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Paleo Chocolate Caramel Mug Cakes are Vegan, Gluten-free and even VAD, if made with carob. These moist mug cakes are so festive and fun, and the quick easy recipe serves 4 people!
I recently made this recipe for my family of 4, and all three of my boys were SO happy. Whether for a special occasion or surprise treat, you’ll love this terrific cake recipe!
Paleo Chocolate Caramel Mug Cakes are oven-baked, so you’ll need to use oven-safe mugs, which is what most of us have anyway.
If you prefer to cook your mug cakes in the microwave, I haven’t tested the recipe that way, so let us know how they turn out.
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Ingredients in Paleo Vegan Chocolate Mug Cakes
Basic gluten-free ingredients create a fast and easy mug cake:
- blanched almond flour
- tapioca flour — also called tapioca starch
- cocoa powder (or cacao) — or for VAD, or if preferred, you may also sub carob powder
- maple syrup and coconut sugar (or maple sugar)
- coconut oil (or butter, if you eat it and prefer)
- baking soda and sea salt
If you’d like a Chocolate Mug Cake made with coconut flour and nut-free, enjoy these.
How to make Paleo Chocolate Caramel Mug Cakes
This simple recipe is created like a quick bread: Stir together the wet ingredients. Add the dry ingredients. And, combine to mix.
The mugs are prepared by rubbing them with your fat of choice, so they’re “greased”.
And a casserole dish, half full of water, holds the mugs while they bake at a fairly low temperature. This ensures gentle baking and moist cakes.
The Easy Caramel Sauce
While the cakes are baking, make Easy Caramel Sauce. It takes just 8 minutes to cook, has just 2 ingredients, and is SUPER easy to make!
You’ll LOVE this sauce.
When the hot cakes come out of the oven, cool them a bit, then top with Caramel Sauce.
Then, enjoy the cakes warm or at room temperature, after they’ve fully cooled.
If you wish, garnish cakes with whipped cream, berries or even a drizzle of fast-to-make Pourable Chocolate Sauce.
How to store leftovers
Cover any leftover mugs, and leave out at room temperature overnight. Or, store in the fridge for up to 3 days.
The caramel sauce firms up to “chewy” when it’s chilled, so you may wish to gently warm any leftover chilled cakes, so the caramel becomes soft again.
Paleo Chocolate Caramel Mug Cakes
- oven-proof mugs
- large casserole dish
- 2 ½ cups almond flour blanched
- 1 cup milk of choice, lite coconut milk or other non-dairy milk that's not too creamy
- ¾ cup cocoa powder or carob powder for VAD, or if preferred
- ½ cup tapioca flour also called tapioca starch
- ¼ cup maple syrup , honey or agave is also fine for Vegan
- ¼ cup coconut sugar or maple sugar
- 3 Tablespoons coconut oil or butter/ghee, melted and cooled
- 1 teaspoon baking soda sifted
- ½ teaspoon salt
- Lightly grease oven-proof mugs. Fill large casserole dish ⅓ to ½ full of water. Place dish in oven. Preheat oven to 325 degrees Fahrenheit.
- Combine all wet, room-temperature/warm ingredients in large bowl. Combine all dry ingredients in medium bowl. Add dry ingredients to wet ingredients. Stir to combine; do not over-mix.
- Scoop batter equally between mugs. Place mugs into hot water bath in casserole dish (in the oven). Bake in preheated oven 25 minutes.
- Make Easy Caramel Sauce while the cakes bake.
- Remove casserole dish from oven. Cool cakes slightly or completely on cooling rack.
- Top with warm Caramel Sauce. Leave at room temperature until you're ready to serve, or eat immediately.