Gluten Free Grain Free Chocolate Almond Cake in a Mug

by Carol Kicinski on August 19, 2015

Post image for Gluten Free Grain Free Chocolate Almond Cake in a Mug
It’s 3:00 in the afternoon and I need something to get me through the rest of the day. Specifically, I need something chocolate. And I need it pretty quickly!

The thing is I don’t want a 3:00 craving to derail all my good work for the day and just reach for a candy bar or a handful of gluten free cookies.

I make it a point to eat healthy most of the time and to get to the gym four or five times a week. Neither of these things is how I would like to spend my time. In my perfect world liver and kale would be bad for you and cake and ice cream health food. Lifting weights and logging miles on the treadmill would make you fat while lazing around watching TV would make you fit. Alas, the world is not like that.

So back to my 3:00 chocolate cravings – this gluten free, grain free cake in a mug is everything I want; rich, satisfying, chocolatey and even better – quick to make!

This recipe makes one huge cake or two normal people sized ones – your choice whether to share or not.

BTW – I was tempted to name this Paleo Cake in a Mug but I am pretty sure our hunter and gatherer ancestors did not have microwaves. Pity!

Recipe Notes: To make this recipe dairy free, sub the butter with dairy free butter or even coconut oil and the milk with the dairy free milk of your choice. Make sure your almond flour is gluten free – not all are. Use pastured, cage free eggs (such as Nature’s Yoke) and pure maple syrup – not pancake syrup!

Gluten-Free-Grain-Free-Chocolate-Almond-Cake-in-a-Mug-Recipe

Gluten Free Grain Free Chocolate Almond Cake in a Mug

Ingredients

3 tablespoons grass fed butter or dairy free substitute
4 tablespoons milk or dairy free milk of choice
½ teaspoon pure vanilla extract
2 large pastured, cage free eggs
4 tablespoons unsweetened cocoa powder
4 tablespoons gluten free almond flour
¼ teaspoon baking powder
3 tablespoons pure maple syrup

Directions

Melt the butter in one large (12-ounce or bigger) or two small (8-ounce) microwavable mug(s) or ramekin(s). Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, and eggs and whisk. Add the cocoa powder, flour, baking powder, and maple syrup and whisk.

Microwave on high power for 90 seconds for small ramekins, about 2 minutes for large or until the cake has risen and is set. Let cool slightly, top with whipped cream or coconut cream if desired, and enjoy!

Servings:

A gluten free recipe that serves 1 or 2.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Dessert

{ 7 comments… read them below or add one }

Lauren August 19, 2015 at 11:52 am

Yup I can totally relate to this daily need! How did you know I was just cursing the world for not making sweets nutritional? Thanks for the recipe! Looking forward to trying it :)

Reply

carol August 20, 2015 at 12:00 pm

Can you use regular eggs ??

Reply

Carol Kicinski August 21, 2015 at 11:57 am

Hi Carole, Yes of course! Natures Yoke are regular eggs, they just come from healthy chickens. :) But you may use whichever eggs you have in your fridge.
xo,
Carol

Reply

Tina Walstad September 17, 2015 at 12:06 pm

Fabulous. Making it NOW because well, as we all know, there are times in a woman’s life when chocolate is required. Isn’t it a law?!

Reply

Carol Kicinski September 17, 2015 at 12:08 pm

haha I agree completely Tina! Enjoy! xo, Carol

Reply

Sophia June 21, 2016 at 5:20 am

Can I bake this in the oven instead? If so, how long and at what temperature? Thanks!

Reply

Carol Kicinski August 16, 2016 at 10:32 am

Sophia,
Yes it should bake in the oven fine, I would say set your oven to 350 and start checking it every 10 minutes until done.
xo,
Carol

Reply

Leave a Comment

{ 2 trackbacks }

Previous post: Honey Semifreddo Recipe

Next post: Gluten Free Manhattan Bundt Cake Recipe