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Paleo Chocolate Lava Mug Cake
An ooey gooey chocolate Paleo Lava Mug Cake that can be made in minutes. A nut-free recipe that's great for those with nut allergies, thanks to tigernut!
Servings 1
Ingredients
- 2 Tb unsalted butter (dairy free sub palm shortening)
- 1/4 tsp vanilla
- 1/8 tsp baking soda
- 1/4 tsp apple cider vinegar
- 1 dash Himalayan salt
- 1 Tb maple syrup
- 1 Tb maple sugar
- 1 egg
- scant 1 Tb coconut flour (sub 1 Tb extra tapioca starch here to make it coconut-free, but result is more dense and sticky)
- 1 Tb tigernut flour (you can also use almond flour here if you do okay with it)
- 2 Tb tapioca starch
- 1 Tb cocoa powder
- OPTIONAL: 1 Tb dairy-free chocolate chips (see NOTES for Paleo chocolate chunks recipe)
Instructions
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Melt butter in large microwave-safe mug for 15 seconds.
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Whisk in vanilla, baking soda, vinegar, salt, syrup, and sugar very well with a fork.
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Whisk in egg to emulsify everything.
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Whisk in flours and cocoa until lumps are mostly gone and mixture is smooth, shiny, and velvety.
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Cook on HIGH in center of microwave for 30 seconds.
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Turn mug 45 degrees and offset the mug just a bit from the center of the microwave. Cook for 10 seconds and check to see if the top has just barely set.
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Overcooking will cook all of the "lava" that forms under and around the edges of the cake....so be sure to under-cook it first and test to see if it's gooey.
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Top with optional chocolate chips if desired immediately after top is set so that they can melt slightly.
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Om nom. Sharing definitely not required.
