Gluten free chocolate espresso mug cake

    This quick and easy gluten-free chocolate mug cake is so rich and it's made in the microwave in just 90 seconds!

    1 person made this

    Serves: 1 

    • 120g dark chocolate chips
    • 1 tablespoon coconut oil
    • 1 tablespoon ground almonds
    • 1 tablespoon coconut flour
    • 1 pinch bicarbonate of soda
    • 2 tablespoons water
    • 1 egg
    • 1 tablespoon brewed espresso

    Prep:5min  ›  Cook:5min  ›  Extra time:5min cooling  ›  Ready in:15min 

    1. Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds.
    2. Whisk ground almonds, coconut flour, bicarbonate of soda and water into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth.
    3. Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.

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