How about something sweet and quick to tempt you over the weekend? Taken from World Vegan.
Carrot Mug Cake and Cream Cheese
What could be more comforting than a freshly baked cake? But we don’t always have time to make them. Luckily, this delicious snack is ready in just a few minutes; a delicately spiced, springy carrot mug cake that will warm the cockles of your heart! And because a carrot cake wouldn’t be the real deal without icing, here it’s served with a silky walnut cream.
GLUTEN-FREE / OIL-FREE
MAKES 1 MUG
PREP TIME: 5 MINUTES
COOKING TIME: 2 MINUTES
FOR THE CREAM CHEESE
30 g macadamia nuts
30 g cashew nuts
1 tbsp maple syrup
1 tsp lemon juice
3–4 tbsp non-dairy milk
FOR THE MUG CAKE
20 g almond butter + a little for serving
40 g apple sauce
1 tbsp maple syrup
20 g finely grated carrots
20 g almond (or oat) flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 pinch salt
10 g walnut kernels + a few to serve
10 g raisins
½ tsp orange zest + a little to serve
Whiz the nuts with the maple syrup, lemon juice and 1 tablespoon of milk. Gradually add the rest of the milk and whiz to a smooth cream. Set
aside in the fridge.
Mix the almond butter, apple sauce and maple syrup in a microwave-safe mug. It should be large enough to be three-quarters full, as the batter will swell during baking. Add the grated carrots, ground almonds, baking powder, spices and salt and mix until smooth. Stir in the coarsely chopped walnuts, raisins and orange zest.
Bake in the microwave on the highest setting for 90 seconds. Check the cake by tapping it with your finger: it should be springy and slightly dry on top. If the cake is still too moist, cook for another 15 seconds, then check again. Continue in 15-second intervals. Be careful not to cook it for more than 3 minutes to keep the centre molten.
Leave to cool for a few minutes before topping with a generous dollop of cream cheese, a drizzle of almond butter, chopped walnuts and orange zest.
TIPS AND VARIATIONS
- This mug cake can also be baked in a conventional oven for 10–12 minutes at 180°C (gas mark 4).
- You can swap the ground cinnamon, ginger, nutmeg and cloves for 1 teaspoon of carrot cake or gingerbread spice mix.
- If your blender isn’t powerful enough to make the cream cheese, you can swap it for 1 spoonful of non-dairy yoghurt mixed with 1 spoonful of maple syrup.
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