Prep: 3 MINUTES Cook: 2 MINUTES Total: 5 minutes
Servings: 2
Ingredients
1 large egg
2 tablespoons maple syrup
3 tablespoons milk (I use coconut milk)
½ teaspoon vanilla extract
¼ cup almond flour (can sub 1:1 gluten free baking flour)
2 tablespoons unsweetened cocoa powder
Pinch of sea salt
1 tablespoons dark chocolate chips, plus more for topping
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Instructions
Whisk: In a 10-12 oz microwave-safe mug or ramekin, whisk together the egg, maple syrup, milk, and vanilla extract.
Mix the batter: Add the almond flour, cocoa powder, sea salt, and chocolate chips, and fold the batter together until smooth.
Cook: Microwave on HIGH for 90 seconds. Carefully remove the mug from the microwave (it will be hot) and test the texture of the cake. It should be firm and spring back when you press it.
Cool: Add a sprinkle of chocolate chips on top. Let the mug cake cool for 1-2 minutes. Sprinkle with a pinch of powdered sugar, fresh berries, or a dollop of ice cream if desired.
Depending on your microwave, you may find your mug cake cooks up a little faster or slower. If the cake is still a little liquidy on top, cook for 5-10 more seconds.
When folding the batter together, use a small spatula to press out any clumps in the batter.
If you make this with a 1:1 gluten free baking flour, the texture will be slightly more dense and marshmallowy. If you use almond flour, the cake will be more moist and cakey.
Nutrition
Serves 2
Calories Per Serving: 196
Total Fat 5g
Cholesterol 82.1mg
Sodium 110.8mg
Total Carbohydrate 34.6g
Dietary Fiber 2.5g
Sugars 14.2g
Protein 5.2g