To kick off a new series of wellness posts (thanks to your suggestions & emails), I thought I’d start off with this skinny chocolate mug cake. I love mug cakes but I know they are quite unhealthy and pack a punch when it comes to calories, carbs, sugar, etc.
I did a lot of recipe tasting to find a healthier version that actually tastes good and not like rubber or vegetables (I’m sorry, those cakes with zucchini in them will just never do it for me). This was the best one I found, and I think you guys will really love it!
It has gooey parts on the inside, you can adjust the sweetness to your preference and top it with your favourite toppings (hi, skinny whipped cream and raspberries). Also, I’ve included a little chocolate sauce recipe that takes it to a whole other level.
Flourless chocolate mug cake
Adapted from Chocolate Covered Katie
1 tbsp plus 2 tsp cocoa powder
3 tbsp spelt flour (or white, or Arrowhead Mills gf)
1/8 tsp salt
2 tsp sugar (or sweetener, coconut sugar, maple syrup)
1/4 tsp baking powder
pinch uncut stevia OR 1 more tbsp sugar
2-3 tsp coconut oil or vegetable oil
1/2 tsp pure vanilla extract
For the chocolate sauce:
1 part coconut oil
1 part cocoa powder
1 part maple syrup
I usually use around 1-2 tbsp of each, but adjust to your taste buds!
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it). Pour chocolate sauce on top if you made any and enjoy!