I have previously posted a recipe for my gluten free chocolate mug cake, but after making and eating many over the past months, I’ve been adjusting the recipe for a more moist, rich, fudgy cake and am finally happy with this version!! What’s better, you can whip this together in under 5 minutes! This cake is super healthy, packed with healthy fats, protein and tons of fiber, and is also gluten free and can be made vegan. Hope you enjoy it!
Serves 1
You will need:
- 2 tbsp coconut flour
- 1 tbsp buckwheat flour
- 1 tbsp raw cacao powder
- 1 tsp coconut sugar (or sweetener of choice)
- 1/8 tsp baking powder
- 4 tbsp soy milk (or milk of choice)
- 3-4 tbsp egg whites
- sub 4 more tbsp non-dairy milk for vegan
- 1-2 tbsp plain Greek yogurt (optional but HIGHLY recommended for an extremely fluffy and moist cake!)
- if using, scale back liquid to 6 tbsp in total
- omit if vegan (or try your favorite vegan yogurt!)
Directions:
In a microwave safe bowl, combine the coconut flour, buckwheat flour, cacao powder, coconut sugar and baking powder and whisk with a fork until all the ingredients are VERY well combined. No light-colored clumps of flour should be visible. Pour in the milk and egg whites (and Greek yogurt, if you’re using it) and stir well until the coconut flour has absorbed the liquid. The consistency should be like a very thick pancake batter. If it seems too dry, add more liquid, maybe another 1/2 – 1 tbsp. If it seems to watery, add a teaspoon more coconut flour.
Microwave for 3 minutes on high.
Top with whatever your heart desires – I absolutely love eating this with a juicy mango!! I think mango and chocolate go together incredibly well, but this would be fabulous with chocolate chips (which you could even add to the batter), peanut butter, strawberries, and bananas too!
Enjoy!! 🙂
