Low Glycemic Recipe For Chocolate Mug Cake

Interior Redoux
by Interior Redoux
2 servings
6 min


So what do you do

when you just need some

low glycemic C H O C O L A T E

and you want it

N O W ?


But your kitchen looks like this…

because you’re in the middle of a reno?


Well, you make a cake

that’s what you do!


But not just any regular

ordinary cake —


this mug cake is rich, gooey and chocolatey,

super quick and easy to make (no oven needed)


AND it’s low glycemic because it has no refined sugar or white flour in it!


Winner winner cake for dinner!


Well, dessert at least…


So here’s my perfected recipe for low glycemic chocolate mug cake:


1/4 cup white whole wheat flour

2 TBSP cocoa powder

1 TBSP dark coconut sugar

1/4 tsp baking soda

1/8 tsp sea salt

1 tsp liquid coconut oil

1/4 tsp vanilla

3 TBSP Kithul syrup* (OR raw honey, OR agave nectar)

1 TBSP Hu chocolate gems (made with coconut sugar)


*Kithul syrup is a natural syrup (much like pure maple syrup, without the maple flavor) that’s low glycemic so you don’t get the huge fluctuations in your blood sugar like you do with granulated sugar. If you’d like to try it, you can get it HERE.


(For a more traditional recipe for chocolate mug cake made with granulated sugar, check out the recipe in THIS post.)

Add the flour, cocoa powder, coconut sugar, baking soda and salt to a 16-oz ramekin or soup mug

and whisk together until completely mixed.

Add the coconut oil, vanilla and Kithul syrup to the dry ingredients

and mix well.

Add the chocolate gems

and mix them into the batter.


Microwave on high for 45 seconds.


Cool completely.

Top with homemade whipped cream

and

E N J O Y !

This low glycemic chocolate mug cake is so rich, I only eat half of it at a time!

Low Glycemic Recipe For Chocolate Mug Cake
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 1 Minutes Total time: 6 min
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Ingredients
Low Glycemic Chocolate Mug Cake
  • 1/4 cup white whole wheat flour
  • 2 TBSP cocoa powder
  • 1 TBSP dark coconut sugar
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp liquid coconut oil
  • 1/4 tsp vanilla
  • 3 TBSP Kithul syrup* (OR raw honey, OR agave nectar)
  • 1 TBSP Hu chocolate gems (made with coconut sugar)
Instructions

Add the flour, cocoa powder, coconut sugar, baking soda and salt to a 16-oz ramekin or soup mug and whisk together until completely mixed.
Add the coconut oil, vanilla and Kithul syrup to the dry ingredients and mix well.
Add the chocolate gems and mix them into the batter.
Microwave on high for 45 seconds.
Cool completely.
Tips
  • You can substitute equal parts raw honey or agave syrup or pure maple syrup for the Kithul syrup.
  • For a more traditional recipe for chocolate mug cake made with granulated sugar, check out the recipe in THIS post.
Interior Redoux
Want more details about this and other recipes? Check out more here!
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