Monday, 8 March 2010

I think I've perfected the vegan mug cake.

Mike asked me to make him a mug cake for dessert tonight. I usually make adjustments to the mug brownie recipe, but this time I looked up the mug cake recipe. I found this recipe on, but I still wasn't entirely pleased with it, so I made a few more adjustments. So here's the recipe with my changes. Mike really liked it, but I thought it was a bit too chocolaty, so I'm giving a range of cocoa powder.

1/4 c unbleached all-purpose flour
1/4 c sugar
1-2 tbsp cocoa
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 "egg" (I used 1/2 tbsp Ener-G with 2 tbsp water)
3 tbsp soymilk
3 tbsp vegetable oil
1/4 teaspoon vanilla extract
splash of chocolate extract (optional)

Stir the dry ingredients together in a large, microwaveable mug. Mix up egg replacer and add to dry ingredients along with other wet ingredients. Stir to combine, making sure to get the dry bits along the bottom edges of the mug. Microwave for 3-5 minutes (depending on the power level - mine is 700w and it took 4 minutes) until it looks firm and pulls away from the mug. Eat with a spoon or turn out onto a plate. It tastes pretty good topped with raspberry jam.

I might tinker with this a bit more. I thought about adding a couple drops of almond or coffee extract, since those flavours work well with chocolate.