A soft and fluffy mocha chip mug cake that’s gluten-free and requires only 5 minutes and 5 ingredients to make!
Quick and easy — that’s what I look for in a recipe. This is why I make muffins and pancakes in a blender, and why all of my recipes include only a handful of easy-to-obtain ingredients. Delicious is a basic requirement as well, but I figure that one pretty much goes without saying. I mean, who wants to go out of their way to make nasty food? Not this girl.
I can appreciate the more complicated and intricate recipes, but I prefer eating them over making them. Unless, of course, we’re talking special occasions — then I don’t mind spending a little bit of extra time and effort whipping up something fancy. In [most] other instances, though? Quick and easy always take the cake. Or the mug cake, as it were…
5 minutes and 5 ingredients. That’s all that stands between you and this soft and doughy mocha chip mug cake. Okay, okay — technically seven ingredients, but baking soda and [optional] chocolate chips don’t really count. And about those chocolate chips… I know I said they’re optional, but they’re really not… I mean, everyone knows that chocolate and coffee are a match made in heaven, and that chocolate takes things to a whoooooole new level of deliciousness. True story.
Also… coconut flour. If you’ve never tried it, then I strongly suggest you run out to the store and pick some up if you want to experience the best mug cakes of your life. Not only is it a great gluten-free and grain-free flour option, but the texture is unlike any other flour out there. It’s light, soft, and fluffy, while still feeling dense and doughy — something you can really sink your teeth into…
You know how I mentioned that I only really use my microwave to store miscellaneous kitchen items? Mug cakes and Webster are the exceptions to that. Who’s Webster? The microwavable beanie bear that I use to keep me warm when it gets cold — maybe I’ll introduce you one day. And speaking of the cold, I’m back home in chilly and snowy Edmonton after an [almost] equally as chilly weekend in Toronto. I’ll be recapping my trip in a few days, but I’m afraid you’ll just have to settle for a mocha chip mug cake for now. Poor you 😛
- 2 Tbsp. coconut flour
- 1 Tbsp. unsweetened cocoa powder
- ¼ tsp. baking powder
- 1 Tbsp. coconut palm sugar*
- ¼ cup brewed coffee**
- 1 egg
- 1 heaping Tbsp. chocolate chips
- Add coconut flour, cocoa powder, and baking powder to a microwave-safe mug or bowl. Stir until well combined.
- Add in sugar and coffee**, stirring until no clumps remain. Add egg, mixing well to ensure that everything is fully incorporated. Fold in chocolate chips.
- Microwave on high for 2½ to 3 minutes, depending on microwave strength and thickness of mug.
- Remove from microwave, grab a spoon, and enjoy!
** You can also sub with 1/4 cup of almond milk and 1 tsp. of instant coffee.
Looking for more mug cakes recipes? Try one of these!
Have you tried coconut flour? Do you love it?!
And… do you prefer simpler or more complicated recipes?