Chocolate Mug Cake Recipes
Craving a warm, fudgy dessert in minutes? This Chocolate Mug Cake is soft, rich, and made right in your favorite mug. Ready in under five minutes, it’s the perfect single-serve treat for late-night chocolate cravings — gluten-free, dairy-free, and utterly delicious.
Servings: 1
Calories: 433kcal
Ingredients
- ¼ cup almond flour
- 2 tbsp cacao powder or unsweetened cocoa powder
- 2 tbsp maple syrup or honey
- 1 tsp melted coconut oil or butter
- 1 tsp vanilla extract
- 1 large egg
- Pinch of sea salt
- Optional: 1 tbsp chocolate chips orange zest, or a spoon of nut butter
Instructions
- Lightly grease a microwave-safe mug (about 9 oz) with coconut oil or butter.
- In a small bowl or the mug itself, whisk together almond flour, cacao powder, and salt.
- Add in egg, maple syrup, coconut oil, and vanilla extract. Stir until smooth and combined.
- Let the batter rest for 1 minute to allow the flour to hydrate.
- Microwave on high for 1 minute 30 seconds (adjust time based on microwave wattage).
- Let it cool slightly for 2–3 minutes before enjoying.
- Top with coconut whipped cream, berries, or powdered sugar if desired.
Notes
Do not overcook; the cake continues cooking after the microwave stops.
Resting the batter before microwaving improves the texture.
For a vegan option, replace egg with a flax egg (1 tbsp flaxseed + 3 tbsp warm water).
Add ½ tsp instant coffee for a mocha twist or peanut butter for extra richness.