Gluten Free Chocolate Mug Cake

Ingredients:

2 Tbs. coconut flour
1 1/2 Tbs. cocoa powder (you could use dark cocoa powder also)
1/4 tsp. baking powder
1 Tbs. honey
1/4 c. almond milk, original or vanilla
1 egg
1 Tbs. chocolate chips, give or take

Mix all of the ingredients together minus the chocolate chips. Pour into a coffee mug. Sprinkle the top with chocolate chips. Microwave for 2 1/2 minutes. The cake looks like it is going to spill over, but if you use a standard coffee mug size, you will be fine. Add a few more chocolate chips, or serve as is. Be careful to let cool slightly!

(Makes 1 serving, 7 WW points per serving. *If you omit the chocolate chips, it becomes 5 WW points)

Gluten Free Coconut Vanilla Bean Cupcakes

Sorry that this was not the greatest picture. I was in a mad rush to get all of them done and frosted!

Ingredients:

1/2 c. coconut flour
1/4 tsp. baking soda
1/2 tsp. salt
4 eggs
1/3 c. coconut oil, melted
1/2 c. maple syrup
2 Tbs. coconut milk
1 Tbs. vanilla
Seeds from one vanilla bean

Preheat your oven to 350 degrees. Mix the above ingredients together in a mixer until well combined. Immediately pour into a cupcake tin with paper liners and bake for 20-22 minutes. Let cool fully on a wire rack.

For the vanilla frosting:

2 c. powdered sugar
1/4 c. melted margarine (or butter substitute)
2 Tbs. almond milk
1/2 tsp. corn syrup
1 tsp. vanilla
1/4 tsp. salt

Mix the above ingredients in an electric mixer until fully combined. After the cupcakes are cooled, pipe the frosting on top or spread with a spatula.