I might be a little late on the mug cake bandwagon...I only discovered them this week. However, once I did, I became obsessed and made them every day until I finally hit on this one. The others were good but lacking a certain fluffiness I deem necessary in cakes. This morning I came across a really ripe plantain at the fruiteria and that was it - the missing ingredient!
I love mug cakes because they take minutes to assemble and are one serving - for those of us who have trouble eating just one slice of cake - this me me.
THIS RECIPE IS FOR TWO MUGS
7 tbsp almonds (125g)
4 1/2 tbsp cacao powder
pinch of salt
1 tsp vanilla extract
1/2 ripe plantain (62g)
2 tsp coconut oil
4 dates, chopped (75g)
3 tbsp coconut cream
2 tsp tahini
First place the whole plantain in the oven and roast at 180°C for 30 minutes or until the plantain is entirely black and soft. Once cooked, slice open the skin and the plantain should easily slide out. Keep half for the mug cake and set the other half aside for something else - pancakes perhaps!
Put the almonds, cacao powder and salt in a food processor or blender. Process until the almonds are ground finely - a little crunch is fine too.
Add all the wet ingredients; plantain, vanilla extract, coconut oil, chopped dates, coconut cream and eggs. Blend together until a batter is formed.
Distribute the batter evenly into two mugs. Pour one tablespoon of tahini over each one and stir in it a little.
Cook in the microwave for 3 minutes (this could be one minute more or less depending on your microwave).
For those of those of you still concerned about using the microwave to cook things Jo Robinson (Eat Wild) and Mark Sisson (The Primal Blueprint) might help put your concerns at ease. Despite doing the research and coming to the conclusion that microwaves aren't inherently bad, intuitively I shy away from them. However, it's good to know I can still use them to make mug cakes once in a while.