Archive for June, 2013

Low Fat Vegan Chocolate Mug CakePosted by: Lindsay

June 9, 2013

Low Fat Vegan Chocolate Mug Cake

Posted by: Lindsay S. Nixon | 61 Comments

Category: Recipe

Tomorrow is the official release date for my new book, Everyday Happy Herbivore– I can’t believe it’s here! Thank you all for your support, I’m so happy to be able to write these recipes for you.

Today, I’m sharing one last cookbook teaser with you..and boy is it a great one. This chocolate mug cake will go from flour to in your mouth in just five minutes. It’s a great single serving recipe and it’s super easy to make.

Chocolate Mug Cake – serves 1

Ingredients:
4 tbsp white whole wheat flour
2 tbsp brown sugar
2 tbsp unsweetened cocoa
1/4 tsp baking powder
3 tbsp nondairy milk
¼+ cup unsweetened applesauce
vanilla extract
dash cinnamon
2-3 tbsp vegan chocolate chips

In a small bowl, whisk flour, sugar, cocoa, baking powder and cinnamon together, set aside. For a really sweet cake, add more sugar. In another small bowl, whisk ¼ cup applesauce, nondairy milk, and a drop or two of vanilla extract together. Pour wet into dry, then add chips, stirring to combine. 

Add another 1-2 tbsp of applesauce, until the batter is wet and resembles regular cake batter. Pour batter into a coffee cup, and microwave for three minutes (at 1000 watts – if your microwave is weaker or stronger, please adjust accordingly).

Per Serving: 276 Calories, 4.1g Fat, 59.3g Carbohydrates, 7.8g Fiber, 31.6g Sugar, 8.3g Protein

microwave chocolate cake

June 3, 2013

1-2-3 Chocolate Microwave Mug Cake

3 tablespoons unsweetened cocoa
2-3 tablespoons sugar (according to desired sweetness)
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil, such as canola
3 tablespoons egg white or plain Egg Whites in a carton
1/4 teaspoon vanilla
optional:
1 teaspoon chocolate chips

*As a variation, substitute almond extract for the vanilla.
Also, you can change the chocolate chips to any flavor chips you’d like.

In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together. Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes, (or until you’ve sung Happy Birthday 6 times!) making sure to get all ingredients incorporated. Sprinkle chocolate chips on top, if desired. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools. You want the texture to be moist and slightly undercooked. Let cool until just warm and serve with whipped cream squirted fresh from the can.
Serves one.

cool dessert idea – called ginger garden!

June 2, 2013

ginger garden dessert idea