For all of you who…
- love a molten lava cake (why, oh why did those go out of style!?) but are too afraid or impatient to make them at home (guilty)
who aren’t the most confident when it comes to baking,
- whose chocolate cravings must be satisfied immediately (!) if not sooner (!!), or
- who have a birthday today (also guilty)
…this mug cake* is most definitely, without a doubt, THE cake for you.
The hard sell on this paleo mug cake
Just kidding. No hard sell.
Really, there isn’t much I can say about it that it doesn’t say for itself except: loooooooooook at that molten chocolatey center. Imagine that first scoop of warm, gooey, almost pudding-like cake meandering toward your tongue.
“Lift that spoon faster!”, your tastebuds scream.
You have to be a hard core chocolate lover to appreciate this mug cake, and in this house, we really, really are.
Well, I am. Bryan wavers. Sometimes he appreciates chocolate, and when he’s in the mood, he means business. He single-handedly took out this entire dreamboat of a mug cake (which, incidentally, contains double the recipe that you see below), so you know it must be good.
It not only gets the seal of approval from serious card-carrying chocolate lovers, but it also has the unique ability to convert your loved ones to the cause. The more chocolate lovers, the better, don’t you think?
What’s a paleo mug cake?
Glad you asked!
A mug cake is a single-serve dessert that can be made and cooked in under 5 minutes. The secret is that you cook the cake in the microwave (thus the quick cooking time), which may sound horrifying at first, but don’t knock it until you’ve tried it.
The paleo part is self explanatory, I hope, but just in case: the base is a mix of almond and coconut flour, and the cake is sweetened with low glycemic stevia or monk fruit, flavored with luscious cocoa powder, and moistened with a little bit of oil.
So, for those of you keeping track that means it is not only a paleo mug cake, but also a gluten free, sugar free/low glycemic (if you leave out the chocolate chips, though include them if you can!), and vegan one, too!
- 2 Tablespoons almond flour
- 1 Tablespoon coconut flour
- 1 1/2 teaspoon granulated monk fruit sweetener , or granulated stevia
- 1 Tablespoon cocoa powder
- Pinch salt
- 1 1/2 Tablespoons dark chocolate chips, optional; skip to make this sugar free, plus more for garnish
- 2 Tablespoons oil
- 3 Tablespoons milk of choice
- Lightly spray or grease a small, microwave-safe coffee mug and set aside.
- In a small mixing bowl, whisk together the flours, sweetener, cocoa powder and salt. Stir in the chocolate chips and set aside.
- In another small bowl, whisk together the oil and milk.
- Pour the wet mixture (oil and milk) into the dry mixture (flours, etc) and stir vigorously to combine.
- Pour the batter into the prepared mug.
- Microwave on high for about 90 seconds until the cake rises and crackles on top.
- Garnish with extra chocolate chips, if desired, and let cool for a minute or so before digging in.
- If using coconut oil, melt it and then let it cool enough to be able to hold your finger tip in it for a count of 5. You can also use melted and slightly cooled butter.
Nutrition Information:Yield: 1 Serving Size: g
Amount Per Serving:Calories: 495 Saturated Fat: 10g Sodium: 98mg Carbohydrates: 22g Fiber: 6g Sugar: 8g Protein: 7g
Looking for more chocolate recipes? Check out the full list here!
If it’s cake you’re looking for, right this way!