So, Southeastern University reached out to me about writing a couple of articles for their magazine. I am stoked, of course! For one of the segments, they wanted an easy recipe that was healthy and that students could do in their dorms.
I thought a dessert would be fun. But, I knew they were limited, in most cases, to a microwave. So, I hit the Internet to see what I could come up with and landed on this gem. I mean what’s more fun then a cake you can make in a mug in about a half second? – like nothing really!
I really, really tweaked this recipe to make it healthier without making it taste like ‘ish’ (a journey I was more than ready to take on)! So, a bajillon test trials later (my husband was more than willing to participate) and I had a healthy mug cake- the dream!
*For people with certain dietary restrictions this cake is gluten free, dairy free, and can be egg free (just sub out the egg for 1 tbsp of flax seeds) and super low in sugar!
Enjoy my friends!!
Chocolate Hazelnut Mug Cake
Prep time: 3 min
Cook time: 2 min
Ingredients:
- 3 tbsp GF all purpose flour
- 1 tbsp cocoa powder (I use a ½ tbsp, I don’t like a strong cocoa taste)
- ¼ tsp baking powder
- 1 ½ tbsp hazelnut butter (nutella is great, I use Justin’s)
- 1 tbsp sugar (I use turbinado or coconut sugar)
- 1 egg
- 1 tbsp apple sauce
- 1 ½ tbsp oil (I use coconut)
- 3 tbsp milk (I use almond)
Instructions:
- Combine all ingredients in a bowl, whisk together well with a fork and pour into well-oiled mug
- Microwave for 2-3 minutes until fully cooked
- Top with whipped cream if desired
Whipped Coconut Milk Topping:
Ingredients:
- Can of coconut milk (full fat)
- 2 tbsp of maple syrup (I use 100% pure)
Instructions:
- Refrigerate can of full fat coconut milk over night
- Take top thick portion of coconut milk out and discard water or add to smoothies
- Mix thick coconut milk and maple syrup with hand mixer for 2 minutes
