I am turning 30 in a few days and empathize with anyone spending a major milestone while in quarantine. Whether you are celebrating a birthday during this time or are just celebrating the fact that it’s Monday, this chocolate mug cake recipe is for you!
I consume mug cakes most days and have finally perfected the moisture-to-fluff ratio. This recipe uses many of the same ingredients that you would need to bake a cake, which is likely why it turns out so dang delicious. Luckily for you, this one only takes moments to make.
One thing that I love about mug cakes is that you aren’t left with a dozen of them. It is the perfect treat for when a sugar craving hits and the evidence is gone by the morning.
Chocolate Mug Cake Recipe Information
For this recipe, use a standard-sized mug (8-15 oz) for the best results. You will need to whisk the ingredients together, but can use a fork to do so. Before microwaving, ensure to scrape any batter off of the sides. Then “bake” it for 1-1.5 minutes.
While it is in the microwave, your mug cake may spring out beyond the lip of the mug. Don’t worry, this is just the baking powder doing its job to incorporate some air into your cake. Once you remove it from the heat, it will shrink down to an appropriate size. It makes for a spongy and decadent end result.
Once your mug cake is good and microwaved, add your favourite toppings – nothing is off limits here. I usually use whipped cream, fruit or icing on mine; but nut butters and sprinkles are also great options.
I hope you love this chocolate mug cake as much as I do!
As always, if you have any questions, comments or substitutions that you have tried, please leave a comment on this post. And don’t forget to rate this recipe – I would love to hear how you enjoyed your Chocolate Mug Cake!
Are you looking for more dessert recipes? Find more here!
Chocolate Mug Cake
- 1 tbsp coconut oil, melted (melt in the microwave for 30 seconds in the mug that you will use for the cake)
- ¼ tsp vanilla
- 1 tbsp oat beverage or nut beverage alternative
- 2 tbsp maple syrup (make with only 1 tbsp if you are looking for something less sweet)
- 1 egg
- 2 tbsp all-purpose gluten-free flour
- 2 tbsp cocoa
- ¼ tsp baking powder
- In an 8-15 oz mug (standard size) whisk together the oil, vanilla, oat beverage, maple syrup and egg.
- Add flour, cocoa and baking powder. Mix until there are no clumps and the batter is well combined.
- Microwave for 1-1.5 minutes. The cake will rise out of the mug while cooking – don't be alarmed.
- Add desired toppings – icing, sprinkles, whipped cream, fruit or nut butters.