Vegan Buckwheat Chocolate Mugcake
Ingredients
- 1/4 cup buckwheat flour
- 1 tbsp cocoa powder plus more for dusting
- 1/4 tsp baking powder
- 1 1/2 tbsp sugar
- 1/4 tsp of espresso powder or instant coffee
- pinch of salt
- 5 tbsp of almond milk (or your choice of non dairy milk)
- 2 tbsp coconut oil or your choice of vegetable oil
- 1/4 tsp vanilla extract
- 1 heaping tbsp of filling of your choice - i used chocolate hazelnut spread but peanut butter or almond butter would work and so will a fruit purée
- cream topping
- 1 can coconut cream, set overnight in the fridge
- 3 tbsp. powdered sugar (optional)
- 1 tsp. vanilla extract
Preparation
Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk
Add the milk and vegetable oil and whisk until well combined
Scrape into a microwave-safe mug, small bowl or ramekin and then spoon your choice of filling into the middle of the cup
Place the cup in the microwave and then cook the cake for around 70 seconds on high
To make the coconut whip topping: with an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy
Add the vanilla and fluff up for another 30 seconds
Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using)
Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top)
Recipe notes
You can mix this whole thing in your mug or ramekin if you want to avoid washing up an extra bowl, but it will be easier to get rid of lumps in a bowl
Sift the cocoa if you find that it’s lumpy
Recipe as posted on oliveandmango
Com]
