Sunday, July 28, 2013

Almond Chocolate Mug Cake

I bought some almond flour and wanted to try it in a mug cake like the one I'd been making from the My Kids Eat Squid blog. I found a paleo version on the Delighted Momma blog and adapted it using what I knew from the MKES recipe. Turned out sort of Almond-Joy-ish and totally hit the spot. I love the balance that taking a little plain cream cheese with each bite gives it.

1 Tbsp Coconut oil
3 Tbsp Almond flour
3 Tbsp Cocoa powder
2 Tbsp Honey
1 tsp Vanilla extract
1 Egg
1/8 cup Cream cheese

Melt the coconut oil in the mug in the microwave for about 20 seconds. If it's not completely melted after 20 seconds, just stir it around in the mug until it's fully melted.

Using a fork, mix the almond flour, cocoa powder, honey, and vanilla extract into the melted coconut oil. Once the coconut oil has cooled down a bit, mix in the egg.

NOTE: Ensure that the egg is mixed in well, or you'll end up with a cake with a pocket of cooked egg white somewhere in there. Not mixing it well can also lead to the cake exploding when the egg cooks.

Once the egg is properly incorporated, microwave on high for 2 minutes.


Top with the cream cheese. Let the cream cheese melt on it for about 3-5 minutes while the cake cools.

Optional mix-ins:
-Low-sugar Smuckers Strawberry Jam
-Chocolate chips