My sister introduced me to this mug cake. Um, yeah. It was like eating a chocolate molten cake., but gluten-free and healthy. It takes 5 minutes to make and uses honey as a sweetener. Oh, one more thing, you eat this for breakfast. Isn't it great when you can eat cake for breakfast and not feel bad about eating it? Of course, I just had to add Hershey's kisses to this recipe, which I will let you know made it taste like heaven in a mug.
Enjoy!!
Lydia
Gluten-Free Chocolate Mug Cake
Yield: One mug of deliciousness
Ingredients:
3 T. coconut flour or almond flour (I used almond flour)
3 T. cocoa powder
2 T. honey
2 T. oil (I used coconut oil)
1 egg
1 t. vanilla extract
1 T. coconut or almond milk
2 T. 70% cocoa chocolate pieces (I substituted 8 hershey kisses)
Directions:
1. Put all of the dry ingredients in a mug or bowl. Mix
2. Add the wet ingredients. Mix
3. Microwave for 2 minutes.
BOOM. Chocolate cake. For breakfast.
Enjoy!!
Lydia
Gluten-Free Chocolate Mug Cake
Yield: One mug of deliciousness
Ingredients:
3 T. coconut flour or almond flour (I used almond flour)
3 T. cocoa powder
2 T. honey
2 T. oil (I used coconut oil)
1 egg
1 t. vanilla extract
1 T. coconut or almond milk
2 T. 70% cocoa chocolate pieces (I substituted 8 hershey kisses)
Directions:
1. Put all of the dry ingredients in a mug or bowl. Mix
2. Add the wet ingredients. Mix
3. Microwave for 2 minutes.
BOOM. Chocolate cake. For breakfast.