Microwave vanilla and almond mug cake recipe (makes one mug cake)
After 4 experimental attempts I finally have a recipe that works! It's definitely not the tastiest stand alone cake, but for a quick fix it gets the job done!
(note: the recipe uses almond milk and almond extract (by helpful suggestion of one of my facebook friends!), if you were to omit the almond milk and use soya milk instead you'd still get a sponge of sorts-but I found it ended up with a strange taste and smell! The moral being-use almond milk!)
This recipe is measured in tablespoons and teaspoons-please use proper measuring spoons, not just some spoon that you think is a table spoon!)
You will need...
1 tablespoon of vegan margarine
1 and half tablespoons sugar
1/4 of teaspoon arrowroot powder (or egg replacer powder)
1 teaspoon water,
4 tablepoon plain flour,
1/4 teaspoon baking powder,
1/8 teaspoon bicarbonate of soda,
1/8 teaspoon salt,
3 tablespoon almond milk,
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1.Cream the marge and sugar in a mug.
2.Whisk arrowroot and water in a separate mug using a fork. Mix this in with the marge.
3.Add the flour, baking powder, bicarbonate of soda and salt and mix well.
4. Add the almond milk and extracts and mix again. It will be quite runny.
5. Microwave on full power for 1 min 20 to 1 min 40, depending on the strength of your microwave. When it comes out of the microwave it will look quite sunken! But just tip it out of the mug and break it up with a fork, and eat it with custard! (and maybe some jam!)