Recently, I wanted a treat for dessert. I knew that mug cakes were quick and easy and I wouldn't have to turn on the oven on a hot summer night. I did a Google search for Paleo Mug Cake and found this recipe. I looked at that recipe and realized that it did look good, but I thought I knew how to make it a better paleo mug cake.
|Just make sure you have a big enough mug!|
Now let me warn you, as mug cakes go, this is a pretty labor intensive recipe. For most mug cakes, you just throw everything in a mug, give it a stir and pop it in the microwave. This recipe has two cooking cycles and you have to add ingredients in a sequence. But don't let that deter you; its still far easier than making a cake and having to warm up an oven.
An Even Better Paleo Mug Cake
Ingredients4 tablespoons chocolate chips, divided
1 tablespoon coconut oil
2 tablespoons coconut flour
1 espresso shot
1/8 teaspoon baking soda
- Melt 3 tablespoons chocolate chips and coconut oil in the microwave in a mug. I will set my microwave to 70% power and microwave for 20 secs and stir, multiple times. This way, I get a good melt, but without burning them. Plus, sometimes chocolate chips hold their shape even though they are melted.
- Stir the coconut flour, espresso and baking soda into the melted chocolate. Then add the egg and mix it well - if you don't, you'll be left with little worm like strings of egg white in your cake, which is kind of weird.
- Add the remaining chocolate chips for little fudge-like nuggets in your cake. This step can be omitted, it makes for a pretty rich cake, especially if you use dark chocolate.
- Cook it all in the microwave for about a minute and a half. It should be dry when tested with a toothpick. Let it cool a bit and enjoy.