Gooey chocolate mug cake is so simple to make and so delicious! Once you give it a try it’ll soon be your favorite weekly treat!
When Caleb was born, Jaryd was working nights. My nights involved watching the 2012 summer Olympics, nursing my newborn, and timing my nightly habit of microwave mug cake in between the baby feeding sessions.
It wasn’t the healthiest period of my life. It was more survival mode at that point and, in that all consuming newborn stage, that chocolate mug cake was a big component of my mental survival.
I had it down to a science. No mug needed, I used a bowl and pretended it was single serve. I undercooked it juuust the right amount. I savored every damn bite. No regrets.
If you love chocolate and gluten free baking as much as me, you have to check out my 50+ Gluten Free Dessert Recipes! If you love chocolate, check out this Gluten Free Olive Oil Cake, 20-Min Chocolate Molten Lava Cake, and these 25-Min Peanut Butter Swirl Brownies using Almond Flour.
Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!
Why You’ll Love this Gooey Chocolate Mug Cake:
- Convenience: Mug cakes are incredibly convenient to make. They can be prepared quickly and easily in the microwave, which makes them perfect for busy people who don’t have a lot of time to spend in the kitchen.
- Portion Control: Mug cakes are perfect for those who want to enjoy a sweet treat without eating a whole cake (like I usually do!). They can be made with just enough ingredients to satisfy a sweet craving without having extra cake tempting you.
- Warm and Cozy: Mug cakes are perfect for cold, rainy days or when you just need a little pick-me-up. They are warm, comforting, and can provide a quick and easy way to indulge in a sweet treat.
- So Gooey! This mug cake is incredible gooey and has the most perfect chocolate cake texture!
Grab these Ingredients:
Butter: Butter adds richness and flavor to this mug cake. It makes for a super tender and moist mug cake.
Coconut Sugar: Coconut sugar is a natural sweetener that is derived from the sap of coconut palm trees. It has a lower glycemic index than regular sugar, which means it causes a slower rise in blood sugar levels. It also has a distinct caramel-like flavor that adds depth to baked goods.
Egg: Eggs are a staple ingredient in baking as they provide structure, moisture, and richness to baked goods. They act as a binding agent that holds the ingredients together and also contribute to the rise of baked goods by trapping air.
Vanilla: Vanilla extract is a common ingredient in baking that adds a sweet, aromatic flavor to baked goods. It enhances the flavor of other ingredients and can also help balance the sweetness of baked goods.
Almond Flour: Almond flour is a popular gluten-free alternative to traditional wheat flour. It is made from ground almonds and has a nutty flavor that adds depth to baked goods. It also adds moisture and texture to baked goods, making them tender and fluffy.
Cocoa Powder: Cocoa powder is a rich source of antioxidants and adds a deep chocolate flavor to baked goods. It also adds color and enhances the texture of baked goods, making them soft and moist.
Baking Powder & Salt: Baking powder is a leavening agent that helps baked goods rise by releasing carbon dioxide when mixed with liquid. Salt enhances the flavor of baked goods and also helps to regulate the yeast in the dough.
Chocolate Chips: Chocolate chips add a burst of melty chocolate and texture to this mug cake. They can be used in a variety of baked goods, including cookies, muffins, and cakes, and can also be melted down to create a smooth chocolate glaze or ganache.
How to Make Chocolate Mug Cake
Mix the wet ingredients. In a bowl, whisk together the melted butter (you can also use refined coconut oil or ghee), coconut sugar, egg and vanilla. I find it easiest to use a separate bowl so you can then divide the batter into two separate mugs. If you’re making one big serving, you can just mix all the ingredients in a large mug.
Mix the dry ingredients. Add the almond flour, cocoa, baking powder, and salt. Whisk again to combine. It’ll look like deliciously gooey brownie batter and you’ll resist the urge to eat it raw.
Fold. Fold in the chocolate chips. You can save some to sprinkle on top, or just add some extras later on 🙂
Mug it. Divide the cake batter in to two mugs or ramekins.
Microwave! Microwave each mug/ramekin for 40 seconds. Every microwave is different but 40 seconds makes for a gooey mug cake and 50 – 60 seconds for a more fluffy, mug cake.
Top it! Add a dollop of ice cream on top of each cooked mug cake and enjoy!!
How to Store Leftovers
The best way to store leftover chocolate mug cake is to wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. The cake can also be stored in an airtight container.
Since the cake is small and delicate, it’s important to store it properly to prevent it from drying out or absorbing any odors in the refrigerator.
The cake can be stored in the refrigerator for up to 3-4 days. Before serving, the cake can be reheated in the microwave for 15-20 seconds, or until warm.
- 2 tablespoons unsalted butter, melted
- 1/3 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup blanched almond flour (How to Make Almond Flour)
- 2 tablespoons cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- vanilla ice cream or whipped cream for serving
- Add the melted butter, coconut sugar, egg, and vanilla to a medium bowl.
- Whisk the wet ingredients until combined.
- Add the almond flour, cocoa, baking powder, and salt to the bowl. Whisk until combined.
- Add the chocolate chips to the chocolate batter. Fold them to incorporate them into the cake batter.
- Divide the cake batter in to two mugs or ramekins. This makes for perfect two servings or one large mug.
- Microwave each mug for 40 seconds for a gooey cake. If you want it more fluffy and cooked through, microwave for 1 minute. Add a dollop of ice cream on top of each cooked mug cake and enjoy!!
- Serving Size: 1 mug
- Calories: 560
- Sugar: 39g
- Sodium: 438mg
- Fat: 36g
- Saturated Fat: 15.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50.6g
- Fiber: 5.6g
- Protein: 12g
- Cholesterol: 119mg