As addictive as the baking bug is, there are those (increasingly frequent!) moments when one simply wants a quick fix without the hassle of oven-time, let alone the lengthy 20 minutes or so required for a hot bake to cool-off on a wiring rack.

The solution is as conveniently-simple as it is primed for instant gratification. A good ole fashioned mug cake. Mix all your ingredients in one bowl, transfer to a mug, pop it in a microwave and a minute later, voilà! You have a satisfyingly-sweet and cakey dessert, perfectly proportioned for one!

Smriti Mehra – Le Cordon Bleu-trained patissier extraordinaire behind the droolworthy desserts of Parfait – shares with us her signature recipe, which also happens to be vegan-friendly and gluten-free! Sweetened with honey (or maple syrup), packing in the fibre-rich nutrition of oats and a nutty kick of protein – this chocolate-chip mug cake could in fact be deemed perfectly acceptable for breakfast too! Just saying.

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Gluten-Free Chocolate Mug Cake

Ingredients

• 2 tbsp oat flour (plain oats ground into a flour in the food processor; use gluten-free oats if allergic/intolerant to gluten)
• 1 tbsp ground almonds
• 1 tbsp cocoa powder
• 1/4 tsp baking powder
• 1/2 tbsp almond/ peanut butter
• 1 tbsp maple syrup/ honey (use maple syrup for a vegan option)
• 3 tbsp milk of choice (use non-dairy mylk for a vegan option)
• 1 tbsp dark chocolate chips or chopped dark chocolate

Method:

• Mix the oat flour, ground almonds, cocoa powder and baking powder bowl; then add the almond butter, milk and maple syrup. Mix to combine, then fold in the chocolate chips.
• Transfer into a lightly oiled ramekin/mug. Microwave on high for 1 – 1.5 minutes. Leave to cool for 10 minutes before tucking in! You could also serve it with ice cream to make it an extra decadent treat!

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