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When I first decided to go dairy-free as part of an overall change to a plant-based diet I, initially, ran into what I thought was going to be an obstacle in the kitchen. No dairy for my favorite green smoothies or my overnight oats and that was only the beginning. Finding milk alternatives for recipes was a bit of trial and error with a little more error than I had hoped for. Then I tried Silk Almondmilk Unsweetened Original. First, in smoothies and overnight oats. Then, with creating my own recipes, success! Dairy free was no longer an obstacle in the kitchen.
With a coupon in hand or a sale at the grocery store I tried a few different brands of almond milk. None of which tasted as good or added the creamy texture that is a must for certain recipes. There is a large variety of Silk products but my favorite and most often used are: Silk Almondmilk Unsweetened Original, Silk Almondmilk Unsweetened Vanilla and Silk Coconutmilk Unsweetened.
You may know that one of my goals for 2014 is to create 14 new recipes. A recipe I’ve been wanting to play around with is a mug cake. A collaboration with Silk was the motivation I needed to finally do just that, experiment and create a mug cake. Correction…an amazing mug cake!
Chocolate Banana Protein Mug Cake
Yields: 1 serving
3/4 scoop Vega One French Vanilla Nutritional Shake
1 tablespoon coconut flour
1 egg white
1/4 cup Silk Almondmilk Unsweetened Original
1 tablespoon (+ a small amount for topping) diary free chocolate chips (I used Enjoy Life)
1/2 teaspoon gluten free baking powder
1 tablespoon unsweetened cocoa
1 tablespoon almond butter (or your favorite nut butter)
sweetener of your choice (optional)
- In a small bowl combine all dry ingredients and mix well.
- Add egg white and almond milk to the dry mixture and mix well.
- Spray a mug with nonstick spray.
- Add mixture to the mug and cover with plastic wrap.
- Cook for about 2 minutes in the microwave. I used 30 second increments testing with a toothpick at each 30 second increment until the toothpick came out clean.
- While the mug cools slightly, heat the nut butter in a small microwave safe bowl until it becomes pourable.
- Top with sliced banana, drizzle with almond butter and sprinkle with chocolate chips.
- Serve immediately while it’s warm and a little bit gooey. Enjoy!
- I tried a variety of flours and coconut flour worked best followed closely by almond flour.
- I used 3 different types of protein powder just to see how they compared. A plant-based protein powder was my preference for taste and texture of the cake. There is quite a bit of difference particularly with the texture of the cake depending on the type of protein powder you use.
- I didn’t try it a flax egg but it will probably work fine for this recipe.
- For a sweeter taste add sweetener type and amount of your choice.
When you make the Chocolate Banana Protein Mug Cake try it with Silk Almondmilk Unsweetened Original or Silk Almondmilk Unsweetened Vanilla. You can even sign up here Silk Almondmilk and get a coupon for $0.75 off a half gallon.
More recipes using Silk products:
Be HEALTHY. Be HAPPY. Be YOU.
More ways to connect with Jill:
Have you ever tried or cooked with almond milk? Have you ever made a mug cake? Do you think you will add a sweetener to the recipe?
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.