Morgan’s Vegan Chocolate Mug Cake

Serves 1

15 Minute Prep Time

By Morgan Shupe on April 7, 2014 , categorized in Dessert, Snacks

Vegan Chocolate Mug Cake

Our Vegan Chocolate Mug Cake is not only gluten-free, but packed with plant-based protein. You prepare these delightful gluten-free vegan chocolate desserts in oven-safe mugs, bringing a whimsical twist to your next gathering. Rumor is, these popular mug cakes are perfect when you are worried about controlling your dessert portion sizes, but when you make them with vegan protein and plant-based ingredients, you don’t have to worry about having more than one!

Ingredients

  • ½ banana, mashed
  • 1 Tbsp peanut butter
  • ¼ tsp coconut oil, melted
  • ½ serving Chocolate Vega Sport® Performance Protein
  • 2 Tbsp gluten-free flour (such as oat flour, quinoa flour or brown rice flour)
  • 1 tsp cocoa powder
  • ¼ tsp baking soda
  • Pinch of sea salt
  • ¼ cup non-dairy milk (such as almond, coconut or hemp)
  • ¼ bar dark chocolate, chopped (optional)
  • Sweetener of your choice such as maple syrup, stevia or agave (optional)

Preparation

  1. In an oven safe mug, combine mashed banana, peanut butter and coconut oil until well combined.

  2. Mix in protein, flour, cocoa powder, baking soda and salt.

  3. Add in milk, chopped dark chocolate (if using), and sweetener (if using), mixing all ingredients together until well combined.  If batter is too dry add a little more almond milk, alternatively, if mixture is too wet add in more gluten-free flour.

  4. Microwave Method: Microwave mug for 1 and half minutes. Check consistency, if not baked enough cook for another 30 seconds at a time until desired consistency is achieved.

  5. Oven Method: Bake in a preheat oven at 350 degrees F for 10-15 minutes or until desired texture.

  6. A note from Morgan: Sometimes I bake this a little less to get a lava cake-like consistency. Firm on the outside but piping hot and melty on the inside.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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