Re-Vamped Vegan Chocolate Mug Cake

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 radcooksblog@gmail.com.

It’s pretty cool.

But enough about media- I want cake.

Serves Two ❤️

Ingredients:

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.