Vegan Chickpea Chocolate Chip Mug Cake
This is a perfect breakfast and dessert - it's clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it's a recipe you can experiment with, a dessert your kids will love.
Makes two mug cakes
Ingredients
- Ingredients
- 150 g cooked chickpeas warm
- 35 g whole rolled oats
- 75 g peanut butter
- 75 g maple syrup or honey for non vegan
- 1/2 tsp baking powder
- 40 g coconut milk
- 50 g chocolate chips
Topping
- Chocolate chips
Instructions
- Preheat the oven to 180C.
- Place all the ingredients except the chocolate chips in a blender and process until smooth. Stir in the chocolate chips.
- Divide the batter between two 250ml mugs, top with chocolate chips and bake for 25-30 minutes until a tester comes out clean.
- Tent the top with a sheet of foil after 15 minutes to prevent the top from overbrowning.
Note: Add a stick of cinnamon while cooking the chickpeas for a deep cinnamon flavour
Video
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