skish
IT

Chickpea chocolate mug cake with raspberries

A 3-minute egg-free chocolate cake in a mug, high in protein.

  • 5 min
  • 1 serving
  • Vegan
  • American cuisine
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Chickpea chocolate mug cake with raspberries

Per serving

Calories
214 kcal
Protein
17.2 g
Carbohydrates
35.9 g
Fat
4.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chickpea flour25 g
  • Vital wheat gluten12 g
  • Unsweetened cocoa powder10 g
  • Rice milk60 ml
  • Raspberries40 g
  • Stevia3 g
  • Baking powder3 g

Contains: gluten,

In season: June – September

Method

  1. Gently rinse the raspberries and pat them dry with kitchen paper.
  2. In a large breakfast mug, mix the chickpea flour, gluten, cocoa, stevia and baking powder with a fork.
  3. Add the rice drink and stir, scraping the bottom well, until the batter is smooth and lump-free.
  4. Push half the raspberries into the batter.
  5. Microwave at 800 W for 90 seconds, until the cake has risen and the top is dry; let it rest for a minute and serve with the remaining raspberries.

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