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!
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
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.
- 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.
MORE MUG CAKE RECIPES:
Did you make this recipe? Please give it a star rating below!
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!
- 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
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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.
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Beat egg until foamy and add to chocolate mixture. Mix or whisk until well combined.
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Microwave for 2 1/2 to 3 minutes (depending on microwave wattage).
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Let cool for 1 to 2 minutes and Enjoy!
Recipe Video
- 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? 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.
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!?
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/paleo-vanilla-mug-cake/
This is such an easy & fun recipe. Desert for one feels so deliciously selfish… and it smells soooo good!
Thanks Cindy!!
HI , Can we use honey instead of maple syup xx
Hi Sammy – Yes but it does change the texture a bit!
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! 🙂
You’re welcome Rachel! 🙂
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!
Hi!
Sorry you’re right. I used ground almonds (almond meal) instead of almond flour 🙂
Ground almonds is the same thing as almond flour 🙂
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!
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?
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/paleo-oven-fried-chicken/
I am using bobs red mill “almond meal/almond flour”. I will try getting the brand you link to.
Hi there. Just a question – your email said “nut free” but it’s made with almond flour. Probably just a typo I assume?
Thanks!
Hi Adrienne – nope – the chocolate one is made with nuts. It’s this one (the Vanilla) that is Nut-Free – http://www.everydaymaven.com/paleo-vanilla-mug-cake/. Thanks! 🙂
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.
Great info!
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!!
Love that this worked in the oven Helen!!! Thanks so much for letting me know 🙂
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!!!!
So glad it worked for you Heidi and thanks for taking the time to let me know!