This almond flour chocolate mug cake is ready in five minutes! And so easy to make, it’s the perfect single-serve dessert when those sweet cravings strike!
Here’s a recipe I’ll admit was inspired by my teen and his endless mug cake baking when the lockdown started back in 2020. Sure, I have an Easy Almond Chocolate Cake recipe, but I wanted to make this mug cake something my kids could whip up in a snap! No need to preheat the oven. Just pop it in the microwave and have it ready to eat in under 2 minutes!
What you’ll love about this recipe
Quick to assemble. Once you gather all your ingredients, it takes 5 minutes from start to finish!
Minimal equipment used. Everything is mixed and cooked in the mug!
It’s decadent yet healthier and more wholesome than the refined stuff! And it’s gluten-free too!
Ingredient Notes
Almond flour: This is not the same as almond meal. Almond meal is ground almonds with the skin on. Get the blanched variety for smoother results.
Unlike other gluten-free mug cake recipes on the internet, mine does not contain gluten-free flour, which is often grain and or starch-based (rice and tapioca flour and potato starch.)
Dutch-processed cocoa powder: This version of cocoa powder, found mostly in Europe, has been alkalized with potassium carbonate, resulting in a richer and darker cocoa powder. After having tested this mug cake with raw cacao powder, natural unsweetened cocoa powder, and Dutch-processed cocoa, I have to say the one made with Dutch-processed cocoa was the best in taste, look, and texture. However, you can use any unsweetened cocoa powder available to you.
A note on cocoa powders:
Natural cocoa powder, made with roasted cocoa beans are the ones you’ll mostly find in regular grocery stores ie. Hershey’s and Ghirardelli’s. These are more bitter and acidic.
Raw Cacao powder is another form that is simply raw cacao beans in powder form and although rich in antioxidants and minerals such as selenium and iron, your last option to use in this recipe.
If you can’t find Dutch-processed cocoa powder where you live, you can use unsweetened cocoa powder instead. Raw cacao powder won’t give the same airy texture that the other powders lend to this mug cake.
Milk: Both whole milk and almond milk have given similar results.
Oil: Butter also works, but adds an extra step of melting it in the recipe. Use a neutral oil, like avocado or refined coconut oil. Virgin coconut oil will have a coconut aftertaste, which isn’t bad if you like chocolate and coconut combo.
How to make it
Mix the dry ingredients. Add the almond flour, baking powder, and salt to the mug and whisk everything till well combined.
Add the wet ingredients. Next, add the egg, maple syrup, vanilla extract, milk, and oil, and whisk again till well combined.
Microwave. The amount of time will depend on your microwave’s wattage. Mine cooks perfectly well with a cake-like texture in 90 seconds. Don’t cook it too long, as the cake will become dry and rubbery.
Garnish. Sprinkle some cocoa powder, icing sugar, chocolate chips, and some mint as I have done here, or add some berries. The choice is yours!
Let it cool before enjoying it! When it first comes out of the microwave, the cake is extremely hot, so wait a couple of minutes before digging in!
Some helpful tips
- Measure the ingredients as written in the recipe card for best results.
- Use a regular-sized coffee mug. A mug that’s too big will not be aesthetically pleasing, and a mug that’s too small may lead to spillage. I used a 10-ounce mug (pictured), and it worked out perfectly.
- The cake batter will shoot up as it bakes in the microwave but fear not, it will settle back down almost immediately. If you fear spillage, place a plate under the mug to catch any overflow.
- Every microwave is different in wattage. Mine gives me the perfect result at 90 seconds but yours may be more or less powerful. Cook it accordingly after the 1-minute mark in 15-second increments till your desired texture is achieved. Do not co
Common questions
If overcooked, the cake can end up dry and rubbery. Almond flour tends to be drier than wheat flour, so make sure to use the ingredients as written and do not cook for more than two minutes.
I would highly recommend you do it for the best chocolatey, airy cake, but having said that, natural cocoa powder would also work. Always unsweetened. I wouldn’t recommend raw cocoa powder for this recipe.
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback, and the recipe rating helps others find this recipe!
This recipe was first posted in July 2020 but has been updated with new details, pictures, and a tweak to the original recipe.
Almond Flour Chocolate Mug Cake
Ingredients
- 4 tablespoons almond flour
- 2 tablespoons cacao powder
- 1/4 teaspoon baking powder
- 2 tablespoons maple syrup or to taste
- pinch salt
- 1 egg
- 2 tablespoons milk whole or almond milk
- 2 tablespoons avocado oil or refined coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a wide-mouth mug, add all the dry ingredients and whisk to combine.
- Add the wet ingredients and whisk again until everything is thoroughly combined. * See note 1
- Microwave for 1 1/2 minutes and check with a toothpick to see if it is cooked through. The more you cook it, the drier it will get so do not cook it for more than 2 minutes. Let it rest for 5 minutes to cool down.
- Garnish with cocoa powder, icing sugar, berries, mint leaves and/or a scoop of ice cream if desired.
Notes
- Make sure to whip the egg and mix it well, otherwise you will get the cooked white in the cake.
- Depending on your microwave setting, cook time may vary. Keep an eye on your cake and put a plate under it so that you can prevent any overflow!
- Please bear in mind that the nutrition facts are estimates calculated with an online tool.
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