So, I don’t use the mircowave. I know there are articles to support both sides of the microwave argument, but intuitively I’ve never felt good about doing it, so that’s how I made my choice. However, I have attempted a few mug cakes over the years. A mug cake is a once-a-month treat for moi, and although I normally DO eat chocolate for the health benefits, that isn’t why I eat mug cake. Daily dose of dairy-free fair trade organic dark chocolate = health benefits. Mug cake = a rare comfort food.
I didn’t make much effort to perfect the mug cake scenario though, because my famous chocolate cake was soooooo much better. (Check out the comments to see for yourself.) But the older I get (and the more kids I have) the less I want to cook (true story) and so I occasionally experimented with my own mug cake recipe. The days of experimenting with mug cake recipes are over, because in my opinion this is it: my perfect mug cake recipe. No more experimenting necessary. IMO.
If you order my Pancake & Muffin Mix (which is 20% off when you order 3 or more bags with coupon code: myluckyday valid March 13 – March 18, 2016) or if you make the mix yourself (the recipe is inside Easy Paleo Meals) then this recipe is crazy fast and easy to make. But I did test it with adding the flours, salt, and soda individually, and I included that below so that you can make it that way if you choose. My mixes were created to make our lives easier, but they are optional 🙂
The square of chocolate on the top of this cake gives you a molton lava cake experience, which I LOVE, but you can leave it off if you prefer. The most important thing is not to overcook your mug cake. It should be just barely set. Enjoy!
Spunky Chocolate Mug Cake
gluten-free, paleo, dairy-free
2 tablespoons chopped dark chocolate or dark chocolate chips (please use fair trade. read why in my Paleo Chocolate Lovers Cookbook)
1 tablespoon coconut oil
2 tablespoons unsweetened almond milk
1 tablespoon Pancake & Muffin Mix (OR 1 teaspoon coconut flour, 1 teaspoon almond flour, 1 teaspoon arrowroot flour, 1 pinch baking soda, 1 pinch salt)
2 egg yolks
optional: 1 square dark chocolate
optional: cinnamon and cayenne
- Microwave the chopped dark chocolate and coconut oil in a mug for 15 seconds to melt.
- Add the almond milk and Pancake & Muffin Mix and combine.
- Drop in the egg yolks and combine.
- Place a square of dark chocolate on top and microwave for about 40 seconds, more or less, until the cake is just barely set.
- Eat the cake with a spoon, or pop it onto a plate, and sprinkle it with cinnamon and cayenne, my personal favorite.
P.S. I hope you’ll try my Spunky Coconut Shamrock Shake for a lucky healthy St. Patrick’s Day smoothie 🙂