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Microwave chocolate, miso and banana mug cakes
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| Calories | Fat | Carbs | Protein |
| tbc | tbc | tbc | tbc |
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A plant-based recipe of salty-sweet, gooey mug cakes. Those cakes are ready in just two minutes using a microwave and a cup.
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Ingredients
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2 servings
For the cakes
1 banana, peeled, to get 60g flesh
1½ tsp white miso
5 tbsp plain flour
1 tsp baking powder
4 tbsp caster sugar
2 tbsp cocoa powder
2 tbsp olive oil
5 tbsp oat milk
For the cream (optional)
½ tsp white miso
½ tsp water
2 tsp caster sugar
75ml plant-based double cream
1 square dark chocolate
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Method
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Take a 25cm square of baking paper, gently scrunch it up, flatten it out again and carefully line a mug with it, gently pushing the paper down into the base and smoothing up the sides. Repeat with a second 25cm square of baking paper and the other mug.
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Put the banana in a medium bowl and mash to a paste with a fork. Add the miso, then stir in the flour, baking powder, sugar and cocoa powder. Still using a fork, slowly mix in the oil and oat milk, until you have a smooth batter, save for a few bits of banana. Distribute equally between the mugs – the batter should fill them to about halfway.
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Microwave the mug cakes one by one for two minutes on 1000W or two and a half minutes on 800W, then leave to cool slightly. Using the paper lining to help you, lift out the cakes, peel off the paper and put each cake on a plate.
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For the cream, if making, mix the miso and half a teaspoon of cold water in a small bowl, then add the sugar and mix again. Pour the cream into a large bowl, and whisk for three or four minutes, until thick and fluffy, then add the sweetened miso mixture and whisk until it’s thick and fluffy again.
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Spoon the cream over the top of the cakes, grate over the chocolate and serve.
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