Recipe For Chocolate Mug Cake

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So what do you do

when you just need some

C H O C O L A T E

and you want it

N O W ?

But your kitchen looks like this…

Check out our remodel progress HERE

because you’re in the middle of a reno?

Well, you make a cake

that’s what you do!

But not just any regular

ordinary cake —

this mug cake is rich, gooey and chocolatey,

super quick and easy to make (no oven needed)

AND it’s low glycemic and has no refined sugar in it!

Winner winner cake for dinner!

Well, dessert at least…

So here’s my favorite recipe for chocolate mug cake:

1/4 cup white whole wheat flour

2 TBSP cocoa powder

1 TBSP dark coconut sugar

1/4 tsp baking soda

1/8 tsp sea salt

1 tsp liquid coconut oil

1/4 tsp vanilla

3 TBSP Kithul syrup* (OR raw honey, OR date syrup)

1 TBSP Hu chocolate gems (made with coconut sugar)

*Kithul syrup is a natural syrup (much like pure maple syrup, without the maple flavor) that’s low glycemic so you don’t get the huge fluctuations in your blood sugar like you do with granulated sugar. If you’d like to try it, you can get it HERE.

(For a more traditional recipe for chocolate mug cake made with granulated sugar, check out the recipe in THIS post.)

Add the flour, cocoa powder, coconut sugar, baking soda and salt to a 16-oz ramekin or soup mug

and whisk together until completely mixed.

Add the coconut oil, vanilla and Kithul syrup to the dry ingredients

and mix well

add the chocolate gems

and mix them into the batter.

Microwave on high for 45 seconds.

Cool completely.

Top with homemade whipped cream

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Ps. 118:24