Christmas is over. But that doesn’t mean that one can’t enjoy a Christmassy treat, right?
One of personal sweet favourites around Christmas time is gingerbread. It’s a classic thing in Germany and I just love the flavour, especially when combined with chocolate 🙂
So I decided to create a gingerbread inspired mug-cake, including spice and all things nice 🙂 A perfect treat for those cold winter days. But, you know, it even tastes great in summer…
As always, this recipe for spiced mug-cake is vegan, gluten-free and also oil-free.
Makes 4 portions:
For the mug-cake:
3/4 cup (110g) rice flour
1/3 cup (95g) buckwheat flour
1/4 cup (45g) coconut sugar (a little more if you like it sweet)
2 tablespoon FAIR-TRADE cocoa powder
1 tablespoon psyllium fibre husk
1-2 teaspoon spice (I like a mix of ground nutmeg, cloves, cinnamon, allspice, ginger and cardamom)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (250ml) water
For the frosting:
1/4 cup (35g) dates, pitted and diced
1/2 cup (125ml) water
1/4 cup (35g) cashews, soak them in water for at least 4 hours, then rinse and drain
1 tablespoon FAIR-TRADE cocoa powder
1. Preheat the oven to 210°C (top-/bottom heat). Sift all dry ingredients for the mug cake into a bowl.
2. Add water to the bowl and mix well. Scoop dough evenly into oven-proof ramekins.
3. Place ramekins on baking tray and bake covered for approx. 10 to 15 minutes, or until an inserted wooden skewer comes out clean.
4. For the frosting, blend all ingredients until smooth. A powerful small blender is best for this.
5. Drizzle the frosting onto the mug-cakes, garnish to your liking and serve while warm. Can also be enjoyed once cooled down.