Paleo Chocolate Caramel Mug Cakes
Paleo Chocolate Caramel Mug Cakes are Vegan and Gluten-free (and can be made with carob, if preferred). These moist mug cakes are indulgent, festive and fun. The quick easy recipe serves 4 people. (Oven-baked!)
Servings 4 big mug cakes
Calories 693kcal
Cost $5
Equipment
- oven-proof mugs
- oven
- large casserole dish
Ingredients
- 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
- 1/4 cup maple syrup , honey or agave is also fine for Vegan
- 1/4 cup coconut sugar or maple sugar
- 3 Tablespoons coconut oil or butter/ghee, melted and cooled
- 1 teaspoon baking soda sifted
- 1/2 teaspoon salt
Instructions
- 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.
Nutrition
Calories: 693kcal | Carbohydrates: 52g | Protein: 20g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 6mg | Sodium: 444mg | Potassium: 84mg | Fiber: 13g | Sugar: 24g | Vitamin A: 99IU | Calcium: 216mg | Iron: 3mg