Healthy Chocolate Cake

To make this in a mug, you have to be okay with microwaving. Part of the appeal of this delicious chocolate dessert it that you can make it by the single serving, without heating up the kitchen, and in a hurry. For those who hate to eat microwaved food, oven-safe ramekins at 350° F for 10 minutes work, too.

Now, about that claim of healthy dessert: it’s not as healthy as a plateful of greens and raw meat, but it’s made of simple ingredients and intended for once in awhile.

Did I mention that this recipe has no down-and-out dairy products (there’s an egg), no gluten, and no terribly processed ingredients?

Chocolate Mug Cake


1/4 cup almond flour
2 TBSP cacao powder
2 TBSP maple syrup
1 tsp coconut oil
1 tsp vanilla
1 egg

Thoroughly beat everything together.

Pour into a smallish mug, if you have one: 8 – 10 ounces.

Microwave time depends upon your oven. It’s in the 45 – 120 second range. Err on the side of leaving a little goo showing: cake will continue to cook after you remove it from the microwave.

This goes beautifully with Holler Roast coffee!