Thursday, January 8, 2009

Cheap'n'Chocolatey: Galfromdownunder 3+ minute Vegan Chocolate Mug Cake


This is my slightly healthier spin on the 5-minute Chocolate Mug Cake recipe circulating furiously around the internet.
I say 3+ minutes because abandoning it in the nuker for 5 minutes can lead to burned bits - better to coax it gently to doneness ... here's me doing the dishes in County Kerry back in 1999





Galfromdownunder 3+ minute Vegan Chocolate Mug Cake
(with original, non-vegan substitutions indicated)

4 Tablespoons buckwheat pancake mix (or ordinary flour)

3-4 Tablespoons Splenda/Stevia (or sugar)

2 Tablespoons good cocoa (I used Fair Trade Organic unsweetened)

2 tbsp no-sugar fruit conserve (not in original recipe - I used Wholefoods grapejuice sweetened Raspberry spread)

1 glob of soy yoghurt (or 1 Egg)

3 Tablespoons almond milk (or regular milk/half&half)

3 Tablespoons grapeseed oil (or regular oil)

Few chocolate drops/chunks (optional - I used 70% chunks because I like it dark)

Few nuts (optional)

1 Mug

Method:

Mix dry ingredients in 1 mug.
Mix wet ingredients in another.
Make well in the dry mug and pour in wet.
Mix well with a teaspoon - don't leave flour in corners, not a good look
Mixture should resemble thick pancake mix in consistency. Add more liquid sparingly if too stiff.
Microwave 3 mins on high - until cake rises and then settles in mug.
Test with knife - check sides too.
If gooey in center, m'wave 1 minute more, test, m'wave 30 sec more, test.
Should need no more than 5 mins total.
Let rest in mug a bit - it's still cooking.
Run knife around and turn out on plate.
Good with cream, ice cream or someting baaaaad.



I'd post a picture but it was eaten by the occupants of this house before I got a chance!

I slammed this one together after my Uncle sent me the original and I couldn't be bothered going out in a Manhattan snowstorm to buy the ingredients. I've always been partial to getting to a destination via an uncommon route - story of my life. As a kitchen manager on a Vipassana course, I found a flour made from pulverized oats made a perfectly acceptable lasagne, sauce etc ...

Microwave cakes aren't new - there are moist, puddingy recipes based on pumpkin and other ingredients dating back to 20-25 years ago ... as long as you don't mind a puddingy texture. And as long as you believe that microwaves don't do health-hazardous things to the structure of food as the Toaster Oven Lobby claims.

2 comments:

Elizabeth said...

Sounds great Lynette!

Timothy said...

It sounds gloriously decadent. Under the sweetener options, do you mean an amount of stevia or splenda equivalent to 3 or 4 tablespoon of sugar, or the other way around?