I’ve been fascinated by all these microwave recipes I have seen lately. Cooking things in the microwave is normally not something I would do. I like the process of creating meals, even though they may take a while to prepare sometimes. I use that time to relax… hang out with Chris and our dogs, read a book while a meal is in the oven, or listen to my favorite band. Sometimes cravings take over though, and I want something that is fast and delicious. In this case, I wanted a quick dessert recipe that doesn’t take much effort at all. And here it is folks, a cake recipe that you can make in 5 minutes or less. Get creative with the ingredients. This is only one version of what could be numerous recipe variations.
Chocolate Mug Cake
Gluten-Free, Dairy-Free, Sugar-Free
Adapted from Bakespace
Time: Less than 5 minutes
1-2 servings
Ingredients:
- 1 large microwave safe coffee mug
- 4 tablespoons gluten-free flour mix (such as Pamela’s or homemade)
- 4 tablespoons coconut palm sugar
- 1 large egg
- 2 tablespoons cocoa powder
- 3 tablespoons vanilla almond milk
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Optional add-ins: pinch ground coffee, dark chocolate chips, coconut flakes
Instructions:
Grease a coffee mug with oil or cooking spray. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.
Enjoy!
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This recipe is linked to Slightly Indulgent Tuesdays.
Oh, I really did NOT need to know how to do this!!!
Haha Carrie! Me either
But it is so good!!!!
Haha this recipe is both a good thing and a bad thing…I can see it being very necessary during a certain time of the month!
haha! Exactly… I tend to try and stop myself then but it doesn’t work
Ditto what Carrie said; on the other hand . . . . . . . all of the ingredients are in the pantry . . . . . .
Thank you, thank you, thank you! You just made my day … and this is delicious.
I think i want to try this! looks super yummy and fluffy!
It is exactly that- yummy and fluffy!
How would I cook this the oven? We do not have a microwave.
Hi Tiffanie, since this recipe is designed to bake in a microwave I am not sure of oven measurements.
OMG. I’ve tried this once, but yours looks excellent. Might have to make another really soon!
Thanks Alta! I’ve had to stop myself from eating them because they are so good! 5 minutes is just too easy
This reminds me of how I used to eat in college – quick and only 1 dish to clean up! I’ll have to give this recipe a try, for old times sake.
It’s great Angie, I hope you enjoy!
oh. my. gosh. the answer to my lazy, gf, sweet tooth. you have changed my life forever. must try this ASAP. Must also kiss the friend who sent your blog to me. Happy day.
Kate, the mug cake is so amazing. You might be addicted
This is my first time to see a recipe for a mug cake,so I really, really love the idea! But I have yet to see gluten-free flour or vanilla almond milk in our neck of the woods…so please can you point me to a “regular” mug cake recipe? Thank you so much.
You could just use “regular” flour and milk…
Really? You can? Oh yes, I already knew that I was just being sarcastic. You can use real flour and milk but this is a gluten-free blog and many people that are gluten-free happen to be dairy free also.
well save your sarcasm…she was just replying to the question above…it is hard to find gluten free in some parts and some of us are just using gluten free as an option…not a necessity.
So thank you Jo! That is good to know!
and no disrespect ATXglutenfree btw! Some of us were just wondering and i know i wouldnt have been brave enough to try the substitutions without asking. and Thank you pinterest for an awesome recipe!
<3 it!
I’m so glad you like the recipe Mandi!!
Yeah…the sarcasm remains…
In reply to the comment above that I never replied to… if you can’t find gluten-free products in your “neck of the woods” then I normally recommend checking out Bob’s Red Mill website or Amazon for bulk gluten-free products. They normally have pretty good deals.
Can regular sugar be used in place of coconut palm sugar? Or maybe a Splenda mix or agave?
Yes, regular sugar can be used instead of coconut palm sugar. Agave might be too liquid-y… Splenda should work fine. Hope that helps.
Does anyone know how much baking soda to use? I’ve got a gf flour mix, but it’s just flour, no baking soda or salt…
Baking powder not baking soda! And I’d try 1/2 tablespoon.
I just made this with normal everything. Flour, sugar and a little baking soda as well as everything else. So tasty, but it was HUGE!! Thanks so much for sharing
Made these tonight with the Fam. Made a few ingredient modifications based on what we had available. Used BRM All Purpose Flour Mix (had to add some salt and 1/2 Tsp baking powder), dark choc cocoa powder, 2 Tsp agave nectar (instead of sp sugar), vanilla coconut milk, safflower oil, a shake of cinnamon and 1/2 Tsp mini gfcf choc chips. They were awesome. One was too much for one kid so we scooped them out into 2 separate servings. I think a different flour mix might have been better. BRM is mostly bean flours and it didn’t have quite the right texture and aftertaste was off. Otherwise this was perfect. We like our chocolate less sweet and this change was great. I will def make these again!
That is great Becca! I’m glad the substitutions worked for you and you enjoyed it.
Can’t wait to try this (although I’ll have to use a friend’s microwave as I don’t own one!) I am gluten, dairy intolerant and right now can’t do sugar. Thanks for what looks like a dream come true! Question: Is the cocoa powder unsweetened?
Thank you!
So good! I used agave syrup instead of sugar, applesauce instead of oil and almond meal instead of flour…Totally satisfied my craving for a dessert. Thanks!
Those are great substitutions! Glad you enjoyed Lindsay!
Mmm. Looks very yummy! This would be a great dessert for my son to eat while the rest of us eat gluten/dairy.
Thanks annaliese!!!
Found this on pinterest- I think I’ll be trying this out tonight as I have everything on hand!
Yeah! Hope you enjoyed!
Tried it…delicious!! Was wondering if you have a recipe for any other flavors. Thanks for posting!!:)
Hi Chris! Thank you! I don’t have any more flavor recipes for this mug cake yet but hope to in the future… in the mean time, be creative with your mug cake. You might be surprised at what you come up with!
Do you have the nutritional facts for this?? I’m excited to try it!!
Hi Audrey- No I do not but I can definitely tell you it’s not low fat. Coconut oil is higher in fat than other oils but it is made up of a different saturated fatty acid that has been shown to be beneficial for the human body. It’s more of a treat than an everyday indulgence. I hope you enjoy!
I think you mean coconut oil is higher in *saturated* fat than other oils, not overall fat. But yes, coconut oil is wonderful for you!
Yes, excuse my typo. That is what i meant!
Wait, how is this sugar free? Almond milk usually has sugar. Palm sugar… um… IS sugar… And chocolate chips also have sugar. Am I missing something??
Actually Jo, you are missing something. Coconut Palm sugar is a lower glycemic sugar compared to regular cane sugar. It’s considered a natural sugar alternative and is not added sugar, therefore sugar-free (even though the product has sugar grams in it, it’s naturally occurring sugar). The almond milk I used had no sugar in it. Chocolate chips have sugar in them but it’s not added sugar from me pouring it in the cup, it was also a lower sugar brand that was made from fruit juice sugars instead of regular cane sugar.
Ok, so this is a no sugar ADDED recipe–there is some sugar. Even naturally occurring sugar is sugar… Fruit sugar is, again, also sugar. Even if it has a lower glycemic index, there is still sugar. That is like saying that apples are calorie-free because they have less calories than a steak. I feel that this is very mislead, especially to people who are trying to avoid sugar for medical reasons. If they eat this believing it truly has ZERO sugar as you imply, it can really cause some problems.
Jo, well then let me remind you of something here, this is a blog and not a medical website. Therefore all content here is created by ME and I can write whatever I choose too. If you have a problem, then visit another website or try another mug cake. There are many other gluten-free blogs out there that write about “sugar free” recipes – elana’s pantry, simply sugar and gluten-free, spunky’s coconut, etc. Feel free to visit them and you will begin to understand what I’m talking about.
Thank you for your kindness and willing to discuss.
I honestly did not mean to come across as harshly as you seem to have taken it, and I really would like to understand more about sugar-free, reduced-sugar, etc. I am sorry to have upset you so much; I just honestly do not understand how this can be called sugar-free. I do not understand your explanation–I have always been taught that low glycemic does not mean sugar free. I have many diabetic friends and have even asked some of them how this recipe might affect them. They all agreed that the amount of sugar would definitely affect their blood sugar. It is situations like this that concern me. Although I suppose that most people avoiding sugar for medical reasons understand the differences in types of sugar and how they affect them, so they would be able to read the ingredients for themselves and decide whether it was worth eating or not. And I do agree that the amount of sugar is this recipe is much less than in most brownie recipes and is a good substitute for people watching their weight, etc. And I see nothing wrong with having sugar in a recipe, especially a DESSERT recipe. I guess I will have to look elsewhere for help. I am sorry for the misunderstanding. Good luck.
What’s a good replacement for vanilla almond milk, coconut palm sugar, and coconut oil if you’re allergic to all nuts?
Possibly rice milk, stevia and canola oil, however I can’t guarantee that those products are made in a nut-free environment.
Note: don’t UNDER-mix, either, or you’ll have a microwave-fried egg at the bottom
Awespme quick fix!!! Is it supposed to still be gooey in the bottom. I cooked it for a min thirty and it was done on top but gooey middle which I like that way but wasn’t sure if I did it right? But even if not it was still just what I needed
Yes, slightly gooey on the bottom…perfect!!!
Love this! Just found your great site
Thanks Alison!
Just saw this on Pinterest and I think I will have to try it for dessert for the kids tonight. Looks yummy and easy…always two winners for me! Love your site and will be back!!
Thank you!
I follow a vegan diet so I do not use eggs. do you know if it’s possible to use egg replacer? (I’ve actually never tried using it before, so I’m not sure on it’s limitations.) I REALLY want to try this!!
I have not tried an egg replacer but it might be worth a try. Let me know if you try it first!
Can you use powder Egg like EnerG?
I have never tried it but let me know if it works!
I just made this tonight. It is awesome! I used unsweetened cocoa powder and only 2.5 TB of sugar, coconut milk instead of almond, and orange extract instead of vanilla. It’s verrry chocolatey and moist!