Almond Chocolate Mug Cake

Updated: Apr 17



Freeze Time: Prep Time/Cook Time:Serves: 5 mins/2 mins1 cake


INGREDIENTS

  • 3 tbsp almond flour

  • 1 1/2 tbsp cacao powder

  • 1/4 tsp baking powder (gluten free)

  • 1 small pinch salt

  • 1 large egg

  • 2 tsp extra virgin olive oil

  • 1/2 tsp vanilla extract

METHOD

1. You can make this cake in the mug you’ll cook it in, or you can make it in a small bowl and then pour it into a mug or ramekin to cook it.

2. Place the dry ingredients (almond meal, cacao, baking powder) into a small bowl/mug. Stir a little to combine.

3. Add the egg, olive oil and vanilla to the mixture. Whisk with a fork until you have a smooth cake batter.

4. Pour batter into the mug or ramekin you’re going to cook it in (if it’s not in there already). Make sure the mug/ramekin isn’t filled to the brim – you’ll need at least 2cm left at the top so it doesn’t spill over.

5. Place mug/ramekin in microwave. Cook for 60 seconds – it will puff up a lot while cooking and then settle.

Check on the cake. It will probably still be a little undercooked. Cook for a further 15-30 seconds until done to your liking (microwave ovens can vary a lot).

Recipe inspired by; https://nourisheveryday.com/almond-chocolate-mug-cake-healthy/


You can find my Roddo's Rules video where I make delicious Mug Cake here


Rod Bucton caught the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.


Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.

0 views0 comments

Recent Posts

See All
Jason Dover Race Director - Port to Port MTB
00:00 / 18:11