Gluten-free chestnut and cocoa mug cake
An autumn cake with a sweet, rustic flavour, naturally gluten-free.
Open in the appPer serving
- Calories
- 273 kcal
- Protein
- 8.9 g
- Carbohydrates
- 37.5 g
- Fat
- 11 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Chestnut flour30 g
- Unsweetened cocoa powder5 g
- Eggs1
- Rice milk40 ml
- Honey8 g
- Sunflower oil4 g
- Baking powder2 g
Contains: eggs,
In season: October – February
Method
- Sift the chestnut flour, cocoa and baking powder into a large microwave-safe mug, so no lumps remain.
- Add the egg, the rice drink, the honey and the sunflower oil.
- Stir well with a fork, scraping the bottom, until the batter is smooth and glossy.
- Microwave at 800 W for about 90 seconds, until the cake has risen and the top is no longer shiny.
- Let it cool for 1 minute and serve warm: the chestnut flour makes it naturally sweet.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.