Double Chocolate Mug Cake (Paleo, Gluten-Free, Nut-Free, with AIP-Variation)

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Need a break from all things pumpkin? Or busy preparing for the holiday and need a little something for yourself? Don’t need a reason? Come on! It’s chocolate times two. Who needs an excuse?! If you need another, this recipe is also paleo-friendly, grain-free, gluten-free, nut-free, dairy-free, and refined sugar-free, plus it’s so good the first thing both my husband and I said to each other on trying it was, “Mmm!” It can also be made autoimmune-protocol compliant – and believe or not, my husband and I liked it better that way!

I personally wasn’t looking for a break from pumpkin; I love it and make pumpkin-flavored goodies all year long. And we are moving a week from yesterday so another family member graciously invited us to join them for Thanksgiving, so I’m not cooking all week. I simply wanted something chocolate the other night. I love mug recipes. I don’t use my microwave very often but when you really want a piece of cake or a muffin and don’t want to spend all that time in the kitchen or wait all that time it’s awesome.

I’ve tried a few mug cake recipes and haven’t been overly impressed. The last one I tried was so dry I literally almost choked on it. I smothered it in yogurt to finish it. (Come on, it was chocolate! I wasn’t going to throw it out.) Also, almost all of them I’ve seen contain almond flour, which is fine for some, but I limit the amount of nuts I eat due to the fact I don’t handle them well. They are a treat for me, and so is this frankly, but I don’t always have almond flour on hand, plus to be honest I’m not crazy about the texture it gives baked goods.

A couple more notes about these. I like adding the wet ingredients first otherwise the dry ingredients tend to clump up badly when you dump the liquid on top. It also helps if you mix as you go. Finally, you can substitute a flax egg and use carob powder over the cocoa powder and it will be completely AIP-friendly. Both ways are very yummy but the flax egg version turns out almost fudgy. It is beyond good!

So I decided to create my own and combined several recipes, add a little of my own twist to it, and here you go! I didn’t tell my husband what I was doing the first time I made these and he came wandering out of our home office, sniffing, while the first one was cooking and I was mixing up the second. We joked having chocolate cake that was this good and that fast was either a really good thing or really bad. Yes, we can now have warm chocolate cake in a matter of minutes. On the other hand, we can have warm chocolate cake in a matter of minutes anytime! This is still a treat; a guilt-free one but a treat nonetheless.

I hope you enjoy it. I had to resist the urge to lick the mug.

Double Chocolate Mug Cake (Paleo, Gluten-Free, Nut-Free with AIP-Variation)
Serves 1
1 egg or 1 flax egg (mix 1 Tablespoon ground flax seed to 3 Tablespoons water and let sit a few minutes to gel)
2-1/2 Tablespoons coconut oil, liquefied
2 Tablespoons honey or maple syrup
1 teaspoon vanilla extract
3 Tablespoons coconut milk
3 Tablespoons coconut flour
3 Tablespoons cocoa OR carob powder
1 Tablespoon chocolate chips (I like the Enjoy Life brand; they are dairy, soy, and gluten free. If you are full AIP and do not handle chocolate well there are carob chips out there; try those or just leave them out – it’s still good!)

1. These puff up beautifully so use a good-sized coffee mug. Mix your wet ingredients together – in the cup (one dish is all that’s needed, which is part of the beauty of these) then add the coconut flour and cocoa powder, mixing well to combine. Stir in chocolate chips.
2. Place in the microwave and cook for 2 minutes.
3. Let sit a couple of minutes to cool slightly and then enjoy while still warm. (When I make these for my husband I do his first – being the good wife that I am – and then make mine. While they cool I get him a glass of milk and make me a cup of tea, and they’re perfect; his cools while mine cooks and mine as my tea steeps.)

These would make a great Thanksgiving dessert if it’s just a couple of you and you don’t want to make an entire dessert. Hmm…that got me thinking. Maybe I should make a pumpkin one next!

Happy Tuesday!

Emily

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4 thoughts on “Double Chocolate Mug Cake (Paleo, Gluten-Free, Nut-Free, with AIP-Variation)

  1. Fantastic mug cake…I am on AIP so I replaced the egg with a gelatin egg (3T water, 1T grass-fed gelatin) and used carob and it was wonderful…Thanks so much for the great recipe!

    • Hi, Morgan,
      I’m sorry, but I’m not familiar with cooking at high elevation. And grain-free flours react differently. Coconut flour is a little picky and really absorbs moisture so add a little extra carefully, or try some tapioca or arrowroot starch. Let me know if you try it. 😊

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