Description
Indulge in a rich and cozy almost-instant treat with this easy chocolate peppermint mug cake recipe. Gluten-free, naturally sweetened, and perfect for satisfying your holiday sweet tooth!
Ingredients
Scale
- 4 Natural Delights Medjool Dates (~80g), pitted
- 1/2 cup (120g) almond milk
- 1/4 cup (55g) avocado oil
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup (40) gluten-free flour
- 1/3 cup (27g) cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tbsp chocolate chips
- Crushed cane canes + dairy-free whipped cream for topping
Instructions
- Blend the Medjool dates, almond milk, oil, vanilla extract, and peppermint extract until smooth.
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
- Add the wet mixture to the dry, and whisk until combined.
- Divide between two large, greased, microwave safe mugs (don’t fill more than half of the way). Top each with a handful of chocolate chips.
- Microwave (each separately) for 2 minutes on high, watching carefully to make sure they don’t overflow. Alternatively you can bake in the oven for 23-25 minutes at 325°F.
- Top with coconut whipped topping and a sprinkling of crushed candy canes or sprinkles. Serve warm!
Keywords: gluten free, dairy-free, holiday, vegan, easy, microwave, chocolate, candy cane, Christmas