Recipe: Mug Cake double chocolat

1 serving – Preparation time: 3 minutes – Cooking time: 90 seconds

Dry Ingredients

• 4 teaspoons of TVP (textured vegetable protein) OR about 2 1/2 teaspoons ground
• 2 tablespoons plus 2 teaspoons of flour
• 4 teaspoons of cocoa
• 3 teaspoons of sugar
• 1/4 teaspoon of baking powder
• 1 pinch of salt

Wet Ingredients

• 3 tablespoons of milk of your choice
• 1 tablespoon plus 2 teaspoons of applesauce
• 1/2 teaspoon of vegetable oil

Toppings

• 1 teaspoon of chocolate chips
• Ice cream (optional)

Steps

1. Crush or grind the TVP until a fine powder forms.
2. In a microwave-safe mug, combine all the dry ingredients.
3. Add the wet ingredients, then mix with a fork. Add the chocolate chips and mix lightly.
4. Microwave for 90 seconds or until the cake is cooked through but still soft inside. If you want to bake multiple mugcakes at the same time, the cooking time will vary (e.g., approximately 4 minutes for 4 mugcakes).
5. Serve with a scoop of ice cream and enjoy guilt-free!

Nutritional Information

• Calories: 243 kcal
• Protein: 9 g
• Carbohydrates: 45 g
• Fat: 5 g
• Fiber: 4 g
• TVP: Textured Vegetable Protein!

Did you know that TVP is made from soy flour?

Since it has a very long shelf life, it can easily be used to add protein to your meal. As an added bonus, it can be used in both sweet and savory recipes. You can grind it to add it to a muffin recipe, add it directly to yogurt, or even rehydrate it to easily replace meat. To rehydrate, simply add 210 ml of boiling water or broth to 1 cup of TVP, stir, then let stand for 5-10 minutes. Happy cooking!