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Flan Chocolate Mug Cake Mashup

Ingredients

  • 1:1 gluten free baking flour- Bobs Red Mills- 1 1/2 cups
  • Cane sugar- 1 cup
  • Dark cocoa powder- 3/4 cup
  • Baking powder- 1 tsp
  • Baking soda- 1 tsp
  • Nut Pod's creamer regular dairy cream if not df) 1/2 cup
  • Water- 1 cup
  • Vanilla extract- 1 tsp
  • Salt- 1/4 tsp
  • Eggs- 2 whole
  • Butter (plant-based Miyokos)- 1/2 cup melted
  • Flan ingredients:
  • Caramel sauce- 1/2 cup of sugar and 3 tbsp of water
  • Flan: milk (1/2 vegan creamer from Nut Pod's, 1/2 water) 2 cups creamer, 2 cups water, Eggs- 3 whole eggs, 5 egg yolks, Sugar- 1/2 cup, Vanilla extract- 1 tsp

Instructions 

  • Making the caramel sauce:
    Add the sugar and water to a sauce pan and turn on med-high.  Allow liquid to find a moderate boil and cook for 10-15 minutes or until golden brown. 
    To make the gf chocolate cake:
    1.Add the dry ingredients to a large bowl and whisk them together: gf flour blend, sugar, cocoa powder, baking powder, baking soda, salt.
    2. In another bowl crack and scramble the eggs
    3. Add wet ingredients to the eggs: Nut Pod Creamer, water, vanilla extract, melted butter.
    4. Add the wet ingredients to the dry ingredients, whisk them together until fully incorporated. 
    Making the Flan Custard:
    1.Warm the milk (I used 1/2 Nut Pods creamer and 1/2 water)
    2.Add the sugar, vanilla extract and salt, whisk together.
    3. In a separate bowl, scramble the whole eggs and egg yolks.
    4. Temper the eggs and warmed milky liquid together by slowly adding one laddle (or approximately 1/2 cup) to the scrambled eggs while whisking continuously.  
    5. Once each incremental portion of milk sugar liquid is fully incorporated into the eggs add another portion until all of the liquid is gone.  When there is a bit more of the milk liquid than eggs you can add the rest of the milk liquid in one swoop. 
    Pre heat oven to 350 degrees or set microwave on low.
    Assembly of mug cake:
    1.Pour the golden caramel sauce on the bottom of your mug or bowl and place in freezer until hard.
    2.Remove the mugs/bowls from the freezer when the caramel sauce is hard and pour in the chocolate cake batter, 1/4 way full.
    3. Ladle the liquid flan custard over the top of the chocolate cake batter until it is just under 3/4 full.
    4. Cover with aluminum foil and place in the oven in a roasting pan filled with water 1/2 way up the mug/bowl and cook for 30-35 minutes. Or cover with aluminum and place in a glass bowl with water 1/2 way up and place in the microwave for 6 minutes. 
    5. When the mug cake is finished cooking remove and all for it to cool.  When it is just warm to the touch scoop the cake out with whatever large spoon serving utensil and turn it upside down and back into the same mug/bowl.   Now, the caramel should be on top and dripping around the sides back to the bottom, the flan in on top and the chocolate cake is on bottom. 

Notes

-I used Miyokos brand for the plant-based butter and Nut Pods Creamer to make the dairy free milk.
-This flan cake has a couple other names, it is also referred to as ‘magic cake’ or impossible cake’ this is because in the cooking process the custard and cake batter switch places.  The custard goes to the bottom of the mug/bowl and the cake goes to the top.  If this process does not happen seamlessly in one even line then chop the cake up and mix it around until you find a good distribution of flan and cake that is even and looking pretty.