3 Ingredient Mug Cake

This 3 ingredient mug cake is the best! It's rich, fudgy and chocolatey and ready to enjoy in less than 5 minutes. This single serving dessert is naturally gluten free, dairy free and refined sugar free too!

Why you will love this recipe:

• Even though it's made from scratch it's so simple and easy to make and only requires 3 ingredients!
• This flourless mug cake has the best flavour - it's chocolatey, fudgy and so rich.
• This single serving dessert is ready to enjoy in less than 5 minutes.
• It's made with pantry staple ingredients including maple syrup and cacao powder.
• This chocolate treat is naturally gluten free, dairy free, refined sugar free and paleo.
• This chocolate mug cake is made without cocoa powder and instead uses cacao powder.
• It's made with no flour, no butter, no milk, no powdered sugar, no oil, no baking powder, and no refined sugar.
• This mug cake is cooked in a microwave so you don't need to heat up your house by turning on the oven.

Taste and texture:

This homemade chocolate mug cake is rich, fudgy and chocolatey. It tastes like a dark chocolate brownie. It is never dry, but is so moist and decadent.

Key ingredients and substitutions:

• Cacao powder - cacao powder is what gives this mug cake that delicious, dark chocolate flavour. Instead of cacao powder you can use cocoa powder.
• Egg - one egg is used to bind the ingredients in this cake together and help it rise when it cooks in the microwave.
• Maple syrup - maple syrup is used to naturally sweeten this 3 minute mug cake.

How to make:

Step one:

First, put the ingredients into a mug.

Step two:

Now whisk together the ingredients until they are smooth and there are no clumps remaining.

Step three:

Now cover the mug and heat it on high heat in the microwave for approximately 60-70 seconds (until it puffs up and has a cake-like consistency). 

Tips:

• I recommend using a taller mug to make this cake. If you use a short mug it might overflow when you cook it.
• Be sure to stir or whisk the ingredients well so there aren't any clumps remaining.
• Don't overcook this cake - if you cook it too long it will turn out more dry and crumbly rather than moist and fudgy.

Variations and add ins:

• You can use cacao powder or cocoa powder to make this mug cake. 
• Feel free to add some chocolate chips to make this into a double chocolate mug cake.
• You could add some nuts such as chopped pecans or walnuts to give this mug cake even more texture.

How to serve:

This mug cake is delicious served as is, but you could also top it with vanilla ice cream, whipped cream, coconut whipped cream, vanilla yogurt, chocolate sauce or even chocolate chips.

How to store:

This dessert is best served right away but you could cover it and store it in the fridge overnight. I don't recommend trying to freeze mug cake.

Nutrition info:

This 3 ingredient cake in a mug has approximately 249 calories per serving with 47 grams of total carbohydrates, 4 grams of fiber, 43 grams of net carbs, 8 grams of protein and 6 grams of fat. This recipe is gluten free, dairy free, refined sugar free and vegan. It is not vegan, low carb, low sugar or keto.

Frequently asked questions:

Other recipes you will love:

• Orange chocolate fudge
• Coffee cookies
• Chocolate coffee banana bread
• Chocolate almond butter bars
• Dairy free brownies with caramel

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