Gluten Free Chocolate Chip Mug Cake
If you want a delicious gluten free dessert that cooks in 90 seconds or less, you'll love this chocolate chip mug cake! It's the perfect single serve dessert made with simple ingredients.
Servings: 1 serving
Ingredients
- 5 tablespoons paleo baking flour can sub 4 tbsp almond flour + 1 tbsp coconut flour
- 1 tablespoon ghee, butter, refined coconut oil, or vegetable oil melted
- 2½ tablespoons pure maple syrup or honey
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
- 1 egg
- 3 tablespoons chocolate chips
Instructions
- Add paleo baking flour to an 8 ounce ramekin or 9 or 10 ounce mug.
- Add oil (or melted butter/ghee), maple syrup (or honey), milk, and vanilla extract. Stir together until well combined with the flour. Make sure you scrape the bottom of the ramekin or mug because the flour can settle there. You want to make sure everything is mixed in.
- Crack one egg into your batter. Whisk thoroughly until well combined. Don't skimp on this step. If your egg isn't completely mixed in you'll end up with pieces of egg whites in the cake and nobody wants that!
- Place 3 tbsp of chocolate chips on the top of your batter. Do not stir! Leave them on the top. Some will naturally settle at the bottom as it cooks.
- Microwave for 60 to 90 seconds. You'll see the cake rise a lot toward the end of the cooking time but it will settle once the cooking stops. When done the top should be slightly sticky. (90 seconds is perfect for my microwave. I recommend starting at 60 seconds and then adding another 10 to 30 seconds if needed. Every microwave is different so you'll need to see what the optimal time is for yours.)
- Serve immediately. Top with vanilla ice cream, whipped topping, or fresh berries!