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Double Chocolate Mug Cake (vegan + gluten-free)

Double Chocolate Mug Cake (vegan + gluten-free)

This single-serving chocolate cake is everything you would expect from a rich chocolate cake, except this one’s healthy and is ready in under five minutes! 

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I remember the first day I got a craving for chocolate cake a couple months back. It had been years that I had allowed myself indulgences, so the whole idea of cravings was new to me.

One thing I have learned in recovery is: ALWAYS give into your cravings. A few squares of chocolate or a handful of chocolate chips is usually enough to get the job done, but that one day I was craving more than just chocolate: I was craving rich, fudgey chocolate cake.

I didn’t have the time or desire to whip up an entire chocolate cake from scratch, but my craving needed to be satisfied! So I did what any other chocolate-crazed person would do: I made myself a single slice of chocolate cake…in a mug. Let’s just say this ooey, gooey, rich, fudgy, moist mug full of goodness killed my chocolate cake craving. But enough about me and my cravings — let’s talk cake.

First of all, this one took lots of trial and error to get right. But that trial and error was well worth it, because this recipe’s a keeper.

Second, this cake is super quick and easy to make. You only need to dirty one dish (and a spoon/fork), and you can have your own personal serving of chocolate cake in under 5 minutes!

Third, despite the fact that I call it chocolate cake, it’s super healthy (but shhhh…don’t tell). It’s high in protein from the protein powder, high in fiber from the coconut flour, has got some healthy fats from the almond butter & chocolate, and has a good balance of carbs from the buckwheat flour. Plus, it’s completely free of added sugars, so no crazy sugar highs or lows–promise!

Fourth…alright, alright, enough rambling. Here’s the recipe!

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Double Chocolate Mug Cake (vegan + gluten-free)

Serves 1
Prep Time 2 min
Cook Time 2 min
Total Time 4 min

This single-serving chocolate cake is everything you would expect from a rich chocolate cake, except this one’s healthy and is ready in under five minutes! 

Ingredients

  • 2 tablespoons buckwheat flour (14g)

  • 1 tablespoon coconut flour (7g)

  • 1 1/2 tablespoons cocoa powder (10g)

  • 1/2 teaspoon baking powder

  • 2 tablespoons plant-based chocolate protein powder (12g)

  • 1 tablespoon creamy almond butter (16g)

  • 1/3 cup milk of choice (80mL)

  • 1 square of your favorite dark chocolate, or 1 tablespoon chocolate chips (12g)

Instructions

  1. In a medium sized mug, whisk together the flours, cocoa powder, baking powder, and protein powder.

  2. Add the almond butter and milk, and mix until a smooth batter forms.

  3. Top with the chocolate square, or fold in the chocolate chips if going for that option.

  4. Microwave at medium power (500W for me) for approximately 2 minutes, or until set**

  5. Allow to cool for at least 2 minutes and enjoy!

Notes

*Be sure to mix in the dry ingredients at the bottom of the mug at this step–you don’t want a clump of flour at the bottom of your cake!

**Microwaving the mug cake at medium power better simulates baking in a regular oven because the heat will be lower and more consistent. If you tried zapping it on HIGH instead, the texture would turn out gummier, and the top of the cake would be nearly overdone while the center would be raw. So stick with medium or low power! The total cooking time will depend on the wattage of your microwave.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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