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Chocolate Coconut Flour Mug Cake

One thing that dawned on me the other day, was the fact I have no ‘mug cake’ recipes on the blog…

How could this be?
I love cake, I love recipes that are fast and fuss free and well..I think we all know I love anything with chocolate in the title.
Mug cakes are perfect because there’s only one mug to wash up, they are ready in minutes (great for emergency chocolate hits) and there’s even a healthy variation..

Coconut flour seemed like the natural choice for this cake; I will be honest it has been a rocky relationship with myself and coconut flour..

It’s the perfect flour for those wanting something filling, low carb and gluten free, but often the recipes pack a serious protein punch due to the amount of egg’s required or if your that way inclined the amount of butter (I love butter, no denying it). There’s a clinch though, it’s often hard to balance the recipe perfectly, not enough moisture and it’ll be a crumbly mess and too much, and it’ll be a soggy mess. 

Bit like goldilocks and the porridge ‘The third one was just right’.. I bet goldilocks would like chocolate mug cake…

Before I rattle on with the recipe; have you been lured in by my ‘frosting? That’s greek yoghurt with cocoa and a little argave, guilt free frosting in moments…and you can lick the bowl clean! 

Chocolate Coconut Flour Mug Cake
*This is adapted slightly from this stunning recipe
1 Heaped tablespoon of cocoa powder
1 Whole Egg (whisked)
1 Tablespoon of argave nectar 
1 Tablespoon coconut flour
1 Teaspoon of melted coconut oil (can sub but it stops the cake from drying out) 
A splash of vanilla essence (or half a teaspoon)  
3 Tablespoons of nut milk 
Half a teaspoon of baking powder 
In a normal sized mug, add all your dry ingredients: Cocoa, flour and baking powder and mix until combined. 
Then add in the wet ingredients: egg, vanilla essence, nut milk, coconut oil and argave and mix thoroughly (I recommend whisking with a fork). 
Now microwave the cake – The time depends on your microwave, I found 2 mins 40 seconds was ample but others recommend up to 3 minutes.
Allow a few moments to cool and serve with my ‘frosting‘ (see above) or nut butter, or coconut oil with argave and cocoa (amazing chocolate sauce) or be a plain Jane (it’s cool!
Do you ever make mug cakes? Have you ever baked with coconut flour before? 

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