Chocolate Brownie Mug Cake
(Gluten Free, Dairy Free, Egg Free, Soy Free, Cane Sugar Free)
So there are two things that I was upset about the most when I first found out my allergies: pizza and dessert.
Pizza we figured out pretty fast actually, but making a dessert without sugar is really hard! But then my mom found this stuff called beet sugar.
The cool thing about beet sugar is that it just saved my life from not having sugar! It is the best thing that we have found, and I love it. It tastes and looks like REAL sugar, except it’s made from beets of course! (That’s why it is called beet sugar)
So this brownie cake was the first dessert that we made that actually tasted really good and like “real dessert” to me. It is something that I would eat even if I didn’t have food allergies, so that’s why it is one of my favorites.
It is really chocolaty from cocoa powder (which has no sugar or milk it in!) instead of chocolate bars, so I can have it. Other stuff I like about it is that I can put it in the microwave myself so that means other kids can too. (Unless they are as little as my sister Coco who is 4. She might be a little too young!)
Ok. I think that is all I want to say about this except that I hope you like that you can make this dessert and it is just like having a hot chocolate brownie, but it is in a coffee mug!
-1/2 cup GF flour
-1/2 cup beet or palm sugar
-4 Tbsp cocoa (natural, unsweetened)
-Pinch of salt
-1/2 cup coconut milk
-4 Tbsp canola oil
1. Place flour, sugar, cocoa, salt, coconut milk and oil in the jar of a blender and puree until the mixture is smooth and there are no lumps.
2. Divide the batter between two microwave safe ceramic mugs.
3. Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds to 2 minutes. It should still be moist when cooked through, not dry.
4. Let cool for a minute and serve with whipped coconut cream or agave sweetened sorbet.