Ingredients (for 2 low cups)
40g (½ cup) oat flakes
120ml (½ cup) milk (dairy or plant-based)
1 egg
Pinch of salt
1 banana, mashed
7g (1 tbsp) cocoa powder
4g (1 tsp) baking powder
Topping:
30g (about ⅓ cup) chocolate, melted (sugar-free or regular, depending on preference)
Step-by-Step Instructions
1. Prepare the Batter
Mix the Ingredients: In a medium mixing bowl, combine 40g of oat flakes, 120ml of milk, 1 egg, a pinch of salt, 1 mashed banana, 7g of cocoa powder, and 4g of baking powder. Stir everything together until the mixture is well combined and smooth. The mashed banana will act as a natural sweetener and help keep the mug cake moist.
2. Microwave Method (5-6 minutes)
Divide the Batter: Pour the batter equally into two microwave-safe low cups or mugs, ensuring each is only half-full to allow room for rising.
Microwave: Microwave each cup separately on medium-high power for 5-6 minutes, or until the cake has risen and is firm to the touch. Keep an eye on the cakes as microwaves can vary in power, and cooking times may differ slightly.
3. Oven Method (30 minutes)
Preheat the Oven: If you prefer baking in the oven, preheat it to 180°C (350°F).
Bake: Pour the batter into two oven-safe cups or ramekins. Place them in the preheated oven and bake for about 30 minutes, or until the cakes are firm and a toothpick inserted into the center comes out clean.
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