Yaaaas. It’s finally here! Vegan, chocate-chip spotted, and quicker to make than ever! I’ve been dreaming about making a cake, then remembered this ‘ol recipe from last year. And boy am I (and dad + staci) glad that I did.
This super cute “mug cake” tales only 40 seconds to bake! Perfect for an I-want-cake-but-don’t-wanna-bake scenario. Also, you don’t have to sacrifice your diet- with agave/honey to sweeten, unbleached flour, and coconut oil as ingredients, you can feel good about eating it. And chocolate = endorphins and antioxidants, right? That’s my rationale, and I’m sticking to it.
I’ve got more awesome news!!! The blog now has email, Instagram, + Pinterest accounts! Now you can see all my foodie adventures and sneak peaks of recipes. On Instagram, I’m Justagirlwithaknife, and on Pinterest, Agirlwithaknife. Plus, the email is email@example.com.
It’s pretty cool.
But enough about media- I want cake.
Serves Two ❤️
6 tbs unbleached all-purpose flour
2 tbs + 4 tsp unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp cinnamon
6 tbs warm non-dairy milk (I use almond milk)
3 tbs melted coconut oil
1 tsp vanilla extract
3 tbs agave/honey
2 tbs semi-sweet chocolate chips (non-dairy if needed)
Vanilla ice cream to top
Method of Preperation:
Mix together dry ingridients- except the chocolate chips- in a small bowl with a fork (yay!).
Stir in wet ingridients.
Fold in chocate chips.
Divide the batter between two coffee cups and microwave them one at a time for ~40 seconds- no more!
Top with ice cream and serve.