Gingerbread Mug-Cake (Vegan, Gluten-free, Oil-free)
So I decided to create a gluten-free gingerbread inspired mug-cake, including spice and all things nice. :) A perfect treat for those cold winter days. But, you know, it even tastes great in summer… :)
Equipment
- Blender
Ingredients
For the mug-cake:
- 110 g rice flour
- 95 g buckwheat flour
- 45 g coconut sugar (a little more if you like it sweet)
- 2 tablespoon FAIR-TRADE cocoa powder
- 1 tablespoon psyllium fibre husk
- 1-2 teaspoon spice I like a mix of ground nutmeg, cloves, cinnamon, allspice, ginger and cardamom
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 250 ml water
For the frosting:
- 35 g dates pitted and diced
- 125 ml water
- 35 g cashews soak them in water for at least 4 hours, then rinse and drain
- 1 tablespoon FAIR-TRADE cocoa powder
Instructions
- Preheat the oven to 210°C (top-/bottom heat). Sift all dry ingredients for the mug cake into a bowl.
- Add water to the bowl and mix well. Scoop dough evenly into oven-proof ramekins.
- Place ramekins on baking tray and bake covered for approx. 10 to 15 minutes, or until an inserted wooden skewer comes out clean.
- For the frosting, blend all ingredients until smooth. A powerful small blender is best for this.
- Drizzle the frosting onto the mug-cakes, garnish to your liking and serve while warm. Can also be enjoyed once cooled down.
Notes
Enjoy! :)