Gluten Free and Vegan Mug Cake

My latest kitchen experiment is another mug cake.  I am always attempting to make something easy and delicious when a craving strikes but it is usually a fail.  Yesterday I rummaged my pantry to see what I could come up with.  To my surprise my concoction was actually delicious! For some reason I had an open bag of gluten free yellow cake mix so I used that as the base.  I don’t even like yellow cake mix but I doctored it up with some creamy coconut peanut butter (by earth balance) and coconut oil.  I don’t consider baked goods a dessert until there is chocolate, so obviously I added a handful of semi sweet chips.  Here is what you will need:

Mug CakeYou obviously do not have to go with the brands I used, but I recommend all of them! Here is how to make your mug cake:

  • scoop your cake mix into a large mug or glass bowl
  • add in the peanut butter, coconut oil and stir
  • add 2 tablespoons of water (or more) and mix until your have a brownie batter consistency
  • Fold in a handful (about 2 tbsp) of semi sweet chocolate chips
  • Microwave from 1.5+ minutes (depending on your microwave). Watch it the whole time,  it is easy to overcook microwaved baked goods
  • Remove when it is still a little gooey, more like a blondie than a cake.  Since all of the ingredients are safe to consume raw you don’t need to worry
  • Let it set for a minute or two or mix it up while the chocolate chips are hot to create a ooey gooey chocolate cake (see pictures)
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