This lightly sweetened paleo and vegan chocolate mug cake is a delicious, one-serving treat, which can be made in only a few minutes! Free of grains, gluten, dairy, eggs, and refined sugar too!
My family and I do a fast each January. One year we fasted television, another we fasted coffee. This year we decided to fast grains. After all of the holiday indulgences, my body definitely needed a break. Although I haven’t been tested for particular food sensitivities, there are several grains that tend to make me feel bloated and heavy. I can definitely tell a difference in my body when I avoid grains, which makes me sad because I definitely loooove eating rice, oats, pasta, bread, etc.!
Well, I of course had to find a way to get some yummy grain-free treats in because we all know I have quite the sweet tooth! While I’ve been enjoying my grain-free brownies, fig bars, and chocolate chip cookies, what I really wanted was some cake! So I went into the kitchen determined to create a good paleo + vegan friendly mug cake that I can quickly make throughout the month whenever that sweet craving hits.
I gotta be honest, trying to combine grain-free flours to create a fluffy cake-like texture without eggs is not easy. In fact, I went through many practice mug cakes, several of which were completely inedible. I worked with different combinations of flours, trying variations of almond, coconut, tapioca, and cassava flours.
Some were gummy, some grainy, and some didn’t set at all. But eventually, I got it! A fluffy and delicious chocolate cake that my daughter claims doesn’t even taste grain-free! She actually thought I made her break her fast by giving her a mug cake made with regular flour! 😂
Fudgy chocolate cake that’s free of grains, gluten, dairy, eggs, and refined sugar. I can’t think of a better treat to celebrate the weekend! Even better that it can be made in just a few minutes! Hope you enjoy it, friends!
Paleo and Vegan Chocolate Mug Cake
- Prep Time: 3-4 minutes
- Cook Time: 60 seconds
- Total Time: 48 minute
- Yield: 1 serving 1x
Description
This lightly sweetened mug cake is a delicious, one-serving treat, which can be made in only a few minutes! Free of grains, gluten, dairy, eggs, and refined sugar too!
Ingredients
Mug Cake:
1 tablespoon cassava flour
1 tablespoon coconut flour
1 packed tablespoon coconut sugar (add an extra 1/2 tablespoon if you like it sweeter. Can also use another granulated sugar of choice)
1 tablespoon dairy-free mini chocolate chips, plus more for sprinkling on top
2 teaspoons cacao or cocoa powder
1/4 teaspoon baking soda
3 tablespoons dairy-free milk of choice
1 tablespoon oil of choice
splash of vanilla, optional
Chocolate Glaze: (optional)
1–2 teaspoons maple syrup
1–2 teaspoons cacao or cocoa powder
Instructions
Mug Cake:
In a large microwave safe mug, combine dry ingredients—flours, sugar, chocolate chips, cacao/cocoa powder, and baking soda.
Stir in milk, oil, and vanilla. Sprinkle additional chocolate chips over the batter, then heat in the microwave for 60-90 seconds. Start with less time and add the extra 30 seconds if cake isn’t fluffy to the touch. Let cool slightly before serving. Delicious served with berries and chocolate glaze!
Chocolate Glaze:
In a small bowl, combine maple syrup with cacao/cocoa powder, whisking till smooth. Add more cocoa to thicken or more syrup to thin. Drizzle over mug cake.
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