Almond Flour 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! And if you’re totally on the mug cake train, try my Microwave Banana Mug Cake, Microwave Funfetti Mug Cake (gluten free), and this 1-Min Quickie Chocolate Chip Cookie in a Mug!
Grab these Ingredients:
Butter. I always go for unsalted butter so I can add in the amount I want later on.
Coconut Sugar. This is going to sweeten this cake up!
Egg. Just one! I haven’t tested this recipe with a vegan egg or flax egg but they should work well too.
Vanilla. Just a splash!
Almond Flour. I always go for blanched because it’s super fine and makes for a fluffy almond flour mug cake!
Cocoa Powder. Because it’s a chocolate mug cake after all!
Baking Powder & Salt. For some baking magic.
Chocolate Chips. Because extra chocolate is always a good idea in my book!
Toppings. I love using vanilla ice cream, whipped cream, or even a dollop of nutella on top. If you don’t have any toppings just keep it gooey and undercooked a bit for a gooey chocolate lava cake in a mug!
How to Make Chocolate Mug Cake
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 servings. If you’re making one big serving, you can just mix all the ingredients in a large mug.
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 in the chocolate chips. You can save some to sprinkle on top, or just add some extras later on 🙂
Divide the cake batter in to two mugs.
Microwave each mug 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.
Add a dollop of ice cream on top of each cooked mug cake and enjoy!!
- 2 tablespoons unsalted butter, melted
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup blanched almond flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- vanilla ice cream or whipped cream for serving
- In a bowl, whisk together the melted butter (you can also use refined coconut oil or ghee), coconut sugar, egg and vanilla.
- Add the almond flour, cocoa, baking powder, and salt. Whisk again to combine.
- Fold in the chocolate chips.
- Divide the cake batter in to two mugs.
- Microwave each mug for 40 seconds.
- Add a dollop of ice cream on top of each cooked mug cake and enjoy!!