Chocolate Brownie Vegan Mug Cake

This dark chocolate vegan mug cake is a brownie in a flash! It's moist and rich and made extra decadent with vegan chocolate chips melted on top. The recipe calls for whole-wheat pastry flour, which is much healthier than refined flour because it retains its fiber and nutrients. Dark chocolate is one of nature’s gifts. Rich in flavor, it is also an excellent source of disease-fighting antioxidants. People also don’t realize that it provides fiber and loads of essential minerals, including iron, magnesium, and copper. So enjoy this dessert without too much guilt but make sure you are using unsweetened cocoa powder to avoid too much sugar. This cake is also delicious with sliced strawberries and vegan whipped cream.

Makes: 1 serving
Time to cook: 10 minutes

Ingredients

· ¼ cup whole-wheat pastry flour

· 2 tablespoons unsweetened cocoa powder

· ½ teaspoon baking powder

· 2 tablespoons unsweetened plain almond milk

· 2 tablespoons pure maple syrup

· 1 tablespoon unsweetened applesauce

· ½ tablespoon dairy-free dark chocolate chips (optional)

Cooking Instructions

1. Lightly coat a 10-ounce microwaveable mug with cooking spray. Whisk flour, cocoa and baking powder together in a small bowl. Whisk in almond milk, maple syrup and applesauce. Pour the mixture into the prepared mug. Top with dark chocolate chips, if desired.

2. Microwave on High until the cake is the desired texture, 45 to 60 seconds. (With less cooking time, it will be more like a lava cake; cooking longer will yield a firmer texture.) Let cool for 2 to 3 minutes before serving.

Nutrition per serving
245 calories; 2 grams fat; 57 grams carbohydrates; 7 grams dietary fiber; 26 grams sugar; 5 grams protein; 270 milligrams sodium

Recipe by Pam Lolley, Eatingwell.com

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