An Even Better Paleo Mug Cake

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

Ingredients

4 tablespoons chocolate chips, divided
1 tablespoon coconut oil
2 tablespoons coconut flour
1 espresso shot
1/8 teaspoon baking soda
1 egg

Instructions

1. 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.
2. 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.
3. 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.
4. 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.