Creado con IA
Low Sodium Gluten-Free Chocolate Mug Cake
12 min 184 kcal por ración Fácil
Ingredientes
4 Raciones
- gluten-free oat flour120 g
- unsweetened cocoa powder40 g
- coconut sugar100 g
- sodium-free baking powder8 g
- unsweetened almond milk240 ml
- avocado oil60 ml
- vanilla extract2 g
Preparación
- 1
In a medium mixing bowl, combine the gluten-free oat flour, unsweetened cocoa powder, coconut sugar, and sodium-free baking powder. Mix well to ensure even distribution.
- 2
In a separate bowl or measuring jug, whisk together the unsweetened almond milk, avocado oil, and vanilla extract until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms, making sure there are no lumps.
- 4
Divide the batter evenly between two large microwave-safe mugs, filling each mug about halfway to allow room for rising.
- 5
Microwave each mug separately on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and is set in the center. Cooking time may vary depending on your microwave.
- 6
Allow the mug cakes to cool for a couple of minutes before enjoying. Serve warm, optionally topped with fresh berries or a dollop of dairy-free yogurt.
