Vegan-Friendly & Gluten-Free Chocolate Mug Cake
Sweetened with maple syrup), packing in fibre-rich oats and a nutty kick of protein - this chocolate-chip mug cake could in fact be deemed perfectly acceptable for breakfast too! Just saying.
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
- ¼ tsp baking powder
- ½ tbsp almond/ peanut butter
- 1 tbsp maple syrup/ honey (use maple syrup for a vegan option)
- 3 tbsp mylk of choice (use non-dairy mylk for a vegan option)
- 1 tbsp dark chocolate chips or chopped dark chocolate
Instructions
- 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!
