Gluten Free Grain Free Chocolate Almond Cake in a Mug
Updated Feb 15, 2021, Published Aug 19, 2015
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It’s 3:00 in the afternoon and I need something to get me through the rest of the day. Specifically, I need something chocolate. And I need it pretty quickly!
The thing is I don’t want a 3:00 craving to derail all my good work for the day and just reach for a candy bar or a handful of gluten free cookies.
I make it a point to eat healthy most of the time and to get to the gym four or five times a week. Neither of these things is how I would like to spend my time. In my perfect world liver and kale would be bad for you and cake and ice cream health food. Lifting weights and logging miles on the treadmill would make you fat while lazing around watching TV would make you fit. Alas, the world is not like that.
So back to my 3:00 chocolate cravings – this Gluten Free Grain Free Chocolate Almond Cake in a Mug is everything I want; rich, satisfying, chocolatey and even better – quick to make!
This recipe makes one huge cake or two normal people sized ones – your choice whether to share or not.
BTW – I was tempted to name this Paleo Cake in a Mug but I am pretty sure our hunter and gatherer ancestors did not have microwaves. Pity!
Recipe Notes: To make this recipe dairy free, sub the butter with dairy free butter or even coconut oil and the milk with the dairy free milk of your choice. Make sure your almond flour is gluten free – not all are. Use pastured, cage free eggs (such as Nature’s Yoke) and pure maple syrup – not pancake syrup!
Gluten Free Grain Free Chocolate Almond Cake in a Mug
Ingredients
- 3 tablespoons grass fed butter or dairy free substitute
- 4 tablespoons milk or dairy free milk of choice
- ½ teaspoon pure vanilla extract
- 2 large pastured cage free eggs
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons gluten free almond flour
- ¼ teaspoon baking powder
- 3 tablespoons pure maple syrup
Instructions
- Melt the butter in one large (12-ounce or bigger) or two small (8-ounce) microwavable mug(s) or ramekin(s). Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, and eggs and whisk. Add the cocoa powder, flour, baking powder, and maple syrup and whisk.
- Microwave on high power for 90 seconds for small ramekins, about 2 minutes for large or until the cake has risen and is set. Let cool slightly, top with whipped cream or coconut cream if desired, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yup I can totally relate to this daily need! How did you know I was just cursing the world for not making sweets nutritional? Thanks for the recipe! Looking forward to trying it :)
Can you use regular eggs ??
Hi Carole, Yes of course! Natures Yoke are regular eggs, they just come from healthy chickens. :) But you may use whichever eggs you have in your fridge.
xo,
Carol
Fabulous. Making it NOW because well, as we all know, there are times in a woman’s life when chocolate is required. Isn’t it a law?!
haha I agree completely Tina! Enjoy! xo, Carol
Can I bake this in the oven instead? If so, how long and at what temperature? Thanks!
Sophia,
Yes it should bake in the oven fine, I would say set your oven to 350 and start checking it every 10 minutes until done.
xo,
Carol
Greetings,
I have a dear friend who is allergic to eggs. Any suggestions for egg substitute? Also, if it didn’t set, should I cook it longer? ;) Ya, I’m not a baker but this is a good start!
Thanks,
Jill
Hi Jill,
Yes, because all microwaves have different powers, just do it in 10 second increments. You can try using either a vegan egg substitute like Follow Your Heart or try making a flax egg – mix 1 Tbsp flax meal with 3 Tbsp hot water let sit fro 5 minutes to set and become gel-like before adding it.
Enjoy!
Carol
Is the calorie count for the full recipe ?
Hi Susan,
No, it’s for each serving, and there are 2 servings in this recipe.