Here’s a quick and easy mug cake that’s all vegan and cooks in just 1 minute! I usually prefer to make little cakes for two in my small slow cooker, but lately I’ve been experimenting with the more conventional mug cakes for one that you cook in the microwave.
I have to admit that I’ve always been anti-microwave, but in our new house once was already installed and it would be harder to take it out than to learn to live with it. That means I’m using it on rare occasions and I can’t think of a better reason than when a quick dessert when the mood hits?
I’ve fallen in love with Madhava’s new salted caramel coffee syrup. Not only does it taste amazing it has no dairy in it making it vegan too. You could use plain agave or their hazelnut or vanilla coffee syrup if that’s what you have on hand. It’s an easy way to introduce a burst of flavor into a late-night snack.
Please note – you can substitute the sweetener of your choice, but make sure to taste the batter and you will have to add additional liquid if it’s a dry sweetener.
Vegan Chocolate Caramel Mug Brownie
3 tablespoon whole wheat flour
1½ tablespoons cocoa powder
¼ teaspoon baking powder
3 tablespoons salted caramel agave coffee syrup
2 tablespoons So Delicious unsweetened cashew milk
1 teaspoon sunflower oil
Spray your mug with a little oil. Add the dry ingredients to the mug and mix well.
Add in the wet ingredients and mix well. Make sure to mix well enough that all the dry ingredients at the bottom of the mug are stirred into the wet.
Microwave for 1 minute. Get a spoon and dig in!