Chocolate Mug Cake
This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious).
- 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.
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.
Coconut oil can be used as a substitute for butter.
Choose rice malt syrup as sweetener.
Sub the almond meal with spelt flour or flour of choice.
Loved this decadent dessert? Let us know in the comments below.