Chocolate Mug Cake

Chocolate Mug Cake

Just so you know, I’ve been working on making the perfect chocolate mug cake for six months now. I wanted it to be just right – rich, chocolaty, gooey, and I also wanted it to be free of flour, not just to keep it gluten free but also because wheat flour is just not the most nutritious thing to put into one’s body.

I tried maybe 20 recipe, I kid you not, and besides gaining 5 pounds (OK, I don’t know exactly how much I gained but my jeans were definitely tighter for a while), I was sorely disappointed in all of them, mostly the texture – it was either very dry, or too crumbly and not cake-like.

Then it dawned on me – this wonderful gluten free chocolate cake, one of the culinary creations I am most proud of, deeply chocolaty and moist and so so good – why not try to microwave it? So I did, and OH MY GOD. This is chocolate heaven, ready in five minutes (including mixing the ingredients), and my only complaint is that it makes two servings (and difficult to halve because it uses one egg for the two servings), and it’s so good that unless you have someone to consume the second serving immediately, you WILL eat the second one, I guarantee it, from shameful personal experience.

The good news is that without wheat flour or white sugar, and with the goodness of almond butter, eggs and cocoa powder, even two servings will likely not result in the same blood sugar catastrophe that two servings of a regular chocolate cake would have caused (I actually measured my blood sugar to make sure).

OK, here’s the recipe.

Chocolate Mug Cake
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Primal/Paleo
Yield: 2 servings
Ingredients
  • ¼ cup (64g) creamy roasted almond butter
  • 1 large egg
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons cocoa powder
  • ¼ teaspoon baking soda
Instructions
  1. In a small bowl, whisk the almond butter and egg until smooth.
  2. Add the maple, vanilla and salt, whisking to incorporate.
  3. Gradually whisk in the cocoa powder, then add the baking soda.
  4. Using a spatula, scrape the batter into two 8-ounce coffee mugs, dividing it evenly. Each mug should be about half-full.
  5. Place the two mugs in the microwave. Microwave for 1 minute. The batter will rise quite a bit while you microwave it, then deflate a little. Remove the mugs from the microwave and allow the cakes a few seconds to settle. They should not be liquid anymore, but they should appear very moist. Resist the temptation to microwave more (unless, after settling, the batter is still liquid) – a chocolate cake is always better gooey than dry.
Notes
I used 8-ounce coffee mugs that I was lucky enough to purchase a few years ago in Europe. If you're in the US, you'll probably find that due to our portion inflation, standard coffee mugs are now 12 ounces. Since I'm not sure this would work in a larger mug (it will probably dry out faster), maybe you could use an 8-ounce ramekin, or an 8-ounce cappuccino cup.
Nutrition Per Serving
Serving size: 1 cake; Calories: 299; Fat: 21g; Carbohydrates: 23g; Sugar: 13g; Sodium: 269mg; Fiber: 5g; Protein: 9g

Chocolate Mug CakeChocolate Mug Cake

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