I need all the comfort I can get right now. May that be going to bed before 9 every night, calling my mom every day, or eating “cake” for breakfast. That’s right. Cake. Really though this kind of cake is just a pancake with out the “pan”. Some ingredients, just cooked a different way. Full of good for you morning fuel with whole grain flours, flavor, and some protein “frosting” to tie it all together. Plus this cake has the addition of omega 3s from the flax egg used. I’d say this cake is a “sin” in disguise. I dare you, tell someone you had chocolate cake for breakfast (plus frosting), tell a friend who is trying to lose weight, and watch their eyes go wide. Don’t keep them hanging for long though. Tell them you know the secret. Everyone can have their cake and eat it too!
Back to the comfort aspect for a second. I first made this cake a few weeks before I left home and then I made it again on my last morning at home. Then I made it again my first weekend (last Saturday) in my dorm. I was going to make pancakes, but I was scared and just didn’t feel like going all the way down to the kitchen that morning. So the microwave in my dorm room would suffice. But it was okay since this cake makes me and my tummy so happy.
Buckwheat is my favorite flour, well maybe my favorite grain. I just love the robust earthy taste. It just works so well in gluten-free vegan baking and cooking. So homey and so comforting. Then add chocolate to that and I could just fall on the floor right there, in pure happiness. Which happens all the time 😉
I was so nervous making this the first time because I had no idea how long to microwave it for. I wanted it to cook and be cake (not mush), but I also didn’t want it to blow-up and overflow. Plus I wasn’t using a mug. I used a ramekin. Ramekins are just prettier and work just as well. Obviously on my first try, I had a success and I knew this would be a recipe I would be making again, and again, and again, and finally sharing with you on the blog. The food gods always seem to be on my side 😉
For my pancakes I usually use a fruit or veggie puree. I never use flax or chia eggs. But I thought using one here would be my best bet for getting a perfect cake rise. It is so cool how foods can mimic other foods. Like a flax egg really acting as a real egg. Except a lot better, healthier, and cruelty-free! I’m going to have to try a flax egg in a pancake recipe now…
Another fun thing about this cake is that it is so quick to make. Really just one minute in the microwave and BAM! You have chocolate decadence. So if you wake-up feeling tired and sad (like I did on Saturday), and you don’t feel like going through the whole pancake process, just make a mug cake and you will get the same satisfaction. You could also make it for dessert too. If you want a super healthy cake before bad, just whip this bad boy up and you good to go.
Chocolate Buckwheat Mug Cake
Ingredients: (serves 1)
+ 1 TB Milled Flax Seed (+3 TB Water)
+ 1/4 Cup Buckwheat Flour
+ 1 TB Unsweetened Cocoa Powder
+ 1/4 Tsp Baking Powder
+ 1/4 Tsp Baking Soda
+ 1/4 Tsp Cinnamon (optional)
+ 8 Drops of Liquid Stevia
+ 3 TB Water
Chocolate Protein Frosting:
+ 1 TB Chocolate Protein Powder
+ 2 TB Water
+ Prepare you flax egg in the mug or ramekin you will be using. Combine the tablespoon of flax and 3 tablespoons of water in the mug and let sit for 5 minutes.
+ In the meantime measure out your other ingredients. When the flax egg is ready, add all you ingredients except the water and give it a quick stir. Then add the 3 table spoons of water. Stir to get a think cake batter mixture.
+ Place the mug in the microwave and cook on high for 1 minute. Depending on the power of you microwave you may need 30 seconds more.
+ While that is quickly cooking, combine your protein powder and water to make you frosting. When the cake is done, take it out (carefully! It is hot!), and top with the frosting.
The last step is to do this. DIG IN! Hello chocolate cake! If you have trouble getting up in the morning, the allure of chocolate cake just has to get you out of bed! Come on! CAKE! Cake that you can feel good about eating too. I see many mug cake variations in my college future. I already have one in the to-share recipe file, but I have tons of other versions brewing. Breakfast kids, breakfast is the BEST meal of the day and I don’t want to hear otherwise 😉 Now go make some cake!
So tell me:
+ Everyone has comfort foods, what are yours? Mine are any breakfast food I make, potatoes with coconut butter, and apples with nut butter! (Comfort foods don’t have to be unhealthy!)
+ What were your go-to breakfast in college? I hope it wasn’t the stereotypical cold pizza!
Side note: You know what’s nice to have in your dorm? A mini coffee maker. Not a Keurig, but a good old coffee pot with a reusable filter! Just pour in water, add ground coffee and brew!
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays, Meatless Mondays!*
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