So, I've always loved chocolate cake. I have a problem. It's something I could eat every day. 

When I found out I couldn't eat grains or dairy, it was a depressing time. But, I found and edited this recipe and it really fits the bill.

Chocolate Cake in a Mug
Depending on how desperate you are, you can preheat your oven at 350, or you can cook this in the microwave.

2 Tablespoons oil of your choice, butter, olive oil, avocado oil, coconut oil, etc.
1 egg, whisked
1/4 teaspoon vanilla extract
2 Tablespoons honey or maple syrup
3 Tablespoons almond flour
2 Tablespoons cocoa powder
1/4 teaspoon baking soda

  • Coat your mug (I happen to use a bowl) with the melted butter or oil. If you're going to cook it in the oven, split it between two ramekins.
  • Whisk the egg and add the vanilla and honey or syrup.
  • Add the dry ingredients and stir until well blended.
  • Pop that thar thing in the microwave. Mine takes a minute and a half on high. OR put it in a 350 degree oven for about 15 minutes.
You can melt some chocolate chips and pour them over the top. Yum....

Love to hear what you think of this cake in a mug. I've gotten to the point where I am super satisfied with half a serving of this.

Are you struggling with your food sensitivities? Hop on into my Thriving with Food Sensitivities group on Facebook.

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