Whenever I’ve had a rough week, I want a dessert that I can whip up quickly using things I always have in my cupboard, and that will absolutely, unequivocally satisfy my need for decadence. A mug cake ticks all those boxes: you can make it in the microwave, you’re bound to have all the ingredients on hand, and it’s bloody delicious. I’ll be honest, the only reason it’s not presented in a mug here is because it was going to be a lot easier this way to show you how amazing it is. I also made it mint flavoured, because we’re still in the Christmas season, and any excuse will do.
The fantastic thing about a mug cake is that you could add pretty much anything you’d like in it: peanut butter, almond butter, chocolate and berries are the first things that come to my mind. All of these additions would be absolutely delicious.
I also like to leave my mug cake a little undercooked (because no egg = no danger, right?) so it’s soft and gooey all the way through. It’s a thing I have with most baked goods. Is anyone else with me?
Choc Mint Mug Cake
Ingredients
- 20 grams butter
- 1/2 cup gluten free self-raising flour
- 2 tbsp cacao
- 1/8 cup coconut sugar
- 3/4 cup almond milk
- dash peppermint essence
- 2 squares dark chocolate
Instructions
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Divide the butter between two mugs and melt it in the microwave.
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When the butter is melted, divide the remaining ingredients except the dark chocolate between the mug and mix until well combined.
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Break up your dark chocolate and stir through each mixture.
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Microwave the cakes individually until desired consistency. For me, this is about 1 minute in total. I recommend cooking for 15 seconds at a time and checking between.
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Top with whatever you desire and enjoy!
