I literally have nothing to say about this masterpiece… other than that it’s a single serve cake of deliciousness.
Does it really need more explanation? I think not!
I’ll give you one though because I’m giving AF. I mean, I already just gave you this recipe for a chocolately, sweet, savory, gooey, crunchy, melty flavor bomb of yum…. I kind of feel like I’ve given you a lot.
You’re welcome. And also needy.
But because you are SO needy- this cake will fit your needy bill. It has it ALL goin’ on.
I used my favorite flour of all flours- chickpea or besan flour It’s a high protein gluten-free flour that acts exactly like all purpose flour does. AKA it puffs up like magic. My issue with non-blended ( or not pre-mixed) gluten-free flours is that they don’t act like the flours I grew up on! The ones that make light and airy scones, biscuits or pizza dough. The GOOD stuff. Well, chickpea flour is the good stuff without the gluten stuff.
Once we have our very happy base (chickpea and coconut flour) it’s all about building the flavor. You can either use a banana (which acts as our sweetness) or pumpkin puree for your creaminess factor. I prefer to use the banana without adding any extra sugar. Nature is sweet enough mmk? But personal preference is the name of the game…like always.
I used this tahini for the tahini part. Which is kind of necessary in a TAHINI mug cake. Don’t even think about using another brand. NOT all tahini is created equal okay peeps? Some are just plain nasty. I use to
hate dislike tahini very strongly until I tried Soom and now I am low key obsessed.
After that it’s all about toppings! Have fun with it. I used “>Quinn pretzels and Theo’s chocolate! If you aren’t gluten-free, you could really use any pretzel you’d like. Theo’s is a non-negotiable though. Definitely biased. Definitely don’t care.
Next time I’ll be making this beauty with a Theo’s Peanut Butter Cup. Straight HOLD ME DOWN situation.
Alright- go hold yourself down and make this cake. Like really…. what are you waiting for?
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Tahini Kitchen Sink Mug Cake
All your chocolate, salty and sweet cravings in one delicious serving!
- 1 large Spotty Banana
- 1 tbsp Ground Flaxseed
- 3 tbsp Water or Dairy-Free Milk
- 1/4 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 tbsp Coconut Flour
- 1 tbsp Coconut Sugar optional
- 1/4 cup Chickpea Flour
- 2 tbsp Tahini
- 1-2 squares Chocolate
- 4-5 Pretzels
In a small oven safe dish, mash the banana together with the water and ground flaxseed. Let it sit for 15 minutes
Preheat your oven to 350 degrees F.
After the 15 minutes, mix in the rest of the ingredients expect for the chocolate and pretzels.
Top the dough with the chopped chocolate and pretzels before popping the dish into the oven for about 15-18 minutes. Mine took 16.
Let it cool slightly before diving in!
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