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You are here: Home / Course / Dessert / Mug Cakes / Chocolate Mug Cake (Paleo, GF)

Published May 6, 2019. By Alyssa Brantley 109 Comments

Chocolate Mug Cake (Paleo, GF)

  • Dairy free
  • Gluten free
  • Grain free
  • Paleo
  • Vegetarian
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close up of chocolate mug cake with sliced bananas and silver spoon

One of the BEST Chocolate Mug Cake Recipes out there. Made with a handful of ingredients in just 3 minutes and 100% gluten-free, grain-free, and dairy-free! This is a single-serving mug cake recipe will blow your mind!

single serving chocolate mug cake topped with sliced bananas with a spoon

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 of grain-free versions and today I am going to share my chocolate mug cake recipe with you.

It’s gluten-free, grain-free, paleo-friendly and made with just a handful of real-food ingredients!

GET EXCITED (and be sure to read the comments – this is a reader fav!)

WHAT IS A MUG CAKE?

Mug cakes, also called microwave cake, are a single-serving dessert made with a few ingredients. You mix it up and pour into a mug, pop it in the microwave and a few minutes later, you have dessert!

CHOCOLATE MUG CAKE INGREDIENTS

  • Blanched Almond Flour
  • Unsweetened Cocoa Powder
  • Sea Salt
  • pure Maple Syrup
  • Unsweetened Non-Dairy Milk
  • Pure Vanilla Extract
  • Ghee or Virgin Coconut Oil
  • Egg

ingredients to make chocolate mug cake

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 chocolate mug cake is beyond easy, I added a bunch of notes below to help you perfect this single serv treat for your taste and microwave power! Enjoy 🙂

CHOCOLATE MUG CAKE TIPS:

  • 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.

mixing ingredients in a white bowl to make gluten free mug cake

  • 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!pouring mug cake batter into a mug
  • 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.

chocolate mug cake in a beige mug with a spoon and sliced banana

MORE MUG CAKE RECIPES:

Vanilla Mug Cake

Blueberry Muffin Mug Cake

Matcha Mug Cake

Peanut Butter Mug Cake

Pumpkin Mug Cake

Maple Mug Cake

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

Chocolate Mug Cake
Prep Time: 2 mins
Cook Time: 2 mins
Total Time: 4 mins
 

One of the BEST Chocolate Mug Cake Recipes out there. Made with a handful of ingredients in just 3 minutes and 100% gluten-free, grain-free, and dairy-free! This is a single-serving mug cake recipe will blow your mind!

Course: Dessert, Snack
Cuisine: American
Keyword: easy mug cake, microwave chocolate mug cake recipe, Paleo Chocolate Mug Cake recipe
Servings: 1
Calories: 333 kcal
Author: Alyssa Brantley
4.93 from 26 votes
beige mug with microwave chocolate mug cake recipe topped with sliced banana
Print
Ingredients
  • 3 Tablespoons blanched almond flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Tablespoon pure Maple Syrup
  • 1 Tablespoon unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Ghee (or Virgin Coconut Oil)
  • 1 pinch sea salt
  • 1 large egg beaten
Instructions
  1. Combine all ingredients except egg in a bowl or mug. Use a fork or whisk to mix ingredients together until well mixed and there are no clumps. 

  2. Beat egg until foamy and add to chocolate mixture. Mix or whisk until well combined.

  3. Microwave for 2 1/2 to 3 minutes (depending on microwave wattage).

  4. Let cool for 1 to 2 minutes and Enjoy!

Recipe Video

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.
Nutrition Facts
Chocolate Mug Cake
Amount Per Serving (1 mug)
Calories 333 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 223mg74%
Sodium 143mg6%
Potassium 275mg8%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 13g14%
Protein 13g26%
Vitamin A 305IU6%
Calcium 129mg13%
Iron 3.2mg18%
* 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.

UPDATE NOTES: Please note that this recipe was originally published in September 2013, but was updated in May 2019 with updated photos, nutritional information, recipe tips, and more helpful information.

Filed Under: Breakfast, By Diet, Course, Dairy Free, Dessert, Fall, Gluten Free, Grain Free, Kid Friendly, Mug Cakes, Nuts, Paleo, Snacks, Spring, Summer, Vegetarian, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Lisa says

    April 23, 2020 at 5:18 am

    I tried this with King Arthur’s GF flour and 1 minute 30 seconds in the microwave. Yummy and just the right amount when I need something sweet but still healthy. Thank you for this recipe!

    Reply
    • Alyssa Brantley says

      April 24, 2020 at 8:57 am

      Perfect Lisa!!! 🙂

      Reply
  2. mj says

    April 13, 2020 at 11:55 am

    BEST Paleo mug cake I’ve ever eaten. It’s perfect!

    Reply
    • Alyssa Brantley says

      April 13, 2020 at 4:05 pm

      Thanks so much MJ!!! That is so great to hear. I appreciate you taking the time to let me know 🙂

      Reply
  3. Sharyn Ross says

    January 7, 2019 at 9:22 pm

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

    Reply
    • EverydayMaven says

      January 14, 2019 at 10:50 am

      Thank you Sharyn!!! That is great feedback – I appreciate you taking the time to comment 🙂

      Reply
  4. Tina says

    February 19, 2018 at 4:56 am

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

    Reply
    • Susie says

      February 20, 2018 at 12:23 am

      Eggs are not dairy

      Reply
    • EverydayMaven says

      March 6, 2018 at 1:59 pm

      Hi Tina, Eggs are not dairy. They are sometimes sold in the “dairy” section of the supermarket because that section is refrigerated but otherwise not related.

      Reply
  5. Ingrid Jevic says

    October 27, 2017 at 1:58 am

    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
    • EverydayMaven says

      October 29, 2017 at 9:07 pm

      Hi Ingrid! Did you convert the measurements to metric? Are you at a high altitude?

      Reply
      • Maria says

        August 28, 2018 at 1:11 am

        Mine turned out like Ingred’s, a very thick paste. I did use cassava flour instead of almond flour, but I’ve never had that make a difference in other recipes.

        Reply
        • EverydayMaven says

          September 17, 2018 at 7:59 am

          Try it with almond flour! Cassava is very different and would be really noticeable in this small serving size.

          Reply
  6. Sophie? says

    January 24, 2017 at 4:57 pm

    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
    • EverydayMaven says

      February 8, 2017 at 9:08 pm

      Yay!! So glad to hear it Sophie 🙂

      Reply
  7. Liz says

    January 5, 2017 at 12:05 pm

    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
    • EverydayMaven says

      January 6, 2017 at 6:28 am

      Glad you liked it Liz!!

      Reply
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