Monday, April 4, 2016

Paleo chocolate chip mug cake

I have been trying for awhile to create a mug cake without eggs. My first few concoctions were mush, and the next few were burned on the outside and droopy in the middle. That's when I got the idea to cook this mug cake in a bowl! It worked perfectly. This amazing "mug" cake is egg, dairy, gluten and grain free. I hope you love it as much as I do!


Just a quick note: this does taste a lot like a banana. I like it, but if you don't like ripe bananas, you probably will not be a fan.

What you need:
  • 1/2 ripe banana (with spots) mine weighed 1.98oz peeled
  • 1 tablespoon of Coconut Flour
  • 1 tablespoon of Almond Flour
  • 1 tablespoon olive oil
  • 1 heaping tablespoon Enjoy Life Chocolate Chips (I used minis)
  • 1/2 tablespoon honey
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
Place all ingredients in a microwave safe bowl and mush with a fork until everything is mixed. It should resemble mushed, dewy cookie dough.


Then even it out on the bottom of the bowl, and microwave 2.5 minutes. Let sit 1-2 minutes before eating to firm up (the coconut absorbs liquid) This step is is crucial to it getting the consistency of cake.


Enjoy! Next I am going to work on making a mug cake that uses flax seed instead of egg. Wish me luck!
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