1 min read
Red Velvet Mug Cake
Posted By
Olivia Ensor
Ingredients
3 tbsp milk of choice
½ tsp apple cider vinegar
40g self raising flour
10g Smooth Vanilla Clean Lean Protein
2 tbsp caster sugar
¼ tsp baking powder
1.5 tbsp neutral flavoured oil
2 tsp red food colouring
1 tbsp vegan cream cheese
Optional Toppings
Fresh strawberries
Freeze dried berries
Nutrition Information
Calories: 497kcal
Protein: 13.2g
Carbohydrates: 59.3g
Fat: 23.3g
Products used in this recipe
Clean Lean Protein
From £22.00
Recipe created by Laura Davies
A quick and easy mug cake recipe that is perfect for impressing the Valentine in your life. Top with fresh strawberries, a little extra cream cheese and freeze-dried berries for a simple yet effective dessert.
Method
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Mix together the milk and apple cider vinegar, set aside to curdle.
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Add to a small bowl the flour, Clean Lean Protein, caster sugar and baking powder, combine.
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Mix in the neutral flavoured oil, red food colouring and curdled milk vinegar mixture until you get a smooth batter.
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Transfer to a wide mouthed microwaveable ramekin or mug, so the mixture fills the container halfway.
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Add ½ tbsp vegan cream cheese to the centre of the batter and press down so it is entirely covered.
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Microwave on high for 70 seconds.
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Top with the remaining ½ tbsp vegan cream cheese, optional strawberries, and freeze-dried berries. Enjoy whilst still hot.
Clean Lean Protein
From £22.00
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