Salted Dark Chocolate Olive Oil Cake (For Two)

This paleo and gluten-free cake recipe from Krysten's Kitchen can be made in the oven or microwave! Krysten used our Pourable Maple Syrup to make this recipe devilishly delicious without the guilt.

Salted Chocolate Olive Oil Cake


  • 1 egg
  • 2 TB NuNaturals Pourable Maple Syrup*
  • 2 TB coconut milk or milk of choice
  • 2 TB cacao powder
  • 1 tsp vanilla extract
  • 1 TB coconut flour
  • 2 tsp extra virgin olive oil
  • 1/8 tsp sea salt (or Redmond Real Salt)

*Recipe notes: you can use real maple syrup in place of the NuNaturals Pourable Stevia Maple Syrup for this recipe if you'd prefer and whichever kind of milk you'd like.


  • 1 TB of chocolate chips or chocolate bar of choice
  • 1 tsp extra virgin olive oil
  • pinch of sea salt


If using the oven, preheat to 350 degrees.

In a mug or mixing bowl, mix together all the ingredients for the cake. Start with wet and then add the dry ingredients. Mix well.

Microwave your mug for 60-90 seconds until middle part of the cake is cooked. Once cooked, the cake will be very hot. Make the frosting (either in the microwave or over the stove top in a makeshift double boiler) and pour frosting on top of the mug cake. Add sprinkles and enjoy!

Products used in this recipe