{"id":1448,"date":"2020-07-11T13:53:41","date_gmt":"2020-07-11T19:53:41","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1448"},"modified":"2020-07-11T13:58:11","modified_gmt":"2020-07-11T19:58:11","slug":"chocolate-and-peanut-butter-mug-cake","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2020\/07\/11\/chocolate-and-peanut-butter-mug-cake\/","title":{"rendered":"Chocolate and peanut butter mug cake"},"content":{"rendered":"

As an added bonus, you can easily make this keto friendly or vegan. Makes 2 decent sized mug cakes, or 1 if you have a huge mug and are feeling gluttonous!<\/p>\n

Whisk together:<\/p>\n

  • 2 tablespoons cooking oil<\/li>\n
  • 1\/4 cup \/ 60ml milk<\/li>\n
  • 1 egg<\/li>\n
  • 1\/2 teaspoon vanilla<\/li>\n

    Whisk into the liquids:<\/p>\n

  • 1\/2 cup (120ml) almond flour<\/li>\n
  • 1\/4 teaspoon xanthan gum<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • pinch of salt<\/li>\n
  • 1\/4 cup \/ 60ml sweetener (sugar, monk fruit, erithrytol…)<\/li>\n
  • 2 tablespoons cocoa powder<\/li>\n

    Let the batter sit for 15 to 20 minutes to let the gum do its thing.<\/p>\n

    Portion the batter into your mug as follows:<\/p>\n

  • 1\/4 cup of batter<\/li>\n
  • 2 tablespoons peanut butter<\/li>\n
  • 2 tablespoons chocolate chips<\/li>\n
  • 1\/4 cup of batter<\/li>\n

    Microwave on HIGH for 90 seconds and check. The surface should be just set. If it isn’t, zap for another 15 seconds at a time until it is. (If you’re being gluttonous and put the whole batch into a gigantic mug, you might want to microwave for 2 minutes and check then for done-ness.)<\/p>\n

    Let your mug cake sit for a minute or two before you tuck in to avoid the “molten chocolate lava” feeling.<\/p>\n

    If you want to amp up the chocolate flavour try adding a little instant coffee powder. Start with just a little, maybe 1\/4 teaspoon, because you might end up in mocha town instead.<\/p>\n","protected":false},"excerpt":{"rendered":"

    As an added bonus, you can easily make this keto friendly or vegan. Makes 2 decent sized mug cakes, or 1 if you have a huge mug and are feeling gluttonous! Whisk together: 2 tablespoons cooking oil 1\/4 cup \/ 60ml milk 1 egg 1\/2 teaspoon vanilla Whisk into the liquids: 1\/2 cup (120ml) almond […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,66,18],"tags":[77],"class_list":["post-1448","post","type-post","status-publish","format-standard","hentry","category-dessert","category-gluten-free","category-recipe","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":5,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":1453,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1448\/revisions\/1453"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}