Chocolate Mug Cake with Date Dulce de Leche
Pantry Recipe
Chocolate Mug Cake with Date Dulce de Leche
Make a delicious fluffy cake in under 60 seconds! Pop this cake batter in your favorite (microwave-safe) coffee mug. Want to make this extra special? Top with my vegan date dulce de leche and fresh fruit.
Note: Using a wider mug will leave room for the cake to expand plus give you room to add your toppings. You can always use a paper towel under the mug to catch overflow if you’re not sure. The mug I used was 18 ounces, it from the sold out Target Latinx collection.
If you make this or have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: Are you a tea lover? I can’t wait for you to download my new Ebook, Refill Your Taza (Cup) I drink tea all day long and working as a recipe developer and food stylist for Tadin Tea & Herb Co. is a dream! Inside the Ebook you'll find drinks, smoothies and sweet treats to enjoy.
Chocolate Mug Cake with Date Dulce de Leche:
Serves 1
Chocolate Mug Cake Ingredients
2 bags of Tadin Organic Ginger Root tea bags
1/4 cup warmed preferred milk, plus 1 Tbsp. milk, divided
1/4 cup all-purpose flour (your favorite gluten-free flour also works)
2 Tbsp. unsweetened cacao powder
2 Tbsp. cane sugar
1/4 tsp. baking powder
1/16 tsp. fine sea salt
2 Tbsp. melted coconut oil
2 tsp. vanilla extract
2 Tbsp. vegan dulce de leche, garnish
fresh fruit, garnish
Date Dulce de Leche Ingredients
2 bags of Tadin Organic Ginger Root tea bags
8–10 pitted dates (about 1 cup)
3/4 cup boiling water (see note)
1 Tbsp. nut or seed butter
2 tsp. vanilla extract
1/16 tsp. salt
Instructions for Chocolate Mug Cake:
Steep the tea for 10 minutes in 1/4 cup of the warmed milk, gently squeeze the tea bags, and add an additional 1 Tbsp. milk.
Whisk together the all-purpose flour, unsweetened cacao powder, coconut sugar, baking powder, and sea salt in a small bowl.
Add the steamed milk and vanilla to the dry ingredients and stir with a fork until smooth and combined.
Pour batter into a greased microwave-safe mug with room for the cake to rise and make a small divot in the middle of the batter to pour in the chocolate chips.
Microwave for 30 seconds, and then in 10-second increments until cooked with a fluffy and firm texture (be careful; the mug will be hot). Garnish with date dulce de leche and fresh fruit.
Instructions for Date Dulce de Leche:
- Soak the tea bags, pitted dates in the 3/4 cup boiling water in a heatproof bowl for 10 minutes.
- Drain the dates, reserving the water (read: Do not throw it out).
- Add the dates,1/2 cup of the reserved water, 1 Tbsp. nut or seed butter, vanilla, and 1/16 tsp. salt to a high-speed blender or food processor.
- Blend for 30 seconds on low and then one minute on high until smooth.
- Store in an airtight container for up to five days in the fridge.
Hungry For More…
My Shop:
Shop my favorites: Kitchen, wellness, home, online courses, business tools, and more! Shop here
Show Up Fully Podcast:
Sharing what it's like to Show Up Fully for your Real Life. Plus actionable tips & journal prompts for you! Listen here
Free Cooking Meditation Album:
Cultivate presence while you shop, cook, clean, and eat food that nourishes you (and others in your life.) Grab it here
Note: This post may contain affiliate links. I receive a small percentage of the sales. I appreciate your support of my woman and Latina owned business.
Checkout these Recipes:
This is the perfect drink for a hot summer day. If you are in the north east, like me you know these days are numbered, the leaves are already falling! It’s inspired by the Venezuelan drink, Tizana, which is made with chopped fruit and grenadine and can be spiked.