Chocolate Brownie Mug Cake
(Gluten Free, Dairy Free, Egg Free, Soy Free, Cane Sugar Free)

I have been dying to share this cake with you. Well, I am not sure if it is a cake or a brownie or just a miracle- but this cake really does it for me.

Chocolate Brownie Mug Cake

The first two weeks of trying to follow Pia’s allergy list were hard enough in the savory department, but you try baking with no wheat, gluten, dairy, eggs or sugar. It was initially crippling.

Chocolate Brownie Mug Cake

The first ventures into baking with any of that stuff was as nasty as it could possibly be. Like gag and spit it out bad. So when we first came up with this recipe, and it was delicious!! it felt like a complete blessing. I found this recipe on line, and it inspired me to make a version that was allergy free.

Chocolate Brownie Mug Cake

I can’t tell you how exciting it was for Pia too. I had the batter waiting when she got home from school, and I let her fill the mugs and microwave them herself. The look on her face when she tasted this was priceless- she was just soooo happy! And truthfully, so was I. This recipe gave me hope that there is a way to make things that taste good, even sweets, with such a limited ingredient list. And I would say, that in lots of ways, this recipe was like opening the floodgates to a bunch more successful recipes. But this first one I will always be appreciative of.

Chocolate Brownie Mug Cake

I also like this recipe with a generous dollop of whipped coconut cream and some toasted coconut chips on top too. It kind of reminds me of this cake, but in a mug! Head on over to Pia’s blog to see her take on this.

 

Recipe: Chocolate Brownie Mug Cake (gluten free, vegan)

Ingredients

  • 1/2 cup GF flour
  • 1/2 cup beet or palm sugar
  • 4 Tbsp cocoa (natural, unsweetened)
  • Pinch of salt
  • 1/2 cup coconut milk
  • 4 Tbsp canola oil
  • whipped coconut cream to serve

Instructions

  1. Place flour, sugar, cocoa, salt, coconut milk and oil in the jar of a blender and puree until the mixture is smooth and there are no lumps.
  2. Divide the batter between two microwave safe ceramic mugs.
  3. Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds to 2 minutes for a 1000 watt microwave. It should still be moist when cooked through, not dry.
  4. Let cool for a minute and serve with coconut whipped cream or sorbet.

Preparation time: 5 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 2

Print Recipe  

Chocolate Brownie Mug Cake
(Gluten Free, Dairy Free, Egg Free, Soy Free, Cane Sugar Free)

I have been dying to share this cake with you. Well, I am not sure if it is a cake or a brownie or just a miracle- but this cake really does it for me.

Chocolate Brownie Mug Cake

The first two weeks of trying to follow Pia’s allergy list were hard enough in the savory department, but you try baking with no wheat, gluten, dairy, eggs or sugar. It was initially crippling.

Chocolate Brownie Mug Cake

The first ventures into baking with any of that stuff was as nasty as it could possibly be. Like gag and spit it out bad. So when we first came up with this recipe, and it was delicious!! it felt like a complete blessing. I found this recipe on line, and it inspired me to make a version that was allergy free.

Chocolate Brownie Mug Cake

I can’t tell you how exciting it was for Pia too. I had the batter waiting when she got home from school, and I let her fill the mugs and microwave them herself. The look on her face when she tasted this was priceless- she was just soooo happy! And truthfully, so was I. This recipe gave me hope that there is a way to make things that taste good, even sweets, with such a limited ingredient list. And I would say, that in lots of ways, this recipe was like opening the floodgates to a bunch more successful recipes. But this first one I will always be appreciative of.

Chocolate Brownie Mug Cake

I also like this recipe with a generous dollop of whipped coconut cream and some toasted coconut chips on top too. It kind of reminds me of this cake, but in a mug! Head on over to Pia’s blog to see her take on this.

 

Recipe: Chocolate Brownie Mug Cake (gluten free, vegan)

Ingredients

  • 1/2 cup GF flour
  • 1/2 cup beet or palm sugar
  • 4 Tbsp cocoa (natural, unsweetened)
  • Pinch of salt
  • 1/2 cup coconut milk
  • 4 Tbsp canola oil
  • whipped coconut cream to serve

Instructions

  1. Place flour, sugar, cocoa, salt, coconut milk and oil in the jar of a blender and puree until the mixture is smooth and there are no lumps.
  2. Divide the batter between two microwave safe ceramic mugs.
  3. Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds to 2 minutes for a 1000 watt microwave. It should still be moist when cooked through, not dry.
  4. Let cool for a minute and serve with coconut whipped cream or sorbet.

Preparation time: 5 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 2