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Gluten-Free Vegan Chocolate Buckwheat Mug Cake (Allergy-Free)

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Have your cake and chocolate for breakfast! This easy microwave Chocolate Buckwheat Mug Cake is gluten-free, vegan, and allergy-free! Under 90 seconds for a fully cooked and frosted mug cake with protein frosting! No oil or sugar needed and a perfect single-serve recipe to tame any chocolate craving, any time of day!

Ingredients

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Instructions

  1. Grease a microwave-safe mug or small ramekin.
  2. Prepare the flax egg in the mug or ramekin you will be using, by mixing together the tablespoon of flax and 3 tablespoons of water, letting it sit for 3-5 minutes.
  3. Add in the buckwheat flour, cocoa, baking powder, optional cinnamon, sweetener, and the additional 3 tablespoons of water.
  4. Mix everything together to form a smooth, thick, cake batter.
  5. Microwave the cake on high for 1 minute. If the batter needs more time, add another 10-30 second interval.
  6. To make the frosting, simply mix together the protein powder with the water until you get your desired consistency.
  7. Top the cooked mug cake with the frosting and top with optional mini chocolate chips and sprinkles.

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