Chocolate lovers, rejoice! This is a quick, simple recipe that will be ready under 2 minutes, but packs so much chocolate-y goodness it's hard to believe this DIY cake contains no gluten, no dairy and no refined sugar. You can mix it up and try your hand at some of Holly's recipes- caramel, blueberry crumble or raspberry.skip to the recipe
Combine all ingredients in a large bowl. Use a fork or whisk to beat ingredients together until well mixed (no clumps!).
Pour into a mug and microwave for 2 minutes (time may vary based on your microwave’s power so stay close by!).
topping 1: raspberry & cacao sauce - Mix 1 tsp melted coconut oil, 2 tsp cacao powder and 2 tsp maple syrup. Pour over cake and top with fresh raspberries and cacao nibs.
topping 2: blueberry crumble - Mix 1 tbsp crunchy almond butter with 1 tsp maple syrup. Add a drizzle of almond milk. Pour over cake and top with fresh blueberries and cacao nibs.
topping 3: caramel - Blend frozen chopped banana until creamy. Mix 1 tsp melted coconut oil, 1 tbsp smooth almond butter and 2 tsp maple syrup together. Top it off with banana ice cream, pour “caramel” sauce over and sprinkle with cacao nibs.