Chocolate Mug Cake (gluten-free, paleo)
An easy, delicious and healthy chocolate mug cake that’s also gluten-free, dairy-free and paleo. I think it’s the best chocolate mug cake recipe out there.
I remember scrolling through the TV a while back and seeing something on one of those daytime talk shows about “mug food.” Meaning, things you could microwave in a mug (ie – mug cakes, pizzas, etc). I may have chuckled out loud. And figured it was the latest novelty that’d be here today, gone tomorrow.
But a funny thing happened the other day. I got a massive craving for chocolate cake. And while I actually contemplated baking an entire chocolate cake…my brain *thankfully* kiboshed that notion. Phew. Because you guys know that I have no will power, so an entire chocolate cake sitting on the counter staring at me all day was just the worst of bad ideas. Especially with Christmas indulgence happening next week.
Watch this quick video of my Chocolate Mug Cake recipe:
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Sooo, I decided to investigate this whole easy chocolate mug cake phenomenon. I mean, could you really bake a chocolate cake in a mug? And have it turn out halfway decent? Hmm. I was doubtful, but up to the challenge. Thus began my adventure to make not only the best chocolate mug cake (obviously), but one that’s gluten-free and paleo-friendly. A healthy chocolate mug cake if you will.
Are you ready to hear the end result? Not only did my mug cake turn out, but it’s damn good as well! Like a real deal chocolate cake. In a mug. Holy smokes! You guys have no idea how much the wheels in my brain are turning with new recipe ideas now.
So let’s chat quickly why I’m loving this recipe. First, it’s perfectly portioned. Which means if it’s 9pm and you get a hardcore craving for chocolate cake (ahem), you can whip this thing up in less than two minutes to get an individual chocolate cake the size of a cupcake.
Next, which I just mentioned above, is that it’s seriously done, cooked, baked in less than two minutes in the microwave. I actually debated calling this recipe a 2-minute chocolate mug cake, but since each person’s microwave wattage and power differs…I didn’t want to hang my hat on that two minute mark. For me, I’ve found my chocolate mug cake cooks best at one minute thirty seconds. But you’ll have to play around with yours a bit to find that perfect cook time.
Lastly, this thing is healthy. Seriously. The ingredients are super simple and clean – almond flour, raw cacao powder, maple syrup, vanilla extract, coconut oil and an egg. Yep, it has no milk, so it’s dairy-free.
I did attempt it without the egg (switching the other ingredients around a bit) as I saw some reviewers say that the egg made it chewy, but those reviews were for mug cakes using wheat flour. And wheat flour (which contains gluten) already has binding and chewiness to it. Since we’re using almond flour, I’d say the egg is definitely needed.
Here’s a few other chocolate mug cake tips:
- Don’t use a huge mug as it’ll dwarf the cake. Well, I guess it’s fine if you’re just cooking for yourself, but if you’re presenting these as dessert I’d stick to a smaller mug. I switched to smaller 9-oz coffee mugs (pictured), which were the perfect size.
- You can absolutely mix everything together in the mug you’re gonna use. But I find it’s easier to mix it in a measuring cup, then pour it into the mug.
- If you’re watching the mug cake cook in the microwave, you’ll see it shoot straight up like a cylinder (or soufflé) as it cooks. Don’t be alarmed. As it cools, it just collapses right back down again.
- These cakes will be HOT when you take them out of the microwave. Let them cool for a couple of minutes before digging in.
- Play around with the cook time that works best for your microwave – which could range from 45 seconds to 2 minutes. Less time and they’ll be more moist and brownie-like.
Lastly, get creative with add-ins, like a tablespoon of mini chocolate chips, a sprinkle of cinnamon or some grated orange (yum). You can also dust the top with organic powdered sugar and fresh berries.
For more gluten-free and paleo chocolate desserts, make sure to check out my Amazing Paleo Chocolate Cake, Flourless Chocolate Cake (nut-free!), Black Forest Mug Cake, Chocolate Avocado Pudding with Hazelnuts and Sea Salt, Molten Chocolate Cake with Coconut Whipped Cream, Chocolate Covered Bananas and Paleo Brownies.
Enjoy!
Chocolate Mug Cake (gluten-free, paleo)
An easy, delicious and healthy chocolate mug cake that’s also gluten-free, dairy-free and paleo. I think it’s the best chocolate mug cake recipe out there. Watch the video above to see how quickly it comes together!
Ingredients
- 1/4 cup almond flour
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tsp coconut oil
- 1 tsp vanilla extract
- 1 large egg
Optional Toppings
- Coconut Whipped Cream
- Organic Powdered Sugar
- Strawberries, raspberries, blueberries and other fruit
- Chocolate Chips
- Zested orange
Directions
- Whisk all of the ingredients together in a measuring cup.
- Pour the batter into your mug and microwave for 1-2 minutes, or until the cake is cooked through.
- Enjoy plain or top with coconut whipped cream, powdered sugar or berries.
Lisa's Tips
Make sure to read the tips above and watch the video for a chocolate mug cake that turns out perfect every time!
Nutrition Information
Yield: 1 chocolate mug cake, Serving Size: 1 chocolate mug cake
- Amount Per Serving:
- Calories: 433.4
- Total Fat: 24.9g
- Saturated Fat: 6.4g
- Cholesterol: 186.5mg
- Sodium: 70.1mg
- Carbohydrates: 39g
- Fiber: 5g
- Sugar: 26.1g
- Protein: 14.1g
Did you make this recipe? I'd love to see!
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Recipe originally posted December 2016 and updated May 2017 to include the video.
Whipped this up in no time and it tastes fabulous!! I even used unsweet cocoa powder and sugar free syrup. I topped it with sugar free whipped cream.
Hi Kelly – I’m so glad you loved the mug cake and found it so easy to make! Thank you for the kind comment! :)
THANK YOU for this recipe! It works as written, but then I tried it with some “leftover” ingredients and it ALSO worked just as well for me. After I blended and strained almonds and for nut-milk, I wondered if I could use the still moist leftover bits of almond instead of using purchased almond-flour; YES I CAN. Also, I had recently used the liquid from a can of full fat coconut milk and placed the leftover solids in a jar in my refrigerator; those solids worked every bit as well instead of using purchased (shelf-stable) coconut oil. I was glad to be able to get dessert out of my perishable leftovers; oh, but (shame on me) I also added a heaping spoonful of chocolate-chips in the mug I microwaved today (sinful yummy yum!). THANK YOU for this recipe!!
Love that you used the leftover almond pulp from homemade almond milk – that’s brilliant! And who can say no to a few extra chocolate chips in this sweet little treat? I sure can’t. ;) Happy you loved the recipe Chrystal! x
I love this recipie!! ..Just came home from eating out and did not want to spend $7 on dessert. I came accross this recipie online and was interested because I having been using almond flour for baking and had all other ingredients on hand. I was so pleased that I did! The cake was perfect and fulfilled my chocolate craving. I ate it with a tablespoon of my favorite vanilla ice cream, and drizzled everything with a little raw honey, organic cinnamon and some walnut pieces! Thanks!
Hi Cheri – Awesome, I’m so glad you enjoyed the mug cake! All your toppings sound so delicious! Thank you so much for your kind words! :)
tried this with substitutions
1/4 c wheat germ
2 Tb cocoa powder
2 Tb honey
1 tsp coconut oil
1 tsp canola
1 tsp rose water
1 large egg
Pinch of honey roasted, salted peanuts
Was a little dry, overall,
Next time I’ll try orange zest, chocolate chips, more canola oil or an additional egg :)
Thanks for sharing your idea!
Wonderful snack for this hungry breastfeeding mum! I’m gluten free for myself and dairy free for baby so recipes like this are the best. Very forgiving too I have used sugar or honey if I have no maple syrup with great results.
Awesome! I’m so glad you enjoyed the mug cake, Rachael! Yep, some sweeteners are easily swapped knowing the right dry to liquid ratio. :)
I was wanting something sweet and came across this. I am following AIP so I used tiger nut flour, avacado oil, because I didn’t want to melt coconut oil, and a tablespoon unflavored gelatin for my egg. Delish!
Awesome! Thanks for sharing all your substitutions Janece in making it AIP-friendly. I’m glad you loved the recipe!
Oh my goodness this thing just made my day. I know it won’t be the 1st time!
I added in a few Lilly’s chocolate chips.
I substituted monkfruit for the maple syrup and butter for the coconut oil. Then I poured 2 tablespoons of heavy whipping cream over the top with more monk fruit sweetener and sea salt when it was done. I cannot even express how delighted I am that the internet exists right now and I was able to quickly make something that kept me on track and satisfied my craving.
It didn’t even taste low carb to me. Very satisfying. Easy clean up. Delighted indulgent sounds of glee while eating.
Yay! I’m so thrilled you loved the recipe, Kyra! Those sound like perfect swaps!
Found and tried the Mug Cake a couple weeks ago! Fantastic and EASY! Brought recipe with me on vacation. First time in years I’ve been able to enjoy some doably, delicious downtime dessert!! I’ve added gf/df choc. chips. And have added a drop of peppermint essential oil and tonight a drop of citrus fresh essential oil. Delicious! Topped with whipped coconut cream. Delightful! Shared with several others. So glad I found your site!
Wonderful! I’m so happy you loved the mug cake recipe Fran! I love it with a little peppermint flavoring as well. But then again, I love anything with a chocolate mint combo. ;) Thanks for sharing my website as well. I really appreciate that!
Currently exploring gluten free eating. I love mug cakes, but they’re so heavy. Using the almond flour makes it feel much lighter.. I didn’t feel guilty after eating it.
Didn’t have maple syrup.. all I have now are sugar and honey. Decided on honey.
Also, I’m dairy free, egg free so I substituted the egg for almond milk.
Didn’t really work lol, but it was still super delicious and decadent.
I’ll keep messing around with substitutions.
Thanks for the post!
Glad you enjoyed it! Try with an egg replacer or chia/flax egg next time and see how that turns out. :)
This is the only mug cake recipe that actually worked for me!
I didn’t have any maple syrup so I replaced it with 2tbsp of white sugar.
Turned out delicious!
Thanks for the awesome recipe!
You’re more than welcome Heather! I’m happy you loved it. :)
This is so yummy for healthy food!!! No substitutions and cooked for one min 10 sec
Awesome! I’m happy you loved it Lizzie!
PERFECTION cooked mine for 1min 3 seconds and topped with some homemade Nutella. DELISH.
Wonderful! I’m so happy you loved the mug cake Ashley! And topped with homemade nutella….yum! :)
So, so good! Used date syrup instead of maple syrup and it turned out great! Thanks for the great recipe! 😊
Wonderful! I’m happy you enjoyed the recipe Melissa!
Sooo yummy
Thank you 😍
You’re welcome! I’m happy you enjoyed it. :)
The most easiest cake mug recipe I’ve ever made. Thank you for sharing this recipe! On top of it it’s gluten free! God bless your works!
Thanks so much Sakuma! I’m happy you loved the recipe. :)
Made this many times when have chocolate craving!! It is delicious ! Thanks for the recipe!
Wonderful! I think it’s the best recipe on my website for a quick and easy way to address those chocolate cravings. I do the same as well! ;)
Can I use cake flour as a substitution for almond flour?
You could try, but you may need to alter some of the liquid ingredient ratios as well.
I’m shocked that I finally found a mug cake that is actually good and isn’t bad for you !! Thank u
Yay! I’m happy you enjoyed the recipe Taylor!
Could I make this with coconut flour instead? I’m not a fan of the almond taste.
I would not recommend it. Coconut flour is too absorbent and it will be dry and dense. You could make it with hazelnut flour though.
This mug cake was amazing! Perfect chocolate fix! Thank you so much for sharing! So glad I found your page!
Wonderful! I’m glad you enjoyed the recipe Claire. :) x
Best mug cake I’ve ever had! And I’ve tried lots. I substituted avocado oil for coconut oil, microwaved for 60 seconds. I’ll probably go on the low end next time at 45-50 seconds for a more gooey brownie texture, but it was excellent. Would also be great with a little cinnamon and pinch of cayenne to make it a Mexican hot chocolate cake. Bookmarked for future frequent use!!
Yay! I’m glad you loved the recipe Carrie! And yes, there are so many ways you can tweak it. The cinnamon and cayenne sounds like a great idea! x
My celiac daughter was begging me for chocolate cake at 8:30 tonight and I remembered to look up your recipe. Hands down, better than any gluten containing version! I also substituted butter for coconut oil and my daughter said it was a fabulous treat. Thanks for your recipe and great YouTube channel! (I’m a subscriber)
Awesome! I’m happy you remembered the recipe Mary. It’s perfect for those late night cravings for sure. :) x
I tried this recipe today and it was totally yummmm. I replaced maple syrup with honey and didnt have cacao powder so used 70% dark chocolate. I used butter instead of coconut oil. I garnished it with strawberries. Simply too good and filling. Thanks lisa for the lovely recipe.
That’s awesome Lizanne! I love all those substitutions. Happy you enjoyed the recipe! x
This mug cake is AMAZING! I ran out of maple syrup so I substituted 1 and a half tablespoons of coconut sugar and I find it perfect! Thank you so much for sharing this recipe with us. You are an angel!
That sounds like a perfect substitution. So happy you enjoyed the recipe Celina!
Can you swap the almond flour for oat flour?
I haven’t yet tried that, but yes, I think it should work.
Like other commenters, I have been disappointed by mediocre mug or alternative flour recipes generally. This was great! Thank you.
Thanks Helene – so glad you enjoyed my recipe for chocolate mug cake! :) x
Can you bake this in the oven?
The recipe was designed for the microwave, but others have commented that they’ve done it in the oven. Not sure of the temp/time though.
I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe !
You’re welcome! Glad you enjoyed the mug cake Jacklyn. :)
If I could give this 10,000 stars, I would! I’ve been burned (both literally and figuratively) by a variety of paleo mug cake recipes in the last few weeks that basically come out as molten oily sludge. I did not go into this recipe with high expectations, but WOW! It tastes like cake. Like actual real cake, not weird healthy stuff. I did mine in a coffee cup but you could also make it in a ramekin and pop it out, frost it, and have a tiny cake for two! Only swap I made was coconut sugar for maple syrup, but I’m sure it would work out fine both ways, per the recipe. I will definitely be making this again (and sharing this time!) Thanks for an excellent recipe!
If I could give this 10,000 stars I would! I have been burned (literally and figuratively) by a variety of paleo mug cakes this past month, and I did not go into this recipe with high expectations. It tastes like cake. Like a real actual cupcake. You could even make it in a ramekin, pop it out and frost it and make a tiny cake to share! I of course did not share. I snarfed down the whole thing myself. Only change I made was 2 tbs coconut sugar instead of maple syrup. Make this, friends! You will not be disappointed.
So glad you enjoyed the recipe Laura! And I hear you on the failed mug cakes. So glad this one met your expectations! :) x
Fantastic! I used sugar-free Lakanto brand monk fruit Maple Syrup instead, to make it sugar-free. Topped with sugar-free homemade whipped cream (made with Swerve), and sliced strawberries. Decadent!
Monk fruit is a great sub. Glad you enjoyed the recipe!
I would like to thank you for this. Currently in the throes of first trimester morning sickness and nothing is staying down. Had a sudden chocolate cake craving and definitely couldn’t waste precious time on a whole cake because it could change by then! This was the first “meal” bigger than a slice of bread I’ve had today. And it was delicious and stayed down! So grateful!
You’re more than welcome! So happy you enjoyed the mug cake and that it helped to satisfy your cravings. :) x
Can coconut sugar be used instead of make syrup? I need to keep the glycemic level down.
Yes, no problem.
Hi there!
Is it possible to make this without using a microwave, but just an oven?
Fingers crossed!
Rudi xxx
Hi Rudi – I have not made it that way, but I believe others in the comments below have. I do have a recipe for molten chocolate cake that can be made in the oven though. :)
Tried for the first time. Next time I’ll microwave it less than 1.5 minutes. Delicious!
Yes, it can take a few tries to figure out the best time for you. I think I’m actually down to 50 minutes now as I’ve realized I like it a bit softer. Haha. :) x
Fantastic!
Glad you enjoyed the recipe!
I just made this recipe for my husband and myself because I was craving a dessert. Omg! Did it hit the spot. I topped in with Coconut Whipped Topping and it was yummy!!! Thank you so much for sharing this. So easy to make and healthy.
Wonderful! Glad you both enjoyed it! :)
Thanks for sharing your recipe. I mistakenly doubled an ingredient, so I had to add additional ingredients,. I was mixing in a remikin which is enough for two. I used 100% cacao powder, egg White’s instead of the egg, honey in place of maple syrup mixed with all the other ingredients. After mixing well, I added about 2 TBSP coconut flakes. I have a smàll (800 watt) microwave, so I cooked for 3-3:10 min. Moist, chocolaty, good cake. I endulged with a glass of cold Almond milk.
Sounds like a good mistake to have made in doubling it! ;) Glad you enjoyed it Helen!
Delicious and healthy. I can still taste the healthy but whipped cream on top makes it a yummy healthy indulgence. I’ve made one every day now since I found this recipe. Thanks for sharing it
Happy you love it Carrie!
I substituted butter for coconut, honey for maple syrup, and Jack Daniel’s for vanilla. I cooked it in a large but shallow tea cup for 1.5 minutes in my low-power (750 watt) microwave. Absolutely yummy.
I love anyone who subs Jack Daniel’s for vanilla. ;) x
So good and love how quick and easy and healthy it is!
So glad you enjoyed it Diane!
So good thanks for sharing!
You’re welcome! Glad you enjoyed the recipe Nikki. :)
Is it possible to make this in the oven instead of the microwave?
Some have done so I believe in the comments, but I don’t know what temp they used. You could also make my molten chocolate cakes in the oven. :)
Fantastic! I can’t compliment this enough
Thanks DeAnna! I’m so glad you loved it. :) x
I was going to split this but somehow ended up eating the whole thing. Not hard to do! Great recipe. Thanks!
Haha. The best of intentions, right? ;) Glad you enjoyed it!
Made this today, really easy. I think I will add less cacao next time, as the taste was a bit bitter. Definitely a winner. You are so smart to put these recipes together. Thank you.
Thanks so much Simona! Glad you enjoyed the recipe. :) x
Can coconut flour be substituted for the almond flour?
Unfortunately, no. Coconut flour is highly absorbent and requires a different liquid/flour ratio. I’m sure you can make a mug cake with coconut flour, but you’d likely have to tweak the other ingredients. :)
This. Is. Delicious!!! Just made this and it was super fast and easy. I will definitely make it again …and again …and again!
Yay – a new chocolate mug cake convert! Hope you enjoy it again and again. ;)
Ohhhhh how awesome!! Thank you 😊 Easy and delicious!
So glad you enjoyed it! :)
I used what I had on hand, so cocoa powder instead of cacao, veg oil instead of coconut oil and honey instead of maple syrup. Came out awesome. I loved the nutty bits in the cake. Best of all, it was gluten free, so I didn’t have a huge cake on the counter going stale. Thank you!
Yay – glad you enjoyed the recipe Lorraine! :) x
This is AMAZING! Usually mug cakes are a stand-in for something better, but this really knocked my socks off. It tastes exactly like a flourless chocolate cake I have mad eyes on special occasions! It’s nutritionally a winner, so incredibly easy to make, doesn’t make a mess, is a perfect single serving, and the taste is rich and not overly sweet the way commercially made things are. Thank you for this great recipe!!
Yay – so happy you loved the recipe! I make it all the time myself so I’m right there with you. ;) x
So easy and delicious! I’ve made this friends and family. Everyone is super skeptical at first, and then an instant convert!
Yay! Gotta love converting people over to the mug cake. ;) x
That was ridiculously delicious and easy! And, what I mean, is that I just ate the batter. LOL!. I always think, I would love some brownie or cake, so I prepare to make some, and end up eating batter instead, because I don’t actually like “baked” goods. This was the perfect size for a quick treat, and I will definitely make it again. Maybe someday, I’ll actually cook it. :-)
Oh, too funny! Yes, you’ll actually have to try baking it next time. Lol! ;) x
I’m thinking about making these for a small dinner party (4 people). Can I make the batter and pour into the mugs ahead of time so all I have to do is pop them in the microwave when it’s time for dessert?
Unfortunately, I wouldn’t recommend that as the flour will start to absorb all the liquid.
Actually, I doubled the recipe then put paper cupcake liners inside of four silicon baking cups and half-way filled each with the batter then, one-at-a-time, microwaved each 30-seconds. These tiny cupcakes went in my survival-snack travel-cooler to give me something safe to eat during a work-week out-of-town (I got home yesterday). While other hotel guests ate cookies with milk, I was able to drink the milk and eat these yummy snacks! No, I did not reheat them, but I loved them anyway.
Tasty, might add nut butter to it next time
I think that would be a delicious addition! :) x
Can xylitol be substituted for the maple syrup?
Yes, no problem. :)
I hate using a microwave, i had a craving but feeling lazy & this is absolutely delicious!
It’s definitely the fastest dessert you can make for those lazy days. ;) x
YAAAASSS. I’m trying a Paleo diet and this is the perfect pick me up.
It’s the best single serving dessert. Hope you enjoy it Sierra!
Thank you!!!Simple, quick easy and delicious. Keeper for sure.
You’re welcome! Glad you enjoyed it Monique!
Best chocolate mug cake I’ve ever had, paleo or not! Really impressive
Yay! Thanks so much Cassie. So happy you loved it! :) x
Loved it! Easy, super quick and delicious! Made it as per recipe except put one tablespoon cacao powder instead of 2. Turned out awesome! Thanks for the recipe!
Great! Glad you enjoyed the recipe Kat! :)
Yum! Just made it, and added 100% chocolate bits (instead of regular chocolate chips) and also added a bit of ground cardamom. Came super delicious. Only thing I might try next time is to double the recipe so I can have half an egg and try adding a bit of cashew or coconut milk. My hope is that it would be a bit less egg(y) if possible. Thank you for an awesome quick recipe.
So glad you enjoyed it!
I doubled the recipe but only used one egg and it came out great!
In one mug or divided into two mugs?
Amazing and easyWant to try again and aim for brownie texture
Yes! I reduced the time as well and now cook for 1 minute (vs 1 min 20 seconds). Definitely play around with the time! :) x
This is an awesome mug cake!! My daughter and I have Celiac’s and finding mug cakes that are grain free and fabulous is the greatest!! I added 1/2 teaspoon of baking powder, substituted 1 tablespoon of light hot chocolate mix for one of the coca tablespoons. Dropped sugar free strawberry preserves on top before it cooked. Soo Good. Served it with some preserves on top. Started with 1 minute and added 30 seconds, then another 20 seconds. Perfect!! My daughter and I shared it. Thank you so much!!
So happy you both loved the recipe Carol! :) x
I just bought a tub of coconut flour, is it possible to swap that for the almond flour? Or should I just break down and buy almond flour
I’d recommend using the almond flour in this recipe. :)
Wow, best clean mug cake I’ve tried so far!! I only microwaved for 50 seconds and it came out perfectly moist yet all the way cooked. My giant scoop of Halo Top ice cream topped it off and I didn’t feel too guilty about this luscious dessert!! ;)-
Oh yum – I love Halo Top ice cream and I can imagine it’s melty creamy goodness on top of this chocolate mug cake. I think I’ll have to do that combo next. ;) Thanks Treena!
I’m honestly curious why you care if you’re eating a “clean” mug cake if you’re putting dairy and refined sugar and chemicals on top? If this is just a #balance thing, then ok, but then honestly why bother? Just eat a box of Oreos. 🤷🏼♀️
By “clean” Treena likely refers to the fact that it’s gluten-free, grain-free, dairy-free and refined sugar-free (which is pretty darn clean in my books). I won’t speak for her, but as a celiac I can’t just eat a box of Oreos, which is why all recipes on my website are gluten-free. Halo Top also makes dairy-free ice cream and it’s sweetened with organic stevia (not refined sugar and chemicals).
Love that this is a very adaptable cake that whips up quickly! My first attempt at making these turned out a bit dry at 1 minute 30 seconds in my microwave. Will try it again with slightly less time. Added chocolate chips and a sprinkle of cinnamon… very nice! Found the cake to be very dense, so next time I’ll serve it with raspberries in syrup. The portion is generous enough to split with a friend!
Glad you enjoyed the recipe Loni!
I doubled the recipe to make a last-minute mini birthday cake in ess than 5 minutes – 2 mins to put together + 2 mins to microwave. I used a soup bowl for shape, and added grated frozen lime for a taste kick. Dusted with raw cacao and accompanied with a pot of berries from the freezer. It looked lush, tasted great and only150 calories portion. Thank you!
Love that you added this to a soup bowl. What a brilliant idea!
Very tasty and easy to make. I did like it better when I added a 1/4 teaspoon of salt.
Happy you enjoyed it Jim!
Delicious and so easy to make!
Wonderful! So happy to hear you loved the recipe. Thanks Megan!
Googled “paleo mug cake” and this recipe was the first to pop up! I used a flax egg (making it vegan and paleo–what!!!) and 3 tablespoons almond flour and one tablespoon coconut flour instead of the full 1/4 cup almond flour (which equates out to 4 tablespoons of flour) I even made a glaze of coconut oil, almond milk, and powdered sugar!! I will be making this on the regular when I want something sweet and yummy! Tasted like a brownie!!
Awesome! And that sounds tasty with the glaze! I’ve got lots more delicious paleo recipes and desserts, so make sure to check those out as well. :)
This was fantastic….followed recipe as written and ate with side of fruit. Thank you
Awesome – glad you enjoyed it Jesse! And a side of fruit sounds perfect with the chocolate. ;) x
Can I substitute the almond flour. Allergy to almond
Hazelnut flour work work well. :)
This was sooooo delicious!
Awesome! Glad to hear you loved it Sara! :) x
This was AMAZING and super easy! Could you bake these in the oven in case you needed many?What temperature would you recommend? Would you make them in muffin tins or ramekins?Thank you….
I have not tried baking these in the oven, but I do have a chocolate cupcake recipe coming soon! :)
I’ve been looking for a healthier brownie in a mug recipe and this was delish! I substituted 1 TBSP of chocolate protein powder for the cocoa powder and stirred in a few pieces of dark chocolate. This tastes just as good if not better than the other recipe with sugar, white flour and butter.
Awesome! So happy you enjoyed the recipe and I love your swaps! :)
I love the recipe
But can I replace egg with milk?
I believe some readers have commented that they’ve replaced the egg with an egg replacer (ie – chia egg) and it still turned out. So I’d give that a try. :)
I have tried every mug cake out there and this one is my FAVORITE! Thank you for handling my chocolate craving like a boss, all while helping me not take a nose dive into the lil debs box! #paleoon
Haha. I totally feel ya Melissa! There’s something just divine about individual portion sizes of decadent chocolate cake. It’s a winner for all of us. ;) x
Thank you for this amazingly delicious recipe! I substituted the egg with a flax egg (1 T flax meal + 2 1|/2 T water and allowed to sit for 10 min) to make it plant-based. Perfect! 🧡
That’s awesome to hear Dawna! Thanks so much for letting us know about the egg replacement. I know my vegan readers will be thrilled! :) x
Oh my goodness! This was amazing! I cooked mine for 1:30 and it came out a little dense and wouldn’t soak up the macerated strawberry juices that I topped it with. I will just have to try it again with a lower cooking time.“For science.” ;)
Happy you loved the recipe Tibby! And yes, every microwave is different. I actually made this with my niece and nephew last night and it was best at 1-min at my brother’s house. So I’d keep experimenting….for science. ;) x
This mug cake is so delicious and super easy to whip up when you want a sweet treat without too much guilt. Love this one Lisa! ❤️
Thanks so much Aubrey! It’s definitely my go-to sweet treat as well. Gotta love the perfect portion size (which prevents over-indulging). Haha. :) x
Do you have the macros/ nutritional value for this? I made it last night and was SO delicious!! Will def have again when seeking something sweet
Hi Lynn – Glad you enjoyed the recipe! I’m slowly adding nutritional info to all my older recipes (like this one), so check back in another week or two. :) x
Made this tonight for me and my husband. Had tried a lemon mug cake recipe and it was okay but my husband was very happy with this one. Added some Lily’s Stevie sweetened chocolate chips on top prior to microwaving. Came out so rich and moist and topped it with some whipped topping. Perfect! Thank you for sharing!
So glad you and your husband loved the mug cake Paula! And can’t go wrong with a little extra chocolate on top. ;)
Tried this today. 1st try, divided batter into 2 ramekins, not good, cooked too long, dry and didn’t rise enough. Later after making my homemade coconut milk, I added 1/4 cup pulverized “pulp” to the cake batter and about 2TBS or 1/4 cup dried dark cherries, 1 min 25 secs – 1 1/2 mins right amount of time required for my microwave, loved this version! Will try some raspberries, with a warm raspberry sauce next time! Quick, easy, and delicious!
Ooh, that would be amazing with a warm raspberry sauce! So glad it worked out for you! :)
This was sooo good! The first time I made it, I made the mistake of over cooking it, and it did not taste good. I tried again the next night by cutting off 30 seconds and it was perfect. I added coconut whipped cream to top it off. I think this will seriously allow me to never have to “cheat” with conventional chocolate cake ever again. Thanks for the recipe!!
So happy you loved it Libby! Yeah, 30 seconds can really make a difference. And I’ve had to reduce the time as well with my new microwave. But once you find what works best, you’re golden! Enjoy! :) x
This is yummy, and I read the recipe wrong and used almond butter instead of almond floor, still delicious!!
Oh good! It probably just made it a little extra moist. ;)
Loved it!!! I may have microwaved too long though…is it supposed to be super moist? Mine was a tad dry. I did 1 minute and 40.
It is pretty moist, though a bit spongy as well. If yours was a tad bit dry, I’d definitely try reducing the time. Every microwave is different and sometimes it only takes a minute. :)
I tripled this recipe, put in an 8” square pan and baked it in the oven. Sprinkled a few chocolate chips on top. It was pretty good, but next time I’ll put a little salt in the batter.
That’s good to know it works in the oven! If you’re looking for a true chocolate cake, I’d recommend checking out my super popular Paleo Chocolate Cake (and you could always halve this recipe for a smaller portion as well). :) https://downshiftology.com/recipes/paleo-chocolate-cake/
Lisa, this is a lovely mug cake, I double the recipe and babe it in a soup bowl Turns out beautifully. I remember when that first hot flash hit me, I was 40. I forget who told me about a woman Doctor that had some vitamins out for menopausal women. I did get some and they certainly did take care of the problem for me. I’m sorry I do not remember the name of the Doctor or the vitamins, That has been 36 years ago. I would urge you and any women to find those vitamins . All the best wishes, and a wonderful Christmas and New Year. Matilda
Thanks so much Matilda for your kind words and I’m thrilled you love the mug cake! I love how you double it in a soup bow. Brilliant! I’ve also been working with a few docs on vitamins and supplements, so fingers crossed I’ll be very balanced soon. ;) x
You maybe talking about Dr. Susan Lark, I took her vitamins and followed her protocol around the same time frame. They helped me tremendously. They were sold under the name “Menopause” @ GNC back then. Don’t know if they still are. Google her name, you should be able to find her.
Thanks so much! I’ll definitely look into it. :)
Love this cake!! Best mug cake I’ve tried so far. Thank you! Due to multiple food allergies, I’m happy to finally have a dessert I can enjoy.
Wonderful! I’m so thrilled you love it CJ! :)
Can you use some othe flour if you don’t have almond flour?
Another similar nut flour, like hazelnut flour would work. But coconut flour would produce a different result. Cassava flour may work, though I haven’t tried it.
I tried this last night and it was delicious! I didn’t have any maple syrup so I used coconut nectar. I just found your site a few days ago and I’m really excited to try out your recipes.
That’s a perfect swap! And glad you found me as well. Hope you enjoy all my recipes Melissa! :) x
I was looking for a healthier recipe to make individual-sized desserts for a dinner party and this is a great one! Thanks, Lisa!
You’re welcome. So happy you liked it Jacqueline! :)
Have you tried this with a mix of coconut flour in it? Just did 3 tbs almond flour and 1 coconut flour. It’s amazing both ways! Also. Opinion on blending the mix and then putting into a mug? I find almond flour can be gritty if not sifted and blended. LOVE this recipe!!
I haven’t – but that’s awesome to know! And you’re right, almond flour can be a bit gritty (do you buy the super fine grind?). But yes, if you’d like to blend first, go for it! You can also use hazelnut flour in this recipe. :) So happy you love it Erika!
Will you marry me? As my second wife? Because my first wife loved this so much we are considering making more babies tonight and we’ll need help. 😁
I LOVE this recipe! I have substituted the maple syrup with honey before, and also with agave nectar and it is so yummy! Do you have an idea on the number of calories this contains?
Awesome – and those sound like perfect substitutions! I don’t know how many calories, but there are online nutrition calculators that will do the math for you. ;) x
I love this mug cake recipe! I make one almost every day! They are so quick and easy and are a great snack or dessert! I’m so glad I found this recipe!
It really is the perfect little treat. I even made for myself last night. ;) So happy you like the recipe Digby!
Desperately searched the internet as I promised my (very food restricted) boys dessert and they didn’t want whipped frozen fruit. This was perfect! So quick and delicious! They’re only allowed honey as a sweetener so I substituted that for the maple syrup.
So happy your boys loved it Carlie (and that it fit with their dietary restrictions). Definite win! :) x
The absolute best and healthy too…double delish!!
It’s a winner all around! :)
I have tried several different mug cake recipes and so far this one is the best and the healthiest. I loved it topped with strawberries and Greek yogurt
Thanks so much Janet! And topped with strawberries and greek yogurt sounds wonderful. :) x
Just made this for a bedtime snack since I was starving – oh my goodness – it is so delicious!! Thank you very much!
Yay – so happy you loved it! :) x
Can you put it in the oven if you don’t have a microwave?
I haven’t done that with this particular recipe, but I imagine it would work. Just make sure to put it in an oven-safe container, like a ramekin. Let me know how it turns out!
Thank you. Will do!
I used Cuisinart mini bundt cake tins because I was having a small dinner party. Anyway, I put them in a convection toaster oven at 350 for 8 minutes. They turned out great!
You are my savior!!!! Per my doctor’s orders I have to cut back on carbs and sugar, but I desperately love chocolate and had lost all hope of finding anything somewhat healthy with chocolate. Then I found out about the raw cacao and found your recipe. It is amazing!!! I might have gone a little to long in the microwave this time since it did come out a bit dry but I don’t even care. The next time will be less time. My craving was satisfied in an instant and I could not be happier. This is definitely going pay a significant role in helping me fight really strong desperate cravings as it is incredibly satisfying and just what I need. Thank you so much!!
Yay!! So happy you liked the recipe Contessa! It really is the perfect recipe to satisfy those sweet cravings without going overboard, as it’s perfectly portioned. You’ll definitely dial in your microwave’s timing after a few tries (which I feel will probably be in your near future). ;) x
I’ve never actually tried making a mug cake before but I’m trying to eat healthier and less sugar but love chocolate so definitely want to give this one a try! One question, can I use any other type of flour besides almond flour such as whole wheat flour? And if so would it be the same quantity of flour. Thanks! :)
Hi Shivani – I only tested this recipe with almond flour, so can’t comment on whole wheat flour (as I’m gluten-free). I imagine it should work fine, though you may have to tweak the ratios a bit. Hazelnut flour would also be very similar to almond flour. Let me know how it turns out for you! :)
Oh okay, I will see if I can buy hazelnut flour or almond flour and try it out. I will let you know how it turns out when I try it! :)
I experiemented making these for a small dinner party of four, using different methods, and my husband and I were pleased with the results. I had put the mix in mini bundt cake tins and used convection toaster oven; 350 degrees for 8 minutes seemed to work for mine. In the first ones I made in the morning, I substituted the maple syrup with honey and made two others with the honey and substituted the almond floor with whole wheat flour. They still come out fine, but they do tend to have more of a dense texture with the whole wheat flour, and the honey makes them less sweet, more like a healthy breakfast muffin you wouldn’t have any guilt eating every morning. (I might try the lighter version of this recipe with oatmeal next time.) As for my evening version, I used the maple syrup, added chocolate chips, and sprinkled with powdered sugar and strawberries after I heated them in the oven just enough for the chocolate chips to get soft. They turned out great; however they probably weren’t as healthy at that point but still good for serving guests. :)
If I want to make these for a dinner party, can I micro-bake several mugs at a time or must they each be done individually?
That’s a great question. To be honest, I’ve only ever done them one at a time, but don’t see why you wouldn’t be able to do several at once (and likely increase the time). Let me know how it turns out!
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OMG! This was da bomb!! I followed directions exactly and then topped with shaved dark chocolate and sliced strawberries. Soooo good!!! Thank you for sharing this recipe!!
Awesome – so glad you liked it! And love that you put shaved chocolate on top. I can just imagine how decadent that must have tasted! :) x
indeed! i made a second time and used almond extract in place of the vanilla, wow was that good too!! Thank you again for sharing this recipe, just wonderful!
Yum, almond extract sounds fab! And my pleasure. :)
made this twice now and love it, especially topped with your coconut whipped cream!
If I want to double the recipe, do I need to use 2 eggs?
Thank you!
That’s so wonderful to hear! When I double the recipe I use two eggs, though you could probably get by with one. You’ll have to try both and see which you prefer (and let me know!). :)
These are fabulous!!! No more oven cakes for me – scrumptious and elegant recipe!! Thanks 😊
It’s amazing how simple (and delicious) they are, isn’t it? Happy you enjoyed it Christine! :) x
I just made this and OMG – it’s so good. I feel like I got my little chocolate treat….but without the guilt & bad ingredients. Thank you!!
Yay – so glad you liked it Ashlee! Isn’t it lovely that something so simple can turn out so good (and be good for you)? :) x
Could I use coconut flour instead of almond?
Unfortunately coconut flour does not replace almond flour 1:1 as it’s highly absorbent. It’s possible to use coconut flour in this type of recipe, but the ratio of the liquid ingredients would have to be significantly modified. If you try something that works, let me know! :)
this sounds simple and awesome! i can’t wait to try it. thanks for sharing!
It’s super simple – which makes it the best kind of chocolate cake. ;) x
ok , so I made my first GF Low Fodmap mug cake and tossed in a couple TB of 71% chocolate chips! MMM-mmm! yep! I would do it all again with a couple raspberries and a mint leaf or a scoop of raspberry lime sorrbetto on the side. Thank you Lisa for a new addiction…..in a single serve recipe! :)
Love that creativity! And happy to help supply a healthy addiction (even if it is a chocolate one). ;) x
New variation……add peppermint extract to batter before baking. Yum! (and yes the chocolate chips are a standard part of my recipe!) :)
Love it! Chocolate peppermint is one of my favorite combos. I’ll have to do that one next! :) x
Hummm wonder what orange juice & zest would do to this……?
You’re on fire girl!
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I too was always skeptical of mug cakes (especially when using eggs… don’t want to risk the cake not fully cooking!). Love your nourishing, perfect chocolate mug cake recipe!
Yeah, me too. But after you watch this mug cake cook in the microwave and taste it, you can tell it’s 100% fully cooked. And delicious! ;) x
Oh my, I bet my daughter at college would LOVE this! Yum!
If only I knew about this in college! ;)
This sounds intriguing. I have made these before but want to try your ingredients.
Not only is this version gluten-free/dairy-free…but there’s a lot less sugar than most other mug cake recipes. No guilt here! :)
The only mug cake I’ve ever tried didn’t turn out well– I need to try this one! Your photos are gorgeous
Thanks Sarah – it was definitely fun to photograph! And yes, I think some mug cake recipes are off. I’ve done this one 4 times now and it’s turned out fab each time (once I figured out the right cook time for my microwave). :)
You had me at chocolate, haha. But I do love mug cakes because they’re perfectly portioned!
I’m right there with you Liz! Small little cakes are my kinda chocolate treat. :)