A quick and easy grain-free, Paleo mugcake made with coconut flour and pure cacao powder. A special treat that takes only minutes to make to help celebrate any special occasion.
Mix ingredients together very, very well in a small bowl or mug.
For a 2 layer cake: grease two 4 inch wide ramekins with coconut oil or butter.
Pour batter into two 4 inch wide ramekins to make a 2 layered cake. Or simply cook it it in a large mug
Microwave cake for 90 seconds. You may need to increase additional 30 seconds if cooked in a mug, and/or if you used a liquid sweetener
Let cake cool for 10 minutes. Then gently remove each layer of cake by turning each ramekin upside down, I slide in a butter knife to help release them.
I use a fruit sweetened sour cherry jam as the center icing. And I use my “emergency fudge” for the top layer of chocolate icing. (Emergency fudge recipe in is in my new cookbook)
For a real chocolate-cake experience, I use the full 3 Tablespoons of coconut sugar. If you want to use a liquid sweetener instead, 2 Tablespoons of maple syrup will work. I just prefer the texture of a granulated sweetener.
If you want to use a low carb granulated sweetener it will work just fine too!