Luke and I love St. Joseph and we have been praying and asking his intercession a lot lately, so needless to say, I wanted to celebrate his feast day in a special way. However, with all our allergy restrictions, I had no idea what this was going to look like. But I was determined.
Behold.....
Chocolate Brownie Mug Cake (gluten free, vegan)
Ingredients
- 1/2 cup GF flour
- 1/2 cup beet or palm sugar*
- 4 Tbsp cocoa (natural, unsweetened)
- Pinch of salt
- 1/2 cup coconut milk*
- 4 Tbsp canola oil
- whipped coconut cream to serve (optional)
Instructions
- Place flour, sugar, cocoa, salt, coconut milk and oil in the jar of a blender and puree until the mixture is smooth and there are no lumps.
- Divide the batter between two microwave safe ceramic mugs.
- Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds to 2 minutes for a 1000 watt microwave. It should still be moist when cooked through, not dry.
- Let cool for a minute and serve with coconut whipped cream or sorbet.
Preparation time: 5 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 2
*I used regular white sugar since that was what I had, and I used almond milk, since again, that's what I had.
Here is the link if you wish to save this small gem (
Mug Cake). It was easy, brilliant and oh so good. I also whipped up this
frosting to put on top. I only make half the recipe and I omitted the strawberry preserves and added cocoa powder instead to make it chocolate frosting. I was have an intense chocolate craving that day, can't you tell? I've made it with the strawberry jam before though, and that's great too.
I am so thankful for St. Joseph. And for fruitful frantic internet searches entailing - gluten, dairy, egg, nut, and soy free chocolate desserts - that lead you to discover mug cake.