Ingredients
- 2 tablespoons almond flour
- 1 tablespoon cacao powder
- 2 teaspoons coconut flour
- ½ teaspoon baking powder
- 1 pinch salt
- 1 egg
- 1 ½ teaspoons honey
- 1 teaspoon coconut oil
- ½ teaspoon vanilla extract
- 1 tablespoon dairy-free dark chocolate chips
What Makes This Dish So Tasty
This dessert is perfect for those who want a quick and satisfying treat without breaking their paleo commitment. It uses wholesome ingredients and comes together in minutes, making it ideal for busy days or last-minute cravings. Plus, it’s rich and chocolatey, so it feels indulgent without any guilt.
Smart Cooking Tips
- Use almond flour for a light and moist texture.
- Make sure to mix the batter well to avoid lumps.
- Microwave in short bursts and check frequently to prevent overcooking.
- Make sure to mix the batter well to avoid lumps.
- Microwave in short bursts and check frequently to prevent overcooking.
Directions
Grab a microwave-safe mug and combine the almond flour, cacao powder, coconut flour, baking powder, and a pinch of salt. Give those dry ingredients a good stir. Next, crack in the egg and add the honey, melted coconut oil, and a splash of vanilla extract. Mix everything together until smooth. Fold in the chocolate chips so they’re spread throughout the batter. Pop the mug into the microwave and cook for about a minute, or until the top has risen and looks mostly set in the middle. Let it cool for a minute before digging in—enjoy!
Best Serving Ideas
Enjoy this warm mug cake on its own or add a spoonful of coconut whipped cream for extra creaminess. Fresh berries or a sprinkle of chopped nuts also complement the rich chocolate flavor nicely.
Refrigeration Tips
Since this cake is best enjoyed fresh, it’s ideal to eat it right after cooking. If needed, store leftovers in an airtight container in the fridge for up to 2 days, then reheat gently in the microwave.
