Ingredients

The following ingredients have 1 Servings
  • For the Cake:
  • 1/4 Cup Buckwheat Flour
  • 2 TB Unsweetened Cocoa Powder
  • 1 TB Milled Flax Seed (+ 3 TB Water)
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Cinnamon (optional)
  • Liquid Stevia (sweetened to taste)
  • 3 TB Water
  • For the Chocolate Protein Frosting:
  • 1 TB Chocolate Plant-Based Protein Powder
  • 2 TB Water
  • Enjoy Life Mini Chocolate Chips (optional)
  • Allergy-Free Natural Sprinkles (optional)

Instruction

  • Grease a microwave-safe mug or small ramekin.
  • 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.
  • Add in the buckwheat flour, cocoa, baking powder, optional cinnamon, sweetener, and the additional 3 tablespoons of water.
  • Mix everything together to form a smooth, thick, cake batter.
  • Microwave the cake on high for 1 minute. If the batter needs more time, add another 10-30 second interval.
  • To make the frosting, simply mix together the protein powder with the water until you get your desired consistency.
  • Top the cooked mug cake with the frosting and top with optional mini chocolate chips and sprinkles.