Whether you're a party of 1, 2 or more for Valentine's, this recipe has your back! Just 5 minutes to prep and 1 minute in the microwave (ok, and 2 minutes to cool), and you have an uber-decadent gooey cake ALL to yourself!
Servings 1
Ingredients
2tablespoonsblanched almond flour
2tablespoonsdutch-processed cocoa powder*
2teaspoonscoconut flour
2tablespoonscoconut sugarsub 5 drops stevia for 2 teaspoons sugar if you like
1/4teaspoonbaking powder
pinchsea salt
1large egg yolkroom temperature
1tablespoonmelted butteravocado oil or coconut oil
1/4cupunsweetened cashew or almond milk OR room temp brewed coffee
1/4teaspoonvanilla extract
2tablespoonssemi-sweet chocolate chips
Instructions
In a 10 or 12 ounce microwave safe ceramic mug or bowl, combine almond flour, cocoa powder, coconut flour, coconut sugar, baking powder and sea salt. Stir to combine thoroughly.
In a small separate bowl, whisk together egg yolk, melted butter or oil, vanilla and nut milk or coffee. Add wet ingredients to the mug and stir carefully to combine. Stir in chocolate chips.
Microwave on high 60 seconds. DO NOT overcook! Allow approximately 2 minutes to cool before enjoying. If you want an even more pudding-like cake, you can check at 45 seconds. I don't suggest reheating leftovers, as it will dry them out.
Notes
*dutch processed cocoa is more mellow in flavor with a darker color. Regular cocoa will have more acidity. It definitely makes a difference in the flavor, and I think the darker color from dutch cocoa is more attractive.