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Paleo Chocolate Mug Cake (Real Food)

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Folks, this is a recipe for a chocolate mug cake.  Chocolate.  Grain free.  Dairy free.  Gluten free. Chocolate....mug cake.  I think you get the picture.  :)

This recipe is made in the microwave for those times when a cake craving hits, but no one in the family is willing go to the store for you.  And so you know, this cake recipe took me ages to get just right.  Paleo baking is NOT the same as conventional baking because flour substitutes just do not behave in the same way as regular flour.  But several (and I mean several) tries later, this recipe is just right.

And I love that this recipe is made in the microwave.  A really nice perk when the family decides on a movie night, and four of these mug cakes can be ready in just a few minutes.  And before I get comments on the evil that is the microwave, please know that I have read several articles on both the pros and cons (check this article out:  https://chriskresser.com/are-microwave-ovens-safe/) and I feel quite comfortable using the microwave for light reheating of cooked foods, and for this cake. However, if the microwave is not for you, I suggest finding a recipe for mug cakes baked in the oven because I am really not sure that this recipe will come out well in a conventional oven, as is!

I use coconut oil here because that is one cooking fat, besides pastured lard, that I always have on hand.  But, I really think that swapping ghee for the coconut oil would result in a delicious tasting cake I just I haven't tried it!

I use a little maple syrup for each mug cake, however, I do think that using raw honey instead would also make a nice tasting cake.


Chocolate Mug Cake

 For each mug:

  • 3 tablespoons blanched almond flour
  • 1 1/2 tablespoon cocoa powder
  • 1 tablespoon tapioca starch
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon baking powder
  • 1 generous pinch of salt
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoon melted coconut oil, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoons dairy-free chocolate chips (I used these)
  • Additional tablespoon dairy-free chocolate chips, optional

Prepare a mug by adding 1/2 tablespoon coconut oil and swirling the cup around so that the bottom and sides of the mug are well greased.

In a small bowl, whisk together the almond flour, cocoa powder, tapioca starch, flaxseed, baking powder, and salt until well combined.

To the bowl of dry ingredients, add the maple syrup, remaining 2 tablespoons of coconut oil, vanilla extract, and egg.  Mix well - then stir in 1 tablespoon of chocolate chips into the batter.

Scrape the batter into the prepared mug.  Microwave on HIGH for 90 seconds.  Remove the mug from the microwave and top with additional tablespoonful of chocolate chips, if using, and allow the cake to cool and the chips to melt before serving.  Use this time to make another cake!

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