Paleo Chocolate Fudge + Vanilla Bean Mug Cakes

Have I mentioned how much I love Pinterest? I think my life has become more creative as a result of spending at least 20 minutes a day on the site.

I have my eye on fork magnets,

flower eggs,

and perhaps a bit too many wedding ideas for a girl who’s not even engaged… yet. But hey, when it happens, I can say with confidence that our wedding will be ridiculously beautiful!

There are so many amazing things on the site that one just has to accept that they will not, and cannot get to everything.

There are the pins you make fully knowing that you will not get to them – like all of the items on my hair board. Cute, but seriously? I barely have enough time to dry my hair in the morning let alone follow an up-do guide.

And then there are the pins that you see and instantly know you just have to drop everything and make it. That’s where these mug cakes come in. You could even go as far as saying it was love at first sight. That was until I figured out their nutrition facts…

Each classic mug cake is around = calories 897; fat 48.6g; carbohydrate 100g; fiber 9.7g; sugars 56g; protein 12g

Eak! Ah! That’s just too much of a good thing for this girl.

But where there’s a tasty looking recipe, and a hungry Leanne, there’s always a way.

With a bit of adjusting, I managed to slash the calories, fat, carbs, and sugar in half or more, increase the protein, fiber, and make it grain-free and paleo.

Party in my mouth, and you can have one too… you just need 5 minutes and a couple of ingredients…

Chocolate Fudge Mug Cake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Grain-free fudge mug cakes with half the calories, sugar, and fat as the standard mug cake!

Adapted from: ATX gluten-free

Yield: 1 cake

Servings: 1

Ingredients

  • 1/3 cup almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 cup egg whites or 1 egg
  • 2 tablespoon unsweetened almond milk
  • 2 tablespoon unsweetened apple sauce
  • 1 tablespoon unpasteurized honey
  • 1/2 tablespoon extra virgin coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 10 drops liquid vanilla stevia
  • handful unsweetened carob chips, cacao nibs or chocolate chips (optional)

Directions

  1. Grease a microwave safe coffee mug with coconut oil or cooking spray.
  2. Place all ingredients in the mug and mix with fork to combine the ingredients.
  3. Microwave on high for 1 minute and 30 seconds to 3 minutes depending on the strength of your microwave. I found that with our microwave, 2 minutes gave a slightly uncooked, or fudgy cake, and 3 minutes for a full baked cake.

View nutrition info

And just because I was feeling a bit ambitious; and Kevin wanted his own mug cake after he saw mine, I tried out a vanilla version, too!

Vanilla Bean Mug Cake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

A perfect paleo treat that’s high in protein, fiber, and lower in sugars than most snack-type cakes.

Yield: 1 cake

Servings: 1

  • 1/3 cup almond flour
  • 1.5 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 cup egg whites or 1 egg
  • 2 tablespoon unsweetened almond milk
  • 2 tablespoon unsweetened apple sauce
  • 1 tablespoon unpasteurized honey
  • 1/2 tablespoon coconut oil, melted
  • 1 vanilla bean, scraped
  • 10 drops liquid vanilla stevia

Directions

  1. Grease a microwave safe coffee mug with coconut oil or cooking spray.
  2. Place all ingredients in the mug and mix with fork to combine the ingredients.
  3. Microwave on high for 1 minute and 30 seconds to 3 minutes depending on the strength of your microwave. I found that with our microwave, 2 minutes gave a slightly uncooked, soft cake, and 3 minutes for a full baked cake.

View nutrition info

Both cakes were super delicious and even had Kevin saying he’d be willing to part with his store-bought soy pudding if it meant he could eat one of these a day. Now, if only we had an unlimited supply of almond flour.

Have you tried making a mug cake?

If so, what changes did you make to the recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *