Mug cakes are great because they are quick to make and you only need a small amount of each ingredient. In these days of social distancing people aren't inviting a group around for afternoon tea and so a regular size cake doesn't all get eaten before it goes stale if there is only one person in the house. Or it does and then there is that guilty feeling.
Coconut flour is gluten free so this mug cake should be okay for those who are gluten intolerant, just check that all the other ingredients are gluten free.
2 tablespoons coconut flour
1 tablespoon sugar
2 tablespoons peanut butter
1 tablespoon cocoa
¼ teaspoon bi carb soda (baking soda)
1 egg, beaten
2 tablespoons milk
½ teaspoon vanilla essence
1 tablespoon white chocolate chips
White or raw sugar can be used
Use either smooth or crunchy peanut paste. I like the crunchy texture of crunchy peanut paste myself.
If you want more chocolate chips, 2 tablespoons will make your mug cake even yummier
Use brown chocolate chips if you prefer
Sift the coconut flour, cocoa and bi carb soda into a small bowl
Add the sugar
Mix in the peanut paste and beaten egg
Mix in milk and vanilla essence
Stir in the chocolate chips
Mix in a small bowl Image:Marie Vonow
Pour mixture into a greased 350ml mug, using a spatula to scrape out the bowl
The mug will be about half full but the cake will rise a lot so you need a large mug
Make sure your mug is big enough for the cake to rise without overflowing Image:Marie Vonow
Microwave on high for one minute
Check and cook for an extra 30 seconds or however long you think it will take to finish cooking
Eat from the mug and enjoy every mouthful
Microwaves vary so do check after cooking for one minute to see how much longer it needs.
Check that the mug you use is microwave safe.
Don't use a small mug because the cake will overflow.