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 thatpeople 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.