NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN
This dark chocolate mug cake is my go-to on-the-fly dessert. It’s moist and full of decadence, and brings a whole new twist to making a cake from scratch.
Makes 1 or 2 servings (1 mug cake)
Prep time: 5 minutes
Cooking time: 2½ minutes
Mug cake
2 tablespoons coconut flour
2 tablespoons cacao powder
or unsweetened cocoa powder
¼ teaspoon baking powder
¼ cup canned full-fat coconut milk
1½ tablespoons raw honey
2 teaspoons coconut oil, melted
¼ teaspoon pure vanilla extract
1 large egg, lightly beaten
Toppings (optional)
Homemade Chocolate Shell Topping
Fresh strawberries or raspberries
1. In a microwave-safe mug, combine the coconut flour, cacao powder, and baking powder. Stir in the coconut milk, honey, coconut oil, and vanilla, making sure no lumps remain.
2. Add the egg and gently whisk it into the mixture until a gooey, chocolaty batter forms.
3. Microwave on high for 2 to 2½ minutes. Remove the mug from the microwave and let it sit for 1 or 2 minutes.
4. Serve with your toppings of choice.