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.
Preheat oven to 175 °Cconvection (195 °C upper-lower heat), provide two oven-proof cups.
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
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
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).