Summer’s ending, it’s getting cold outside, let’s make us some summer memories in the comfort of our own kitchen!
Instead of using graham cracker crumbs, which bog down the bubbles and make this vegan recipe very dense, I use regular flour with graham cracker flavouring to make the cake part of this delectable microwave dessert. The secret to the marshmallow part is marshmallow fluff, which is greatly superior to mini marshmallows in that it doesn’t just melt and disappear in the microwave.
- 4 Tablespoons flour
- 2 teaspoons brown sugar
- 1/2 teaspoon ground flax seeds
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/2 teaspoon honey (sorry hardcore vegans – this is important to the graham cracker taste)
- 1/4 teaspoon vanilla extract
- 3 Tablespoons milk (any kind – I use almond)
- 2 teaspoons vegetable oil
- 1 teaspoon marshmallow fluff (if you can’t find this, you can just use mini marshmallows. If you’re vegan, there is a vegan version, or use vegan marshmallows)
- a few chocolate chips
- In a small bowl, mix together dry ingredients, then add the rest except marshmallow and chocolate chips. Mix until just smooth.
- Spoon 2/3 of the mixture into a buttered mug – this is a small (but intense) cake, so use a small mug.
- Spoon marshmallow fluff into the centre of the first layer of batter, and spread it out as much as possible.
- Sprinkle chocolate chips on top of the marshmallow fluff.
- Spoon the rest of the batter on top of the marshmallow and chocolate, spreading it to cover them.
- Microwave for 50-70 seconds – this will vary depending on your microwave, but your cake is done when the cake just looks dry on top.
- Let cool a couple minutes and enjoy with a glass of milk (or not, whatever, I’m not gonna dictate your beverage choice)