Hi everyone, today’s recipe is a simple
vegan vanilla chocolate chip cake in a mug. No microwave or oven is needed as this cake
is steamed and it results in a moist, fluffy and spongy texture. Before starting to mix the ingredients, set
a steamer or pot with a steamer rack to heat on medium-high temperature. Make sure you have enough water in the pot
to allow for 25 minutes of steaming at medium-high heat. I’ll be mixing all the ingredients in a
separate bowl. You may mix them into the mug itself if you
wish to save washing up an extra bowl afterward. But I like to lightly grease the mug so that
the cake can be easily removed or detached from it. White spelt flour is what I am using in this
recipe. You may also use all-purpose flour, whole
wheat or whole spelt flour. You may need an extra teaspoon of non-dairy
milk if using whole flours. The recipe is a simple dry and wet mix method. That is mix all the dry ingredients together
(except the chocolate chips) then add all the wet ingredients. Apart from the flour, the dry ingredients
consist of corn starch, baking powder, a pinch of salt and vanilla powder. You may also use vanilla extract added to
the wet ingredients. After mixing all the dry ingredients together,
make a well in the centre and start to add the wet ingredients. The oil lends a lot of moisture and softness
to this cake. Omitting it will yield a drier cake with a
slightly rubbery texture. So, I cannot vouch for the same moist tender
texture if you decide to leave out or substitute the oil with apple sauce. You may use any non-dairy milk of your choice. I am using homemade coconut milk for which
we have another video where we’ve demonstrated how to make it. Check the description below the video for
the link. Maple syrup is my preferred sweetener in this
recipe. If you want to use granular or soft sugar
instead, add it into the wet ingredients. Mix it well with the wet ingredients first
in the centre. Then mix with the dry ingredients to make
a rather thick batter. Check our website for the printable recipe
which includes the liquid adjustments if using granular or soft sugar. Add in the chocolate chips and mix. You may omit the chocolate if you prefer or
substitute with dried fruits like raisins. Lightly grease the mug. Then pour in the batter. Do not fill the mug more than half-way as
the cake will rise twice the volume of the batter. The recipe yields a fairly generous portion;
you may want to divide the batter into smaller cups or ramekins if you want smaller cakes. Here, I have doubled the recipe to make two
large mug cakes. Once the water is steaming, quickly place
in the mugs and cover immediately to avoid losing any heat and steam in the pot. Steam for 25 minutes. Do not uncover the pot during this time or
the cake may not rise very well. Test if the cake is done by inserting a skewer
or toothpick in the middle. If it comes out clean, the cake is done. Turn off the heat and allow to cool uncovered
in the steamer for about 10 minutes. Then remove and let cool at room temperature. The cake can be enjoyed warm or cooled in
the mug itself or demoulded. Even just digging your spoon into this pillowy
moist fluffy cake is cause for excitement, let alone the melt-in-the-mouth smoothness. I hope you’ll give this recipe a try. Don’t forget to send us a snapshot and tag
us on social media if you do. These are the little things that we look forward
to and they always make our day. The full printable recipe can be found on
our website. Check the description for the link. If you’ve enjoyed this video, please like
and share it. We love reading your comments, so share your
thoughts with us. If you are not subscribe already, be sure
to click the subscribe button for more recipes. Have a great week and see you soon.