Sweet and Simple Chocolate Mug Cake

Sometimes you want a little something sweet….but you don’t want to bake a whole cake or make a full batch of cookies. Enter, this sweet and simple mug cake!  It’s just enough to satisfy the craving, not too much that you’ll feel ill after eating it (even when I want cake, I don’t want to eat a whole cake!!) and there won’t be half a cake leftover.  

I am a firm believer in the principles of intuitive eating.  Don’t know what that is?  Ask Google….or check out a few of my fave intuitive eating pros on Instagram – Rachel Molenda and Lauren Cadillac RD, CPT and know as @feelgooddietitian

Basically Intuitive eating means listening to your body, honouring what it is you want to eat and allowing that to happen.  No guilt.  No shame. No beating yourself up about it.  And I love cake. So when I want some cake, I will eat some cake.  This recipe makes it easy to have just enough cake to satisfy the craving whenever I want it!  The simple principle is that by honouring what your body wants rather than allowing the negative emotions about giving in to “bad” food, you are less likely to eat beyond your comfort or feel out of control around it because you haven’t cut out an entire food group!  

No cheating.  No need to punish yourself.  No need to eat a whole cake because you “failed and might as well just give up now”.  Just a delicious bit of cake when you feel like it! Bonus?  This recipe is likely enough for 2, so you can share with someone you know who also loves cake!  Or, eat it all and it’s still not the end of the world! Love.  In Every Bite.  I promise <3  

prep

3 minutes

Bake time

1 minutes

makes

2 servings

Ingredients

  • 1/4 C All purpose flour (if gluten-free use your fave GF AP blend!)
  • 2 Tbsp Dark, unsweetened cocoa (I like 90% Dutch Red)
  • 1/4 tsp baking powder
  • 2 Tbsp Coconut palm sugar (or preferred sweetener, just make sure it’s granular not liquid)
  • 1/8 tsp Sea Salt (a few cranks of a grinder.  No need to be super precise on the salt.  Less is better than too much!)
  • 5 Tbsp milk of choice 
  • 2 Tbsp melted coconut oil (you can use melted butter too if you prefer!)
  • 1 Tbsp of almond butter or chocolate hazelnut spread on the centre. (optional)
  • OR 1 Tbsp dark chocolate chips spread on top (also optional if you want a little extra!)

Instructions

  1. Mix dry ingredients in a 2 C mug.  Get out all the lumps! You want it big enough to expand without exploding.  If you’re planning to split this with someone, feel free to split it between 2 smaller mugs.
  2. Pour in wet ingredients and give it a good stir until there are no lumps.  You don’t want a mouthful of dry flour in your finished cake!
  3. Place in microwave for 45-70 seconds.  See notes below.

Notes

Timing will depend very much on the power of your microwave.  A higher-powered microwave may only require 45-50 seconds where a smaller wattage could take up to 70.  My microwave 60 seconds is plenty.  Start with less and add 10 seconds at a time if necessary.

I recommend melting the coconut oil in a bit of hot water in the sink and add the milk to it at the same time.  This will prevent the cold milk from re-solidifying the melted coconut oil on contact!  Just makes a stickier batter and harder to combine completely!

Serve warm with Caramel sauce or Chocolate Fudge sauce if you’re feeling fancy!  Or if you’re like my Scottish hubby, serve with what he calls “pouring cream” which is just a fancy way of saying “pour un-whipped whipping cream (the nice thick, heavy 35% stuff) on top and dig in” 🙂 The Scots truly do know how to enjoy dessert!  

I have also been known to add a few shakes of Cocoa Crunch to the dry ingredients for a bit of texture and added flavour!

The addition of Almond Butter or even Chocolate Hazelnut spread is optional and would lend itself to more of a lava cake sort of feel.  Go for it if that sounds good to you!

Simple Strawberry Shortcake

The last of the Everbearing strawberries are coming in to our local Farmer’s Market and I love it!  I love the first little gems in June when those little berries start to become available locally, but I do love the bigger ones that we see this time of year!  Different kind of plant, different berries, still delicious!  This shortcake is one I modified years ago and it is still just as easy to make and looks like hard work but really isn’t!  If you want an impressive dessert without too much work this is for you! And, it’s not really got that much sugar in it so you could even have some for breakfast if you really wanted!

prep

15 minutes

Bake time

20 minutes

makes

12 servings

Ingredients

  • For the Shortcakes:
  • 1/2 C coconut oil
  • 3/4 C coconut palm sugar
  • 1/2 C buttermilk
  • 2 eggs
  • 1 tsp Pure vanilla extract
  • 1.5 C flour 
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • For the Strawberry filling:
  • 2 C strawberries, washed & hulled
  • 1/2 C water
  • 2 Tbsp pure maple syrup

Instructions

  1. Preheat oven to 350.
  2. In a large mixing bowl, cream together coconut oil and sugar.
  3. Add eggs and vanilla and mix until well combined.
  4. In a smaller bowl, mix together dry ingredients.  
  5. Add half of the dry mix to the wet.  Add half of the buttermilk.  Stir until combined.  Add remaining dry ingredients and buttermilk. Stir until batter has no lumps.
  6. Pour batter into a greased 8X8 pan or, portion into 12 muffin wells.
  7. For muffins, bake 20 min.  For 8X8 pan 25 min or until it starts to brown at the edges and is firm but bounces back in the centre.
  8. While cake is baking, prepare strawberry filling.  In a small saucepan combine berries, water and maple syrup.
  9. Bring to a low boil and simmer 15 min until thickened.  Mash berries slightly with a fork if desired or leave larger chunks if that is your preference.
  10. Spoon strawberry filling over warm cakes.  Serve with fresh whipped cream or homemade ice cream! 

Notes

Gluten free???  Replace dry ingredients with Easy Peasy Bagel, Pancake and Waffle mix. Reduce sugar by 2 Tbsp. Or leave as is.  Will be a slightly sweeter cake as the mix contains organic cane sugar.

Or use your preferred All-purpose Gluten Free baking flour (one that you trust for cakes or cookies!)

Don’t have buttermilk on hand or don’t want to buy 1/2 a litre when all you need is 1/2 C??  Add 1/2 Tbsp Apple Cider vinegar to 1/2 C of whole milk 5 minutes before you start baking. This is especially helpful when using Gluten free flour!  

For best results in any baking, use room temperature eggs.  But especially when using coconut oil.  The cold eggs could make the coconut oil solidify into chunks and will affect overall baking.

Don’t like coconut oil?  Use softened butter instead!  

Dairy free? You can make “buttermilk” the same way mentioned above using any preferred non-dairy milk as well!