This delicious mug cake is paleo-friendly and combines both chocolate and coffee for a fantastic mocha flavor. Top with whipped cream for added goodness!
I hopped off the mug cake train for a few months but I’m happy to report that I’m back on! I get on these mug cake kicks where I will eat one once or twice a week for several weeks in a row, then I’ll randomly stop for awhile, then out of the blue I’ll start back up again. You could say it’s a vicious cycle.
It’s no secret that mocha is one of my favorite coffee flavors. Is it? It shouldn’t be. Actually, if I’m being honest, I’ve gotten SO much better about subbing my sugary mocha coffee drinks for ‘regular’ coffee drinks (aka coffee+milk). It was tough at first, but it turns out all that sugar isn’t always necessary. ….only sometimes it is….
I’m kidding. These mug cakes don’t contain ANY refined sugar and only contain a yittle bit of maple syrup for added sweetness. But back to the mocha…there’s just something about combing my two favorite things—coffee and chocolate—that gets me every time. It truly is a perfect combination.
I opted to top my mug cake with whipped cream because warm mug cake+cool whipped cream=perfection. You could also use vanilla ice cream if you happen to have that on hand. I distinctly remember the first time I tried the whole warm brownie+cold ice cream combo—it literally melts in your mouth! Anyway, it was at chills and I was in middle school on a date and we split the Molten Chocolate Cake. Look it up—it’s divine. Every since then I’m automatically drawn to those type of desserts when I go out to eat. This mug cake is like a mini version of that, only it’s paleo and can be made in under five minutes! BOOM.
As far as the mug cake being paleo goes, I’m trying to be a bit more accommodating to dietary restrictions this year. Last year, I veganized a handful of recipes, but that’s about it. This year, I’m going to try to do a wider spectrum so that all of my readers feel included, including paleo, vegan, gluten free, dairy free, and of course NONE of the above for my readers who do not follow a particular diet. I myself don’t follow a particular diet but enjoy experimenting with different types of ingredients, like almond flour, for example. Turns out it does have a slight almond taste (imagine that) but with the amount of chocolate+coffee I included in this recipe, you can’t even taste it. MMMM.
Can I assume I know what you’re having for dessert tonight? 😉 GOOD.Print
Paleo Mocha Mug Cake
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 mins
- Yield: 1 cake 1x
- 3 tbsp almond flour
- 3 tsp cocoa
- 1/4 tsp baking soda
- 3 tbsp brewed coffee
- 1 egg
- 2 tbsp+2 tsp maple syrup
- 1/4 tsp vanilla
- 2 tbsp chocolate chips
- Optional: 1/4 cup whipped cream OR vanilla ice cream for topping
- Place dry ingredients (flour, cocoa, baking soda) into a medium sized bowl.
- In a separate bowl, whisk egg; add brewed coffee, syrup and vanilla and mix together.
- Fold wet ingredients into dry ingredients; add chocolate chips and stir together with a spoon.
- Transfer mixture into a microwave-safe mug or dish.
- Microwave for 70 seconds**
- Remove from microwave, top with whipped cream (optional) and enjoy!
**All microwaves are different. I would recommend putting the cake in the microwave for 60 seconds, and then periodically checking on it. For some, your cake will be ready to eat after 60 seconds, but other microwaves aren’t as powerful and may require up to 2 mins of cook time.
Q: Do you have a ‘typical’ dessert you order when you go out to eat?