Chocolate Avocado Mug Cake (Paleo, Vegan, Gluten Free)
A fudgy chocolate avocado mug cake that is also paleo, vegan and gluten free.
Ingredients
- 4 tbsp mashed avocado, 48 grams; or about half a medium avocado
- 2 tbsp almond butter
- 3 tbsp maple syrup
- 1/4 tsp baking powder , please note commercial baking powder is not paleo so you may need to make your own homemade paleo baking powder
- 2 tbsp unsweetened cocoa powder
Instructions
- Add all ingredients into a large, microwave-safe mug. Mix with a small whisk until batter is smooth. Batter will be thick.
- Place cake into the microwave and cook at full power for about 2 minutes, or until surface of cake looks done. Allow cake to cool a few minutes before eating.
Notes
- Make sure to mash the avocado thoroughly before measuring out your 4 tbsp, as 4 tbsp of mashed avocado is more than just 4 tbsp of scooped out avocado flesh.
- For best results, use very ripe avocados as they are easier to mash.
- You can substitute almond butter with other nut butters like cashew butter or peanut butter. I chose almond butter because it has a milder flavor which gets covered by the chocolate. If you use peanut butter, you will likely taste the peanut butter flavor.
- I used this homemade chocolate syrup on my cake. Please note that the syrup is not paleo. You can most likely make a paleo version by using coconut sugar in place of granulated sugar.
Serving: 1mug cake, Calories: 461kcal, Carbohydrates: 57g, Protein: 9g, Fat: 26g, Saturated Fat: 3g, Sodium: 14mg, Fiber: 10g, Sugar: 37g, NET CARBS: 47
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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