Recipe by Kristin Cosgrove
We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? My Chocolate Mug Cake is just the thing for those evenings when a simple, sweet treat is needed. However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).
Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.
Makes one large or two smaller mug cakes.
Chocolate Mug Cake
- 2 tbsp rice malt syrup, honey or maple syrup
- 2 tbsp butter – melted
- 2 tbsp cacao – or unsweetened Dutch process cocoa
- 1 free-range or organic egg/s
- ¼ cup almond meal
- ⅛ tsp baking powder
- ⅛ tsp sea salt (optional – I love a sweet /salty flavour)
- Preheat the oven to 170°C/340°F (fan-forced).
- Mix the sweetener, melted butter (or coconut oil) and cacao together in a small mixing bowl.
- Add the egg and whisk well with a fork or small whisk.
- Add the almond meal, baking powder and salt and mix very well.
- Spoon the mixture into a medium sized ramekin or divide between two smaller ramekins (I share this amount of mixture with my husband and I find it generous enough, however, he would happily eat it all to himself).
- Bake in the oven for 10-15 minutes. 10 minutes will give you a cake that is still gooey in the middle, whereas closer to 15 minutes will result in a firmer cake.
- Serve immediately.
- I like to serve with vanilla ice cream or coconut yoghurt and mixed berries
- Follow the instructions above from step 2 through to step 3.
- Transfer the mixture into one or two microwave safe mugs.
- Cooking one cake at a time, place the mug on a *plate, then put it inside the microwave and cook for approximately one minute. All microwaves are different so I suggest checking at the 45 second mark and potentially cooking for up to 90 seconds.
- *Microwave cooking can be unpredictable, and while this hasn’t happened during testing, I recommend placing a plate under your mug during cooking just in case spillage occurs.
Dairy-freeCoconut oil can be used as a substitute for butter.
Low-fructoseChoose rice malt syrup as sweetener.
Nut-freeSub the almond meal with spelt flour or flour of choice.
Loved this decadent dessert? Let us know in the comments below.
Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.
You can find me on Instagram at @kristinjcosgrove