I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.
The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.
Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”
Gingerbread Mug Cake (vegan & plant-based with gluten-free option)
Yield: 1 serving (easily mutiplies)
1 tablespoon vegan butter
1/4 cup gluten-free 1:1 baking mix or all-purpose flour
2 tablespoons granulated stevia or natural sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allsice
1/8 teaspoon freshly grated black pepper
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (freshly grated if possible)
Pinch sea salt if vegan butter is unsalted)
2 tablespoons non-dairy milk
Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk
1 tablespoon unsweetened applesauce
1 teaspoon dark molasses
1/8 teaspoon vanilla extract
Garnishes:
2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these)
1 tablespoon chopped or halved walnuts or pecans
In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.
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