I didn’t plan to share this recipe with you guys. Mostly because I didn’t think it would turn out.
However, while this was happening yesterday morning…
…I did some experimenting. (Is it disgusting that I didn’t even try to stop Baby A from feeding Punky her oatmeal? Off of her spoon?)
It looks like cake!
Guess what? It tasted like cake, too! Not the best cake I’ve ever had in my whole entire life…but it was really cakey and exactly what I wanted for breakfast.
Plus it took a whopping FOUR minutes from the idea stage to the in-my-mouth stage.
Gluten-Free Chocolate Mug Cake
- 2 T coconut flour
- 2 T fava bean flour
- 1 t baking powder
- pinch of salt
- 2 T cocoa powder
- 1 egg
- 3 T brewed coffee
- 2 T melted coconut oil
- 2 -3 drops vanilla
- Combine the dry ingredients.Then beat the egg, coffee, coconut oil, and vanilla in a separate bowl. Combine the wet with the dry and mix until just incorporated. Don’t overmix.
Pour the whole mess into a medium sized coffee mug and microwave for about 2 1/2 minutes.
This would be really good with some sort of frosting or whip cream (it’s not that sweet on it’s own) – but it was early in the morning and I was about to workout….not about to tackle a project in the kitchen. Like I said, I wasn’t even planning to share this recipe, but it turned out so perfectly that I couldn’t help it!
You are literally 3 minutes away from eating cake…get after it!