GLUTEN-FREE RED VELVET MUG CAKE

The weather changes and you try and prepare for the rain to pour down heavy and it’s true that you didn’t have the time to even think about taking your swimsuit out before the November (!) cold and rain suddenly decided to ruin all your bathing and sunbathing plans for the summer. However you are also left with an oversized mug and a pack of gluten-free flour that made the cut when you moved your belongings one side of town to the other and a microwave. This means you can have your very own individual portion of cake that’s ready in 5 minutes and sit on the sofa dreaming about your new projector that is on its way to you, and almost get to grips with the fact that people know you or that it has to be that one Overground line to be broken this weekend or that you suffer from severe David Wilson withdrawal symptoms or that there’s a confusing amount of gas metres on this planet or again that Outlook is evil and so is the world in general, but it’s fine because after all, RED VELVET MUG CAKE.

GLUTEN-FREE RED VELVET MUG CAKE

80ml (1/3 cup) soya milk or other non-dairy milk

65g (1/4 cup) pureed (cooked) beetroot

1 tablespoon agave syrup

1 teaspoon vanilla extract

1 tablespoon ground flaxseed

65g (1/3 cup + 1 tablespoon) gluten-free plain flour

1 teaspoon cocoa powder

1/8 teaspoon salt

1 teaspoon baking powder

Glaze:

3 tablespoons vegan cream cheese

3 tablespoons icing sugar

1/8 teaspoon vanilla extract

In a medium microwave-safe mug mix together milk, pureed beetroot, agave syrup, vanilla extract and ground flaxseed. Sift in flour, cocoa powder and salt and mix until combined, then stir in the baking powder last. Microwave on high for 4 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Let cool slightly before preparing the glaze – mix together cream cheese, icing sugar and vanilla extract then pipe or spoon over the cake. Top with heart-shaped sprinkles if there's (still) too much love to go around these days.