This was one of the recipes I saw online last night and wanted to try as soon as I saw it! I’d heard of the 5 minute chocolate mug cake, but here was a vegan one and it took 3 precious minutes less!!!
I found this recipe at http://cooks-hideout.blogspot.co.uk/2012/10/vegan-mug-cakes.html and altered it slightly according to what I had in my cupboard and, like the wonder I am, in an attempt to make it a bit healthier.
Here’s what I used (I used my large Starbucks mug y’all)
- 1/3 mug of flour
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- 1 tbsp sunflower oil
- 2 tbsp unsweetened almond milk
- 1 tbsp dried cranberries
- 3 tbsp fresh orange juice (instead of the sugar = woopa vitamins )
Then, the obvious step was to mix up muh mug…
It looked a bit on the dodgy lumpy side, so I added a bit more almond milk to smooooooth it down.
Then it was all systems go to pop this wee package in the microwave on high for 2 minutes! Our flat has a 700W microwave, so…there you go.
After two unbearable minutes of anticipation, I removed a sponge alien from the microwave… :S At this point I realised I’d forgotten to chop up a banana and add it to the mug as well. Lawl.
Never one to crumble in despondency at a lack of bananage, I ran a knife around the inside of the mug and turned it upside-down, revealing this lump of cuteness…!
I felt so proud of myself for having indeed produced a dessert of some description, that I thought it only fair to gee it Aldi with the finishing touches
Basically a teaspoon of vegan butter, which melted really nicely down the sides of the warm sponge, topped with some flaked almonds and a few more cranberries
Wait for it…
This isn’t just a 2 minute vegan mug cake. Oh no. This is a delicious yet healthy, temptingly fruity albeit banana-less, warm and spongy piece of versatile beaut-ness, lovingly cooked with sensitivity in the finest Starbucks mug by a journalism student, inhaled by said student in 4 seconds, very good, brilliant, nice, yum 2 minute vegan mug cake…