Flourless Chocolate (Mug) Cake in 5 Minutes
This particular cake is flourless and gluten-free! Whilst I’ve adapted the recipe from Natvia here, adding a bit more Natvia for sweetness, you can use brown sugar for a richer flavour. Cook each mug cake for about 1 minute 20 seconds. You can omit the orange oil and zest and add some nuts or berries to the batter instead.
Servings: 4 people
Ingredients
- 1 teaspoon butter or coconut oil for greasing
Dry ingredients:
- 2 tablespoons cacao or cocoa powder
- 1 tablespoon almond meal
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons Natvia or brown sugar
Wet ingredients:
- 20 g butter
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla essence
- 4 drops orange food-grade essential oil
To serve:
- 1 teaspoon cacao or cocoa powder to dust
- Zest from 1 orange
- Vanilla or caramel ice cream optional
Instructions
- To make a cake, grease the lase and sides of a medium shallow bowl with butter or coconut oil. If making 4 individual servings, grease the base and sides of 4 ramekins or 4 mugs.
- Place all dry ingredients in a bowl and mix well.
- In a separate bowl melt butter. Whisk in the remaining wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix well to combine into a smooth batter. Pour prepared batter into your choice of dish(es).
- Microwave the cake for 4 minutes, and single-serve mugs or ramekins for 1 minute 20 seconds.
- Dust with cocoa or cacao powder and sprinkle with orange zest.
- Serve warm on its own or with a scoop of vanilla or caramel ice cream.
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