Hi everyone, today’s recipe is a simple vegan vanilla chocolate chip cake in a mug.
No microwave or oven is needed as this cake is steamed and it results in a moist, fluffy
and spongy texture.
Before starting to mix the ingredients, set a steamer or pot with a steamer rack to heat
on medium-high temperature.
Make sure you have enough water in the pot to allow for 25 minutes of steaming at medium-high
heat.
I’ll be mixing all the ingredients in a separate bowl.
You may mix them into the mug itself if you wish to save washing up an extra bowl afterward.
But I like to lightly grease the mug so that the cake can be easily removed or detached
from it.
White spelt flour is what I am using in this recipe.
You may also use all-purpose flour, whole wheat or whole spelt flour.
You may need an extra teaspoon of non-dairy milk if using whole flours.
The recipe is a simple dry and wet mix method.
That is mix all the dry ingredients together (except the chocolate chips) then add all
the wet ingredients.
Apart from the flour, the dry ingredients consist of corn starch, baking powder, a pinch
of salt and vanilla powder.
You may also use vanilla extract added to the wet ingredients.
After mixing all the dry ingredients together, make a well in the centre and start to add
the wet ingredients.
The oil lends a lot of moisture and softness to this cake.
Omitting it will yield a drier cake with a slightly rubbery texture.
So, I cannot vouch for the same moist tender texture if you decide to leave out or substitute
the oil with apple sauce.
You may use any non-dairy milk of your choice.
I am using homemade coconut milk for which we have another video where we’ve demonstrated
how to make it.
Check the description below the video for the link.
Maple syrup is my preferred sweetener in this recipe.
If you want to use granular or soft sugar instead, add it into the wet ingredients.
Mix it well with the wet ingredients first in the centre.
Then mix with the dry ingredients to make a rather thick batter.
Check our website for the printable recipe which includes the liquid adjustments if using
granular or soft sugar.
Add in the chocolate chips and mix.
You may omit the chocolate if you prefer or substitute with dried fruits like raisins.
Lightly grease the mug.
Then pour in the batter.
Do not fill the mug more than half-way as the cake will rise twice the volume of the
batter.
The recipe yields a fairly generous portion; you may want to divide the batter into smaller
cups or ramekins if you want smaller cakes.
Here, I have doubled the recipe to make two large mug cakes.
Once the water is steaming, quickly place in the mugs and cover immediately to avoid
losing any heat and steam in the pot.
Steam for 25 minutes.
Do not uncover the pot during this time or the cake may not rise very well.
Test if the cake is done by inserting a skewer or toothpick in the middle.
If it comes out clean, the cake is done.
Turn off the heat and allow to cool uncovered in the steamer for about 10 minutes.
Then remove and let cool at room temperature.
The cake can be enjoyed warm or cooled in the mug itself or demoulded.
Even just digging your spoon into this pillowy moist fluffy cake is cause for excitement,
let alone the melt-in-the-mouth smoothness.
I hope you’ll give this recipe a try.
Don’t forget to send us a snapshot and tag us on social media if you do.
These are the little things that we look forward to and they always make our day.
The full printable recipe can be found on our website.
Check the description for the link.
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Have a great week and see you soon.