Sugar Free Chocolate Mug Cake

It was a cold and rainy night. My cable wasn’t working. I wanted chocolate cake.

So, by golly, I made chocolate cake! It was the perfect addition to my pitiful evening!

I have a strict policy not to make cake unless I am taking it out of my house. I don’t need that temptation sitting on my counter. Since I had no occasions to take a cake to, I found a recipe on the web for a delicious sounding mug cake for one. This recipe was different because it didn’t call for an egg or egg replacer!

I modified the original recipe slightly to make it gluten free and sugar free and was very satisfied with the results. I served it atop some pumpkin puree for a surprisingly healthy dessert!

Chocolate + no guilt? Sign me up!

 

Sugar Free Chocolate Mug Cake

(Gluten Free, Dairy Free, Vegan)

Based on this recipe by Get Healthy With Heather

Ingredients:

  • 2 Tbsp Brown Rice Flour
  • 2 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • pinch of Sea Salt
  • 3-4 Tbsp Unsweetened, Plain Almond Milk (I need 4 because I am at a high altitude, but start with 3 and add more as needed)
  • 12 drops Vanilla Creme Liquid Stevia

Directions:

  1. Stir together all ingredients until smooth.
  2. Pour into a microwave safe mug lightly sprayed with non-stick cooking spray.
  3. Microwave on high for 1 minute.

 

This post is linked to Slightly Indulgent Tuesday at Amy’s blog Simply Sugar & Gluten Free.

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