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VEGANE VIBES – "BE HEALTHY, BE HAPPY, BE VEGAN“

Mug Cake Chocolate Chips

Fine cup cake with dark vegan chocolate drops, gluten-free and irresistibly delicious

Tassenkuchen Chocolate Chips v gf Rezept top - vegane Rezepte

Mug Cake Chocolate Chips is my answer to rainy fall days when you crave a fine cake. Often, however, one has neither time nor desire to bake a cake and then a quick and uncomplicated cake from the cup offers itself. This can save a cozy afternoon on the couch, or a wonderful dessert to include on short notice. I am definitely the very biggest fan of cup cakes and would love to make one every day. My husband is also always happy about the treats and the guests anyway. Then let’s get started I would say, with this easy and delicious mug cake.

Mug Cake Chocolate Chips

Cup Cake Chocolate Chips (v, gf)
Mug Cake Chocolate Chips SUMMARY Gluten-free and vegan cup cake with fine chocolate chips. Perfect for a cozy afternoon on the couch or as a quick dessert. Naturally sweetened, chocolatey and irresistibly delicious. Vegan, gluten-free and oil-free. INGREDIENTS QUANTITY: 2 dessert Vegan, lactose-free, oil-free, naturally sweetened American ACCESSORIES: Ovenproof cups Baking bowl Silicone scraper Spoon FOR THE COOKIE Dough: 60g gluten-free flour mix, 1 cup, I mix equal parts oat flour and gluten-free flour mix 20g almond flour, 1 ½ tbsp, alternatively more of the other flour 40g coconut blossom sugar, ¼ cup, or another sugar of choice 1 tsp baking powder 120ml plant milk, ¼ cup 30g nut butter, 2 tbsp A pinch of salt 50g dark vegan chocolate drops INSTRUCTIONS. Preheat the oven to 175 degrees Celsius (195 degrees Celsius top-bottom heat), prepare two oven-proof cups. For the dough, place the gluten-free flour mix, almond flour, coconut blossom sugar and baking powder in a bowl and stir until the dry ingredients are well combined and any small lumps are dissolved. 3. add vegetable milk and nut puree and continue to stir until a uniform dough is formed. Fold in dark vegan chocolate drops and divide batter evenly into the two cups. Put in the oven and bake for 25 minutes. Remove from the oven and allow to cool. Enjoy lukewarm or cold, preferably with a scoop of vanilla ice cream. Leftover cupcake (if you really have some left over, keeps in an airtight container in the fridge for up to 2 days).

Let’s start with the ingredients. Flour mix (I mix a gluten-free flour mix from the organic market with oat flour in equal parts), almond flour, cocoa powder and baking powder. I mix this all together until the dry ingredients are well combined and small clumps have dissolved. Add oat milk, almond paste and dark vegan chocolate drops and off you go with the final mixing of the dough. Then I divide the dough into 2 cups and put them in the oven. After 25 minutes, the cup cake is ready and allowed to cool before snacking.

The worst part of the whole thing is waiting for the cupcake to cool down a bit. You can also eat it lukewarm, that’s no problem. It should not be too hot, because it simply does not taste as good. So a little patience is required. But when you then gleefully go into the cup with your spoon and take out the first portion of the cake, the pleasure is perfect.

TIP: Depending on your mood, you can also add half a cup of chopped nuts to the dough. Hazelnuts, for example, taste very good with it.

Vegan and gluten free desserts

Cup Cake Chocolate Chips (v, gf)
Cup Cake Chocolate Chips (v, gf)

I’m a big fan of vegan and gluten-free desserts. You may have noticed that I’ve been making almost exclusively gluten-free recipes lately. I just fell in love with gluten-free baking. If you want, you can also use classic gluten-containing flour, such as wheat flour or spelt flour. This is not a problem. Otherwise, I can highly recommend gluten-free baking. It’s fun to experiment with alternative flours and it tastes great. In addition, it is also supposed to be healthier, if you believe the many expert opinions.

If you’re looking for some other goodies today, I have the following suggestions for you:

Perfect with a scoop of homemade vanilla ice cream, so delicious!

From now on it’s no time to waste and off to the kitchen, because this cup cake is irresistible. Gluten-free, oil-free and so yummy.

Are you ready for this gorgeous mug cake? He is:

  • Quickly made
  • chocolatey
  • Crispy
  • simple
  • Naturally sweetened

Let’s get started with this incredibly delicious vegan and gluten-free cupcake. I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Tassenkuchen Chocolate Chips v gf Rezept top - vegane Rezepte

Mug Cake Chocolate Chips

Gluten-free and vegan Mug cake with fine chocolate chips. Perfect for a cozy afternoon on the couch or as a quick dessert. Naturally sweetened, chocolatey and irresistibly delicious. Vegan, gluten-free and oil-free.
5 von 1 Bewertung
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine german
Calories 424
AUTOR: VEGANEVIBES

Utensilien

Inhaltsstoffe

2 Cups

Anleitung
 

  • Preheat oven to oven fan - vegane Rezepte175 °Cconvection (oven top bottom - vegane Rezepte195 °C upper-lower heat), provide two oven-proof cups.
    Zutaten für den Tassenkuchen
  • FOR THE DOUGH Place gluten-free flour mix, almond flour, coconut blossom sugar, salt and baking powder in a bowl and stir until dry ingredients are well combined and small lumps are dissolved.
    60 g gluten free flour mix, 20 g Almond flour, 40 g Coconut blossom sugar, 1 tbspn Baking powder, A pinch of salt
    Mehl, Zucker in eine Schüssel einfüllen
  • Add vegetable milk and nut puree and continue mixing until a uniform dough is formed. Fold in dark vegan chocolate drops and divide batter evenly into the two cups. Put in the oven and bake for 25 minutes.
    120 ml Plant milk, 30 g Nut puree, 50 g dark vegan chocolate drops
    Chocolate Chips unterheben
  • Remove from the oven and let cool. Enjoy lukewarm or cold, preferably with a scoop of vanilla ice cream. Leftover cupcake (if you really have some left over, keeps in an airtight container in the fridge for up to 2 days).
    Tassenkuchen Chocolate Chips (v, gf)

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Nährwertangaben

Serving: 1CupCalories: 424kcalCarbohydrates: 52gProtein: 11gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 133mgPotassium: 308mgFiber: 5gSugar: 23gVitamin A: 235IUVitamin C: 4mgCalcium: 203mgIron: 2mg

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