Anyhoo, my cake in a cup version is dense, fudgy and full of chocolate, banana, and coconut goodness. It's super easy to whip up and cooks in approximately 3 minutes! Oh, and did I mention that it's vegan, gluten, and refined sugar free? Thank me later girls. This is your new go-to for those type of days. :)
Ingredients
4 tbsp white rice flour
2 tbsp sugar substitute {I use Z Sweet}
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
Dash of cinnamon
1/2 of a ripe banana; mashed
3 tbsp unsweetened apple sauce
3 tbsp almond milk {I use an unsweetened chocolate version from Almond Breeze, but any flavor is fine!}
2 drops vanilla extract
2 tbsp vegan chocolate chips
Large pinch of unsweetened shredded coconut
Almond milk ice cream **optional**
Directions
In a small bowl, combine flour, sugar substitute, cocoa powder, baking powder, and dash of cinnamon. Set aside.
In another small bowl, combine banana, apple sauce, almond milk, and vanilla extract. Slowly add in dry ingredients, mixing well to combine.
Add in chocolate chips, and shredded coconut. Pour batter into a microwave safe coffee mug, place in the microwave and cook for 3 minutes.
Serve immediately with ice cream on the side.
How cute are these 'his ice cream & her ice cream' spoons?! You can find them in the most adorable Etsy ever shop by clicking {here}
Have a great day! xx