Chocolate Mug Cake: Two Ways
This chocolate mug cake recipe makes one mug cake; simply double the batch to make two servings. I’ve used tahini to give an added creaminess to the texture, but you could also use almond or peanut butter to mix up the flavour!
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Prep Time: 5 minutes -
Cook Time: 2 minutes
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Total Time: 7 minutes
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Yield: 1 mug cake 1x -
Category: Dessert -
Method: Microwave
Category:
Method:
Units
Scale
Ingredients
Traditional
- 1/4 cup whole wheat or spelt flour
- 1 egg
- 2 tablespoon olive oil
- 2 tablespoon cocoa powder
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 4 tablespoon almond milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 tablespoon dark chocolate (bar or chips)
Paleo & Gluten-Free
- 2 tablespoon almond meal
- 2 tablespoon coconut flour
- 1 egg
- 2 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 2 tablespoon cocoa powder
- 4 tablespoon almond milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 tablespoon dark chocolate (bar or chips)
Instructions
- In a mug, combine all ingredients and using a fork stir to well combine.
- Microwave for 90 seconds or until cake has formed in the mug.
- Note: The power of your microwave might affect the duration of cooking, so keep an eye on it.
- Allow to sit for 1-2 minute to cool.
- Serve on its own or top with a spoonful of full-fat coconut milk.
- Enjoy!
Nutrition
- Serving Size: 1 mug cake
- Calories: 596 calories
- Sugar: 13 grams
- Fat: 44 grams
- Carbohydrates: 47 grams
- Fiber: 13 grams
- Protein: 15 grams
Find it online: https://kaynutrition.com/chocolate-mug-cake-two-ways/