"Single Lady" Chocolate Mug Cake [Updated]
I have previously posted a recipe for my gluten free chocolate mug cake, but after making and eating many over the past months, I've been adjusting the recipe for a more moist, rich, fudgy cake and am finally happy with this version!! What's better, you can whip this together in under 5 minutes! This cake is super healthy, packed with healthy fats, protein and tons of fiber, and is also gluten free and can be made vegan. Hope you enjoy it!
You will need:
- 2 tbsp coconut flour
- 1 tbsp buckwheat flour
- 1 tbsp raw cacao powder
- 1 tsp coconut sugar (or sweetener of choice)
- 1/8 tsp baking powder
- 4 tbsp soy milk (or milk of choice)
- 3-4 tbsp egg whites
- sub 4 more tbsp non-dairy milk for vegan
- 1 tbsp plain Greek yogurt (optional but HIGHLY recommended for an extremely fluffy and moist cake!)
- if using, scale back liquid to 6 tbsp in total
- omit if vegan (or try your favorite vegan yogurt!)
Directions:
In a microwave safe bowl, combine the coconut flour, buckwheat flour, cacao powder, coconut sugar and baking powder and whisk with a fork until all the ingredients are VERY well combined. No light-colored clumps of flour should be visible. Pour in the milk and egg whites (and Greek yogurt, if you're using it) and stir well until the coconut flour has absorbed the liquid. The consistency should be like a very thick pancake batter. If it seems too dry, add more liquid, maybe another 1/2 - 1 tbsp. If it seems to watery, add a teaspoon more coconut flour.
Microwave for 3 minutes on high.
Top with whatever your heart desires - I absolutely love eating this with a juicy mango!! I think mango and chocolate go together incredibly well, but this would be fabulous with chocolate chips (which you could even add to the batter), peanut butter, strawberries, and bananas too!
Enjoy!! :)
If I don't have coconut flour, what can I substitute it with?
ReplyDeletetry using all buckwheat flour - you may have to scale back the liquid (or use more flour) because coconut flour is extremely absorbent!
DeleteI made this tonight topped with strawberries, blueberries and some cinnamon. It was heaven! It's not very sweet, if people couldn't figure, but topped with some fruit which gives it a balance. You could probably top it with some agave/honey/maple or add a cream or chocolate chips (I forgot to put some in mine but it still turned out awesome). For anyone wondering calories, it's about 176 calories for a whole serving of chocolate cake. That's incredible!
ReplyDeleteThanks so much for sharing this recipe! This is a good basic recipe to keep and change with personal preferences. :D
So glad you liked it!! I do like that this cake isn't super sweet, adding fruit or banana ice cream is my preferred sweetener :) Definitely experiment with other flavors! I actually like adding vanilla protein powder and mashed banana for a vanilla version, pumpkin puree for pumpkin pie version, and peanut flour for a peanut butter version! so many different possibilities :)
DeleteHi! Love your recipes! But what if i dont have coconut flour & buckwheat flour? Can I use oat flour instead? Or any recommendations?
ReplyDeleteThank you! :) Yes you should be able to use oat flour just fine, however you may need to decrease the liquid because coconut flour is extremely absorbent! Try scaling back to 2 tbsp of each liquid and see how it works. Just experiment, that's what I do!! :)
DeleteHi Casey! I unfortunately don't have a microwave:P So, do you have any suggestions on how to bake it? Thanks!
ReplyDeleteHi Bailee! I'd try baking it at 350F for 15 minutes, or until a toothpick comes out clean. It could take less time, it could take more, just watch it closely and use your judgement! :)
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