Paleo | Clean eating | Dairy-free | Soy-free | Gluten-free | Nut-free
Sorry I’ve been kind of absentee lately… We’ve been starting to update our house, so instead of writing blog posts I’ve been pinning faucet designs and pricing granite.
In related news, here’s something for those nights where you feel like there isn’t enough chocolate in your whole house to possibly undo the doozy of a day you just had.
It’s quick and easy to whip up, and gives you the rich, chocolaty, fluffy cake you need to decompress (and yes, it totally has a real cake texture, unlike most other microwave mug cakes I’ve tried, and somehow does it being gluten-free!) without the ill effects of a sugar binge.
And tonight I added a few drops of peppermint essential oil, and got myself a warm, gooey, Thin Mint cake! Keep this idea in mind for National Mint Chocolate Day on Friday!
Paleo Chocolate Mug Cake
Original recipe here
- 2 Tbsp. coconut flour
- 2 Tbsp. unsweetened cocoa or cacao
- 1/2 tsp. baking powder
- 1 egg
- 2 Tbsp. coconut or almond milk (unsweetened)
- 2 Tbsp. melted coconut oil
- 2 Tbsp. pure maple syrup
- 1/2 tsp. vanilla extract
- optional: 2-3 drops peppermint essential oil
- up to 2 Tbsp. dairy-free mini chocolate chips (I use Enjoy Life)
- Spray the inside of a mug with soy-free cooking spray (I use PAM for Grilling).
- In a small bowl, whisk together dry ingredients.
- Add wet ingredients and mix until very well combined. It might turn rather thick as the coconut oil re-congeals in contact with the cold ingredients. Stir in chocolate chips.
- Pour into mug. Microwave on high for 2 minutes 30 seconds, but start checking it at around 2 minutes. As soon as it stops expanding, it’s done. In my book, a little under-done is way better than overdone.
- Allow to cool a few minutes before enjoying, perhaps with a dollop of So Delicious CocoWhip and a few more mini chocolate chips!
We’re part of Tater Tots and Jello’s Link Party Palooza!