Easy Chocolate Mug Cake (Paleo, AIP) (Edit recipe)

This instant Chocolate Mug Cake is grain free, dairy free, refined sugar free and nut free. It takes only about 10 minutes from start to finish and the best part is that it is absolutely yummy! This one tastes like a real chocolate cake and is not gummy like some other grain free and vegan mug cakes.

5 minutes

2 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	26 g
Carbohydrates:	28 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	212 mg
Fiber:	5 g
Sugars:	14 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 2

Ingredients

2 Tbsp Cassava Flour
1 Tbsp Tigernut Flour
1 Tbsp Coconut Flour
0.25 tsp Otto's Naturals Grain-Free Baking Powder, you can use homemade AIP baking powder also
1 Tbsp Raw Cacao Powder
1 tsp Raw Cacao Powder
0.125 tsp Sea Salt
2 Tbsp Coconut Sugar
2 Tbsp Coconut Oil, melted
1 Tbsp Pure Maple Syrup
0.5 cup Coconut Milk
0.25 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Take a large mug (12 or 14 oz). Add all the flours, cacao (or carob), baking powder, sea salt and coconut sugar. Stir together to blend and break any lumps. Next add all the wet ingredients and mix thoroughly making sure all the flour is wet.
Microwave the mug on high power for 90 seconds.
Take the Mug out and let it cool for at least 5 minutes before serving!
This recipe makes 2-3 servings. Top each serving with some additional coconut milk or coconut cream to make it moister!
You can store leftover mug cake in refrigerator for 4 days or in the freezer for a month.