Black Forest Mug Cake
This black forest mug cake is an easy, mini black forest cake with all the cherry, chocolatey goodness of the traditional version. It's also gluten-free, dairy-free and paleo-friendly.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2 servings
- 4 whole cherries
- 2 tbsp chocolate shavings
Place the pitted and halved cherries in a small bowl with the kirsch. Stir and set aside.
Make the chocolate mug cake recipe.
While the mug cake cools, make the coconut whipped cream.
Invert the cooled cake onto a plate. Use a knife to flatten the cake top and cut the cake in half.
To assemble the cake, drizzle a little bit of the kirsch from the soaked cherries onto the bottom cake layer. Top with coconut whipped cream and several cherry halves. Add the top cake layer, drizzle more kirsch, dollop more coconut whipped cream and top with whole cherries and chocolate shavings.
Calories: 391kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 36mg | Potassium: 272mg | Fiber: 5g | Sugar: 29g | Vitamin A: 45IU | Vitamin C: 5.9mg | Calcium: 18mg | Iron: 1.2mg