MAMA PAIGE TRIES:GINGER COFFEE CUP CAKE
Have you ever had one of those nights where you want something sweet but do not have anything in your house or apartment? You also don’t want to take the time to make a cake, pie, or even cookies. This was me the other night. So, I decided to give Cake-in-a-Cup a try. I found a Gingerbread Cake-in-a-Mug recipe, veganized it, and tweaked it to amp up the flavor.
I love this recipe for two reasons: 1) It is a good example of my cooking philosophy – “Recipes are just suggestions. They describe how someone else’s path. My/your path may be different, but it’s still tasty.” 2) This recipe and quick and easy. This coffee cup cake takes less than three minutes from start to finish! The perfect snack when you are craving something sweet but don’t have time to (or want to) make a full-sized dessert. This was just what I needed to satisfy my sweet tooth.
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LET’S MAKE CAKE (IN A CUP)
There are so many coffee cup cake recipes out there. All the ones I saw looked oh so good. I took a little from a few recipes and made some tweaks to make it my own and vegan. One of my favorite tweaks was adding fresh blueberries. Not only did it add sweetness to the dish, but I also told myself it made my sweet treat a “healthy” snack. I know, I know. Just let me have this one, ok? Lol. I also increased the amount of ginger and cinnamon and added allspice with a dash of cayenne pepper. A little extra spice to balance out the blueberries.
Here is my recipe for Ginger & Blue Coffee-cup Cake:
In a 10-16 ounce microwave-safe coffee-cup, add 4 tablespoons all-purpose flour, ¼ teaspoon baking powder, 1 tablespoon dark brown sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 1/8 teaspoon allspice, 1/8 teaspoon ground cayenne pepper, 3 tablespoons oat-milk, ½ tablespoon vegetable oil, and ½ tablespoon dark molasses. Mix until smooth.
Then, Fold in 7 fresh Blueberries.
Microwave for 1 min 30 seconds. If the cake is not done, cook for another 10 seconds. The cake should be soft, dry, and spongey to touch. (Timing may vary according to microwaves.)
Let sit in the microwave for about 30 seconds after the cake is done.
Don’t forget to top the cake! I topped mine with just a dusting of powdered sugar and a few fresh berries. Get creative with your toppings and make it your own.
A FEW TIPS
The best kind of cup is a microwave-safe short-bodied coffee cup with an 8-10 ounce capacity. Taller and bigger cups cook a bit unevenly.
This cake is mixed in the cup. Only one dish to clean! You can also mix all the ingredients in a separate bowl and pour the batter into the coffee mug. Then, microwave a suggested in the recipe.
No need to cover the coffee cup when you microwave. It doesn’t pop or splatter.
CHOCOLATE ON THE BRAIN?
In the mood for chocolate cake? Try this variation:
In a coffee mug, mix until smooth – 3 tablespoons of all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons white sugar, ¼ teaspoon of baking powder, 1/8 teaspoon salt, 3 tablespoons oat (or other plant-based) milk, 1 tablespoon oil, ½ teaspoon vanilla flavoring. Then, fold in 1 tablespoon vegan chocolate chips. Microwave for 90 seconds. Top with our Rum Caramel Sauce from the Holiday Slay Cookbook.