So today I found myself getting the mid-afternoon munchies, and when I was in the kitchen preparing the children’s snack, I had an idea: why not make my gluten-free chocolate mug cake for my husband and me?
As someone who loves both chocolate and mug cakes, it seemed like the perfect plan and so I set about creating one and it only took five minutes from beginning to end.
Now you may already know this, but although I love chocolate, I’m also quite health-conscious and at the moment I’m following a low-carb eating plan.
So as you’ve probably guessed wheat and sugar are off-limits with low-carb diets, but I have found that there are some great alternatives out there.
This is great news because it means I can eat this gluten-free chocolate mug cake, which is simply a regular recipe with alternative ingredients.
This recipe is also fantastic because it has no sugar! However, if you don’t mind having sugar just use the same amount as the erythritol.
So, without further ado, here goes the recipe:
Chocolate Mug Cake Recipe
- 1 tablespoon coconut flour (you can substitute with one extra tablespoon of almond flour)
- 1 tablespoon almond flour
- 1 tablespoon coconut oil (you can substitute for olive-oil if you like the taste)
- 1 tablespoon cocoa powder
- 1 tablespoon erythritol or sweetener of choice
- 1 teaspoon baking powder
- 1 egg
- 1 tablespoon water (add more if the mixture seems too thick)
First, add the cocoa powder to a microwave-safe mug and then add one tablespoon of hot water (I usually boil a kettle for this).
Then add the melted coconut oil and beat well with a fork. Add the egg, and whisk well until the mixture is smooth, and finally add the sieved almond flour and coconut flour, erythritol, and baking powder. Whisk the mixture very well to get rid of any lumps!
Microwave for around 2 minutes and voilà! The quickest mug cake in the world! 🙂