For the cake:
- 1/2 banana
- 6 tbsp full-fat coconut milk
- 4 tbsp cane, coconut or brown sugar
- 4 tbsp flour, we used buckwheat flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
For the peanut butter frosting (optional):
- 3 tbsp full-fat coconut milk
- 2 tbsp peanut butter
- Add the half banana to a mixing bowl and mash it with a fork.
- Then add the rest of the ingredients and stir until well mixed. You can also blend all the ingredients in a blender to get a smoother texture, but it’s not necessary.
- Place the bowl in a side of the microwave, not in the center and cook for 4 minutes.
- Remove from the microwave and let the cake cool down at room temperature. Feel free to enjoy it hot if you want.
- To make the peanut butter frosting, just mix the ingredients in a bowl until well combined and add it on top of the cake and some chopped peanuts as well (optional). We didn’t add all the frosting to the cake for the pictures, but we ate it all with the cake.
- You can keep the cake covered in the fridge for 4 to 5 days and the peanut butter frosting in a sealed container also in the fridge for 3 to 4 days.
- Recipe adapted from my sister-in-law’s chocolate mug cake recipe.
- Feel free to use any flour or sweetener you want, but if you add a liquid sweetener, you’ll probably need to add more flour or less milk.
- As this is an oil-free recipe, I recommend you to use coconut milk or at least a plant milk with a high fat content. You could also use any other plant milk and add some oil if needed.
- For those of you who don’t have a microwave or don’t want to use it, you could try to bake it at 350ºF or 180ºC until the cake is fully cooked, but I can’t tell you how long you need to bake it, sorry!
- Serving Size: 1/4 of the recipe (without the peanut butter frosting)
- Calories: 130
- Sugar: 11.5 g
- Sodium: 166 mg
- Fat: 6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 20.2 g
- Fiber: 2.5 g
- Protein: 2.2 g