This single serving German chocolate cake is the absolute BEST! Light fluffy chocolate cake topped with rich, buttery, coconut pecan frosting. Make it now!
German chocolate cake brings back childhood memories for me. It was my brother's favorite cake and my mom served it every year on his birthday. She sometimes cheated and opened up a box of Pepperidge Farm, but this LFG version is WAY BETTER!
Light fluffy chocolate cake is always great on it's own, but when it's topped with sweet, gooey German chocolate frosting made with butter, pecans and coconut, it's WUNDERBAR!
The frosting gets is authentic gooey texture from IMO syrup. IMO stands for isomaltoogliosaccharide. It's a fiber-rich, zero-calorie, prebiotic sweetener that's good for your gut. I like Fiber Yum brand because it's derived from the cassava plant. The syrup acts a lot like corn syrup, but it's 60% less sweet. I use it in a lot of my blog recipes. You can buy a huge 2.5 pound jug of my favorite brand, Fiber Yum, on Amazon for a great price.
Believe it or not, this classic cake was super easy to make lectin free without losing it's wonderful texture and taste. I use collagen for the base dry ingredients, and add coconut flour, raw cacao and a few other simple ingredients.
Now, this is going to shock you so brace yourself for this news flash! This cake takes less than 10 minutes to make because it's a mug cake! It's so easy and so delish. It's by far the best mug cake recipe I've come up with yet. I haven't posted all of my cake recipes as I'm compiling them for something special. But this one I'll share, because you need to know NOW!
Ready? Let's make it.
The Recipe
LFG German Chocolate Cake in a Mug
LFG German Chocolate Cake
1 T Chocolate Collagen Powder
1 T Plain Collagen Powder
1 T Coconut Flour
1 T Raw Cacao Powder
1 T Erythritol Granules
1 T Olive OIl
1 Egg White
1 T Coconut Milk
1/4 t Baking Soda
1/4 t Almond Extract
1/4 t Vanilla Extract
1 Pinch Salt
LFG Butter Pecan & Coconut Frosting
1 T IMO or Allulose Syrup
1 T Brown Swerve
1 Egg Yolk
1 T Coconut Cream
1 T French Butter
1 Pinch Salt
2 T Unsweetened Coconut Shreds
2 T Crushed Pecans
Step 1: Make the Frosting
In a small saucepan, whisk together IMO syrup, brown sweetener, egg yolk and coconut cream. On lowest heat, whisk in butter. Keep whisking on low until the sauce becomes thick like Hollandaise. Turn off heat and stir in a pinch of salt, coconut and pecans. Set aside.
Step 2: Make the Cake
In a small bowl, whisk all the cake ingredients together until very smooth. Scrape into a buttered cylindrical mug. Microwave on high for 90 seconds. Turn cake onto a plate. Frost immediately.
You will only need half the frosting, so save the rest and treat yourself to this deliciously rich cake twice this week!
Pair with black coffee! ENJOY!