While cookies often require overnight chilling and brownies can take hours to cool, there’s an instant cure for chocolate cravings—mug cake. To indulge in this gluten-free treat, just mix up pantry staples like almond flour, cacao, peanut butter, and coconut oil in your largest coffee mug, then pop it into the microwave for less than two minutes. You’re welcome.
Yield: 1 serving
Active Time: 10 minutes
Total Time: 12 minutes
¼ cup Thrive Market Almond Flour
2 tablespoons Thrive Market Organic Tapioca Flour
2 tablespoons cacao powder
1 tablespoon Thrive Market Organic Coconut Flour
¼ teaspoon baking powder
⅛ teaspoon sea salt
¼ cup Thrive Market Organic Almond Beverage
2 tablespoons Thrive Market Organic Maple Syrup
1 tablespoon Thrive Market Organic Virgin Coconut Oil
1 (10-ounce) pouch Thrive Market Organic Peanut Butter
Whisk together almond flour, tapioca flour, cacao powder, coconut flour, baking powder, and salt in a 14-ounce mug. Stir in egg, almond milk, maple syrup, and coconut oil until batter is smooth. Spoon peanut butter into the center of the mug and push it down through the middle of the batter. Spoon some of the chocolate batter over the peanut butter to cover, then microwave on high for 1 minute and 30 seconds. Cool for 2 minutes before serving.
Recipe credit: Angela Gaines
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