan mister, I made some changes on the fly that worked out deliciously well. And the cups worked as they claimed - easy release and clean up! YAY!
Nuked and somewhat cooled, I topped them with chocolate vermicelli and a generous dollop of whipped coconut cream (not shown). They were melt-in-your-mouth deeeelightful, but this all went down after dark with not a decent photo to share. To remedy that, I made a few more to photograph and share with you. I thought they would look cute topped with sugar succulents, which, by the way, were so easy to make! I'll show you how, in a future post...
For now, take two minutes to whip up a few of these 2 Minute Chocolate Mug Cake and Sugar Succulent Flowers. With summer steadily warming up, they're a quick, easy, delicious alternative to turning on the oven!
The recipe from which this was adapted can be found on FoodNetwork. In addition to adjusting the amount of some of the ingredients, my version is gluten-free, dairy-free and vegan.
Easy Like Sunday Morning:
Servings: 3
Ingredients
- egg replacer 3 tbsp, 1 tablespoon flaxseed meal mixed with 3 tablespoon water, let stand for 5 minutes
- 23 g gluten-free flour ¼ cup, I use Cup4Cup Gluten-Free Flour
- 36 g cane sugar 3 tbsp
- 21 g carob powder 3 tbsp
- 45 g carob chips ¼ cup
- 41 g coconut milk 3 tbsp
- 40 g coconut oil 3 tbsp, I use Nutiva Organic Virgin Coconut Oil
- 3 g vanilla bean paste ½ tsp
- dash of salt
- chocolate vermicelli to garnish optional
Instructions
- Prepare the flax egg replacer and set aside for 5 minutes.
- Add all the ingredients, except the vermicelli, to a bowl with a pouring lip. Whisk until smooth.
- Pour into cups and microwave for approximately 2 minutes, or until puffed.
- Enjoy as is, or add toppings of your choosing. It's great with whipped coconut cream!
Notes
You will need:
Tea Cup Cupcake Mold
Tea Cup Cupcake Mold
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Hope you are enjoying the summer. See you back here in a few days!
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