If you’re in the mood for something decadent but don’t want to turn on the huge oven for something small, here’s a healthy-ish cake to make in the microwave. You’ve most certainly heard of those via the internet, and my version is chock-full of sesame: seeds, tahini, and halva. There’s nothing more to say except dig in.
Fudgy Sesame Chocolate Mug Cake [Vegan]
- 3 tablespoons (36 g) Sucanat or (27 g) coconut sugar
- 2 generous tablespoons (12 g) unsweetened cocoa powder
- 1 tablespoon (8 g) roasted sesame seeds
- 2 tablespoons (10 g) quick cooking oats
- 3 tablespoons (45 ml) plant based milk of choice or brewed coffee or tea
- 2 tablespoons (30 g) liquid-y tahini
- 1 1/2 teaspoons white miso or pinch Diamond kosher salt
- 1/8 teaspoon baking powder
- 1 1/2 tablespoons (24 g) vegan halva, crumbled
- 1 tablespoon (11 g) vegan semisweet chocolate chips
- Use a coffee grinder or small food processor to process the coconut sugar, cocoa powder, sesame seeds, and oats until finely ground.
- In a medium-size bowl, whisk to combine the milk, tahini, and miso. Add the ground dry ingredients, baking powder, halva, and chocolate chips to the wet ingredients. Fold to combine. Transfer to a 12-ounce (360 ml) microwave-safe mug and microwave on high power for 60 seconds.
- The cake should look set and not wet on top: it will remain fudgy inside. Let stand for a couple of minutes before serving, as it will be very hot. Enjoy with any of the following, if desired: a scoop of ice cream, coconut whipped cream, extra chocolate chips, or halva on top.
You can alter this recipe to fit what’s in your pantry and fridge. Light brown sugar can be used instead of Sucanat, just don’t pack it in the tablespoon. Old-fashioned oats can be used instead of quick cooking. Not a fan of tahini? Use roasted cashew or peanut butter instead, just make sure whatever you choose is liquid-y rather than thick. Add-ins can also be replaced by your favorites.