Hello guys! I’m so sorry for being absent, but life here is busier than I thought and my time on the computer has been very limited. I also didn’t have internet at home or on my phone until 3 days ago, so lugging my computer all the way to a library has been quite the hassle. That’s why it took a bit longer to publish this Chocolate Banana Buckwheat Mug Cake recipe than I had intended. I hope my regular postings will start up again with the next week. I know this absence will have cost me viewers, but real-life has priority over my online life. I still love you guys though and I want to continue building this blog! So please bear with me 🙂
It’s time for another Friday treats post! Not long ago I finally got to make a mug cake again, but not just any kind of mug cake. I made a chocolate banana layered mug cake with buckwheat flour. It’s a deliciously sweet, gooey cake that’s still made without sugar and even vegan. I would normally eat this for dessert, but if you feel like really treating yourself, you could also eat this for breakfast. This recipe doesn’t make a lot though; it just about fills a smaller coffee cup. It’s ready in about two minutes, so cake doesn’t get much quicker.
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If you make it, please share it with me – there are lots of options, one of them would be on Instagram – tag me @curlsnchard and use the hashtag #curlsnchardrecipe so I can see it! Without making you wait any longer, here’s the recipe:
- 3 tbsp buckwheat flour
- 1 tbsp cocoa powder (unsweetened)
- ½ sliced banana
- 2-4 tbsp rice milk
- 1 pinch of salt
- 1 tbsp coconut oil
- 1 pinch of baking soda
- 1 handful chopped almonds
- Depending on how large you mug is, the amounts of flour and also liquid will vary.
- In a small bowl, mix flour, cocoa powder, salt, coconut oil, cinnamon and baking soda.
- Add as much rice milk in to form a slightly liquid-y dough (you don't want it to be too dry)
- Grease a little mug or ramekin and start spooning in dough and layer it with banana slices until it ⅔ full
- Sprinkle chopped almonds on top
- Put in the Microwave at high for about 2 minutes and check - pay attention so it doesn't boil over too much!
- If the top is still soft, put it back into the microwave for about 30 seconds - you don't want to over bake it though, or it will get dry.
- You could add some tahini or some other nut butter onto the banana layers to make it even more indulgent and delicious
Photos updated July 2015.