Yield: 2 servings
- ¼ cup (64g) creamy roasted almond butter
- 1 large egg
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 2 tablespoons cocoa powder
- ¼ teaspoon baking soda
- In a small bowl, whisk the almond butter and egg until smooth.
- Add the maple, vanilla and salt, whisking to incorporate.
- Gradually whisk in the cocoa powder, then add the baking soda.
- Using a spatula, scrape the batter into two 8-ounce coffee mugs, dividing it evenly. Each mug should be about half-full.
- Place the two mugs in the microwave. Microwave for 1 minute. The batter will rise quite a bit while you microwave it, then deflate a little. Remove the mugs from the microwave and allow the cakes a few seconds to settle. They should not be liquid anymore, but they should appear very moist. Resist the temptation to microwave more (unless, after settling, the batter is still liquid) – a chocolate cake is always better gooey than dry.
I used 8-ounce coffee mugs that I was lucky enough to purchase a few years ago in Europe. If you’re in the US, you’ll probably find that due to our portion inflation, standard coffee mugs are now 12 ounces. Since I’m not sure this would work in a larger mug (it will probably dry out faster), maybe you could use an 8-ounce ramekin, or an 8-ounce cappuccino cup.
Nutrition Per Serving
Serving size: 1 cake; Calories: 299; Fat: 21g; Carbohydrates: 23g; Sugar: 13g;Sodium: 269mg; Fiber: 5g; Protein: 9g