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
Why This Recipe Stands Out
This dessert is quick to make and uses wholesome ingredients that fit perfectly into a paleo lifestyle. It satisfies your chocolate cravings without any refined sugars or grains. Plus, it’s a single-serving treat, so no leftovers to worry about.
Tips For Perfect Results
- Use almond flour for the best texture and flavor.
- Make sure your baking powder is fresh to help the cake rise properly.
- Microwave in short intervals if your microwave is powerful to avoid overcooking.
- Make sure your baking powder is fresh to help the cake rise properly.
- Microwave in short intervals if your microwave is powerful to avoid overcooking.
Directions
Combin the almond flour, cacao powder, coconut flour, baking powder, and a pinch of salt right in a microwave-safe mug. Crack in the egg, then add the honey, melted coconut oil, and a splash of vanilla extract. Give everything a good stir until it’s all mixed together. Toss in the chocolate chips and gently fold them through the batter. Pop the mug in the microwave and cook for about a minute, or until the top has puffed up and the center looks mostly set. Let it cool for a minute before digging in—enjoy your quick, chocolatey treat!
Serving Style Ideas
Enjoy warm right out of the mug for a soft, gooey texture. You can top it with fresh berries, a dollop of coconut whipped cream, or a sprinkle of chopped nuts for added crunch and flavor.
Freezing Tips
This cake is best eaten immediately but can be stored in an airtight container in the fridge for up to two days. Reheat gently in the microwave before serving to restore its softness.
