Chocolate Mug Cake Recipe

I recently crafted a Healthy Chocolate Mug Cake bursting with a harmonious blend of almond flour, unsweetened cocoa powder, sea salt, and baking soda. Working with an egg, maple syrup, almond milk, and coconut oil created a moist treat in under two minutes that captured my attention immediately, pure delight.

I’m excited to share my recipe for a quick Chocolate Mug Cake thats both gluten-free and paleo. This little treat is super moist and packs a punch of flavor that rivals a classic molten lava cake.

I start off by mixing 1/4 cup almond flour with 2 tablespoons unsweetened cocoa powder, a 1/4 teaspoon of baking soda and a pinch of sea salt. Next, I blend in 1 large egg, 2 tablespoons maple syrup, 2 tablespoons almond milk and 1 tablespoon melted coconut oil along with 1/2 teaspoon of vanilla extract.

I know it sounds almost too easy, but trust me, its simplicity is what makes it special. It only takes less than two minutes in the microwave and then you have a warm, delightful mug cake that feels like you’re indulging without any guilt.

I really hope you give it a try and find it as delicious and fun to make as I do!

Why I Like this Recipe

1. I love that this recipe only takes a couple minutes to make so I can satisfy my sudden chocolate cravings fast, even on busy days.
2. I really appreciate how it’s a healthier treat with almond flour, maple syrup, and coconut oil, so I don’t feel too guilty indulging in it.
3. I enjoy how it comes out super moist and chocolaty every time, making it feel like you’re enjoying a decadent dessert without all the extra calories.
4. I like that its really easy to make and mess around with if I wanna add my own twist, which makes it perfect for a fun, quick snack.

Ingredients

• Almond flour adds protein and fibre while giving the cake a light, nutty base.
• Unsweetened cocoa powder delivers rich chocolate flavor and antioxidant benefits.
• Baking soda helps the cake rise and become delightfully fluffy.
• A pinch of sea salt boosts flavors and balances the sweetness perfectly.
• The egg binds the ingredients, providing structure and essential protein.
• Maple syrup naturally sweetens the cake and adds a hint of caramel note.
• Almond milk creates a smooth texture and keeps the cake moist overall.
• Melted coconut oil adds healthy fats and a subtle tropical flavor.
• Vanilla extract enriches the overall taste and deepens the chocolate aroma.

Ingredient Quantities

• 1/4 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking soda
• A pinch of sea salt
• 1 large egg
• 2 tablespoons maple syrup
• 2 tablespoons almond milk (or your chosen milk)
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract

How to Make this

1. In a microwave-safe mug, stir together the almond flour, unsweetened cocoa powder, baking soda and a pinch of sea salt.

2. Crack the egg into a small bowl and beat it lightly until its a bit frothy.

3. Add in the maple syrup, almond milk, melted coconut oil and vanilla extract; mix them all together until smooth.

4. Pour the wet mixture into your mug with the dry ingredients and stir until there are no lumps.

5. Place the mug in the microwave and cook on high for about 70 to 90 seconds.

6. Check the center with a toothpick to see if its cooked through, if not then microwave for another 10 seconds.

7. Let the mug cake cool for a minute or two before you dig in.

8. Enjoy your warm, moist, and healthy treat!

Equipment Needed

1. Microwave-safe mug
2. Small bowl (for beating the egg)
3. Measuring cups and spoons
4. Mixing utensil (like a fork or spoon)
5. Microwave
6. Toothpick (to test for doneness)

FAQ

Chocolate Mug Cake Recipe Substitutions and Variations

• Instead of almond flour you can try using oat flour or even all-purpose flour but the texture might change a bit
• If you run out of unsweetened cocoa powder you can use a coffee dark chocolate mix or even instant cocoa mix which works fine
• Baking soda can be replaced with about three times as much baking powder since they work a bit different in the rise
• Maple syrup is cool to swap with honey or agave nectar if thats what you have on hand
• Not into almond milk? Regular cow milk or soy milk will do the job just as nicely

Pro Tips

1. Try not to microwave it too long cuz microwaves vary a lot and you wanna keep it moist—not rubbery or dry.
2. Mix the batter really well with a whisk or fork to avoid those lumpy bits that can be kinda annoying when you bite in.
3. Let it sit for a minute after cooking so it can settle, which makes it easier to enjoy and less hot.
4. If you’re a fan of extra flavor, you can add a few drops more almond milk or even a pinch of extra vanilla after you mix everything up.