Chocolate Mug Cake
Easy microwaveable recipe for gooey Molten Lava Chocolate Mug Cake! This recipe is also dairy & gluten free and paleo!
Prep Time5 minutes mins
Cook Time2 minutes mins
Total Time7 minutes mins
Course: Dessert
Cuisine: Dairy Free, Gluten Free, Paleo
Servings: 2
Calories: 293kcal
Author: My Dairy-Free Gluten-Free Life
- 2 tablespoons of Coconut Flour
- 2 tablespoons of Raw Cacao Powder
- ¼ teaspoon of Baking Soda
- 2 teaspoon of Maple Syrup
- ½ cup of full fat Coconut Milk from a can
- 1 teaspoon of Vanilla Extract
- 1 large Egg
- 1 oz. of Dark Chocolate at least 70% Cacao, broken
Putting it all together:
In a 2-cup measuring cup, combine the coconut flour, cacao powder, baking powder, maple syrup, coconut milk, vanilla extract and the egg. Mix it well with a fork, until smooth.
Divide the batter among two small microwaveable cups or a large microwaveable cappuccino cup.
Push a few chocolate pieces just below the surface of the batter, in each cup.
Microwave for 1 minutes and 30 seconds.
Remove from microwave and let it cool for 5 minutes
Decorate with a fresh berries or topping of your choice.
The cooking time will vary based on the microwave. It takes exactly 1 minutes and 30 seconds for a 1200W microwave oven. Do not overcook.
Nutritional values are based on one serving
Calories: 293kcal | Carbohydrates: 20g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 194mg | Potassium: 332mg | Fiber: 5g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 47mg | Iron: 4.8mg