How to Make Chocolate Coconut Flour Mug Cake
Mix: Microwave the chocolate chips in 15-second intervals until melted. Add the egg, honey, coconut oil, and vanilla extract. Whisk until combined. Add the coconut flour, baking powder, and cacao and whisk to combine.
Microwave: Microwave for one to one and a half minutes or until the cake is cooked through. Serve plain or topped with strawberries and cream.
Storing and Reheating Instructions:
To Store: Mug cake can be kept at room temperature for one day and refrigerated for up to three days. Simply cover the mug with some plastic wrap to keep the cake moist and keep it for later.
To Reheat: If you want to reheat your leftover mug cake, put it in the microwave and heat in 15 to 30 seconds intervals until warmed through.
P.S. – Looking for more quick and easy paleo dessert recipes just like this one? We’ve got plenty of great options for you. Here’s a small selection of some of my personal favorites:
#1 – Strawberry Shortcake in a Jar
#2 – 3 Easy Banana Ice Cream Recipes (Chocolate, Vanilla, and Strawberry)
This story originally appeared on Paleogrubs
