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.
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Feliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.