This cake is the result of needing a gluten-free, dairy-free alternative to send to school with my daughter for a classroom birthday celebration. I always get caught off guard when these events happen, probably because my kids fail to mention them until the morning of the event. So to save my kids (and myself) from tears and heartache, I decided I needed to create a simple mug cake that could be made in minutes.
Let me tell you, I am so glad that I did, because it has come in very handy on multiple occasions! Plus if you use the quick cook method for this cake, the kids will love to watch the it rise out of the cup in the microwave. Hey, don’t knock free entertainment. I also like this recipe because it only serves one, and so you don’t need to worry about being tempted by any leftovers.
Chocolate Mug Cake with Chocolate IcingPrint This
- • 3 tablespoon gluten-free flour
- • 2 tablespoon cocoa powder
- • 2 tablespoon coconut sugar
- • 1/4 teaspoon cinnamon
- • ¼ teaspoon baking powder
- • 1 tablespoon apple sauce
- • 3 tablespoons almond milk
- • 1 egg
- • ½ cup dairy-free chocolate chips
- • 1 tablespoon coconut oil
1. Preheat oven to 350 degrees F.
2. Mix all dry ingredients together thoroughly in an oven safe mug.
3. Add in remaining ingredients and mix again making sure no dry spots remain.
4. Place mug in the oven and bake for 25-27 minutes. Alternatively, if you are in a time crunch, you can cook the cake in the microwave for 2 minutes.
5. Remove from the oven with a dishcloth and then dip the mug over and empty cake onto a wire baking rack to cool.
1. Melt together chocolate chips and coconut oil in a double boiler (or carefully in a pot on the stove making sure to stir the entire time so the chocolate doesn’t burn).
2. Once completely melted, stir together well and set aside to cool slightly.
3. When the cake is cool enough, frost with chocolate icing and serve.