Thursday, 2 June 2016

One Minute Chocolate Mug Cake

Found this by accident so decided to make it ! was very happy I did, it was soooooo good and hit the spot for the chocolate craving. My husband wanted one after he saw mine :) here is the link to the original recipe and a photo from the site.

I changed it a little to suit my gluten free, dairy free, egg free and soy free intolerances. 

I could not even wait to take a picture before eating it ! because I count calories, all measurements in weight are mine so i could put it in my fitness pal.

  • 1 tbsp plus 2 tsp cocoa powder (11 g)
  • 3 tbsp spelt flour (or white, or Arrowhead Mills gf) I used 2 tbsp sorghum flour (14 g) and 1 tbsp (7 g) of chickpea flour
  • 1/8 tsp salt
  • 2 tbsp plus 2 tsp organic cane sugar   (24 g)
  • 1/4 tsp baking powder
  • 2-3 tsp coconut oil or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I can't personally vouch for that substitution.) (I used about 3 tsp mashed banana)
  • 3 tablespoons milk of choice (I used coconut milk from container)
  • 1/2 tsp pure vanilla extract
Total Time: 5m
Yield: Serves 1

Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it). I had to microwave mine about 1min 20 to 1 min 30 in a small glass ramekin - it came out slightly gooey but I LOVE gooey!

For nutrition info, my serving came to about 210 calories. Next time I plan to top it with a frosting. i have two that I like; one includes ripe mashed avocado, cocoa powder and honey - the other is using sunbutter (or peanut butter if you have no allergies), with cocoa powder, milk and vanilla