For the recipe Gluten Free Carrot Cake Mug Cake
|25 ml||Sunflower Oil (5 tsp)|
|60 ml||Unsweetened almond milk (4 tbsp) or any Dairy Free Milk|
|40 g||Gluten Free Plain Flour (4 tbsp)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp) Gluten Free|
|20 g||Light Brown Sugar (4 tsp)|
|2.5 g||Mixed Spice (1/2 tsp) Ground|
|30 g||Carrots (3 tbsp) finely grated|
|10 g||Sultanas (1 tbsp)|
|Pecan Half x 6 (finely chopped)|
|20 g||Vanilla Ice Cream (1 tbsp) Vegan|
Mix the oil and milk in a 300ml (1/2pt) microwave-proof mug – see tip. Add the remaining ingredients except 1 tsp pecan nuts and the decoration, and beat with a fork until thoroughly combined – make sure there are no floury lumps.
Cook in the microwave on High power (850 watt) for about 2 minutes until risen, just set on the top and springy to the touch. Or 750w for approx. 2 minutes 15 seconds. Stand for 1 minute. (Caution, mug will be hot) Then remove from the microwave and leave to cool for about 5 minutes.
To decorate, spoon a large portion of vegan ice cream on top of the mug cake. Sprinkle with the remaining pecan nuts and enjoy warm, straight from the mug.
1 serving = 230g
Check the capacity of your mugs by filling them with water and then measuring the water quantity in a jug. If you use a mug smaller in the size, the mixture will bubble out into the microwave and won't cook properly. You can use a mug that is larger in capacity but the mixture will cook lower down in the mug.
You can eat the muffin straight from the mug but if you want to turn it out, simply run a knife round the edge and tip upside down on to a plate to remove.
|Per Serving||Per 100 g / ml|
|Fat||28.83 g||13.73 g|
|Carbohydrate||69.72 g||33.20 g|
|Protein||3.62 g||1.72 g|