Hey lovely peeps! How are you enjoying this weekend? I was working yesterday and the week has just been mental, non-stop, 2 meetings to attend (one very interesting with potential for a big community project!) and 2 events – ooft, I would need a week to recover and not just one day (when will we go for a 4-day week instead of 5-day?!?). But I also managed to see a good friend for a beautiful foraging walk and helped a lot to recharge the spirit! And still no oven in the new place, but you know me and my sweet tooth so I am here to present you the perfect mug-cake recipe: Double Chocolate Mug Cake by PickUpLimes.

Ingredients

• 2 Tbsp (17 g)all-purpose flour
• 2 Tbsp (13 g) Dutch processed cocoa powder)
• 2 Tbsp (28 g)granulated sugar
• ¼ tsp baking powder
• 1 pinch salt
• 3 Tbsp (45 mL)unsweetened soy milk
• 1 Tbsp (15 mL)vegetable oil
• ¼ tsp pure vanilla extract
• 0.7 oz (20 g) dairy-free dark chocolate

Optional toppings

• fresh mixed berries
• powdered sugar
• vegan ice cream

Method

1. In a large microwave-safe mug, mix together the flour, cocoa powder, sugar, baking powder, and salt.
2. Then add the milk, oil, and vanilla. Mix until just combined. Be careful not to over-mix.
3. Using your fingers, press half of the chocolate into the middle of the cake batter in your mug. This is so you have some melted chocolate in the centre of your cake (yum!). Add the other half of the chocolate to the top of the batter.
4. Microwave on high (800 – 900 W) for 2 minutes*, or until a toothpick inserted into the centre comes out clean. If the cake isn’t cooked through yet, place it back in the microwave at intervals of 15 seconds.
5. Let the mug cake cool slightly, add your desired toppings, and enjoy!

I hope you’ll enjoy this easy and quick recipe!

Love,

TVCL xx