Chocolate Mug Cake

We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? This is the best Chocolate Mug Cake recipe and is just the thing for those evenings when a simple, sweet treat is needed. It’s also gluten-free, grain-free, dairy-free and refined sugar-free so it suits many dietary requirements.

However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).

Health benefits

This chocolate mug cake recipe uses almond meal as its base, providing healthy fats and protein. The cacao adds a rich antioxidant boost, while the option to use natural sweeteners like rice malt syrup or honey keeps the sugar content in check. Plus, it’s easily adaptable to fit various dietary needs.

Ingredients

For this healthy mug cake recipe, you’ll need rice malt syrup, honey or maple syrup, melted butter or coconut oil, raw cacao powder (or unsweetened cocoa powder), an egg, almond meal (or almond flour), baking powder, and a pinch of sea salt if you love that sweet-salty combo.

How to make healthy chocolate mug cake

In a small bowl mix your sweetener, melted butter, and cacao in a bowl, then whisk in the egg. Stir through the dry ingredients…almond meal, baking powder and a pinch of salt before spooning the cake batter into a ramekin or microwave safe mug. Bake for 10-15 minutes in the oven or zap it in the microwave for about a minute, and you’ve got yourself a rich, gooey chocolate cake. I just love the taste and texture of this delicious dessert!

Serving suggestions and how to store

Serve this gluten-free mug cake fresh and warm as it or with a scoop of ice cream, cream, coconut yoghurt, greek yoghurt or even some fresh berries (I love it with raspberries or strawberries). It’s also delicious topped with sliced banana. It’s best eaten straight away, but if you need to, you can store it in the fridge for a day and reheat.

Vary this chocolate mug cake to suit your dietary needs

For a dairy-free option, swap butter for coconut oil. If you’re keeping things low-fructose, rice malt syrup is the way to go. Nut-free? Use spelt flour or your favourite gluten-free flour in place of almond meal, and you’re good to go! If you want to make it extra indulgent, throw in a tablespoon of dark chocolate chips.

Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.

Chocolate Mug Cake

Prep 5 minutes minutes

Cook 15 minutes minutes

Total 20 minutes minutes

Serves: 1

This chocolate mug cake is the ultimate quick-fix dessert for when you're craving something sweet but don't want to spend ages baking. Made with simple, wholesome ingredients, it's ready in minutes and perfect for those nights when you just need a chocolatey treat.

MetricUS Customary

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Ingredients

• 2 tbsp rice malt syrup, honey or maple syrup
• 2 tbsp butter – melted
• 2 tbsp cacao powder – or unsweetened Dutch process cocoa
• 1 egg/s
• ¼ cup/s almond meal
• ⅛ tsp baking powder
• ⅛ tsp sea salt (optional – I love a sweet /salty flavour)

Method

• 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

• Serve immediately.
• I like to serve with vanilla ice cream or coconut yoghurt and mixed berries

Microwave Instructions

• 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.

Variations

Dairy-free

Coconut oil can be used as a substitute for butter.

Low-fructose

Choose rice malt syrup as sweetener.

Nut-free

Sub the almond meal with spelt flour or flour of choice.

 

 

 

 

Loved this decadent dessert?  Let us know in the comments below.

Course: Dessert Snack

Author: Georgia Harding

Recipe by Kristin Cosgrove

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

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