Chocolate Mug Cake
Decadent, fudgy yet wholesome and healthier than the refined stuff!
Servings: 1
Ingredients
- 3 tablespoons almond meal
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- pinch Himalayan Pink Salt
- 1 egg whipped
- 2 tablespoons milk nut, whole
- 2 tablespoons sweetener of choice maple syrup, coconut sugar, date sugar
- 2 tablespoons avocado oil
Instructions
- In a wide mouth mug add all the dry ingredients and whisk to combine
- Add the wet ingredients and stir thoroughly to combine
- Microwave for 90 second and let sit for about 5 minutes
- Garnish with cocoa powder, icing sugar, berries and a scoop of dairy free ice cream.
Notes
Make sure you whip the egg and mix it well otherwise you will get the cooked white in the cake.
If you are sensitive to eggs, leave it out. The result will be a denser, more fudgy cake!
Depending on your microwave setting, cook time may vary. Keep an eye on your cake and put a plate under it so that you can prevent any overflow!
If you are sensitive to eggs, leave it out. The result will be a denser, more fudgy cake!
Depending on your microwave setting, cook time may vary. Keep an eye on your cake and put a plate under it so that you can prevent any overflow!