This easy single-serving cake is whipped together in just a minute…and it all comes together in a mug. Using almond flour makes it gluten-free for those who are eating for inflammation, celiac, and/or diabetes. Or for the momma who wants to stop for a sweet moment in her day. Using almond flour also increases the protein and healthy fat, while making it “lower” carb than an original cake. It has a light texture and satisfies that dark chocolate sweet tooth…
Let’s get started, shall we??? Add a few, simple ingredients into a dome-shaped mug…
Whisk together in that same mug – part of the enjoyment is low clean-up!
Microwave that mug for 1 minute. If it looks too liquidy, cook it another 10 seconds at a time until the batter is no longer glossy. THEN, turn that mug over onto a plate…
I love to top this with some berries – whatever is in season…
And, of course, a drizzle of melted dark chocolate. Don’t forget, the darker the chocolate, the more health benefits you will receive…
Dig in to your gluten-free, grain-free, smooth and chocolatey little minute mug cake!
And because I always love the photos that let me see inside the creation…
Enjoy responsibility! This cake is great for small moments of quite celebration. And while the health benefits of dark chocolate are numerous, but this is one of those treats that is meant for every once in awhile. I would love to know if you get a chance to try it – snap a pic of your mug cake, and tag me on your social media! …I would love to see what you create!
2 tablespoons vanilla Greek yogurt (sweetened with stevia)
2 tablespoons unsweetened cocoa powder (100% cacao)
1 tablespoon pure maple syrup
2 tablespoons almond flour (Bob’s Red Mill Superfine Almond Flour)
1/4 teaspoon baking powder
1 tablespoon dark chocolate chips
4 fresh raspberries
1. In a small bowl, whisk egg for 1 minute with a fork. Add yogurt, maple syrup and cocoa powder, stirring until smooth and all the cocoa powder has been absorbed.
2. Add in flour and baking powder, and stir just until mixed. Pour mixture into a large mug sprayed with nonstick spray. Sprinkle in 2 teaspoons of dark chocolate chips. Microwave on high for 1 minute (possibly 30 more seconds depending on your microwave. OR you can bake it for 15 minutes at 400 degrees!).
3. Remove and let cake cool for 30 seconds. Carefully turn it out onto a plate, and top cake with raspberries. Microwave the last teaspoon of dark chocolate chips just until melted, then pour over the top of raspberries. Enjoy immediately!
Serving size: 1 mug cake
Nutrition facts per serving: Calories 300, Total Fat 8.9 g, Saturated Fat 3.9 g,
Polyunsaturated Fat 1.1 g, Monounsaturated Fat 2.3 g, Cholesterol 187.2 mg,
Sodium 211.9 mg, Potassium 295.3 mg, Total Carbohydrate 37.3 g,
Dietary Fiber 6.9 g, Sugars 22.0 g, Protein 13.5 g