A cake combining Buckwheat flour (Kuttu atta), Chocolate & beetroot for a cake? I’m also on Twitter, Facebook and Pinterest  – please say hello! Place all cupcake ingredients in a blender and blend to combine {a food processor works for this too}. I never tire of a chocolate treat. Pre-heat oven to 350F. ( Log Out /  Instructions. Double Chocolate Cupcakes with Chocolate Coconut Whip, Vegan Chocolate Mug Cake — Nourishing Amy | homethoughtsfromabroad626, Cashew and Vanilla Hot Chocolate – Nourishing Amy, Vanilla Hemp Oat Milk and Cinnamon Hemp Porridge – Nourishing Amy, Rhubarb and Raspberry Crisp (Vegan GF) – Nourishing Amy, Quick Protein Cinnamon Rolls for 2 (Vegan GF-Option) – Nourishing Amy, Cinnamon Roll Banana Bread (Vegan GF-Option), Hassleback Sweet Potato and Chickpea Traybake with Tahini (Vegan GF), Chocolate Peanut Butter Gummy Bear Rocky Roads (Vegan GF), 3 tbsp (40g) buckwheat or oats, ground into flour (or white/spelt flour), 1 tbsp melted coconut oil or vegetable oil, To serve: ice cream, raspberries, extra chocolate. Change ), You are commenting using your Twitter account. This indulgent treat is vegan, gluten-free, refined-sugar-free and packed with chocolate. The best part of eating them warm is the gooey centre created by the dollop of your choice of filling. Inspiring ideas for delicious home cooking. What a great idea! Sprinkle the buckwheat and almond flours over the batter and fold gently to combine. Change ). Before we dive in to the recipe, a few notes on why I consider this to be a much healthier version of most chocolate cake recipes I’ve come across: Buckwheat flour is naturally gluten free and made from ground, whole buckwheat groats. Eating and living the Nourishing Amy way is to be in tune with your body’s natural rhythm, to listen to its cravings and to treat each meal as a special occasion – to nourish you from the inside out. Ingredients 2 Tbsp buckwheat flour see Notes 1 Tbsp cocoa powder 1/4 tsp baking soda dash sea salt 2-3 tsp coconut sugar 1 Tbsp applesauce 3 Tbsp milk of your choice see Notes 1/4 tsp vanilla extract 1 Tbsp chopped chocolate or chocolate chips I have always wanted to recreate a mug cake. Just think about this wonderful combination. If you are looking for more chocolate desserts, how about my Double Chocolate Cupcakes with Chocolate Coconut Whip, Chocolate Goldenberry Fruit and Nut Bars or Peanut Butter Chocolate Protein Flapjack. ( Log Out /  70 seconds each makes for a quick turn over and no one will complain about the wait I promise. I have had the packaged version of these and knew that a homemade one would taste way better but just never had the opportunity to make one. No sugar added to this. It is perfect for a quick dessert or snack with some ice cream, fruit and more chocolate. We enjoy its health benefits, but we also love it for its bold, nutty flavor. Prepare frosting by blending all ingredients together in a blender until smooth. Thank you for supporting Olive & Mango. A cake combining Buckwheat flour (Kuttu atta), Chocolate & beetroot for a cake? I hope you’ll love it and I am excited to play around with more flavour combinations soon. Place the cup in the microwave and then cook the cake for around 70 seconds on high. (Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using), Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top). – Extra chocolate!! I’m always looking for quick desserts to whip up for my husband. This indulgent treat is vegan, gluten-free, refined-sugar free and packed with chocolate. . Add the vanilla and fluff up for another 30 seconds. Why not. This recipe was originally made for Divine Chocolate although this post is not sponsored and all opinions are my own. If you are opposed to using a microwave or want to make a batch in the oven, there are directions below on how to do that. Simply add the 7 ingredients to a small bowl, give it a stir and pop into the microwave and that’s all there is to it. You can’t beat a cake that is personal sized and done in 70 seconds. This rich and fudgy Vegan Chocolate Mug Cake is easy to make and even easier to demolish. How long would it take in the oven? So here it is and I think you are going to love it. Make sure you use an ovenproof​ dish or ramekin and I would suggest baking at 160Fan/180C for 10-15mins, check the top should be firm and springy.