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.
With an electric mixer, whip up the solid coconut cream from the can and powdered sugar until fluffy.
Add the vanilla and fluff up for another 30 seconds.
Add a dollop of coconut cream on top and serve right in the mug or ramekin while it’s nice and warm.
