Buckwheat Chocolate Mug Cake with Coconut Whipped Cream

Joanne Rappos

Olive & Mango

Hamilton, Ontario

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Instagram: @theoliveandmango | oliveandmango.com

INGREDIENTS

1⁄4 cup buckwheat flour 1 tbsp cocoa powder, plus more for dusting 1⁄4 tsp baking powder

1 & 1⁄2 tbsp sugar 1⁄4 tsp espresso powder or instant coffee Pinch of salt 5 tbsp almond milk (or your choice of nondairy milk) 2 tbsp coconut oil or your choice of vegetable oil 1⁄4 tsp vanilla extract 1 heaping tbsp filling of your choice (I used vegan chocolate hazelnut spread, but peanut butter or almond butter would work, and so will a fruit puree)

Cream Topping

1 can coconut cream, set overnight in the fridge

3 tbsp powdered sugar (optional)

1 tsp vanilla extract

METHOD

  • Mix together the flour, cocoa powder, baking powder, sugar and salt, using a whisk.

  • Add the milk and vegetable oil and whisk until well combined.

  • Scrape into a microwave-safe mug, small bowl or ramekin and then spoon your choice of filling into the middle of the cup.

  • Place the cup in the microwave and then cook the cake for around 70 seconds on high.

To make the cream topping: With an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy. Add the vanilla and fluff up for another 30 seconds. (Any extra will keep in a sealed container for a few days—you may just need to whip again before using.)

  • Add a dollop of coconut cream on top and serve right out of the mug/ramekin while it’s nice and warm (ice cream is also great

on top).

Notes:

You can mix this whole thing in your mug or ramekin if you want to avoid washing an extra bowl, but it will be easier to get rid of lumps in a bowl. Sift the cocoa if you find that it’s lumpy. Coconut Whipped Cream INGREDIENTS

  • 1 can coconut cream or a thick plant-based milk

  • 1 tsp pure vanilla extract ̈1⁄4 cup powdered sugar METHOD • Place the can of coconut cream in the fridge for a few hours or overnight—or in the freezer for 30 min to an hour to allow the milk fats to solidify. Open the can and drain out the liquid part, reserving the solid creamy milk fat—you can save the liquid part to drink or add to smoothies. Place the milk solids in a large mixing bowl and beat with a mixer until light and fluffy. Add the vanilla and sugar if you want it sweetened and mix until well combined. I don’t usually sweeten; I leave as is because I find it has a natural sweetness and it contrasts well with the sweetness of the cake.

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