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CHOC MUG CAKE WITH RASPBERRY COULIS

INGREDIENTS

MUG CAKE:

  • 35g Self Raising Flour
  • 30g Cocoa Powder
  • 1 Scoop Onest Vegan Whey Protein Chocolate
  • 18g Stevia
  • 1 egg
  • 30ml Skim Milk
  • 10g Butter
  • 3ml Vanilla Extract
  • Pinch of Salt

RASPBERRY COULIS:

  • 50g Raspberries
  • 10ml Lemon Juice
  • 10g Stevia

 

STEPS

  1. Sift flour, cocoa and salt into a small bowl. Stir through the stevia.
  2. In a seperate small bowl, whisk the egg, milk, butter and vanilla. Add the Onest Whey Protein to the wet mixture and stir until well combined then add in the dry mixture.
  3. Spoon cake mixture into a 500ml mug. Microwave on high for 3-5 minutes, making sure to not overcook.
  4. In a blender add raspberries, lemon juice and stevia and blend until smooth.
  5. Pour the coulis over the mug cake and enjoy!

 

 

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