Mini Chocolate Fudge Cake


Ingredients (for one):

1 tablespoon of almond meal/alternative flour of choice

2 tablespoon INCA Organics cacao whey protein powder

1 tablespoon cacao powder

1/2 teaspoon baking powder

1 teaspoon melted butter/coconut oil

1 1/2 tablespoons pure maple syrup

2 tablespoons organic nut milk of choice

1 organic egg



Combine all dry ingredients in a bowl and mix until combined. Add wet ingredients and whisk until a smooth batter. Pour mixture into a large mug (a large mug will help prevent the mixture from over-flowing) and microwave for 30 seconds. From then on microwave for another 30 to 40 seconds (depending on how fudgey and gooey you’d like it) in 5-10 second bursts, pausing it for a few seconds in between bursts (the cake will rise very suddenly as it cooks, and pausing the cooking time will prevent it from rising too high and over spilling from the mug – it’s quite fun to watch ). Eat directly from the mug or tip onto a plate and garnish with a little ice cream/melted chocolate.

Recipe thanks to the amazing @healthyalways


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