Description
Single serving chocolate lava cake ready to eat in just a few minutes! It’s vegan friendly and free of dairy and refined sugar with a gluten-free option as well!
Ingredients
Scale
Chocolate Mug Cake:
- 1/4 cup of unbleached all-purpose flour – for gluten-free use 2 tablespoons Gluten Free Flour Blend
+ 2 tablespoons super fine blanched almond flour
- 1 tablespoon cocoa powder
- 2 tablespoons coconut sugar
or pure cane sugar
- 1 tablespoon mini chocolate chips (use dairy-free if needed)
- pinch of salt
- 1/4 cup unsweetened almond milk or milk of choice
- 1 tablespoon olive oil or vegetable oil
- fresh berries, optional
- coconut whipped cream, optional (recipe below)
+ 
or 
Coconut Whipped Cream:
- 2 tablespoons coconut cream from a refrigerated can of full fat coconut milk
or coconut cream
- 1/2 teaspoon pure maple syrup
, honey, or other sweetener of choice
or 
, honey, or other sweetener of choiceInstructions
Chocolate Mug Cake:
- In a large mug, combine together flour(s), coconut sugar, cocoa powder, chocolate chips, and salt. Stir in milk and oil until well incorporated.
- Place the mug in the microwave and heat on 50% power for 1–2 minutes. If you can’t change the settings of microwave, heat for 45 seconds to one minute. Check often to avoid overcooking; 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 gooey. I like to top my lava cake with coconut whipped cream and fresh berries. Makes 1 serving.
Coconut Whipped Cream:
- Place cold coconut cream and honey/maple syrup in a small bowl. Use a small whisk or fork to beat until thick and creamy.
- Prep Time: 2 mins
- Cook Time: 1 min
- Category: Dessert