I think the hardest part about being vegan is not having a lot of dessert options. I’ve said it once, and I’ll say it again: I am by no means a hard-core vegan. I have a serious weakness for cookies, cake, pie, just about anything sweet! But I came across this recipe in the Evening Edge newspaper here in Metro Atlanta and I cut it out and told my son that we should make it together. If you have kids, then you know what happens when you tell them you are going to do something…..they harass you until you do it!
You may have to plan ahead to make this recipe because it calls for your bananas to be ripe. We love bananas in our house so we always have a couple of bunches on our counter top. It’s only a matter of days before they are ripe and ready to eat.
After I read through the recipe, I was a little skeptical about whether or not this thing will actually cook in the microwave in less than two minutes. But at my amazement, in about 30 seconds, it started to look like a little cake in the mug.
One thing I will add, the cake is already sweet, so you might want to go a little light on the optional chocolate pieces or just omit them altogether. But try the recipe as is, then make changes based on your preferences the second go round.
- 1/2 banana, mashed (about 1/4 cup)
- 1 tbsp. peanut butter (optional)
- 1/4 tsp. coconut oil, melted
- 1 tbsp. sugar or maple or agave syrup
- 3 tbsp. gluten-free flour
- 1 tsp. cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup nondairy milk
- 1/4 cup chopped dark chocolate (optional)
- In an oven safe mug, combine the first four ingredients until well blended. Mix in the flour, cocoa powder, baking soda and salt. Add milk and chocolate. Mix all ingredients together until well combined. If batter is too dry, add a little more milk; if mixture is too wet, add in more flour.
- Microwave mug for 90 seconds to two minutes. Stick a fork in the middle to check if it's baked all the way through, if not, cook for another 30 seconds at a time until desired consistency is achieved.
I loved this dish because it was quick, easy and I could involve my kids. Not to mention, it’s vegan and gluten-free. Let me know how yours turns out!