Ingredients
1/4 cup oat flour
3 tablespoons coconut sugar
2 tablespoons cacao powder
1/4 teaspoon baking powder
1/8 teaspoon fine grain mineral salt
1 1/4 teaspoon cinnamon
Pinch of cayenne pepper (more if you like it spicy)
3 tablespoons milk of choice
2 tablespoons avocado oil
1 teaspoon vanilla extract
Optional: chocolate chips
Instructions
1. Mix together all ingredients in a large mug until smooth and well combined.
2. Microwave in 30-second intervals until set in the middle, about 1 minute 30 seconds.
3. Alternatively, bake at 350°F for 15 minutes until firm and slightly springy.
4. Let it cool for a minute before serving.
5. Top with whipped cream, marshmallows, or a sprinkle of cinnamon for extra flair.
Notes
You can adjust the spice level by adding more or less cayenne.
For extra gooey texture, press a few chocolate chips into the center before cooking.
This Mexican Hot Chocolate Mug Cake can also be made dairy-free or gluten-free depending on your milk and flour choice.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Chocolate Mug Cakes
- Method: Microwave
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg