A rich and fudgy chocolate mug cake that comes together in less than 3 minutes. This indulgent treat is vegan, gluten-free, refined-sugar-free and packed with cosy winter spices. It is perfect for a quick dessert or snack with some ice cream, fruit and more chocolate.
- BRANDED PROMOTION-
Prep time: 2 minutes
Cooking time: 40 seconds
1 ½ tbsp Winter Spiced Cocoa Powder
3 tbsp (40g) buckwheat or oats, ground into flour (or white/spelt flour)
¼ tsp baking powder
1 tbsp Coconut Merchant’s Coconut Oil
3 tbsp plant-based milk
½ tsp vanilla extract
2 squares dark chocolate, chopped
To serve: ice cream, raspberries, extra chocolate
1. Grease a small ramekin or mug if you want to be to transfer the cake to a plate – skip this step to eat it straight from the mug.
2. Stir together the cocoa powder, ground buckwheat or oats, baking powder, melted coconut oil, plant-based milk and vanilla extract. Stir together until sticky and fold through the chopped chocolate.
3. Pour into the ramekin or mug and microwave for 30-40 seconds. Serve with toppings as desired.
RECIPE BY DIVINE CHOCOLATE & AMY LANZA
Divine Chocolate is a global social enterprise driven by a mission. Our mission is to grow a successful global farmer-owned chocolate company using the amazing power of chocolate to delight and engage, and bring people together to create dignified trading relations, thereby empowering producers and consumers.