Gluten Free S'mores Mug Cake

Quick, easy, and campfire-free, this single-serve treat is the perfect way to enjoy the delicious flavors of summer in a soft and doughy muffin-like form.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings serving

Calories 199

Author Kim

Ingredients

2 tablespoons coconut flour*
2 tablespoons graham cracker crumbs, divided, use gluten free as needed
1 teaspoon coconut palm sugar**
1/2 teaspoon baking powder
1/8 teaspoon salt
¼ cup unsweetened vanilla almond, cashew or coconut milk
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 to 1 tablespoon chopped chocolate chunks or chocolate chips
1 large marshmallow, quartered

Instructions

Spray a microwave-safe mug or small bowl with cooking spray; set aside. Place flour, 1 tablespoon graham cracker crumbs, sugar or sweetener, baking powder, salt, milk, egg and vanilla in a small mixing bowl and stir until well combined. Pour batter into the prepared the bowl/mug.
Add milk, stirring until no clumps remain before adding in your egg. Use a fork or whisk to gently beat the egg into the batter, making sure that it is fully incorporated. Sprinkle with chocolate chunks, marshmallow and additional graham cracker crumbs.
Microwave on high for about 2 minutes, depending on microwave strength and depth of mug.
Remove from microwave, grab a spoon and enjoy! If desired top cake with additional chocolate and a sprinkle of of graham cracker crumbs.

Notes

*Alternatively 3 tablespoons oat or almond flour will work.

**Brown sugar will work or feel free to substitute with baking stevia or 2 stevia packets. I used one packet stevia and it was plenty sweet.

Nutrition