Almond and Flax Mug Cake aka Posh Puds [Gluten free, Grain free, Paleo, Clean eating] 

Soft, moist chocolate cake with a decadent creamy topping, drizzled with gooey dark chocolate. But it takes about 5 minutes to throw together, it’s gluten free and grain free? Huh!?

It’s been a little while since I’ve posted a recipe on here but this was worth the wait! With the ‘like and share’ recipes of late on my Facebook page, the focus has been on quick and easy recipes that taste great but are as uncomplicated as I could make them. Now this cake is EASY. It’s SIMPLE. It’s also QUICK. It does however deserve a post about it because … Well… LOOK at it!

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I bought some buttermilk and thought some pancakes might be the order of the day but I really felt the urge for something more. Oh wait, buttermilk? Is that Paleo? This is where Google came to the rescue and I found out that yes, in some wonderfully grey area where all the best things in life reside, buttermilk is in fact Paleo. Don’t believe me? Have a read here and see for yourself. It is of course one of those easily debatable ingredients so if you’re uncomfortable with it or cannot tolerate dairy, you can substitute it with coconut cream. There. That settles that.

But wait… There’s that drizzle of dark chocolatey decadence going on too. Don’t tell me our fellow cavemen ancestors ate Lindt 85%!?? Yeah, they didn’t, but again – have a read through this article on the Paleo Leap site for more information. It seems it’s ‘allowed’ (more like let’s turn a blind eye and focus on the pros so we can have a bit of chocolate) in moderation. So that means I’m forging ahead and making this happen. Buttermilk and chocolate here I come!

This is the perfect dinner party pudding because it’s hassle free and it tastes like heaven. I’m not just saying that either – it really does taste as good as it looks. It’s rich and moist and every mouthful is a burst of chocolatey goodness. Between this and my coffee chocolate cake, I’m all set for birthdays and more!

Recipe for Almond and Flax Mug Cake

Yield: 2 individual puddings 

Prep time: 1-2 minutes

Cooking time: 2 minutes 

What you need 

1 x-large egg

2 heaped tbsp almond flour

1.5 heaped tbsp raw cacao powder

1 tbsp ground flax

1 tbsp raw honey

2 tbsp buttermilk

1 tsp baking powder

Pinch of salt

Topping

– Cold, whipped coconut cream with vanilla and honey (you could use regular fresh cream if you prefer)

– 2 tbsp melted dark chocolate (I use Lindt 85%)

– berries

What you need to do 

1. Add all the ingredients for the cake into a bowl. Mix well with a fork.

2. Lightly oil 2 mugs or small ramekins and pour an equal amount of batter into each. Microwave on high for 1.5-2 minutes (this depends on your microwave!).

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3. Allow to cool, dollop some cream on top, drizzle with chocolate and throw on some berries. Done!

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Allow yourself some decadence every now and then – because like Jacques Torres said :

Life is short. Eat dessert first.

Enjoy!

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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