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vanilla mug cake
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Mug Cake (gluten-free)

Servings 1 serving

Ingredients

  • 4 tbsp almond flour
  • 1 tbsp coconut oil
  • 1 tbsp monk fruit or 1 tbsp granulated sugar or ½ tbsp granulated stevia
  • ½ tsp vanilla extract
  • 1 tbsp of dark chocolate chunks or chips; add more if you'd like!
  • 1 egg
  • ½ tsp baking powder

Instructions

  • Beat the egg in your chosen mug. You could also use a medium ramekin.
  • Add coconut oil, monk fruit, vanilla extract, and baking powder. Stir to combine.
  • Add almond flour, and whisk to break up any clumps.
  • Finally, add some chocolate chips or chocolate chunks. In this step, you could combine it all or just leave them on top of the cake. (I like to make my cake this way to have a melted chocolat-y center in the middle of the cake).
  • Cook your mug cake batter in the microwave for 60 seconds on high powder, then check it. It should be cooked through, but not overcooked. If it is too wet, cook it for another 30 seconds. All microwaves are different, so adjust the time accordingly.
  • Enjoy immediately! These cakes are better while fresh and warm.
  • Keep any leftovers in the fridge in an airtight container for up to three days.

Notes

Replace coconut oil with butter if you prefer. Just soften it before using.
Instead of chocolate chips, you can use a tablespoon of peanut butter.
Using blueberries is also a great choice as it provides moisture to the cake. And, of course, it's a healthier alternative, rich in antioxidants!