AIP Chocolate Caramel Mug Cakes
If you're on the AIP diet, and you want a really special dessert, I highly recommend this one. AIP Chocolate Caramel Mug Cakes are the perfect moist carob-based individual chocolate cakes, each one topped with Easy Caramel Sauce. Grab a spoon and some optional coconut whipped cream, and dive into this egg-free, nut-free, dairy-free ... + super delicious treat! (Paleo & Gluten-free)
Servings 6 mug cakes
large casserole dish
Lightly grease oven-proof mugs with coconut oil or palm oil. Fill large casserole dish ⅓ to ½ full of water. Place dish in oven. Preheat oven to 325 degrees Fahrenheit.
Into large bowl, place dry ingredients: tiger nut flour, carob powder, tapioca flour, coconut flour, gelatin, baking soda and sea salt.
Add wet ingredients: oil, maple syrup, water and vinegar. Stir well with a fork, or use electric beaters on medium speed to combine.
Scoop batter equally between mugs. Place mugs into hot water bath in casserole dish (in the oven).
Bake in preheated oven 15 minutes for 6 mug cakes, or up to 25 minutes for just 4 mug cakes. Check for doneness, to be sure, with a toothpick (look for moist crumbs adhering).
Make Easy Caramel Sauce while mug cakes bake.
Allow the cakes to cool 1 hour before serving, or serve at room temperature. Top with warm Caramel Sauce. Leave at room temperature until you're ready to serve, or eat immediately.
Sodium: 294mg | Calcium: 94mg | Vitamin C: 1mg | Vitamin A: 4IU | Sugar: 23g | Fiber: 15g | Potassium: 188mg | Calories: 405kcal | Saturated Fat: 14g | Fat: 29g | Protein: 3g | Carbohydrates: 41g | Iron: 1mg