Almond Flour Chocolate Mug Cake

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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.

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Cuisine: American

Keyword: almond flour mug cake

Servings: servings

Author: Julia Elizabeth

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

US Customary - Metric

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