WFPB Chocolate Mug Cake

 

I like my breakfast in a form of pastry for my morning cup of coffee. More ofter than not, I find myself not having anything that would go with a coffee especially taking in account my dietary restriction - it has to be whole food plant based vegan. 

That's when this recipe of cake-in-a-mug comes handy.  It's ready in 5 minutes including prep time! While the recipe is great as is,  it can be modified to suit your inventory,  needs or mood :) See below after-recipe area for variations. 

For 1 generous portion: 

- 3 tbsp whole wheat flour

- 3 tbsp almond flour

- 1 tbsp tapioca flour (optional but desirable)

- 2 tbsp coco powder

- 1/4 tsp baking soda

- 1/8 tsp salt

- 1-2 tbsp maple syrup

- 1 apple or 2 tbsp apples sauce

- vanilla

- 2 tbsp chocolate chips

- In a bowl, mix together the first 6 ingredients. 

- If using apple,  peel it and grate on a fine grater.  Or use apple sauce instead. 

- Add grated apple (or apple sauce) and all remaining ingredients to the mix. Stir well and transfer into a large mug or ramekin. 

- Microwave for 2 minutes or until cake is almost completely dry to the touch with a central spot being slightly wet.  

- Remove from a microwave and enjoy.  It's at its best when it is still slightly warm. 

Variations:

- if you are out of almond flour, or coco powder,  replace it with whole wheat flour. 

- instead of maple syrup,  add finely chopped dates. 

- in place,  or in addition,  to chocolate chips, add any kind of nuts, raisin or other dry or fresh fruits or berries.

- to bump up nutritional value,  replace one tablespoon of flour with tablespoon of ground flax seeds or add 1 tbsp of chia or hemp seeds.

- add cinnamon or other spices to your liking,  such as nutmeg, almond extract etc.