Chocolate Mug Cake {Paleo}

TOTAL SHARES 13.3K
Are you making “mug cake” yet? I first saw this idea on Pinterest (of course right?) a couple of years ago and have tried my hand at  it a bunch of times. Most of the recipes I’ve seen are based on regular flour so I set out to make a couple grain-free versions and today am going to share my Paleo Chocolate Mug Cake with you.

It is as easy as mixing up some ingredients and tossing in the microwave for 3 minutes. That’s all there is to it! Seriously. Unfortunately, if you don’t have a microwave, you are probably out of luck on this one. You could bake the ingredients as a single serving muffin but it kind of takes away from the whole “Made in 3 Minutes” promise.

Even though this is beyond easy, I added a bunch of notes below to help you perfect this little mug cake for your taste and microwave power! Enjoy :)

NOTES:

  • Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min 30 sec is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
  • Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug / cooking time formula, stick with it so you can ensure consistent results!
  • You can substitute raw cacao powder for the unsweetened cocoa powder but you may need to increase the maple syrup a bit (or add a bit of liquid stevia) to counterbalance the bitterness.
  • Use whatever kind of non-dairy milk you have in the house. I have made this with coconut milk, almond milk and hemp milk and didn’t notice any difference
  • I like to mix the batter in a larger bowl and then pour into the mug as cocoa powder tends to be messy but you don’t have to. Yes, this does add an extra (and probably unnecessary) step but I just toss the bowl into the dishwasher.

4.2 from 14 reviews
Paleo Chocolate Mug Cake
 
Prep:
Cook:
Total:
 
9 Points Plus Per Serving -- Serves 1
Serves: 1
Ingredients
  • 3 Tablespoons blanched almond flour
  • 2 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon pure Maple Syrup
  • 1 Tablespoon plain, unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Ghee or coconut oil
  • pinch sea salt
  • 1 large egg
Instructions
  1. Combine all ingredients in a large bowl (see NOTES above). Use a fork or whisk to beat ingredients together until well mixed and there are not clumps. Think of this as beating eggs - you want to aerate the eggs a bit to add some lightness.
  2. Pour into a mug (alternately, just mix the ingredients in the mug) and microwave for 2½ to 3 minutes (depending on microwave wattage).
  3. Let cool for 1 to 2 minutes and Enjoy!

Paleo Chocolate Mug Cake from www.everydaymaven.com

TOTAL SHARES 13.3K

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Comments

  1. Jody says

    is it normal to have little tiny pieces of almonds you can see and taste in the final product? Mine was dry, I will try again cooking for less time. Do you have an almond flour you recommend?

  2. oHms says

    I’ve often made a mug cake using 1 egg, cocoa powder, and powdered sugar. We played around with it in the staff room at work and added coconut flakes, changed the sugar to honey or maple syrup, or just made a microwave egg. Turns out, the egg is the important thing, and the cocoa powder makes it cake-like. Of course, we only microwaved it for one minute.

  3. Helen says

    Just made this but used honey and added a tablespoon of cashew butter. So glad I did! Also cooked it in the oven as I don’t have a microwave and would highly recommend the oven. I cooked on gas Mark 4 for 15 mins and then left in oven turned off for another 5 mins. It came out amazing!!! Light sponge on the outside and all gooey in the middle. Oh my gosh. Served with Paleo banana ice cream, I prefer this to normal sugar laden desserts!!

  4. Heidi says

    I tried a different gluten free recipe last night and was left with a horrible rubbery mess…

    I tried this one just now and it’s come out perfect first try!!!

    I used a sweet ginger desert sauce instead of the maple and olive oil instead of the coconut oil and left out the vanilla (it’s what I had on hand)

    2 minutes in my microwave and absolutely perfect!!! this mug is now MINE!!!!

  5. Kelsey says

    I can’t wait to try this. I just made an egg-free recipe I found off google and it was SO SO disappointing. Note to self: ALWAYS have eggs! This sounds like it will be perfect!

  6. Allie says

    I made a stupid mistake. I wanted my mother to try it too, so I divided it into two mugs and microwaved each one for 2 minutes 30 seconds. They came out hard as a rock and basically inedible.
    I guess the microwave time was dependent on the entire recipe amount in one mug? Any thoughts?
    Maybe I should try it in the toaster oven next time.

  7. Megan says

    Have made this recipe a few times – perfect for when I’m craving something sweet. Today I had no eggs so made a chia egg and used that instead. Worked well but the end result was a little more dry than normal so next time I’d cook it for less time.
    Thanks!!

  8. danielle says

    It was very yummy. Just wish I could figure out a way to use coconut flour instead. Quick, easy and gave me my chocolate cake fix.

    • says

      Hi Danielle – I have played around a bit with coconut flour mug cakes and so far, just haven’t loved the texture as much as the this one. If I make one I love, I’ll definitely post it!

  9. Julie says

    me and my daughter just made these it’s so hard to find something quick to make something gluten and dairy free with store cupboard ingredients. Such a yummy success we’ll definitely be making them again and again.

  10. Katie says

    I’ve just made this and, holy cow, this was amazing! I totally did not expect much from this, but I was craving cake and this was perfect. Even the batter tasted good, which usually I don’t like the batter of glue free stuff. Thank you for the recipe.

  11. haseena says

    the first time I made this it was rubbery and dry, so the next time I let it cook for 1 minute 30 seconds and it was perfect! Doubled the milk. My friend added yogurt and that was more moist. I also like adding a tablespoon chocolate casein to bump up the protein and flavour. Drizzled with almond butter, this is such a treat. But I even have it for breakfast occasionally 😀 Thanks for the recipe!

  12. Chelsea says

    I just made this for my boyfriend and I as we were craving dessert. I love to bake, but wasn’t interested in pulling out the kitchen aide mixer. The ingredients sounded delicious, but I unfortunately wasn’t impressed. I only cooked it for 2.5 minutes and it was so tough. We could barely cut it with a fork. Neither of us finished it. The other reviews were raving so I am wondering if I overcooked it. Thanks for sharing, it was fun to try!

    • says

      Hi Chelsea,
      Such a bummer! It sounds like it was cooked for too long. Every microwave is so different. Is yours very large or new by any chance? If you are up for remaking it, I suggest trying 1 minute and increasing in increments of 15 seconds from there to get a sense of your microwave. Also, as I said in my notes – believe it or not, the mug can make a difference as well (material + thickness). Either way, sorry it didn’t work out for you and thanks for reading :)

  13. Kalika says

    This is one of the few mug cake recipes I’ve had luck with. I make it at least once a week. I’m out of eggs and tonight I made it with a mashed banana instead and it turned out delicious and a little fudge-like:)

    • EverydayMaven says

      So glad to hear it Kalika – I love the idea of subbing mashed banana for an egg – I am trying that tonight! Have a great weekend :)

  14. Kelcey says

    This really hit the spot! I added 1/4 tsp of really good vanilla extract and a pinch of cinnamon to enhance the chocolate flavor. I was also out of almond milk so substituted water. I am so happy to have stumbled upon this!

  15. Sonia says

    This was my first time making mug cakes. The flavor was delicious, did come out a little dry, but it was perfect with my coffee!! Will definitely be making more!! :)

    • EverydayMaven says

      Hi Sonia!
      If your cake was dry, try lessening the microwave time by 15 to 30 seconds. Every microwave is so different!

    • EverydayMaven says

      Hi Beka,
      I always use Maple Syrup when I make mug cakes as the Syrup adds much needed moisture. You could try using more milk but honestly I am not sure since I haven’t tried it.

  16. Mary says

    Thank you so much for this recipe. I’ve made many almond flour mug cakes before but they turned out dry and tasteless. Yours was perfect. Completely without scrutiny. I’ll be making this for a long time to come.

  17. Andrea says

    I have made this 3 times in two days. It even tastes great with honey instead of maple syrup. I made icing out of avocado, cocoa and maple syrup and my 4 year old (who hates avo) licked the bowl clean and polished off an entire mug cake to herself! Thanks for a great recipe!

    • EverydayMaven says

      Great idea on the icing – my 3.5 year old used to love avocado’s but now won’t eat them. I am going to try this icing for him 😉

    • EverydayMaven says

      Perfect for the dorm room! So glad to have spent so much fun time together this weekend! I’ll be thinking about you for the big drive. Hugs xoxoxo

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