Sometimes I just NEED something sweet and stodgy and I don’t want to wait for it! I first discovered this recipe when I had to be dairy-free years ago and the corner shop never had any dairy-free cake when I wanted to impulse buy some at 8pm! These days anything I bake has to be gluten-free (otherwise it’s just mean to my poor Coeliac husband!) and to top it all off I’ve recently had to switch to a low-sugar diet which has totally ballsed up all my favourite bakes!
Instead of sitting in the corner and crying I decided to step-up to the challenge and start by tweaking this super-easy recipe, using things I already had lurking in my cupboards. I thought I might as well make this vegan-friendly as well, since I have friends doing veganuary that might *need* some cake too, so I dug out some xylitol I had hanging around from the time I tried making my own toothpaste and combined that with the delicious tree-goo that is maple syrup! (Now I know that maple syrup isn’t exactly ‘good’ for you if you’re avoiding sugar, but at least it has some trace minerals that refined sugar doesn’t have – you could also try a different liquid sweetener in its place such as Sweet Freedom which is made from apple, carob and grapes)
I know, it’s definitely not going to win any beauty competitions, but when you need something sweet, warm, stodgy and super-quick, this is totally where it’s at! Also I know these are usually referred to as mug ‘cakes’ but honestly this is way more like a sponge pudding and is best eaten warm straight away.
A note on the measuring system here – when I make this pudding I just use the spoon I’m going to eat it with (saves washing up!) so that is a dessert spoon here – for the dry ingredients the measurement is ‘heaped’ but, er, obviously not for the liquid ingredients!
5 Minute Chocolate Mug Pudding Recipe (gluten-free, dairy-free, vegan, refined-sugar-free) Serves 1
Ingredients:
- 4x dessert spoons Gluten Free Self Raising Flour (I use Dove’s Farm)
- 1x dessert spoon cocoa powder
- 2x dessert spoons xylitol
- 1x dessert spoon maple syrup
- 4x dessert spoons oil (I used Carotino oil)
- 3x dessert spoons milk of choice (I used Koko coconut milk)
- 1tsp vanilla essence
- smidgen of extra xanthan gum (1/4 tsp ish?)
Method:
Basically measure all the ingredients in to a microwavable bowl or large mug and mix well to make a smooth batter. Shove in the microwave on high for about 2 minutes – it’s done when it’s springy when you poke it and it looks like cake and not goo! Serve with dairy-free custard or ‘ice-cream’ of choice! I love it with the vanilla Swedish Glace iced dessert stuff, however with being sugar-free I made up some Bird’s custard powder (which is basically just vanilla flavoured cornstarch! yum! lol) with a drizzle of maple syrup in it. My kids love it with squirty cream and sprinkles!
Not feeling the squidgy chocolate today? Why not try a Gluten Free Carrot Cake Traybake or Gluten Free Yorkshire Parkin Recipe?
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