This paleo chocolate chip mug cake is made with leftover almond pulp from the Almond Cow. It's an easy mug cake recipe that is moist, tender and ready in minutes - perfect for breakfast, an afternoon snack or after-dinner dessert.
Ah, mug cakes... you make my life easier!
I know some people hate microwave cakes, but I'll be honest, I LOVE them!
Mug cakes, like this paleo chocolate chip mug cake, make breakfast time simple and quick. Plus, my kids love them.
They're also great as an after-dinner treat. No need to bake a whole cake - just whip up some batter in a large mug or mini bowl, microwave and enjoy.
Why You'll Love this Healthy Chocolate Chip Mug Cake
- paleo friendly: made with simple, wholesome ingredients
- gluten and grain free: made with leftover almond pulp from the Almond Cow
- refined sugar free: this chocolate chip mug cake is made without brown sugar. Instead, it's sweetened with just a bit of maple syrup.
- dairy free: no milk or cream in this microwave cake
- great way to use up leftover almond pulp
Ingredients
Here's what you need to make this chocolate chip mug cake:
- almond pulp: I used day-old leftover almond pulp from the Almond Cow. Pulp from a nut milk bag should work too.
- egg: I have not tested an egg substitute for this recipe
- maple syrup: or any liquid sweetener
- vanilla extract
- tapioca flour: needed for texture
- coconut flour: I added just a little for texture purposes, but this ingredient can be left out.
- baking powder: I make my own paleo baking powder
- salt
- miniature chocolate chips: I love Pascha's miniature 100% dark chocolate chips
How to Make a Chocolate Chip Mug Cake
If you've ever made a mug cake then you know they're the easiest type of cake to make! This particular paleo mug cake is made in a small bowl (or large mug) and baked in the microwave. Here are the steps:
First, combine the almond pulp, egg, maple syrup, and vanilla in a microwaveable cup or bowl. Mix with a fork until well combined.
Next, add in the tapioca flour, coconut flour, baking powder, salt and mini chocolate chips. Mix until well combined.
Let the batter sit for 2 minutes to thicken. Then, place the dish in the microwave and cook the cake (on high) for 1 minute 50 seconds.
After baking, let the cake sit for a few minutes to set.
And lastly, add your favorite toppings and eat!
Paleo Mug Cake Toppings
Some of my favorite paleo mug cake toppings include:
- coconut cream
- homemade coconut butter
- dark chocolate chips
- fresh or frozen fruit
- dye-free sprinkles
- chopped nuts
- nut or seed butter
- bee pollen
- maple butter
- chocolate honey
More Paleo Mug Cake Recipes
Looking for more easy paleo mug cake recipes? Check out these reader favorites:
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Paleo Chocolate Chip Mug Cake (Made with Almond Pulp)
- Prep Time: 5 minutes
- Cook Time: 1 minute 50 seconds
- Total Time: 6 minutes
- Yield: serves 1
Description
This paleo chocolate chip mug cake is made with leftover almond pulp and baked in the microwave.
Ingredients
- ⅓ cup almond pulp (67g)*
- 1 large egg
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- 2 Tbsp tapioca flour (15g)
- 1 tsp coconut flour (3g)
- ½ tsp paleo baking powder
- pinch of salt
- 1 Tbsp miniature dark chocolate chips
Instructions
- Combine the almond pulp, egg, maples syrup, and vanilla in a microwaveable cup or bowl. Mix with a fork until well combined.
- Add in the tapioca flour, coconut flour, baking powder, salt and mini chocolate chips. Mix until well combined.
- Let the batter sit for 2 minutes to thicken.
- Place the dish in the microwave and cook the cake (on high) for 1 minute 50 seconds.
- Cool a couple minutes then add your favorite toppings and eat.
Notes
*I used day old leftover almond pulp from making milk in the Almond Cow. Use discount code bakeitpaleo to get $25 off any purchase over $200 on the Almond Cow website.
Katie
This almond pulp mug cake is amazing and I hope you all love it as much as I do!