I Minute Chocolate Mug Cake with Almond Flour
1 Minute Chocolate Mug Cake Made With Almond Flour
Serving for 4
1 Cup of Almond Flour
8 Tablespoons of cocoa powder
6 Packets of Stevia
1 Tablespoon of maple syrup
2 Tablespoons of coconut oil
1 Tablespoon of vanilla extract (use the real McCoy…not flavored)
1 Tablespoon of baking powder
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Mix all the ingredients in a bowl. Don’t over stir. I noticed my mix was a little dry so I added a tablespoon of cream. Depends on your preference. I wanted the cakes to be gooey.
Spoon batter evenly into 4 separate mugs. Microwave each separately for only 1 minute. Turn mug upside down on plate. They pop out easily. I topped mine with homemade whipped cream (recipe below) and raspberries. The dinner guests ohhhhhed and ahhhhed.
Note: When I looked up this recipe online, their were many, many versions and all were recipes for serving of 1. One doesn’t happen at my house. There are always a few faces at the dinner table. So, I simply quadrupled the recipe. Can you use white flour instead of the almond flour? Sure.
Can you substitute white sugar for Stevia? Yes. I was trying to make this cake on the “healthy” side.
Whipped Cream Recipe
1 Pint Container of Organic Cream
2 Tablespoons of maple syrup
1 Teaspoon of vanilla extract
Mix together in a bowl. I use a hand mixer to fluff the cream into peaks. Serve a dollop on top of the 1 Minute Chocolate Mug Cake. Yum!
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Click here to see the handheld blender I used to whip the cream.