Mug cakes sweet potatoes with chocolate chips

Publiée le 01/03/2018




  • 130 g of complete rice flour
  • 40 g of dark chocolate chips
  • 1 bag of gluten-free and phosphate-free baking powder
  • 4 teaspoons whole sugar (Rapadura type)
  • 2 eggs
  • 2 tablespoons of organic deodorized coconut oil Vigean
  • 1 sweet sweet potato
  • 3 tbsp vegetable cream with almond

According to a recipe from Anne Piovesan – Déjeuners sur l’Herbe ( – Crédit photo : Lionel Piovesan

Preparation and cooking time:
  • Preparation 15 minutes
  • Cooking 45 minutes
  • Rest time 15 minutes

Process of the recipe:
  1. Wash and peel the sweet potato, cut into pieces and place in the sieve of your vitaliseur or steam for about 10 minutes
  2. When it is cooked reduce it to puree, add the almond cream
  3. In a small bowl, mix sifted flour and yeast. Make a well and add the eggs, Vigean deodorized organic coconut oil, sugar, sweet potato puree and then 35 g chocolate chips. Mix it all
  4. Fill mugs or small cups with this dough (at ¾)
  5. Sprinkle the top with the remaining chocolate chips
  6. Place in the Vitaliseur basket and cook about 20/25 minutes. Without vitalizer, put the mugs in a saucepan, then add water up to half the height of the mug, no more. When the water comes to a boil, stop the heat, cover and allow 25 to 30 minutes of cooking
  7. Enjoy tepid

Good tasting !
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