Mo’s Chocolate Mocha Cake

by | Updated: December 4th, 2016

Need a pick-me-up when those chocolate cravings strike? Avoid the overly processed and artificially sweetened snacks and opt for a rich, delicious dessert made with good-for-you ingredients. Gluten-free flour, cacao powder and coconut milk combine to create this single-serving chocolate mocha cake that’s sure to put the pep back in your step. Satisfying your sweet tooth and staying healthy is a piece of cake–literally!

Chocolate Mocha Cake

Mo’s Chocolate Mocha Cake

Yields 1 large or 2 medium-sized ramekin servings


1/4 cup gluten-free flour or Mo’s Morselicious Mix
2 Tbsp. unsweetened cacao or cocoa powder
Stevia, to taste
1 Tbsp. chia
1 Tbsp. flax
¼ cup + 2 Tbsp. water
3 Tbsp. unsweetened vanilla coconut or almond milk
3 Tbsp. coconut oil, melted
2 tsp. vanilla
1 oz. unsweetened Pascha chocolate chips
1 Tbsp. brewed coffee or instant espresso/decaf espresso, optional


  1. Preheat oven to 325 degrees.
  2. In small bowl, mix together, chia, flax and water. Let sit for two mixtures or until mixture becomes gelatinous.
  3. Lightly grease an individual ramekin dish with coconut oil. Add gluten-free flour, cacao powder and stevia. Whisk together with a fork.
  4. Add chia-flax mixture, coconut milk, coconut oil, vanilla and coffee, if using. Use a fork to whisk the batter together.
  5. Add the chocolate chips into the center of the ramekin.
  6. Bake for 8-10 minutes. The center of the cake should be gooey.