Five Minute Mexican Hot Chocolate Cakes
Servings: 2
Calories: 368kcal
Ingredients
- 3 tablespoons butter or dairy-free butter substitute , melted
- 4 tablespoons milk or dairy-free milk of your choice
- ½ teaspoon pure vanilla extract
- 1 large egg
- 4 tablespoons sugar
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons gluten-free flour blend or sweet rice flour
- ½ teaspoon ground cinnamon , plus more for garnish
- ¼ teaspoon chili powder
- ¼ teaspoon baking powder
Instructions
- In a small mixing bowl, whisk together the melted butter with the milk, vanilla, and egg.
- Add the sugar, cocoa powder, flour, cinnamon, chili powder and baking powder.
- Whisk to combine.
- Divide the mixture evenly between 2 (6-8 ounce) microwavable ramekins or mugs.
- Microwave on full power for 90 seconds or until the cakes are risen and set.
- Let cool slightly and top with whipped cream if desired.
- Dust with ground cinnamon before serving.
Nutrition
Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 201mg | Potassium: 272mg | Fiber: 5g | Sugar: 26g | Vitamin A: 765IU | Calcium: 95mg | Iron: 2.3mg