Mugcake. The quick and easy cup cake with all versions

You know that mugcake is a very recurring something to prepare a breakfast or snack quickly and without complications but very rich.

In yesterday's live with Vero you asked for many vegan options, without banana, without sugar, so here I leave you all the options that I have tried so that you always have them at hand.

I have left you a basic option, another option with cheese that is the one made yesterday Vero of @oh.mamiblue and another vegan option without banana

You have option with different flours, with and without banana, with different sweetener and with and without microwaves that you can do it in the oven or in a frying pan.

MUGCAKE BASICO (for two cups. If you only want to make one, put half of these amounts)

Ingredients

80 g, i.e. 8 tablespoons gluten-free oatmeal, or wheat flour, or wholemeal flour, or spelt or the one you have at home
2 teaspoons yeast powder (or one teaspoon baking soda)
1 teaspoon pure vanilla extract (optional)
2 ripe bananas
2 eggs
1 tablespoon extra virgin olive oil
70ml vegetable drink or milk

For chocolate option

3 teaspoons pure cocoa powder

Directions

We crush all the ingredients (also pure cocoa and powder for the chocolate version) except the extras.

Grease a cup, and fill it with the mixture 3/4 parts.

Put the fruit or chocolate if we want to use and mix with a spoon. See tricks below.

We put in the mic for 3 to 4 minutes until it looks like the dough is going to come out or puncture with a stick or knife it comes out clean and without traces of dough. See tricks below.

For choice in the oven, use an oven-ready container and bake at 180 degrees for about 15-17 minutes until a clean, dough-free pick-up with a toothpick or knife.

If you want to do it without microwave and without oven, you have the option to do it in the vitro, gas stove or induction and you have everything explained HERE.

For coverage, melt 4 ounces of dark chocolate with a few drops of olive oil 30 seconds in the mic.

You can serve with a little chocolate above unmoulded or unmoulded and accompany it with a little ice cream or whipped cream for a perfect dessert.

OPTION WITH BATIDO CHEESE (for two cups. If you only want to make one, put half of these amounts)

Ingredients

80 g, i.e. 8 tablespoons gluten-free oatmeal, or wheat flour, or wholemeal flour, or spelt or the one you have at home
2 teaspoons yeast powder (or one teaspoon baking soda)
1 teaspoon pure vanilla extract (optional)
2 ripe bananas or 25 g (2 tablespoons) brown, white, or two dates, or a little xylitol or your favorite sweetener.
2 eggs
1 tablespoon extra virgin olive oil
70ml vegetable drink or milk
2 tablespoons beaten cheese

For chocolate option

3 teaspoons pure cocoa powder

For fill (optional)

Dark chocolate, raspberries, blueberries, strawberries, banana, cream cheese, nuts, hazelnuts, almonds... imagination to power

For coverage (optional)

4 ounces dark chocolate
a few drops of oil
1 ball of
a little whipped cream

Directions

We crush all ingredients except extras and beaten cheese.
Grease a cup, put two tablespoons of beaten cheese on the bottom of the cup and fill with the mixture 3/4 parts.

Add your extra ingredients if you're going to use them (see tricks below).

We put in the mic for 3 to 4 minutes until it looks like the dough is going to come out and when pricked with a stick or knife it comes out clean and without traces of dough. See tricks below.

For choice in the oven, use an oven-ready container and bake at 180 degrees for about 15-17 minutes until a clean, dough-free pick-up with a toothpick or knife.

If you want to do it without microwave and without oven, you have the option to do it in the vitro, gas stove or induction and you have everything explained HERE.

For coverage, melt 4 ounces of dark chocolate with a few drops of olive oil 30 seconds in the mic.

You can serve with a little chocolate above unmoulded or unmoulded and accompany it with a little ice cream or whipped cream for a perfect dessert.

VEGAN OPTION (for two cups. If you only want to make one, put half of these amounts)

Ingredients

80 g or 8 tablespoons gluten-free oatmeal, or wheat flour, or wholemeal flour, or spelt or the one you have at home
two ripe bananas or 50g (4 tablespoons) of brown sugar or white sugar, two dates, or a little xylitol or your favorite sweetener.
1 teaspoon Royal-style yeast powder
60 ml or 4 tablespoons vegetable oil
120 ml or 8 tablespoons vegetable drink
1/2 teaspoon pure vanilla extract

For chocolate option

2 teaspoons pure cocoa powder

For fill (optional)

Dark chocolate, raspberries, blueberries, strawberries, banana, cream cheese, nuts, hazelnuts, almonds... imagination to power

For coverage (optional)

4 ounces dark chocolate
a few drops of oil
1 ball of
a little whipped cream

Directions
We crush all ingredients except extras.

Grease a cup, and fill it with the mixture 3/4 parts. Put the fruit or chocolate if we want to use and mix with a spoon. See trick below.

We put in the micro 2 minutes and 10 seconds until it looks like the dough is going to come out.

For choice in the oven, use an oven-ready container and bake at 180 degrees for about 15-17 minutes until a clean, dough-free pick-up with a toothpick or knife.

If you want to do it without microwave and without oven, you have the option to do it in the vitro, gas stove or induction and you have everything explained HERE.

For coverage, melt 4 ounces of dark chocolate with a few drops of olive oil 30 seconds in the mic.

You can serve with a little chocolate above unmoulded or unmoulded and accompany it with a little ice cream or whipped cream for a perfect dessert.

Tips and Tricks

If you put chocolate or red fruits, pass them first for flour so they don't go to the bottom.
The final time of the microwave will depend on the power of your microwave, so when you see that it looks like the dough is coming out of the cup, it's ready!
For an extra melting chocolate 4 ounces of dark chocolate with a few drops of olive oil and serves above unmoulded or unmoulded.