Gluten Free Chocolate Mug Cake
The best part about mug cakes is that they are a delicious speedy dessert, just mix in the mug, pop it in microwave, cutting the 'baking' time to just a minute. What is there not to like!?
Serves: 4 or 2 very generous portions
Prep: 5 minutes
Cooking: 1 minute
Ingredients
For the mug cake
- 115g of Isabel’s Batter Mix
- 1 large Free-range egg
- 2 Tbsp Vegetable oil or melted butter
- 1 Tbsp of cocoa powder
- 65g Sugar or substitute
- 3 Tbsp Milk or substitute
- 2 Tbsp Chocolate chips or 4-5 squares of your favourite chocolate (optional, but really nice)
- A few drops of vanilla flavouring
For vegan mug cake
- 115g Isabel’s Batter Mix
- 50g of Banana mashed or 50g of apple sauce
- 2 Tbsp Vegetable oil
- 65g Sugar or substitute
- 1 Tbsp of cocoa powder
- 1/2 Tsp of Baking Powder
- 100ml of favourite plant base milk
- 2 Tbsp Vegan Chocolate Chips
- A few drops of vanilla flavouring
Method
1
- Grease a large mug or a pudding basin thoroughly. Place the flour, sugar, cocoa powder and baking powder into the bowl, mix everything together and make a well in the middle. Add egg, oil and mix well, then add the milk or substitute and mix well to form a lump free batter. (For vegan method, add all ingredients as instructions on left side, the fruit and baking powder to substitute the egg ).
- Stir through the chocolate chips or if using chocolate squares, roughly chopped them and mix them into the batter. place the batter into the grease mug or divide into ramekins.
- Microwave on high (750W) for 1 minute. The pud should be cooked when springy to the touch. If required place in the microwave for a few more seconds.
- Serve with ice-cream and fruit
No Added Sugars, Dairy & Soya Free, Suitable for Vegans
