The ultimate fudgy grain and nut free instant mug cake…my new go to evening snack. A gooey in the middle chocolate cake that will satisfy your cravings in one feel healthy swoop!
A while back I posted an instant mug cake that was technically grain free but made with buckwheat flour so not technically paleo friendly. This version is much indulgent, fudgy and at the same time somehow lighter!
Sweetened with ripe banana you can choose to add in the honey/maple or stevia if desired but if your banana is super duper ripe you can forgo the additional sweetness altogether. I’ve tried it every which way at this stage so I can vouch for it on all counts!
In order to achieve the perfect soft centre consistency you have to be pretty strict when it comes to measuring out the ingredients. A little too much coconut flour or not enough egg white in the mix and you’ll be left with a dry stick in the throat solid as bullet not at all alluring mug cake that doesn’t even deserve such a title.
I’m speaking from experience on that one! It might seem like such a small amount of flour and cocoa powder but have trust in the banana and egg whites/egg…they will work their magic!
If you do want a more solid like cake stick with the ingredients to a “t” but microwave the cake for 20 seconds more. It might still look a little fudgy but take it out, don’t be tempted to cook it any longer. It will continue to cook as it sits in the hot dish.
I’d say dig in straight away but I’ll go with “dig in rather soon”…give it a couple of minutes to cool off just a little or you’ll risk a burnt tongue! (my own impatience taught me a lesson!)
You’ll be truly saddened when the last spoonful has been devoured but at least you know another one can be yours in under 3 minutes!
What’s your favourite instant chocolate fix? This chocolate mousse is another one of my favourites!
Instant Chocolate Paleo Mug Cake
Prep Time: 1 minute
Cook Time: 1 minute 30 seconds
Keywords: microwave dessert snack gluten-free grain free nut-free paleo soy-free vegetarian almond milk coconut milk coconut flour coconut oil
Ingredients (Serves 1)
- 1/2 a ripe banana mashed (1/4 cup, 55g)
- 2 egg whites (1/4 cup, 60ml) or 1 whole egg
- 60ml (1/4 cup) unsweetened non dairy milk of choice
- 2 tbsp (15g) coconut flour
- 2 tbsp (15g) cocoa powder
- 1/4 tsp gluten/grain free baking powder
- 1 tsp melted coconut oil
- 2 tsp honey/maple syrup or 7 drops of stevia
- 1/2 tsp vanilla extract
- Nut butter or coconut cream to serve
- Chopped nuts or chocolate chips (optional)
Whisk together egg whites or whole egg with non dairy milk, melted coconut oil and mashed banana. Add in sweetener of choice and vanilla extract.
Add cocoa powder, baking powder, and coconut flour to the wet ingredients and whisk for a couple of minutes to remove any clumps of flour!
Pour in a lightly greased (with coconut oil) deep ramekin or cup. The cake will rise up to two inches so be sure to place in to a dish that it gives it room to puff!
Cover with a piece of kitchen paper and cook on high for 1 minute 30 seconds in your microwave.
Serve topped with nut butter or coconut cream, chopped nuts or chocolate chips if desired.