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2 Minute Chocolate Mug Cake & Sugar Succulents {Gluten-Free, Dairy-Free, Vegan}
Quick, easy, delicious, gluten and dairy free, vegan Chocolate Mug Cake!
Course
Dessert
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
7
minutes
minutes
Servings
3
Author
I Sugar Coat It
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