Nutrition Fact: This recipe contains almond meal, instead of flour, which means more healthy fats and protein than your regular chocolate cake! Added bonus: It takes a total of 8 minutes to make AND cook! If the batter is too thick, you can add an additional 1 to 2 teaspoons of milk (almond for DF option) to develop desired consistency. (Requires microwave.) This recipe can be made both dairy and gluten-free.
| Cook Time | 8 minutes |
| Servings |
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- 3 tbsp almond meal
- 1 tbsp cacao powder
- 1/4 tsp baking powder
- 1 egg
- 1 tbsp maple syrup or rice malt syrup
- 1 tbsp natural Greek yoghurt (or coconut yoghurt for DF)
- 1/4 tsp baking powder
- 2 tbsp cow or almond milk
- 1 drop vanilla extract (optional)
- strawberries (or other fruit of your choice) (to serve)
Ingredients
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- Place all dry ingredients (almond meal, cacao, baking powder, salt) into mug/ramekin and stir.
- Add wet ingredients (egg, syrup, yoghurt, vanilla, milk) and mix until there are no lumps and mixture is smooth.
- Ensure mug is not completely filled to the top and that there is a 2 to 3 cm at the top so that the mug does not overflow when cooking.
- Cook in microwave for 60 seconds. Remove from microwave and stir, mixture will probably still be undercooked.
- Place back in the microwave for an additional 30 seconds. Add preferred toppings and serve immediately while still nice and warm!
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
This recipe can be made both gluten and dairy-free.
