Almond Flour Chocolate Mug Cake
Published
What’s better than a fudgy, chocolate cake in about 5 minutes? This almond flour chocolate mug cake is an easy gluten-free dessert for one, made with simple pantry ingredients and cooked right in the microwave. It comes out soft and moist with a rich chocolate flavor and a center that cooks through perfectly. No oven or mixing bowls required.
Sometimes the craving for chocolate requires a quick, simple recipe, and the gluten-free chocolate mug cake has always been one of my favorites. I’ve been on an almond flour kick lately, so I knew I wanted to recreate this simple recipe with a nutty flair. It hits all my cravings while being gluten-free and dairy-free, so I can enjoy a sweet treat at a moment’s notice. Almond flour doesn’t absorb moisture the same way regular flour does, which helps this mug cake stay soft and moist with just a single egg. I use Dutch-processed cocoa powder for a deeper chocolate flavor and richer color. It’s a perfectly portioned dessert for one with minimal cleanup, which is great for dorm rooms, solo nights, or a quick sweet treat.
Things I Learned While Testing
- Use a standard-size mug. The mug should be 8-10 oz. so the batter spreads evenly and cooks through. Oversized mugs cause the cake to cook too fast on the edges while staying underdone in the center.
- Don’t overcook the mug cake. It goes from perfectly set to rubbery very quickly. Start with the shortest cook time and add extra seconds only if the center still looks wet.
- Let the mug cake rest for 10–15 seconds after microwaving. It will continue cooking from residual heat and finish setting without drying out.
- Almond flour needs enough fat to stay moist. The egg and oil are essential here, so don’t reduce them or the cake will turn dry and crumbly.
Almond Flour Chocolate Mug Cake
Equipment
- 1 8-10 ounce mug
Ingredients
- ¼ cup almond flour
- 1½ tbsp cocoa powder
- 2½ tbsp sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tbsp chocolate chips, optional
Instructions
- In a microwave-safe mug, combine almond flour, cocoa powder, sugar, baking powder, and salt and give them a mix.
- Then add in your egg, oil, and vanilla, and stir until thoroughly combined with the dry, creating your cake batter.
- Sprinkle in chocolate chips, if using, evenly over the top of the cake batter. No need to mix them in, as the chocolate chips will sink as the cake cooks.
- Microwave the mug cake for 50-80 seconds, depending on your microwave. The cake should rise to its tallest point and keep cooking for about 10 seconds before being done. You can use a cake tester or toothpick to see if it’s done in the middle. If not, continue microwaving in 8-second intervals.
- When done, enjoy warm by itself, or top it with ice cream, powdered sugar, or fruit!
Notes
- Natural cocoa works, but the flavor is lighter.
- Feel free to add more or less sugar depending on your desired sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Mug Cake Step by Step
Gather all the ingredients together.
Combine the dry ingredients: In an 8–10 ounce microwave-safe mug, add ¼ cup (18g) almond flour, 1½ tbsp (8g) cocoa powder, 2½ tbsp (34g) sugar, ¼ tsp baking powder, and ⅛ tsp salt. Stir well until the mixture is evenly combined and no cocoa or baking powder pockets remain.
Include the wet ingredients: Crack in 1 large egg, then add 1 tbsp (15mL) vegetable oil and 1 tsp (5mL) vanilla extract. Stir until the batter is smooth and glossy with no dry spots. The batter should be thick but pourable, similar to a loose brownie batter.
Top with chocolate chips (optional): Sprinkle 1 tbsp (15g) chocolate chips evenly over the top of the batter, if using. Do not stir them in. The chips will naturally sink as the mug cake cooks and create melted pockets of chocolate throughout.
Microwave the cake: Microwave for 50–80 seconds, depending on your microwave’s wattage. The cake will rise to its tallest point, then slightly settle as it finishes cooking. The center should look set but still soft, and a toothpick inserted in the middle should come out mostly clean with a few moist crumbs. If needed, microwave in additional 8-second intervals until the center is just cooked through.
Rest and serve: Let the mug cake sit for 10–15 seconds to finish setting before eating. Enjoy warm straight from the mug. Enjoy!
Serving Suggestions
This almond flour chocolate mug cake is perfect enjoyed straight from the mug while it’s still warm and fudgy. For a little extra texture, try sprinkling crushed gluten-free shortbread cookies or gluten-free peanut butter cookies for a chocolate peanut butter twist. You can also dress it up with a scoop of almond milk ice cream or a dollop of whipped cream, a light dusting of powdered sugar, or fresh berries or sliced banana. If you’re craving something extra sweet, chunks of vegan white chocolate make a great finishing touch. It’s an ideal late-night dessert, quick craving fix, or portion-controlled treat when you want something sweet without making a full cake.
Storage Instructions
This mug cake is best enjoyed right after cooking, while it’s warm and soft. If you need to store it, cover the mug or transfer the cake to an airtight container and keep it at room temperature for up to 4 hours or refrigerate for up to 24 hours. To reheat, microwave in 10–15 second intervals just until warmed through, being careful not to overcook, as the texture can turn rubbery.
