That’s So Bare Life Mug Cake

I love getting into the kitchen and creating with food. It is a creative outlet for me and it helps keep my anxiety at bay. I honestly think the making meals and desserts for others is my love language.

Today is National Dessert Day, so I am celebrating with my That's So Allergen-Friendly Bare Life Hot Chocolate Mug Cake recipe, which is being showcased on Bare Life’s website!

Photos by Emily Mathewson Photography

As you may know I love coffee but when I am not drinking coffee I am either drinking matcha or hot cocoa. I came up with this recipe as I was sipping on a cup of Bare Life Coconut Hot Cocoa and trying to figure out what else I could make with the cocoa mix, simply in a mug. What I LOVE about this recipe is that it is fluffy and filled with flavor! You can even sprinkle some extra Enjoy Life Chocolate Chips on top or add some Sweetapolita Sprinkles to the top for some extra color!

You can pre-measure the dry ingredients ahead of time or take the 5 minutes to mix everything together, so when the craving comes on, you are ready to go! This recipe is a simple yet great way to show your friends and family with how tasty an allergen-friendly mug cake can be!

For this recipe, please go read my full feature on Bare Life’s website. Also, if you start to drool while reading the recipe and decide to make the recipe, please utilize code “ThatsSoCeliac10” at check for 10% off your entire order.

For a little bit of Fall in a mug, utilize the original recipe and follow the directions as stated. However, after mixing the dry and wet ingredients, add 1 TBSp of Pumpkin Puree and 1/4 TSP of Pumpkin Spice to the mixture. Top with the additional chocolate chips and “bake”.

This Fall version of my mug cake is not too overpowering with pumpkin, but just enough to enough to throughly enjoy.