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Paleo chocolate cake in a mug with three raspberries on top.
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5 from 2 votes

Paleo Chocolate Cake in a Mug Recipe

This paleo chocolate cake in a mug is an easy dessert for one that's made in the microwave. It's gluten free, vegan, and refined sugar free.
Prep Time8 minutes
Cook Time2 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 1
Calories: 341.7kcal

Equipment

  • Microwave
  • Microwave safe mug

Ingredients

  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 tablespoons almond butter
  • 1 tablespoon cocoa powder
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon baking soda
  • Pinch of salt

Instructions

  • Melt the coconut oil in the microwave (this should take approximately 20 seconds on high power).
  • Use a piece of paper towel or basting brush to grease a mug with the melted coconut oil.
  • Add the unsweetened almond milk, coconut flour, maple syrup, almond butter, cocoa powder, vanilla extract, apple cider vinegar, baking soda, and salt to the mug, then mix well.
  • Microwave on high power for 90 seconds, then check to see if the top of the cake appears solid. If it looks solid then it’s ready, but if it appears wet, then continue to microwave and check every 15 seconds until the top of the cake looks solid (microwaves vary in strength so it’s important to use this method to ensure the cake is properly cooked).
  • Let the cake cool off for a few minutes before serving.

Notes

  • Optional garnishes for this paleo chocolate cake in a mug include fresh berries, dark chocolate chips, and whipped coconut cream.

Nutrition

Serving: 1mug cake | Calories: 341.7kcal | Carbohydrates: 36g | Protein: 8.2g | Fat: 20.5g | Saturated Fat: 6.7g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 8.5g | Sodium: 146.6mg | Potassium: 324.6mg | Fiber: 9.4g | Sugar: 20.3g | Vitamin A: 0.2IU | Calcium: 205.9mg | Iron: 2mg