My daughters love the Food Network and food magazines. They’re learning how to adapt recipes they find to use nutrient-dense ingredients. A few weeks ago, Abby found a recipe for Chocolate Mug Cakes she wanted to try.
The recipe called for white flour, white sugar, and a microwave oven, so she adapted it herself using healthier ingredients and a regular oven. The result is … fantastic!
I let her write the entire recipe out for me, so the instructions came straight from her. This would be a fun recipe to let your kids try!
PrintAbby’s Chocolate Mug Cake (Grain-Free)
Adapted from The Food Network.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: Makes 1 mug cake
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 3 tablespoons unsalted butter (use 2 tablespoons coconut oil if you’re dairy-free), melted
- 1 tablespoon coconut flour
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons coconut sugar
- 1 handful of chocolate chips
- 1 large egg
- A splash of vanilla extract
- 1/8 teaspoon Celtic sea salt
- 3 tablespoons milk (use coconut milk if you’re dairy-free)
- 1 1/2 teaspoons peanut butter or almond butter
Instructions
- Set the oven to 350 degrees F. Put everything into a large bowl and whisk a lot until the batter is smooth. Pour the batter into an oven-safe mug or bowl.
- Put the cake into the oven for 23 minutes. Take the cake out. Eat the cake.
- Note: These instructions were written by my daughter, so that’s why the wording is a different than normal. 🙂
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: 1
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