Eosinophilic Esophagitis Friendly Vegan Chocolate Mug Cake
Total time9 min
Prep time5 min
Cook time2 min
4.6(5)
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Learn more →Ingredients
1 serving
- 4 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp unsweetened cocoa powder
- 3 tbsp organic cane sugar
- ¼ tsp baking powder
- 1 pinch salt
- 3 tbsp plant-based milk
- 2 tbsp neutral oil (such as canola or sunflower)
- ½ tsp vanilla extract
- 2 tbsp vegan chocolate chips (optional)
Instructions
- 1
Add the flour, cocoa powder, sugar, baking powder, and salt to a large microwave-safe mug (at least 12 oz) and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
- 2
Add the plant-based milk, oil, and vanilla extract to the mug and stir until a smooth, thick batter forms with no dry pockets at the bottom.
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