Vegan Chocolate Mug Cake with Berries
Ingredients
- 40g oat flour
- 20g vegan protein chocolate
- 10g raw cocoa powder
- 3g baking powder
- 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
- 100-140 ml almond milk
- erythritol (to taste)
- flavor of choice
Toppings
- raspberries
- pomegranate seeds
- melted chocolate
Preparation
Prepare the chia egg by mixing 1 tablespoon chia seeds with 3 tablespoons water and letting it sit for 5-10 minutes until it gels.
In a microwave-safe mug, combine all the ingredients from the Ingredients list and mix until smooth.
Microwave on high for 2-4 minutes, or until the cake is set and cooked through.
Allow the mug cake to cool slightly before adding toppings.
Notes
Adjust the amount of almond milk based on the protein powder used to achieve the desired batter consistency.
Raspberries, pomegranate seeds, and melted chocolate can be added as toppings after cooking for enhanced flavor and presentation.
