Paleo Mug Cake | Grain-Free, Gluten-Free, Nut-Free – Otto's Naturals

Easy Paleo Chocolate Mug Cake

Vegan, Gluten-Free, Egg-Free, Grain-Free, Nut-Free, Dairy-Free, Paleo, AIP

If you live a Paleo or AIP lifestyle, it can be super hard to find recipes that fit your needs but also don’t taste like cardboard! Sometimes you really just need a good chocolatey-treat, but it can feel like a full-time job trying to find one that fits the bill with multiple dietary restrictions. If you’ve been looking for the perfect chocolate cake recipe that works with your grain-free or allergen-free lifestyle, look no further! Meet our microwaveable, magical, paleo mug cake!

You’ve probably had that late-night craving where you just HAVE to have a piece of cake right away. Now that's possible in just 2 minutes! This is a fantastic treat that you don’t have to feel guilty about keeping all to yourself.

There’s also the fun of customizing every mug cake with allergen-friendly mix-ins and toppings (like Paleo vanilla ice cream or a few chocolate chips on top). This delicious cake pairs perfectly with a cold glass of almond or cashew milk, or a hot cup of coffee.

Many amateur bakers may find this recipe a great place to start as well. You can make this mug cake in a microwave in just one minute! If you’re looking for an allergen-friendly dessert option for a party or gathering (or you’ll have guests who are Paleo), check out our full-sized chocolate cake version here or the cupcake version here.

It’s completely indulgent while not taking you off your Paleo track. Get ready to have your life changed!

Paleo Mug Cake

Ingredients

3 Tablespoons Otto’s Naturals - Cassava Flour
3 Tablespoons maple sugar (or coconut sugar)
1 Tablespoon carob (or cocoa)
3/8 teaspoon Otto's Naturals Grain-Free Baking Powder**
Pinch of salt
3 Tablespoons water
1 Tablespoon avocado oil
1/8 teaspoon vanilla
Optional: Carob (or chocolate) chips for top

**Note: If you don't have baking powder, you can use 1/8 teaspoon baking soda in the dry mix + ½ teaspoon apple cider vinegar in the liquids.

Instructions

In a small bowl, add cassava flour, maple sugar, carob, baking powder and salt. Whisk to combine and set aside.
In an 8-ounce mug, add water, avocado oil, and vanilla. Whisk together with a fork. Add dry ingredients and mix until all ingredients are well combined.
Place in microwave and cook for 55-70 seconds or until center bounces back when lightly touched. Since each home microwave is different with varying wattages, the cook time will vary.
Let sit for a few minutes to cool slightly. Add carob chips to top if desired, so the warmth of the cake will make them melt.

Alternative Method: You can also bake in the oven at 350 degrees Fahrenheit for 20-22 minutes.