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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, Refined 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
“OLD women” like me need this kind of recipe also!!!!!!!
THANK YOU!!!!!!!!!!!!! 
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
Well, here we are one year later… I’m still making it and very much addicted! And I’ve even branched out a little and made a few other recipes of your too. Love!
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…
I’m so glad you like the recipe Mandi!!
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!
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!
This looks incredible! Thanks for the recipe. Can’t wait to try it with coconut. I was just wondering if I could substitute the almond milk with vanilla soy milk, though…
Sure!
It should work just fine. Hope you enjoy !
Had this recipe pinned for awhile and decided to make it this morning while i was home sick. good decision! i subbed sweet potato butter for the oil, added some cinnamon, and orange zest.
thanks!!!!
So I made this, and because I am not super familiar with coconut oil I wasn’t sure what you do to make it not a solid. Do you heat yours up in the microwave at first? What I ended up doing was warming the egg, almond milk, and coconut oil in the microwave. I only heated it until the coconut oil melted (the egg was not cooking). But when I went to heat the whole thing I think 1 min 30 sec was too much. What do you suggest when you use cold ingredients?
Elise, if your coconut oil is solid then I’d recommend running the jar under some hot water for a 20 seconds or so to loosen it up. I keep mine on the counter and it’s in the sunlight during the day so mine is never completely solid, but many refined coconut oils are more likely to be solid. I use unrefined. I’d recommend melting it enough to where it is still somewhat solid but not completely liquid-y. Add the rest of your ingredients and follow the directions. It should work just fine, no matter if the ingredients are cold or not. If you have a problem with that, then try it with all ingredients room temperature.
A-ma-zing!!! So delicious!! THANK YOU
you are welcome!
This was delicious! Thank you so much!
To the person that was concerned about the coconut oil being solid at room temperature, I cut it into the dry ingredients as if it was a biscuit recipe. Also, I added a little PB2 and about 1/2 teasp of ground coffee.
To the person concerned about sugar free- you could easily substitute the sugar for splenda.
I just found you by doing a web search. We just went GF/DF in the last 3 to 4 weeks and I wanted to make a special treat for my little ones. Can’t wait to try this. Thanks
Up the fiber content by adding 1 Tbsp chia seeds. You can also substitute the flour entirely with 1/4 c. chia seeds and keep it FG. Skip the Pam and grease the cup with coconut oil. I’ve done a recipe like this in a convection oven for 10 minutes. http://earthslivingclay.com/1431/this-skinny-muffin-may-become-your-favorite-breakfast/
Is 3 tablespoons of oil really necessary? Of course this isn’t a health food, but I added it up and this is 814 calories per mug!!!
R- yes, it’s definitely not a low calorie treat. But the good thing is, coconut oil is a healthy oil. But of course, everything in moderation. I normally don’t eat the whole mug in one sitting, and I most definitely don’t eat it all the time
But you should be able to substitute apple sauce or another substitute for fat. It might make the cake drier but it should still work just fine.
I used Pamela’s mix, melted butter instead of oil, and regular milk. Baked it in microwave-proof soup bowl instead of a mug to make sure it was baked all the way through (I don’t like gooey baked goods), and microwaved it for 1 min. 20 seconds. It was great!
I found this on pinterest and made it last night – I substituted applesauce for the oil, rice milk for the almond milk and used regular sugar and it came out DELICIOUS!!!!!! I divided the portion in half for my husband and myself. And, gave my daughter a quarter of the entire cake. This might become a Friday favorite – it’d be the perfect sweet way to end the week
I made this today: oh my goodness, how luscious! This is my first taste of a dessert cake since going gluten-free almost four months ago. It’s really filling, though, and I could only eat half (but I have a fabulous treat to look forward to tomorrow!)
this stuff is DELICIOUS! topped it with marshmallows right after taking out from the microwave!