This Chocolate Chip Tahini Mug Cake (Vegan) will totally blow you away! It's vegan, easily made in under 5 minutes start to finish and has a nutty, subtle tahini flavour that’s so addictive!
In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
Place in your microwave for about 65 to 70 seconds. It's okay if it's slightly undercooked because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it's oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!
Notes
GLUTEN-FREE or REGULAR FLOURYes! You can make this mug brownie gluten-free! I tested both and it works beautifully. I tested both regular All-Purpose Flour in a test and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. In fact, Gav preferred the GF one in a blind taste test! I cooked both for 70 seconds!P.S. I purposefully messed this recipe up (yes, I’m that person) so I could try and troubleshoot. Two notes – whisk in the order provided so you don’t end up over mixing the flours. Also, don’t overcook. The mug brownie continues to cook while it’s cooling, so don’t overmix it.If you want a lower-cal version, you can sub one tablespoon of tahini for 1 tbsp water which would bring you to about 337 calories. Be sure to cook it for about 50 to 55 seconds!