Sour cream, apple , and pecan mug cake (Dairy free)

Sour cream has a tang similar to buttermilk, which is a lovely match to apples and toasted pecans. use a soy-based sour cream substitute to make this recipe dairy -free.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Grated apple : 1 small
Vegetable oil : 2 Tbsp
Large egg : 1
Soy-based sour cream : 3 Tbsp
Vanilla extract : 1 tsp
Granulated sugar : 1/4 cup
All purpose flour : 6 Tbsp (1/4 cup + 2 Tbsp)
Baking soda : pinch
Freshly grated nutmeg : 1 tsp
Kosher salt : pinch
Chopped pecans, preferably toasted : 1/4 cup

Method :

In a large mug, combine the grated apple and oil.
Microwave for 30 seconds to warm through.
Whisk in the egg with a fork.
Stir in the sour cream, vanilla, and sugar.
Add the flour, nutmeg, and salt.
Beat the batter until smooth.
Fold in the pecans.

Divide the batter between 2 mugs.

Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas :  Caramel sauce, confectioners' sugar, sauteed apples, nondairy whipped topping.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

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