AIP, Vegan, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Desserts, Paleo
A classic slice of velvety chocolate cake is a tough sweet to beat, but sometimes a cake craving sneaks up on you and you need cake, like, NOW (you know what we mean). 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 if you’re Paleo or egg-free. Everything seems to have eggs, milk, or butter in it! If you’ve been looking for the perfect chocolate cake recipe that works with your grain-free or allergen-free lifestyle, look no further! Friend, meet our microwaveable, must-be-magic, paleo mug cake! Ta da!
This cake will change your life in a few ways. Not only is it grain-free, paleo, and AIP compliant, it’s also super quick and easy because it’s a MUG CAKE!! Mug cakes are a super popular dessert option that allow you to make a delicious treat in just a few minutes. You’ve probably had that late-night craving where you just HAVE to have a piece of cake right away. This mug cake is here to save the day without having to wait for the oven to preheat or a cake to bake for 30 minutes! You can have your dream cake in just 2 minutes! Plus, it makes a single serving just for you, which makes it even better—NO SHARING! This is a fantastic treat that you don’t have to feel guilty about keeping all to yourself.
While we’ll always enjoy getting cozy with the oven when an occasion demands crowd-sized cake, this gooey, single-serving recipe is an everyday family fave. Using the microwave keeps the kitchen nice and cool, and no hot pans or extra plates means that it’s as quick to wash up as it is to prep. A cake that’s super easy to make and requires basically no clean up? SIGN US UP.
There’s also the fun of customizing every mug cake with allergen-friendly mix-ins and toppings (we love a big scoop of paleo vanilla ice cream melting into still-warm cake or a few chocolate chips crowning the top). This delicious cake pairs perfectly with a cold glass of almond or cashew milk, or a hot cup of coffee.
Mug cakes tend to be particularly popular with college students who may not have an oven. Since you just need a microwave for this mug cake recipe, many amateur bakers may find this a great place to start as well. If you’re confident in your microwaving skills, this mug cake will be the perfect dessert for you!
You can make this mug cake in just one minute, or you can even put it in ramekins and bake it in the oven! 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 or the cupcake version.
We’re sure you’re going to love this fluffy chocolate mug cake. Plus, anything in a mug definitely qualifies as breakfast, amiright? And a quick swap of carob for cocoa makes this bad boy fully AIP compliant because it’s already egg-free!
This specific mug cake recipe uses Otto’s Natural Cassava flour, making it not only paleo but also gluten-free and grain-free. If you have any food allergies or diet restrictions, this mug cake is about to become your new best friend. The magically egg-free recipe uses maple or coconut sugar, cocoa or carob powder, avocado oil or coconut oil, and of course Cassava Flour to give you a decadent, paleo chocolate mug cake that you can make your own. It’s completely indulgent while not taking you off your Paleo track. Get ready to have your life changed!
Paleo Mug Cake Recipe (with AIP option)
- 3 tablespoons Otto's Naturals - Cassava flour
- 3 tablespoons maple sugar (or coconut sugar)
- 1 tablespoon carob (or cocoa)
- 1/8 teaspoon baking soda
- Pinch of Redmond Real Salt
- 3 tablespoons water
- 1 tablespoon avocado oil
- ½ teaspoon apple cider vinegar
- 1/8 teaspoon vanilla
- Optional: Carob (or chocolate) chips for top
- In a small bowl, add Otto's Naturals - Cassava flour, maple sugar, carob, baking soda and salt. Whisk to combine and set aside.
- In an 8 ounce mug add water, avocado oil, vinegar and vanilla. Whisk together with a fork then add dry ingredients, mixing until all ingredients are well combined.
- Place in microwave and cook for 55-70 secs or until center bounces back when lightly touched (times could vary since microwaves are all a bit different).
- Let set for a few minutes to cool slightly and add carob chips to top if using so the warmth of the cake will make them melt.
Alternative Method: You an also bake in the oven at 350 degrees Fahrenheit for 20-22 minutes.