If you haven’t tried chocolate mug cake yet, you are in for a treat. Imagine whipping up a rich, moist chocolate cake, in under two minutes, any time the mood strikes.
This mug cake is the answer to all of your chocolate cravings.
And it’s as easy as combining 7 simple ingredients; almond flour, unsweetened cocoa powder, maple syrup, an egg, coconut oil, vanilla extract, and a pinch of sea salt.
Just mix them all together in your favorite mug and pop into the microwave for a minute or two (depending on your microwave). You will be delighted to have yourself a rich and decadent chocolate mug cake that is ready in under two minutes.
Not only is this chocolate mug cake delicious but it won’t leave you with the same kind of sugar crash you get from traditional cakes. Dare I say, you can even eat this cake for breakfast!
I love topping mine with fresh whipped cream and berries, but of course, you can add any of your personal favorite toppings as well.
Ingredients
- 3 tablespoons almond flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoon maple syrup
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- 1 egg
- Pinch of kosher salt
- Optional toppings; greek yogurt whipped cream and/or fresh berries
Instructions
- Coat your favorite mug with butter or coconut oil. I used an 8 ounce mug.
- In a small bowl or spouted cup, combine all the ingredients and mix well.
- Transfer into your greased mug and microwave for 1-2 minutes. All microwaves vary, so check after 1 minute and cooke more as needed.
- Top with some plain greek yogurt or whipped cream and fresh berries. Enjoy!
Comments
Jennifer says
At first this tasted good but as it started to cool down it became really dry. Is there anything that I should add to either make it more moist and/or for it to be fudgier?
Dani says
You can try adding some coconut oil or extra fat. That should help!
Patrice says
Hi Dani,
Can I make this without eggs? I’ve also just found out I’m intolerant to chia seeds, which would be my normal go to egg substitute
Thanks
Dani says
What about flax? You can make an egg substitute with flax seeds as well.
Kaity Brock says
Dear Dani,
My name is Kaity and I am writing from Colorado. I just have to say, I am a huge fan of yours and I have made your mug cakes many times. I love them, but I was stuck wanting one with white cake. So, I consulted my mom who has had a bakery for over 30 years and we came up with what we think is a pretty clean and delicious white mug cake with chocolate chips and vanilla whey protein powder. We would love to send you the recipe by email anytime!
Best,
Kaity Brock and Jane Boyle
Dani says
Hi Kaity! Thanks so much for sharing, I would love to see (and try!) your recipe. My email is [email protected] – please feel free to send it my way.
Sherry says
Came out awesome
Thank u
Jennifer says
Hi there,
Can I use another sugar substitute instead of maple syrup or honey? Thanks so much
Dani says
Is there a specific sweetener you have in mind? If using a granulated sugar, you may need to adjust liquid ingredients to make up for the honey/maple syrup 🙂
Linda says
Can this be made using an oven instead of the microwave oven?
Dani says
I’m sure that it could, but would need to bake a bit longer. You would just have to play with the times.
mardiah says
Hi Dani. Can i use coconut flour/high protein flour instead of almond flour? Would the measurement be the same?
Dani says
Hi Mardiah! You can definitely play with with swapping out the flours but it would not be an even swap. If you decide to give it a try, I would love to hear how it goes.
Sharon Terry says
I made this tonight & it had great flavor. I used a flax egg & agave as I wasn’t prepared for the sweet craving that hit so I made do with what I had on hand:) I microwaved 2 min (1@ a time) but it never really seemed cake like. It stayed at a nuclear brownie texture/ temp. Thoughts on where I went wrong?
Dani says
I wonder if the flax egg created a different texture? That seems to be the only ingredient that was different. I’ll have to experiment with this a bit myself.
Joy says
Hey, Dani! What would the proportion be if I substitute almond flour with all-purpose flour?
Dani says
I haven’t tried this myself, but I do know it’s not an even swap, so you would have to do a little experimenting.
Val says
Hi Dani. Just made this and it taste great !! Thank you for a recipe to let me have chocolate in a healthier way. My question is do you have the nutritional list for this and calories ? Thank you Val
Ana Palafox says
Good morning , Dani. How are you. I’m fine. Today I tried banana pudding overnight oats that I made. It tested very good and healthy. Thank you for your amazing recipe .
Dani says
Hi Ana! I’m so glad you enjoyed them. Thanks for letting me know.
Sarah says
Hi Dani! I love this recipe – I make it all the time when I want a lighter/healthier dessert. I just made a keto version of this tonight where I just swapped the regular maple syrup for keto maple syrup!