Gluten-Free Vegan Mug Cake

​Easy recipe and a true vegan delight.

For #MugcakeWednesday, there could not be a better idea than to experiment with an easy vegan recipe -- that is also gluten-free and extra-delicious.

Mug cakes are famously known for being cooked in a microwave in minutes, but I am offering you a much better alternative — also because I do not own a microwave (and never have... sssshhhh....!)
But more to it, I wanted to show you how it is possible to make an entire recipe without using heavily processed ingredients. No one will hold it against you is you choose the easy way. so don't worry. Try the recipe and make kids and grown-ups smile. 

Recipe (serves 4)

Preparation time: 5 minutes
Cooking time: 15-20 minutes

​Sponge:
115 g whole (or ground) almonds 
115 ml almond milk
100 g gluten-free (plain) flour
or 100 g whole buckwheat
(or buckwheat flour)
50 ml maple syrup
(or 1 tbsp molasses and 1 tbsp xylitol)
100 g dark chocolate
​(broken into small pieces)
or 2 tbsp cocoa nibs
50 g unsweetened cocoa powder
1 levelled tsp baking powder
1 levelled tsp vanilla extract
​1/4 tsp bicarbonate
Pinch of salt

Salted Caramel fudge:
250 ml full-fat coconut milk
60 g cashew butter
or 100 g whole cashew nuts
​(or macadamia butter)*
40 ml maple syrup
4 squares dark chocolate
2 tbsp melted coconut oil
1/3 tsp coarse Celtic salt (or salt flakes)

* if you are making these little desserts for adults only, macadamia butter makes these an absolute decadent option. Also tastes amazing and marries perfectly well with the crunchiness of the cocoa nibs.  

Method:

To make the sponge — the easy way:

1. Sift all the dry ingredients (except the cocoa nibs/chocolate pieces) into a large mixing bowl

2. Add all the liquid and mix until all ingredients are combined and you get a smooth batter.

3. Add the dark chocolate pieces or cocoa nibs (they contain caffeine, so may not be suitable for children) and mix well.

4. Pour the batter into individual mugs (or ramequins) and cook for 1 minute 30 seconds maximum, on full power. 

5. Remove from microwave and leave to cool. The top should appear cooked while the heart should remain gooey.

To make the salted caramel fudge:

1. Place all ingredients in a medium heavy-bottom pan (except the dark chocolate pieces)

2. Over medium heat, combine all the ingredients until smooth.

3. Pour the mix on top of the mug cake while still hot. 

4. Place a dark chocolate square in the middle of each up and once melted, stir the top with a toothpick or a pointy knife to make a pattern. 

5. Leave to cool slightly and serve.

To make the sponge — the 'hard' but tastier way:

1. Soak the buckwheat overnight. 

2. In the morning, rinse the water and soak again in fresh water for 20 minutes to an hour. Drain well. 

3. Disperse the buckwheat on a large tray and cover with a clean wet cloth.

4. After 24 hours, the buckwheat should already be sprouting and should be ready. You may have to wait a little longer (up to 48 hours, on a cooler day).

5. Once, ready place the buckwheat on a dehydrator tray and dry fro 12 hours. At the same time, soak the almonds in a large amount of water with the bicarbonate.

6. Once dry, blitz the sprouted buckwheat into a fine flour using your stand-alone mixer.   

7. Pre-heat oven to 180˚c

8. Sift the flour with the rest of the dry ingredients into a large mixing bowl. 

9. Add all the liquid, including the molasses, and mix until all ingredients are combined and you get a smooth batter.

10. Add the dark chocolate pieces or cocoa nibs (they contain caffeine, so may not be suitable for children) and mix well.

11. Pour the batter in individual ovenproof mugs (or ramequins).

12. Place the ramequins in the oven and cook for 20-25 minutes until a toothpick comes out clean.

13. Make the salted caramel fudge following the instructions above and pour over the mug cakes while still hot. 

14. Leave to cool for 15 minutes.