|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||82%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 72g||26%|
|Dietary Fiber 6g||21%|
|Total Sugars 60g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A mug cake is one of life’s great pleasures, particularly a chocolate one – and if it is gluten-free, then all the better. Mug cakes take less than 5 minutes to prepare and less than 2 minutes to “bake,” meaning that when the cake craving hits, you can expect to satisfy it in 7 minutes or less (you’re welcome). Moreover, mug cakes generally call for ingredients that you already have in your pantry (ie: no one makes a special trip to the grocery store when mug cake making).
In this instance, the cake is chocolate and is made with almond flour, so – you guessed it: it is gluten-free. However, you would never know that to be the case from the way the cake looks or tastes. Moreover, the almond flour called for here means that your cake gets an added dose of nutty protein, and who doesn’t love that?
Serve this cutie with a scoop of vanilla ice cream or a dollop of softly whipped cream, if you’re feeling fancy, then aim for a “bake” time of just over 90 seconds for a not-to-be-beat ooey-gooey version.
3 tablespoons vegetable oil
1/4 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3 tablespoons buttermilk
3 tablespoons almond flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons Dutch process cocoa powder
2 tablespoons mini chocolate chips
Steps to Make It
Gather the ingredients.
Combine the oil and brown sugar in a 12-ounce microwave safe mug. Use a fork to mix to combine.
Add the egg and vanilla, and mix again. Then, stir in the buttermilk until combined.
Add the almond flour, baking powder, salt, and cocoa powder to the mug. Use a fork to mix to combine.
Add the chocolate chips and mix a final time.
Place your mug in the microwave and microwave on high for 1 minute and 40 seconds for a gooey cake or up to 2 minutes for a set cake. The cake is done when the top is lightly sticky but not wet.
Serve warm with vanilla ice cream or desired toppings.
Mug cakes are best if enjoyed when their centers are still just a bit gooey, so be sure not to overbake them. A minute and a half to two is the sweet (pun intended) spot.
Because all microwaves are slightly different, if you pull your cake and it is still a bit too gooey for your taste, you can return it to the microwave for an extra 5 to 10 seconds, or so.
For a dairy-free mug cake, substitute dairy free milk for the buttermilk.
If you do not have buttermilk, you can substitute regular milk.
If you do not have Dutch process cocoa powder, you can substitute natural in its stead.