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chocolate mug cake

Chocolate Mug Cake

651kcal
5 from 1 vote
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Prep 2 minutes
Cook 2 minutes
Total 4 minutes
Indulge in a scrumptious Chocolate Mug Cake that's not only gluten-free but also cooks in just 60 seconds. Pair it with some vanilla ice cream for a delightful treat. Our chocolate almond flour mug cake is an ideal option for a quick and satisfying dessert.
Servings 1
Course Desserts
Cuisine American/British

Ingredients

Equipment

Method

  1. In a microwave-safe mug, whisk together the almond flour, cocoa powder, sugar, baking powder, and salt until well combined.
    4 tbsp Almond Flour, 2 tbsp Cocoa Powder, 2 tbsp Golden Caster Sugar, ¼ tsp Baking Powder, 1 pinch Himalayan Salt
  2. Add the milk, egg, melted butter, and vanilla extract to the mug. Mix everything thoroughly with a fork until you have a smooth batter. If you want it extra chocolaty, you can add some chocolate chips to the batter.
    ½ tsp Vanilla Extract, 3 tbsp Milk, 1 large Egg, 2 tbsp Melted Butter, 1 tbsp Dark Chocolate Chips
  3. Microwave the mug on high for one minute. The cooking time may vary depending on your microwave's power. Start with one minute, then microwave in additional 10-second intervals. Be careful not to overcook, as the cake can become dry.
  4. Once the mug cake is done, let it cool slightly for a minute before enjoying it. You can eat it directly from the mug or transfer it to a plate.
  5. Optionally, you can top the mug cake with some whipped cream, a sprinkle of cocoa powder, or a few more chocolate chips.
  6. Enjoy your delicious and easy chocolate mug cake!

Nutrition

Calories651kcalCarbohydrates47gProtein16gFat48gSaturated Fat23gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat1gCholesterol229mgSodium423mgPotassium386mgFiber7gSugar33gVitamin A1012IUVitamin C0.1mgCalcium263mgIron4mg

Notes

Here are some top tips to help you succeed in making a Chocolate Mug Cake like a pro:
  1. If you don’t have a big appetite, this recipe is good as a small sweet snack between two people.
  2. Do not over-mix your batter; if there are a few lumps, it's ok.
  3. Dig right into the corners to combine the ingredients well when mixing the batter.
  4. Be careful not to over-microwave the mug cake as it could turn rubbery.
  5. Use a microwave-safe bowl or a large mug that is large enough to hold the batter with enough space for it to rise.
  6. All microwaves vary. Our 1000W microwave takes exactly 75 seconds on high for one mug cake.
  7. Cooking more than one mug cake simultaneously will require a slightly longer cooking time.
  8. Check the mug cake at 60 seconds and then at 10-second intervals to ensure it doesn’t overcook. The timing will depend on your microwave's wattage.
  9. If you plan to batch cook, mixing the cake batter in a bowl first will be quicker, then dividing it into cups.
  10. Let your mug cake cool slightly before eating because the mug and the middle of the cake will be extremely hot when it comes out of the microwave.
  11. Egg: Use one tablespoon of flaxseed meal (ground linseed) plus 2 ½ tablespoons of water. Let it rest for 5 minutes to thicken, then add it to the ingredients.
  12. Butter and Milk: Use creamy dairy-free alternatives such as cashew, almond, or coconut.
  13. Sugar: Great alternatives to regular sugar are erythritol, xylitol, and allulose. We have tried and tested these substitutes, and all have worked perfectly. Use equal parts

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