5 Minute Toffee Mug Cake (Vegan and Gluten-Free

• Vegetarian
• Gluten free

• Canned Goods

  • 1 1/2 tbsp Coconut milk, lite canned

• Baking & Spices

  • 7 g 1 tablespoon tapioca starch
  • 23 g 2 1/2 tablespoons coconut sugar
  • 1 4 cup finely ground almond meal (28 g, finely ground
  • 1/4 tsp Baking powder
  • 1/2 tbsp Coconut sugar
  • 1 tbsp Oat flour
  • 1 pinch Salt
  • 1/8 tsp Sea salt, fine
  • 3/8 tsp Vanilla

• Dairy

  • 2 1/2 heaping tsp Cashew butter
  • 3 tbsp Plant-based milk

Found on thevegan8.com

Description

Ingredients

• 1/4 cup finely ground almond meal (28 g, I use Traders Joes because it is super fine, this is how the cake is so moist and kept oil-free)
• 1 tablespoon tapioca starch (7 g, helps bind and make the cake moist)
• 1 tablespoon oat flour (7 g)
• 2 1/2 tablespoons coconut sugar (23 g, this is the crucial ingredient to toffee flavor, no other sugar will work)
• 1/4 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 3 tablespoons plant-based milk (I used lite coconut milk, you can try cashew or soy milk, creamy is recommended)
• 1/4 teaspoon vanilla extract
• 1 heaping teaspoon cashew butter (you can sub with sunbutter if you like, it will just be slightly less toffee sweet)
• Toffee Frosting:
• 1 1/2 tablespoons lite canned coconut milk
• 1/2 tablespoon coconut sugar (5 g)
• 1/2 tablespoon cashew butter (you can sub with sunbutter if you like, it will just taste less like toffee)
• 1/8 teaspoon vanilla
• pinch salt
• Note: Now, if you have never tried a mug cake before, be prepared the texture is different than traditional cake, since obviously it is cooked in 2 minutes in a microwave, as opposed to 20 in an oven. Mug cakes are more spongy/dense, but they are incredibly delicious if done right and I found I got over the surprising texture by the 2nd bite because it is so good. You can cook them shorter for a more pudding-like texture or a few seconds longer for a drier texture.

Directions

• First, decide if you want to use a regular standard size coffee mug or a ramekin. I used a 7 oz ramekin because I wanted it to have the shape of a mini cake (as pictured). You do not need to spray the mug/ramekin, this cake is so moist, it removes easily, should you choose to do so. You just need to loosen around the edges with a knife and then it should come out easily. If baking in the oven, turn to 350 degrees and see below for the cooking time.
• If using a coffee mug, you will mix all the ingredients in the mug! If using a ramekin, mix everything in a small bowl as follows. Add the almond meal, tapioca starch, oat flour, coconut sugar, baking powder and salt and mix really well with a fork.
• Next, pour the coconut milk over the dry ingredients, then the cashew butter and vanilla. Mix everything well with the fork again until a really smooth cake batter forms. Pour in the ramekin if using and microwave on high (my power level was at 10) for 2 minutes in a ramekin and 2 1/2 minutes in a coffee mug. It cooked faster in the ramekin since it was more shallow than the mug. If you still want yours more cooked, add 15-30 more seconds. 2 1/2 minutes was perfect for the coffee mug for me. Your microwave power level may vary cooking time. To remove, you just need to loosen around the edges with a knife and then it should come out easily.
• For the oven, you will use 2 muffin liners and fill them each up half way with the batter. Or you can use a 7 oz ramekin. I would suggest spraying it or lining it, so the cake wont stick. Bake for 20 minutes. They should have risen and have a nice golden brown top and very lightly spring back when pressed. Let them cool 10-15 mins, as they will still finish cooking some. To remove, you just need to loosen around the edges with a knife and then it should come out easily.
• For the frosting, just combine all the ingredients in a small cup (except the vanilla) and mix with a fork until smooth. Microwave on high for 30 seconds. This is how it will thicken up like frosting. Add the vanilla and mix again until smooth, thick and creamy. If you are not using a microwave, then just use half or even less of the milk so its not too runny, or heat it up over the stove to thicken it. If you want it more like a glaze, add a tiny bit more milk. It will thicken some as it sits. If you want to remove the cake to frost it, slide a knife along the inside edges of the mug and loosen it and flip over to pop out. I made several of these and they all came out really easily. Smooth the frosting on top or drizzle the glaze. Eat immediately. Mug cakes need to be eaten immediately, or they will harden as they sit. As if you needed any convincing anyways.

Nutrition