This is a recipe from Mélanie, from the YouTube channel "le cul de poule". Savory cake version: 150g of flour*, 2g of baking soda, a pinch of salt, 20cl of soy milk, 5cl of oil, 1 tbsp of vinegar or lemon juice, 2 heaping tbsp of a tapenade/sun-dried tomato cream mix.
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VEGAN MUG CAKE WITHOUT A MICROWAVE
Vegan
Public
Course: Snack
Preparation time: 10 minutes
Cooking time: 20 minutes
Rest time: 5 minutes
Energy: 331 kcal / serving
Instructions
- 1. Prepare the recipes: first mix all the solid ingredients, then pour in the liquids and stir.
Cook for 20 minutes in jam jars. - 2. Pour 3/4 centimeters of water into a pot (or a pressure cooker, a large covered saucepan) and place a towel at the bottom. (This will prevent you from burning yourself when removing them). Bring to a boil.
- 3. After 20 minutes of cooking, turn off the heat, remove the lid and let it cool slightly to avoid thermal shock (boiling jars vs. cool air) and prevent burns.
Store in a cupboard for a few days.
Ingredients for servings
-
150 g of flour -
80 g of sugar -
2 g of baking soda -
1 pinch of vanilla extract -
15 cl of milk -
5 cl of oil -
1 tablespoon of lemon syrup
Rates (1)
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Original recipe address: https://leculdepoule.co/2019/07/24/mug-cake-vegan-sans-micro-ondes/
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value331 kcal17 %
-
Fat12,59 g18 %
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of which saturated2,03 g10 %
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Carbohydrates47,2 g18 %
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of which sugar22,35 g25 %
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Protein6,44 g13 %
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Fibers1,31 g?
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More data
* As an indication, before cooking, RDA of the EU.