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Chocolate Peppermint Mug Cake

Chocolate Peppermint Mug Cake

Indulge in a rich and cozy almost-instant treat with this easy chocolate peppermint mug cake recipe. Gluten-free, naturally sweetened, and perfect for satisfying your holiday sweet tooth!

Recipe by Feasting on Fruit.
Prep Time
10 minutes
Cook Time
2 minutes
Yield
2 mug cakes

Ingredients

  • 4 Natural Delights Medjool Dates (~80g), pitted
  • 1/2 cup (120g) almond milk
  • 1/4 cup (55g) avocado oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/3 cup (40) gluten-free flour
  • 1/3 cup (27g) cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 tbsp chocolate chips
  • Crushed cane canes + dairy-free whipped cream for topping

Preparation

  1. Blend the Medjool dates, almond milk, oil, vanilla extract, and peppermint extract until smooth.
  2. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
  3. Add the wet mixture to the dry, and whisk until combined.
  4. Divide between two large, greased, microwave safe mugs (don’t fill more than half of the way). Top each with a handful of chocolate chips.
  5. Microwave (each separately) for 2 minutes on high, watching carefully to make sure they don’t overflow. Alternatively, you can bake in the oven for 23-25 minutes at 325°F.
  6. Top with coconut whipped topping and a sprinkling of crushed candy canes or sprinkles. Serve warm!
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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.