Gluten-Free Chocolate, Olive Oil, and Sea Salt Mug Cake
This Chocolate, Olive Oil, and Sea Salt mug cake is perfect when you want decadent chocolate cake in 90 seconds! Top with a drizzle of melted chocolate and a sprinkle of sea salt, and we also love enjoying this with whipped cream or ice cream.
5 minutes
2 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 326 |
| Fat: | 22 g |
| Carbohydrates: | 34 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 330 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 1 whole1 whole1 whole Egg
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1/2 tsp1/2 tsp1/2 tsp Pure Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk
- 2 Tbsp2 Tbsp2 Tbsp Almond Flour
- 1 Tbsp1 Tbsp1 Tbsp Cassava Flour
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder
- 1/2 tsp1/2 tsp1/2 tsp Baking Powder
- 1/8 tsp1/8 tsp1/8 tsp Primal Palate Kosher Flake Salt
- 1 Tbsp1 Tbsp1 Tbsp Semi-Sweet Chocolate Chips
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
- In a small mixing bowl, whisk together the egg, olive oil, vanilla extract, and almond milk.
- Add in the almond flour, cassava flour, maple sugar, cocoa powder, baking powder, and a pinch of salt. Whisk together until the batter is smooth.
- Stir in the chocolate chips, and then pour the batter into a standard size mug.
- Microwave for 90 seconds.
- Allow to cool slightly, and then enjoy. Top with melted chocolate, whipped cream, ice cream or frosting if desired.
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