When you don’t make a chocolate mug cake… you must top it with chocolate in some form!
Let’s be honest, the chocolate coconut whipped cream is what makes this mug cake special. The mug cake itself is delicious, the waft of the banana is deeeelicious, once you take my advice and hold on to your bananas until the skin is almost entirely black and the flesh will be super sweet!
Nature’s Charm Coconut whipping cream is a game changer. I’ve had enough failed attempts at whipping coconut cream to know how terribly wrong it can go. Nature’s Charm coconut whipping cream does exactly what it says on the tin!!! It’s silky smooth, whips to perfection in seconds and hold on to it’s whipped texture even when piped, as you can see!
*This post was sponsored by Nature’s Charm. Thanks of supporting me making my passion my career.
Banana Oat Flour Mug CakePrint Recipe
- ½ a ripe banana really well mashed
- 30g oat flour; oats ground to flour
- 2 tbsp dairy free milk of choice
- ½ tbsp maple syrup
- ½ tsp baking powder
- **For the Topping**
- 1 can of Nature’s Charm coconut whipping cream
- 2 tbsp raw cacao powder
Whisk Nature’s Charm coconut whipping cream with a whisk or electric beater with cacao powder in a jug. This will take 2 minutes if you use an electric whisk or beater.
Mix together mug cake ingredients. Place into a microwave dish lightly greased with any oil you have on hand. Cook for 1 minute. Ideally allow to cool for a couple of minutes before serving but you go right ahead if you don’t mind your cream melting down into the cake a little!
You can add in some dark chocolate chips to the mix before cooking, a tablespoon of peanut butter to the centre, some chunks of the leftover banana…
I topped mine using a piping bag but you can spoon on the cream and it will stand up nice and high!
Sprinkle with coconut and cacao nibs if desired.
*Reserve leftover whipped cream in the fridge for up to three days or just make multiple mug cakes and serve to all your family / friends / neighbours! Recipe adapted from Feasting on Fruit