Upside Down Chocolate Chip Mug Cake w/Chocolate Drizzle

If you’re like me and love chocolate (and I looooooooooove chocolate), then this is a cake from Paleo heaven. Not only does it just take 5-7 minutes to prep and cook, it’s a much healthier choice of dessert and it’s Paleo-friendly. It’s made with no refined sugars, and it’s also grain free, dairy free, soy free and gluten free. This is the kind of cake I would expect to get in a fancy restaurant for $15, have to wait 25 minutes for it after ordering and have to pre-order it 45 minutes before I think I want it. So lets get to it…

This recipe is a modified version of Ashley’s Chocolate Mug Cake from myheartbeets.com. The original recipe can be viewed by clicking here.

Ingredients

Upside Down Chocolate Chip Mug Cake:

1 egg

¼ Cup Almond Meal

2 Tbsp Raw Cacao Powder

2 Tbsp Pure Maple Syrup (Grade B)

1 tsp Grassfed Ghee

¼ tsp Pure Vanilla Extract

¼ tsp Cinnamon

2 Tbsp Enjoylife Mini Chips (separated 1+1)

 

Ingredients

Chocolate Drizzle:

1 Tbsp Enjoylife Mini Chips

½ -1 tsp Coconut Oil

 

Directions:

Add egg into a microwave safe mug and whisk well. Add the remaining ingredients, except for 1 Tbsp of Enjoylife Mini Chips and whisk and mix until completely combined. Use remaining 1 Tbsp of Mini Chips to sprinkle on top** of batter. Microwave for 2 minutes (My microwave is 950 watts, so if yours is more or less, adjust time accordingly). Remove mug and set aside. Place Drizzle ingredients in a small glass (or microwave safe) dish and cook for 30-45 seconds. Stir until melted and combined (might have to cook for additional seconds to completely melt). Take a small plate and cover mug. Turn mug upside down onto the plate and use the mug handle to shake out cake. Drizzle melted chocolate sauce over cake and pig out, guilt free!!!

 

Chef Notes: I like to use a really wide mug for this so it makes it a more wide cake than tall one.