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This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious). A simple and sweet treat!
4.77 from 13 votes

Chocolate Mug Cake

This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious).
Prep Time5 mins
Cook Time15 mins
Course: Dessert, Snack
Servings: 1

Ingredients

  • 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
  • tsp baking powder
  • tsp sea salt (optional - I love a sweet /salty flavour)

Instructions

  • 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.

Notes

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.
 
 
 
 

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