Today is a good day for two very simple reasons.
First, it’s Friday, which really needs no further explanation. Second, thanks to an awesome sale at my local health food store, I’m currently well stocked on my favourite Dagoba chocolate, which is extremely convenient seeing as I’ve been dealing with some serious chocolate cravings lately.
A few squares of chocolate or a handful of chocolate chips is usually enough to get the job done, but the other day I found myself with a pretty intense craving for chocolate cake. What’s a girl to do?!? I didn’t have the time or desire to whip up an entire chocolate cake from scratch, but my craving needed to be satisfied yesterday so I did what any chocolate-crazed person would do — I made myself a single slice of cakeā¦ in a mug.
I’m pretty new to mug cakes. In fact, the one I tried from Becky the other day was the first one I ever had. I know, I know… I’m late to the party. But in my defence, I grew up without a microwave so the idea of cooking in one is pretty foreign to me. I have a feeling that I’ll be getting a lot more familiar with it though, seeing as it allows me to enjoy things like this in under 5 minutes…
Let’s just say it killed my craving for chocolate cake. But enough about me and my cravings — let’s talk cake.
A few notes about this one. First, it took me three tries and a handful of curse words to get it just right, which means that I probably would have saved myself the time and trouble if I had just baked an entire cake from the start. Whatever — it’ll be worth it in the long run. This recipe’s a keeper.
Second, I know the recipe says that chocolate chips are optional, but they’re really not.
Third, it’s super quick and easy. You only need to dirty up one dish (and one spoon/fork) and you can enjoy a serving of chocolate cake in under 5 minutes.
Fourth, despite the fact that I call it chocolate cake, it’s actually pretty healthy (but shhhh… don’t tell). The protein and fat from the egg and the fibre from the coconut flour make for a balanced snack that’s perfect for when that afternoon slump hits. And no crazy sugar highs or lows — I promise.
Fifthā¦ alright, alright, enough rambling. Here’s the recipe!
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Double Chocolate Mug Cake
- Total Time: 7 mins
- Yield: 1 mug cake 1x
Ingredients
- 2 Tbsp. coconut flour
- 1 Tbsp. unsweetened cocoa powder
- 1/4 tsp. baking powder
- 1 Tbsp. sweetener (honey, maple syrup, cane sugar, etc.)
- 1/4 cup of milk (any kind will do)
- 1 egg
- Optional: 1 heaping Tbsp. chocolate chips
Instructions
- Add coconut flour, cocoa powder, and baking powder to a microwave-safe mug or bowl. Stir until well combined.
- Add sweetener of choice and milk, stirring until no clumps remain before adding in your egg. Use a fork or whisk to beat the egg into the batter, making sure that it is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.
- Microwave on high for 2 1/2 to 3 minutes, depending on microwave strength and thickness of mug.
- Remove from microwave, grab a spoon, and enjoy!
- Prep Time: 5 mins
- Cook Time: 2 mins
The texture of this mug cake is a little hard to describe. It’s dense enough to make you feel like you’re really sinking your teeth into something, yet incredibly light and moist at the same time — I credit the coconut flour for that one. I was a little hesitant to work with coconut flour since I’ve had some pretty bad flops with it in the past, but I really loved how it worked in Becky’s recipe and I wanted to use it in my own as well. It took me three tries to get the liquid to flour ratio right, but it was more than worth it.
Is the worst mud cake in the world
This recipe came out just great the first time around. I used almond milk and erythritol for the sweetener and it was like a soufflƩ. I really enjoyed it with a scoop of vanilla ice cream on top!
Iāll have enough for hopefully 3-4 days(evenings), but at least 2 days! I didnāt use all the milk and also only 1 large egg, as the batter became pretty liquid.
Thanks
I subbed some carob powder for cacao powder because I ran out of cacao after the first two teaspoons. I think next time Iāll add extra cacao, because it didnāt come out as rich as I typically like. Another thing was that my chocolate chips all sank to the bottom, so I got four or five super chocolatey bites instead of having it be even.
I just made it and it is delicious! I opted to try the 2X version, so I’ll have enough for hopefully 3-4 days(evenings), but at least 2 days! I didn’t use all the milk and also only 1 large egg, as the batter became pretty liquid. Still it turned out great and it will definitely be a regular “go to” for me.
This cake is way too dense and eggy…
Not very nice
These are cool. I love to try them out. My friends will surely love these recipes.
A delicious double chocolate mug cake is made every morning with a cup of hot cappuccino. It is really enjoy my life.
I just tried it and it was pretty good! The texture sort of came out like bread pudding, so I changed it to that in my head while I ate it, and it helped. I subbed some carob powder for cacao powder because I ran out of cacao after the first two teaspoons. I think next time Iāll add extra cacao, because it didnāt come out as rich as I typically like. Another thing was that my chocolate chips all sank to the bottom, so I got four or five super chocolatey bites instead of having it be even. I think next time I make this, I will put a few chocolate chips in the batter, then microwave for two minutes, but some more chocolate chips on top, and then finish microwaving! Thanks for sharing!
Oh, and I added a dash of salt! I think salt is pretty necessary for most baking dishes!
Hye, great work done by you. amazingly presented and learned new things i never knew.
What a perfect nap time mama treat! I love mug treats since they make just enough for me. Lol thanks for sharing, Iām gonna have to try this when I get some butterscotch chips
This tastes absolutely disgusting. The chocolate chips saved the cake from going in the bin.
I just made this at 4am to satisfy a serious chocolate craving, and I’m happy to say it did the job and then some. I was unfortunately out of chocolate chips or any sort of chocolate besides the cocoa powder, but it still turned out great. Thank you once again for another delicious craving-satisfying recipe šš«
Has anyone tried using stevia extract as the sweetener? I am going to try it but will have to experiment with the amount if no one else has tried it. I’m unsure if it will work. It will really be totally guilt-free with stevia.
This is perfect. I am single so I don’t like to have a whole cake sitting around (if you know what I mean).
Wow! I’ve often struggled with coconut flour baking in the past and really did not expect too much from this recipe, but my toddlers and I LOVED it! And extra points for it being super easy to mix up with their help. š What a perfect little reset recipe after the holidays. š Thanks Amanda!
I’ve totally had the same struggles with coconut flour! I’m glad you and your family enjoyed these, Bianca š
Completely perfect.
I baked it for my mom’s birthday
Thanks a lot
i would love to try this but I’m allergic to eggs, is there an eggless version? or what can i add instead of eggs?
You could use bananas instead, Ashley! I actually have an egg-free version here — http://www.runningwithspoons.com/2016/01/04/healthy-two-minute-brownie/
This was so good! Thank you so much for the recipe. š
Moist, rich, and chocolaty! And my 16 year old ate one! My teen boys always turn up their noses whenever I mention anything made with coconut or coconut flour, but this was a hit! I used just one large egg split between two cakes. It was about 2.5 TBSP egg for each cake and they turned out beautifully.
I did try to make it with regular flour, but it turned out very dry and spongy.
Sorry, Simone, but the coconut flour is vital to this recipe. I did have a few readers mention using regular flour, but they had to add some oil as well to help moisten things up.
I’m allergic to coconuts. Is there something I can sub for the coconut flour? Thanks!