Mug cake Monday 2.0 today - if you saw my post last week, I planned a big mug cake making event through my school’s Wellness Committee, which was super fun! Mug cakes are one of my favorite easy, healthy breakfasts so I loved sharing this with my fellow medical students! I made my own personal mug cake Monday today with this vegan chocolate banana mug cake for my breakfast, and it was a great way to start the day!
I had a very ripe banana and some chocolate hazelnut “flour” I made accidentally while trying to make nut butter (I didn’t blend it all the way), and wanted to find a fun way to use these, so I thought that the flavors would go nicely together in a mug cake! It tasted really delicious! You can definitely use regular flour or gluten-free all-purpose flour for this, or almond flour if you want a more moist, dense texture.
I also snuck in some shredded cooked zucchini for some extra veggies, but I made this recipe earlier without the zucchini and it works great both ways! I had this zucchini on hand last night when preparing my overnight zucchini oats for the week (recipe here), so that’s why I figured I’d try adding a spoonful to my mug cake. I microwaved it for about 2 minutes so that it was soft and easy to mix in. You can’t taste the zucchini at all, so it’s a great way to have something sweet for breakfast while also eating some veggies.
I prepared the batter last night so it would be ready to go in the morning. If you choose to do this, leave out the baking powder until right before baking it, then mix it into the batter, add your add-ins (chocolate chips, etc), and microwave!
For one mug cake:
4 tbsp milk (I used oat milk)
4 tbsp flour
1 mashed ripe banana
2 tbsp cocoa powder
1 tbsp olive oil
1 - 2 tbsp honey (optional, if you want it to be sweeter)
1 tsp vanilla extract
About 1 tsp cinnamon
½ tsp baking powder
About 1-2 tbsp shredded zucchini (optional)
Add-ins: chocolate chips, nuts (optional)
1. Mix all batter ingredients together (leave out the baking powder until right before baking if preparing in advance).
2. Fold in the chocolate chips, nuts, etc.
3. Lightly spray a microwave-safe mug with cooking oil, add batter (be careful to leave space at the top of the mug since the cake will expand), then microwave for 1-2 minutes until the center is cooked.
4. Let cool, and enjoy!