I’ve been meaning to give these mug cakes a go for ages now…what could be better? Cake in a mug in just a few minutes!
I decided I definitely wanted to use coconut flour as firstly, I love anything coconut and secondly I had a bag of it in the cupboard!
So, firstly lets talk a bit about coconut flour…where does it come from and what are the benefits?
Coconut flour is a by product of coconut milk production!
When the milk is squeezed from the coconut meat, chunks of this dry meat are left, these chunks are then slowly dried at a very low temperature.
These dried pieces are then ground into a soft fine flour, this is coconut flour.
Coconut flour is suitable for anyone following a gluten free diet, it is high in protein, fibre and good fats and it also contains Manganese which can help your body to regulate sugar levels. So, all in all it is a fabulous alternative to wheat flours.
It doesn’t behave in the same way as wheat flour and you can’t just substitute the same amount in a recipe, that will not work (trust me I tried!) it also absorbs a lot of liquid, so you need to bear that in mind too!
Right, on with the recipe!
I have made this twice now, I varied the amount of coconut flour each time and I think just in the middle is perfect, you may find you need a touch more flour if the mix is really wet.
This mug cake is more of a brownie texture and taste, it’s definitely one for dark chocolate lovers as it is rich and some might say a touch bitter…you could add a teaspoon of Agave syrup if you wanted a sweeter taste.
Get together the following ingredients:
Cacao powder (or very good quality cocoa)
Firstly, make a ‘Chia seed egg’ mix 1 tablespoon of chia seed with 3 tablespoons of water and set aside.
You can read about the benefits of Chia Seeds here
Next lightly (very lightly, you only need a dab) grease the inside of a small mug or cup, yes, I’m using a Christmas mug! It’s the perfect size!
Next, in a small bowl (you can do this directly in the mug if you prefer) add 1 1/2 tablespoons of coconut flour, a table spoon of cacao powder and a quarter of a teaspoon of vanilla extract.
Add the chia seed egg (that you made earlier) and 3 tablespoons of water, mix. You want the batter to be more wet than dry, but not runny. It pays to let it stand for a minute as the flour will suck up more of the water, then decide if you need to make adjustments.
Tip the mixture into your prepared mug and at this point you could sprinkle some chopped nut on top, if you like.
At this point I set aside for a couple of minutes to let it settle and any extra liquid to be absorbed.
In the meantime, you can make a topping! Melted peanut butter is delicious, just warm through until pourable. I decided to go for berries this time, just pop some fresh or frozen berries in a pan and warm through until the juices are released.
Now, you can cook your cake. Just place the mug in the microwave and cook for a minute at a time, taking it out and checking at the end of each minute. It usually takes 3-4 minutes, you want the ‘cake’ to be firm to the touch, be careful though it’s hot!!
Once cooked leave to sit for a minute before turning out on to a plate and adding your topping.
So delicious!!! And here is the peanut butter topped version…
Please let me know if you make this and what you think, also don’t forget you can find me on Instagram…quite a lot! I’m @tamzinsharma over there!