Do you ever get that after dinner hankering for anything chocolate, only to open the pantry & realise there is nothing handy, not even the cooking chocolate you
hide, ahem, keep for just such an emergency? Not just me then? Good to know!
So, what to do, what to do? What to do when the hankering won’t go away, but you don’t have the time or energy to make a full blown dessert or trek to the shops? Why, make a mug cake of course!
With a handful of staples from your pantry you can whip up this quick, easy, sticky, gooey, rich, decadent, chocolate craving fix of a dessert in under 10 minutes! Seriously – you can! If you have a microwave, you can then have this cooked in just 1 minute too. So, all up you can be eating this little beauty in less time than it might take you to get to the shops & back & I guarantee you it will taste so much better, with no nasty additives or anything artificial! Oh, & it’s gluten & lactose free for those of us with sensitive tummies. Totally winning if you ask me!
Now, I have been seeing a lot of mug cakes making the rounds of the internet of late & that is AWESOME, as there are so many great recipes to draw from. What I want to note is when they are spruiked about as being ready in 1 minute, that does not include your preparation time & I personally don’t recommend making the mix in the mug you want to cook it in as the recipe has enough batter to make up to 3 generous serves. Just saying. It pays to be aware that some effort is indeed required, though the results are well worth every second you put into it.
These chocolate mug cakes do have a tendency to rise quickly in the microwave & are very prone to overflowing, so keep and eye on them as they are cooking & you can stop the cooking & allow them to settle. If, like me, you are okay with the overflow, just hit start and let the microwave do its thing.
Here’s how I went about making this;
- 3 tablespoons coconut oil (or butter), melted
- 1 egg, room temperature
- 3 tablespoons full cream lactose free milk (or milk of your choice)
- 1 teaspoon vanilla extract
- 4 tablespoons almond meal
- 3 tablespoons unrefined sugar
- 3 tablespoons cacao powder (you can use cocoa)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Using a small (microwave safe) mixing bowl, or large ramekin or extra large mug,
- Place coconut oil into your mug and microwave on high for 20 seconds (or until melted).
- Add egg, milk & vanilla, whisking lightly until well combined.
- Add dry ingredients whisk again until well combined.
- If using bowl, transfer batter to the ramekin or mug & place on a microwave safe plate - just in case the cake overflows.
- Microwave on medium (50%) heat for 30 seconds.
- Allow to settle slightly, then microwave for a further 30 seconds on 70% heat.
- Check & see if it is cooked to your liking - it tends to be firm round the outside & gooey in the middle. Try not to take it too far though, as it will dry out.
- Serve with your favourite toppings!
- I have used a lactose & gluten free cookies & cream ice cream I made.
So, there it is, my version of a quick, easy, gluten & lactose free, chocolate mug cake. Easy on my tummy & delicious to boot!
I served this with some homemade lactose & gluten free cookies & cream ice cream. I am still working on getting that recipe ‘just right’, it is a little icier than I like my ice cream, BUT, but I have to say, in combination with this mug cake, it was smashingly good! You could serve this with anything topping you prefer, custard, cream & ice cream are always going to work, as is whipped coconut cream or a lovely sorbet or gelato. So many choices, all so good.
What lengths will you go to to get a chocolate fix when the craving hits?