We recently bought a home closer to my husband’s work and last week we made the transition over. I’ve come to the conclusion that
a) I really, REALLY dislike moving
b) Next time we need to try and move in the summer
We just so happened to get a FREAK snowstorm on the very day we were set to move, which made moving conditions not very favorable. Thankfully, between our family and friends we were able to make the move carefully and without anything getting damaged, it just wasn’t fun moving in the frigid temps.
While we were getting settled into our new home, with most of our stuff still in boxes, I made good friends with our microwave! This mug cake is one of my favorite recipes to use when I need a quick dessert. It’s rich, chocolatey, and ready in just a few minutes. It’s also perfect for that late night craving, which for me usually happens right after the kids go to bed!
I like to top mine with some coconut whipped cream and fresh berries. My husband likes to eat his with a scoop of ice cream. This recipe is so quick and easy, the only thing you’ll have to worry about is having the self-control not to make it too often, because it is after all a treat. I don’t even want to admit to the amount of times I made this last week! In my own defense, I had to properly “test” the recipe for you all;)
I hope you enjoy this mug cake, friends! Have a great weekend!
- ¼ cup of regular all-purpose flour or for gluten-free I use Bob's Red Mill 1 to 1 gf baking flour (Can substitute 3 tablespoons brown rice flour and 1 tablespoon cornstarch or potato starch for gf flour)
- 1 tablespoon Dutch-processed cocoa powder (I used Hershey's Special Dark)
- 1 tablespoon mini chocolate chips (I used Enjoy Life brand)
- pinch of salt
- ¼ cup unsweetened almond milk or milk of choice
- 2 tablespoons pure maple syrup, honey or sweetener of choice (If you use granulated sugar, a tad more milk may be needed)
- 1 tablespoon melted coconut oil or olive oil
- 2 tablespoons hardened coconut cream from a refrigerated can of full fat coconut milk or coconut cream
- ½ teaspoon pure maple syrup, honey, or other sweetener of choice
- In a large mug, combine together flour, starch, cocoa powder, chocolate chips, and salt. Stir in milk and maple syrup and then mix in the oil until well incorporated. If you mix melted coconut oil in with the cold milk it hardens into large chunks. Mix in the oil at the end, after the milk has been mixed in.
- Place the mug in the microwave and heat for 45 seconds to one minute. More or less time may be needed, depending on your microwave. The cake should be mostly cooked with a pocket of chocolate sauce in the middle. If the cake is too gooey for you, heat in 15 second intervals until it's cooked to your liking. It doesn't contain eggs so there is no harm eating it undercooked. I like to top my lava cake with coconut whipped cream and fresh berries. Makes 1 cake.
- Place cold, coconut cream and honey in a small bowl. Use a small whisk or fork to beat until thick and creamy.