Having the ability to make yourself chocolate cake in a matter of minutes and in a small size, so you don’t over indulge is an excellent trick to have up your sleeve.
This choc almond cake in a mug, is gluten free, quick to make, super tasty and won’t be hanging around the house for the rest of the week to tempt you!
I have made a few different versions of chocolate cake in a mug and this is my latest version which I find is moister than others. The difference is the inclusion of Coco² Almond, the combo of a couple of the choc spread’s key ingredients, rice malt syrup and coconut oil gives it both sweetness and moistness.
You simply add all the ingredients to a large microwavable mug and mix with a fork.
It will come out of the microwave pretty hot, so as tempting as it is to tuck in straight away, do let it cool a little first.
- 3 tbsp almond meal
- 1 tbsp cacao powder
- 3 tbsp Pureharvest Coco2 almond
- ½ tsp of vanilla extract
- 1 egg
- 1 tsp water
- pinch pink Himalayan salt
- In a large mug add the almond meal, cacao powder, Coco² Almond, vanilla, egg, water and salt and whisk until well combined with a fork.
- Heat on high in the microwave for 75 seconds and tap lightly on the cake to see if it is cooked. If it is still soft, heat on high for another 10 - 15 seconds.
What’s your favourite quick to make sweet treat?