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Chocolate Mug Cake {Paleo}

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This delicious and easy to make Paleo Chocolate Mug Cake satisfies your sweet tooth and can be made in under 5 minutes! A single serving dessert recipe you will make over and over again!

ORIGINALLY POSTED: 9/20/2013     |     UPDATED: 2/17/2018 Paleo Chocolate Mug Cake from www.everydaymaven.com
Are you making “mug cakes” 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.

SEE HOW EASY THIS IS:

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.

Did you make this recipe? Please give it a star rating below!

Paleo Chocolate Mug Cake
Prep Time: 2 mins
Cook Time: 2 mins
Total Time: 4 mins
 
9 Points Plus Per Serving -- Serves 1
Course: Dessert, Snack
Cuisine: American
Servings: 1
Calories: 315 kcal
Author: Alyssa Brantley | EverydayMaven
4.25 from 16 votes
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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.

    How to make a chocolate mug cake from www.everydaymaven.com

  2. Pour into a mug (alternately, just mix the ingredients in the mug) and microwave for 2 1/2 to 3 minutes (depending on microwave wattage).

    How to make a chocolate mug cake from www.everydaymaven.com
  3. Let cool for 1 to 2 minutes and Enjoy!
Nutrition Facts
Paleo Chocolate Mug Cake
Amount Per Serving (1 mug)
Calories 315 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 176mg 59%
Sodium 86mg 4%
Potassium 258mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Sugars 13g
Protein 12g 24%
Vitamin A 4.8%
Calcium 12.1%
Iron 16.4%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Paleo Chocolate Mug Cake from www.everydaymaven.com

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This delicious and easy to make Paleo Chocolate Mug Cake satisfies your sweet tooth and can be made in under 5 minutes! A single serving dessert recipe you will make over and over again!
Pin14.05K
Yum365
Share2.86K
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17.27K Shares

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Reader Interactions

Comments

  1. Wow....amazing! I've tried other mug cakes and nothing hit the spot. Your recipe was spot on! Thanks!
    Reply

  2. This recipe says dairy free, but last ingredient is a large egg??? Just wondering.
    Reply

  3. I tried this recipe but the mixture was so thick not runny at all as in the picture. are the measurements the same as Australia seems to me a tablespoon would be the same measurement as here. so it didn't work for me at all .
    Reply

  4. This is a great recipe and I love it! Now need to make it every night! It tastes so good, and worked perfectly. I have a 1200 watt microwave so I microwaved the cake for 1 minute and 30 seconds. I also added a few chocolate chips.
    Reply

  5. This was so surprisingly good! I recently started a detox and was craving something sweet but without gluten, dairy, or refined sugar. And boy- this really hit the spot! For me 1:30 is the sweet spot. I definitely do think some sort of sauce would pair with this well, but if you're craving a chocolate/brownie-like small treat, this is perfect!
    Reply

  6. Loved your quick "choco-sweet fix!" How many WW points would you say this recipe has? I built it using their recipe builder and it came out at 13 points! Sounds like way high, so I'm wondering if I used the wrong amounts? I'm trying to follow the Paleo eating lifestyle and Weight Watchers at the same time (which is how I found your blog), but it's VERY trying. Thanks!?
    Reply

    • Hi Monica! It is so hard to do WW and Paleo at the same time. I feel you!! You might want to try my Paleo Vanilla Mug Cake - it's 8 Points because it has coconut flour instead of almond flour. http://www.everydaymaven.com/2015/paleo-vanilla-mug-cake/
      Reply

  9. I didn't have any almond flour so used instead: 2tbsp almond flour 2tbsp Cocoa 1tsp coconut oil 1 small egg 1tbsp maple syrup 1tsp organic vanilla extract It was delicious (and I was surprised) Slight alteration but was the first mug cake I've tried that wasn't horribly dry. So Thank you for the recipe- love it! :)
    Reply

    • I'm confused! You mentioned you didn't have almond flour yet it's the first ingredient listed in your variation? I'm sure you used something different....just wondering what that was :) Thank you!
      Reply

      • Hi! Sorry you're right. I used ground almonds (almond meal) instead of almond flour :)
        Reply

          • Hi Courtney, Ground almonds are actually not the same. Ground almonds usually have their skins in tact and can also be called "Almond Meal". This results in a heavier, more dense flour that is better for breading and using as a binder. Almond flour traditionally has the skins removed and can also be called "Blanched Almond Flour". It is much lighter and frequently used for baking. Hope that helps!

  10. 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?
    Reply

    • Hi Jody, Is there any way you are using Almond Meal and not Almond Flour? I don't usually see pieces of almonds. I use blanched almond flour. Read in the NOTES section of this recipe for the difference and links to brands I like. http://www.everydaymaven.com/2013/paleo-oven-fried-chicken/
      Reply

      • I am using bobs red mill "almond meal/almond flour". I will try getting the brand you link to.
        Reply

  11. Hi there. Just a question - your email said "nut free" but it's made with almond flour. Probably just a typo I assume? Thanks!
    Reply

    • Hi Adrienne - nope - the chocolate one is made with nuts. It's this one (the Vanilla) that is Nut-Free - http://www.everydaymaven.com/2015/paleo-vanilla-mug-cake/. Thanks! :)
      Reply

  12. 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.
    Reply

  13. 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!!
    Reply

  14. 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!!!!
    Reply

  16. 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!
    Reply

  17. 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.
    Reply

    • Hi Allie, Yes, this recipe is meant to be one serving. Why not try making 2 separate mugs - one for each of you? I don't think this will work in the toaster.
      Reply

  19. 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!!
    Reply

  20. 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.
    Reply

    • 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!
      Reply

  21. 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.
    Reply

  23. 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.
    Reply

  24. 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 :D Thanks for the recipe!
    Reply

  25. 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!
    Reply

    • 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 :)
      Reply

  26. 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:)
    Reply

    • 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 :)
      Reply

  27. 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!
    Reply

    • So glad to hear it even worked with water! Thanks for letting me know Kelcey :)
      Reply

  28. 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!! :)
    Reply

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

  29. Do you know how much sugar to use instead of maple syrup? I tried 4 tsp of coconut sugar instead and it came out dry like a brick :-(
    Reply

    • 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.
      Reply

  30. Yum! I made this tonight and it was a great and perfect treat for me. I sprinkled it with some Enjoy Life chocolate chips--good stuff. Thanks!
    Reply

    • Hi Katrina - great idea with the Enjoy Life chips on tip - so glad you loved it :)
      Reply

  31. This looks amazing! Can't wait to try it. Just wondering, would coconut milk work instead of almond milk?
    Reply

  32. 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.
    Reply

  34. We make these every year for birthdays -- the kids love the role they get to have in making and decorating them. We use martini glasses to make them look festive.
    Reply

  36. 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!
    Reply

    • 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 ;)
      Reply

  38. Me, too - such a treat to get so much time with you! Loved getting a quick hug and hello last night, as well. Sigh, definitely an emotional time getting ready to say good-bye...all good, just very bittersweet. I hope I see you again soon! xoxo
    Reply

  39. I am drooling, Alyssa! I haven't made mug cakes before but will do so soon. This is a great one to teach my son for college, too! Yummy.
    Reply

    • 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
      Reply

    • Love it - Partner In Crime!! LOL What fun - so glad we had this weekend. xoxox
      Reply

  41. Mug cakes are cute and fun! Mrs KR makes a version of these sometimes when we want something sweet in a hurry. Great job on making this - yours looks fantastic.
    Reply

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