Delicious Gluten-Free Chocolate Cherry Mug Cake
Mug cakes are quickly becoming a favorite of mine in all flavors. My latest was inspired by a chocolate sheet cake that my grandmother makes with cherry pie filling folded into the batter. The combination of chocolate and cherries is absolutely delicious!
Slight problem though...I hate baking. Having to exactly measure ingredients then wait by the oven for an hour just to eat one slice doesn't go over well with me. Enter the mug cake.
This version is gluten free and quickly satisfies that chocolate cherry craving for me. There is one secret ingredient that you could do without, but it's oh so much better included...almond extract! Random, I know. Almond extract gives this cake an all over cherry flavor. Try it out!
Chocolate Cherry Mug Cake
2 Tbsp butter melted (I use salted. If using unsalted, add a pinch of salt as well) 1 1/2 Tbsp coconut sugar 1/2 tsp vanilla extract (if omitting almond extract, increase to 1 tsp) 1/4 tsp almond extract 3/4 Tbsp cacao powder 1 egg yolk 1 Tbsp (heaping) dairy free chocolate chips 4 Tbsp almond flour 1/4 c frozen cherries (or 7 frozen cherries - I measured!)
- In a microwave safe mug, thoroughly mix first 6 ingredients together then add chocolate chips and almond flour and mix well. - Finally, fold in frozen cherries. - Microwave for 1 minute 15 seconds or until cake is done (You will see liquid from the cherries on top of the cake but cake itself should be set). - Let cool slightly then top with extra chocolate chips.
Do you love mug cakes? Try this version out and let me know in the comments how you liked it.
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