Paleo Mug Cakes

You’re going to want to bookmark this one; trust me. I never understood the appeal of mug cakes before recently. It seemed to me that if you wanted something chocolate and delicious you should put in the time and effort to bake some almond flour brownies and the extra hour would be well worth it. It also didn’t help that most mug cake recipes aren’t gluten-free, or—if they are—come out with a weird starchy taste to them. But now I’ve seen the light and have come around to mug cakes, partly because the oven I use was 3 floors below where I lived at the time I made this and partly because the recipe is so damn good. When I was trying the recipe, I also wanted something that was sort of healthy. This is healthy enough even to be eaten for breakfast, which I’ve done on a few too many occasions. The original recipe is only 4 ingredients, but you can add in things like chocolate chips, walnuts, candied ginger, vanilla extract, and anything else to shake things up. Paleo Mug Cake Prep time: 5 minutes Cook time: 3 minutes Ingredients(Makes 1 cake):
  • 1 small ripe banana
  • 1 1/2 Tablespoons almond butter(or any nut butter)
  • 1 egg
  • 2 heaping Tablespoons cocoa powder
  • 2 teaspoons sweetener(optional)
  • Chocolate chips, walnuts, dried fruit, or other mix-ins(optional)


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