Mocha Mug Cake

Chocolate and coffee. We know you want it, you know you want it. Just do it already!
Mug cakes are super easy and quick when you're looking for a sweet fix but don't want to make a whole cake or batch of cupcakes, because let's face it, who can stop at 1!!

Prep time: 4 mins
Cook time: 1 min

Dairy Free

Gluten Free

Leaky Gut Friendly

Low Carb

Paleo

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 tablespoon of cold pressed coconut oil

1 tablespoon of pure maple syrup

1/4 teaspoon of vanilla extract

1 free range egg yolk

2 teaspoons of espresso coffee or strong instant coffee

3 tablespoons of blanched almond meal

1/4 teaspoon of gluten free baking powder

1 tablespoon of raw cacao powder

1 small pinch of salt

Method

Melt coconut oil in a 200-250ml cup or ramekin, cool a little then add all other ingredients.

Cook in microwave on high for 50 seconds. If cooked it will spring back when touched or a toothpick inserted in the centre comes out clean. If it needs further cooking use 10 second bursts until done. In a 1000W microwave it took 1 minute all together. The height, width and thickness of your cup can also affect time.

Can be served warm or let cool and serve with a little non-dairy ice-cream or my choice, coconut yoghurt with a little sugar free drinking chocolate and coffee added

Notes: You can use instant coffee with a little water added, filtered, or drip coffee
Leftover egg white can be stored in the fridge for 2 days and can be used in Strawberry or Blueberry Lemon Mug Cake

Calories: 457
Protein: 8.7
Carbs: 21.3
Fibre: 3.8
Fat: 38.4

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