Sometimes you just need a tiny, personal-sized cake. And you need it now. Okay, maybe not need, but definitely want want want. So, you guys know that I love taking shortcuts while cooking. Shortcuts that make sense and that don’t sacrifice the final product. And I use a big shortcut in this recipe, and that is the microwave, also known as mi querido amigo. This little cake of goodness bakes in 1 minute! 1 minute! (Okay plus 15 seconds.) It takes longer to put the ingredients back up in the pantry and fridge than it does to actually bake. And that, my friends, is a big win. …
My other shortcut is using the blender! I’m not sure if I’ve become lazier or smarter, but I’m going to settle on somewhere between that and calling myself more efficient. When I first started making mug cakes, I would throw all the ingredients in the coffee mug and give it a haphazard stir. Well, that made for a haphazard-tasting cake! You get bits of egg white that aren’t mixed well and a really dense product. Not anymore! Any sort of blender will work for this recipe, just make sure the batter is lump-free and airy. Put your wet ingredients in the blender first so that the coconut flour doesn’t get stuck underneath the blades.
Doesn’t that frosting look luscious? The secret ingredient for the frosting is actually avocado! Avocados are often used in vegan and paleo cooking to replace dairy products, and it really works! They provide the perfect texture in this recipe and really take on the flavor of the chocolate and spices. Avocados are filled with fiber and are a good source of potassium, plus they provide vitamins C, K, B6, and folate. Just about the only thing that all the eating programs across the board agree on is to eat less refined sugar and that avocados are good for you! So, stock up on those avocados! Go ahead and make the frosting ahead of time. It tastes better the longer it chills in the fridge, but try to leave it in there at least an hour so it can get nice and cold.
My last few tips:
- Don’t forget to grease your mug with coconut oil! I use about a 1/4 tsp and make sure to rub it all over the bottom of the mug and the sides with my finger so that it will pop out easily and not break. A broken cake is a sad cake.
- Don’t try to pop the cake out immediately when it’s done microwaving. Give it a hot minute or two to settle its britches, or else it will break! On the other hand…you could totally eat this right out of the mug and just put a big glob of frosting on top. I may or may have not done that when testing this recipe out.
- I use coconut milk in my recipe (the canned variety), but you can also use almond milk or heavy cream.
That’s it! Have you ever had a mug cake before? It’s so easy, and if you ever broke an Easy Bake Oven like I did back in the day, you’ll feel immediately vindicated with your microwave-baking skills. Make sure to try this one out! Enjoy.
- Grease coffee mug with coconut oil so cake does not stick after baking.
- Combine all ingredients in a blender and blend on high for 30 seconds.
- Pour batter into greased coffee mug and microwave on high for 1 minute and 15 seconds. Microwave for an additional 15 seconds if center is wet.
- Allow cake to cool down for 1-2 minutes before removing from coffee mug.
- Top with 2 tbs of chocolate frosting.
- Garnish with 2 crushed pistachios.
- Combine all ingredients in a blender and blend on high for 1 minute until frosting is well mixed.
- Allow frosting to chill for at least 1 hour in refrigerator prior to assembling cake.
- You can substitute 1/2 tsp "pumpkin pie spice" blend for ginger, cinnamon, nutmeg, and cloves.