Mug Cake Chocolate Chips is my answer to rainy fall days when you crave a fine cake. Often, however, one has neither time nor desire to bake a cake and then a quick and uncomplicated cake from the cup offers itself. This can save a cozy afternoon on the couch, or a wonderful dessert to include on short notice. I am definitely the very biggest fan of cup cakes and would love to make one every day. My husband is also always happy about the treats and the guests anyway. Then let’s get started I would say, with this easy and delicious mug cake.
Mug Cake Chocolate Chips
Let’s start with the ingredients. Flour mix (I mix a gluten-free flour mix from the organic market with oat flour in equal parts), almond flour, cocoa powder and baking powder. I mix this all together until the dry ingredients are well combined and small clumps have dissolved. Add oat milk, almond paste and dark vegan chocolate drops and off you go with the final mixing of the dough. Then I divide the dough into 2 cups and put them in the oven. After 25 minutes, the cup cake is ready and allowed to cool before snacking.
The worst part of the whole thing is waiting for the cupcake to cool down a bit. You can also eat it lukewarm, that’s no problem. It should not be too hot, because it simply does not taste as good. So a little patience is required. But when you then gleefully go into the cup with your spoon and take out the first portion of the cake, the pleasure is perfect.
TIP: Depending on your mood, you can also add half a cup of chopped nuts to the dough. Hazelnuts, for example, taste very good with it.
Vegan and gluten free desserts
I’m a big fan of vegan and gluten-free desserts. You may have noticed that I’ve been making almost exclusively gluten-free recipes lately. I just fell in love with gluten-free baking. If you want, you can also use classic gluten-containing flour, such as wheat flour or spelt flour. This is not a problem. Otherwise, I can highly recommend gluten-free baking. It’s fun to experiment with alternative flours and it tastes great. In addition, it is also supposed to be healthier, if you believe the many expert opinions.
If you’re looking for some other goodies today, I have the following suggestions for you:
- Cookie brownie “Brookie
- Gluten free chocolate cookies
- Pan Cookie
- Vegan lemon muffins
- Vegan lemon cookies
- Simple gluten free cookies
Perfect with a scoop of homemade vanilla ice cream, so delicious!
From now on it’s no time to waste and off to the kitchen, because this cup cake is irresistible. Gluten-free, oil-free and so yummy.
Are you ready for this gorgeous mug cake? He is:
- Quickly made
- chocolatey
- Crispy
- simple
- Naturally sweetened
Let’s get started with this incredibly delicious vegan and gluten-free cupcake. I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Mug Cake Chocolate Chips
Utensilien
- Oven proof cups
- 60 g gluten free flour mix I mix equal parts oat flour and gluten free flour mix
- 20 g Almond flour alternatively more of the other flour
- 40 g Coconut blossom sugar or other sugar of your choice
- 1 tbspn Baking powder
- 120 ml Plant milk
- 30 g Nut puree
- A pinch of salt
- 50 g dark vegan chocolate drops
Anleitung
- Preheat oven to
175 °Cconvection (
195 °C upper-lower heat), provide two oven-proof cups.
- FOR THE DOUGH Place gluten-free flour mix, almond flour, coconut blossom sugar, salt and baking powder in a bowl and stir until dry ingredients are well combined and small lumps are dissolved.60 g gluten free flour mix, 20 g Almond flour, 40 g Coconut blossom sugar, 1 tbspn Baking powder, A pinch of salt
- Add vegetable milk and nut puree and continue mixing until a uniform dough is formed. Fold in dark vegan chocolate drops and divide batter evenly into the two cups. Put in the oven and bake for 25 minutes.120 ml Plant milk, 30 g Nut puree, 50 g dark vegan chocolate drops
- Remove from the oven and let cool. Enjoy lukewarm or cold, preferably with a scoop of vanilla ice cream. Leftover cupcake (if you really have some left over, keeps in an airtight container in the fridge for up to 2 days).
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