Healthy Flourless Chocolate Mug Cake Food

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HEALTHY FLOURLESS CHOCOLATE MUG CAKE



Healthy Flourless Chocolate Mug Cake image

This dessert is so easy to make, and it tastes so rich and decadent! This mug cake is supremely moist, basically with the same texture as fudgy brownies, and has an irresistible flavor similar to 72% dark chocolate. There's a reason I make it nearly every single day!

Provided by Amy's Healthy Baking

Categories     Dessert     Snack

Number Of Ingredients 10

2 tbsp (15g) oat flour
2 tbsp (10g) unsweetened cocoa powder
⅛ tsp baking powder
1/16 tsp salt
¼ tsp unsalted butter or coconut oil, melted
1 tbsp (15g) plain nonfat Greek yogurt
5 tsp nonfat milk
¼ tsp vanilla extract
⅜ tsp liquid stevia
optional: 1 tsp miniature chocolate chips

Steps:

  • Lightly coat a 1-cup ramekin with nonstick cooking spray.
  • In a small bowl, whisk together the oat flour, cocoa powder, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk. (See Notes!) Stir in the vanilla extract and liquid stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. If using, gently fold in ¾ teaspoon of chocolate chips.
  • Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top (if using). Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 4 minutes to allow the center to finish cooking through.

FLOURLESS CHOCOLATE MUG CAKE



Flourless Chocolate Mug Cake image

Provided by Hannah Bronfman

Categories     dessert

Time 10m

Yield 1 serving

Number Of Ingredients 9

1 tablespoon virgin coconut oil
2 large eggs
2 to 3 tablespoons maple syrup or agave
2 teaspoons pure vanilla extract
1/4 cup natural cocoa powder
Pinch of sea salt
1/4 cup walnut pieces, finely chopped
4 dark chocolate chips
Fresh fruit, for serving, if desired

Steps:

  • Put the coconut oil in a medium bowl. (If it's solid, microwave if first for a few seconds to melt.) Whisk in the eggs, maple syrup or agave and vanilla until smooth. Add the cocoa powder and salt and whisk again until completely smooth. Stir in the nuts and chocolate chips.
  • Scrape the batter into a 12-ounce (or larger) ceramic coffee mug. Microwave on high until the cake is cooked through and peeks over the rim of the mug, about 80 seconds. (Every microwave is different, so watch it as it cooks.). Top with some fruit if you'd like and serve right away.

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