I have a confession to make, I have been sitting on this recipe for months, like before Emily was born months. The thing is, the only time I make this is a special after dinner treat, so I was never able to take a picture of it. I know, super lame. BUT I am sharing this simple mug cake with you now, and promise it was worth the wait. And before you begin to ask if you can sub this flour or that, trust me, I tried it. I have made this many, many times, with many different AIP flour combos, and this is the only combo of flours that I have found works for the perfect fluffy goodness.
As a friendly reminder, AIP treats are still treats, so it's important to limit them and not overdo it. I have made that mistake myself enough to know, it's not work with it.
AIP "Chocolate" Mug Cake
Ingredients
- 1 ½ tablespoons of cassava flour
- ½ tablespoon coconut flour, sifted
- ½ tablespoon carob powder, sifted
- 1 teaspoon coconut sugar
- 1/8 teaspoon baking soda
- A pinch of sea salt
- 1 teaspoon maple syrup
- 1 ½ tablespoons coconut milk (the thicker, the better)
- 1 ½ tablespoons avocado oil
Instructions
- Whisk together all dry ingredients into a small bowl or mug.
- Add in wet ingredients and stir to fully combined.
- Place in microwave on high for 90 seconds.
- Allow to cool for a few minutes (the hardest part)
- Enjoy on it's own or topped with some coconut cream.
Thank you for this recipe! It totally satisfied my "treat" craving last night and prevented me from doing something terrible like going and buying Ben and Jerry's! haha Also, the super dark and chocolatey nature of this cake made it feel very rich and filling.
ReplyDeleteYay! I am so glad it satisfied your cravings.
DeleteYou made my day! I baked them in the oven as mini muffins and they are delicious!
DeleteThanks so much!
Is there any way to make this in the oven instead of the microwave? It looks yummy but I don't like to cook anything in the microwave Thanks!!
ReplyDeleteHonestly, I am not sure as I have not tried it. Based on another recipe on my blog you could try cooking it at 350 F for about 15 mins and go from there. Again, totally guessing as I have not tried it in the oven.
DeleteI just tried it in my oven on 350 for 15 min and it came out fine :) i understand not wanting to use your microwave :D I got rid of mine years ago. I hope that helps you🤗
DeleteThis is amazing!! It really is fluffy and rich and oh-so-satisfying, not too mention a breeze to make. Thank you for the delicious recipe!
ReplyDeleteYay! I am so glad you enjoyed it as much as I do.
DeleteI baked it in the oven, and it came out great! I had the oven set at 400, but after a few minutes, decided that might be too high, and I turned it down to 350. Baked it 15 min. Let it cool 15 min. Yum! Nice texture - fluffy and cake-like. Thanks!
ReplyDeleteThis is divine! Thank you!!
ReplyDeleteWonderful! So glad you enjoyed it!
DeleteI must have done something wrong. Taste was good, but texture was rubbery - definitely not fluffy. Any thoughts?
ReplyDeleteMaybe just try less time in microwave? We did 70 seconds on the second batch because our first batch came out super dry!
ReplyDeleteComing to comment and say this was delicious! I topped it with a pumpkin "caramel" topping, and it really hit the spot! Thanks for the amazing recipe!!!
ReplyDeleteDo you think coconut oil would work instead?
ReplyDeleteYes, but it may change flavor and texture a little. But it should work. Melt it first before mixing in.
DeleteI used coconut oil and it worked a treat. Also almond milk instead of coconut milk as I'm ok with almonds and it happened to be open. Loved it and it's the perfect treat size!
DeleteFor the coconut milk do you just use the thick cream part or mix all of the coconut milk ingredients?
ReplyDeleteSo I was out of cassava flour and only had green banana flour (plantain) and seriously needed some “chocolate” fix. And it turned out perfectly!! Super fluffy! Had to share with the kids (boo!) and they are begging for more!
ReplyDeleteCan you use almond flour?
ReplyDeleteWe can’t buy cassava flour. Is there a reliable AIP alternative?
ReplyDeleteIt worked!! I'm surprised because some of the AIP recipes don't come out and what a waste of $$
ReplyDeleteThis recipe is excellent! So much better than any other AIP cake or brownie recipe I have tried so far, and I've tried a lot. Definitely hit the spot for my chocolate/sweet craving, and I love it because the size limits how much of it I can eat!!! ;)
ReplyDeleteThis was amazing!! Thank you so much.
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ReplyDeleteThis was fabulous! My husband's comment, "This is AIP?" says it all. I topped it with some thrivingonpaleo.com's "chocolate" sauce because I had it on hand. Perfect, seriously the best AIP baked good I've tried.
ReplyDeleteSoooooo good! I added some carob chips and it gave it a nice gooey, meltier texture. Thank you for this awesome recipe...it's a keeper!!
ReplyDeleteHas anyone tried other flavors?
ReplyDeleteHas anyone tried other flavors?
ReplyDeleteHas anyone tried other flavors?
ReplyDeleteAnd what is the carb and calorie content??
ReplyDeleteCan you use cocoa powder instead of carob?
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