This chocolate almond flour mug cake is the best single serving dessert! It's so rich and fudgy and ready to enjoy in less than 5 minutes. Made with almond flour, maple syrup and chocolate chips this mug cake recipe is gluten-free, dairy-free and paleo.
Mug cakes like snickers mug cake, and gluten-free chocolate mug cake are some of the best easy desserts, which is why I am so excited to share another mug cake recipe with you!
Table of Contents
Why you will love this recipe:
- The flavour! This is the best chocolate mug cake - it's rich and fudgy and loaded with chocolate. It reminds me of a chocolate molten lava cake, just like my dairy-free brownies with caramel.
- It's so quick and easy to make and is ready in less than 5 minutes.
- This mug cake is gluten-free, dairy-free, paleo, refined sugar free, and healthy compared to many other mug cake recipes.
- Because it's made with almond flour this chocolate dessert is high in protein with 13 grams of protein per serving.
- This mug cake is cooked in a microwave so you don't need to heat up your house by turning on the oven just like my snickers protein mug cake and vanilla chocolate chip protein mug cake.
Looking for an even easier mug cake? Try my three ingredient chocolate mug cake!
Ingredients and substitutions:
- Almond flour - Be sure to use almond flour and not almond meal to make this mug cake as almond meal is too gritty.
- Cacao powder - cacao powder is used to turn this into a chocolate mug cake. You can use either cacao powder or cocoa powder to make this dark chocolate mug cake.
- Maple syrup - this is used to naturally sweeten this mug cake while keeping it refined sugar free.
- Coconut milk - to add moisture to this cake to prevent it from being dry. I recommend using full fat coconut milk rather than low fat coconut milk.
- Egg - an egg is added to help bind the ingredients together and help the cake rise when it bakes.
- Vanilla extract - to help enhance the delicious chocolate flavour of this cake.
- Chocolate chips - dark chocolate chips are added to turn this into a double chocolate mug cake. I recommend using chocolate chips sweetened with coconut sugar to keep this mug cake refined sugar free.
Recipe variations and add ins:
- For even more texture add some chopped nuts such as pecans or walnuts to the recipe.
- You can use either cacao powder or cocoa powder to make this double chocolate mug cake.
- Instead of coconut milk you can use other types of milk to make this mug cake - some other great options include unsweetened almond milk or cashew milk.
How to make chocolate almond flour mug cake:
- Step 1: In a large microwave safe mug, whisk together the egg, maple syrup, coconut milk and vanilla extract until the ingredients are smooth.
- Step 2: Next, stir in the almond flour and cacao powder until the clumps are gone and you have a smooth batter.
- Step 3: Now stir in one tablespoon of the chocolate chips and then heat the mug on high heat in the microwave for 70-90 seconds.
- Step 4: Remove the mug from the microwave and sprinkle the extra chocolate chips on top and to let them melt. Let the cake cool for a few minutes, then enjoy!
Top tips:
- Be sure to use a large, microwave safe mug to make this cake.
- Don't cover the mug when you heat it in the microwave - if you do the cake turns out more slimy in texture.
- Don't overcook this cake. I recommend checking it at 70 seconds and if it is undercooked then cooking it for a little longer. Mine was perfect at 75 seconds.
- Cooking times will vary depending on the strength of your microwave.
- Make sure you get all the clumps out of the batter when you stir it.
- Let this mug cake cool for a few minutes after it finishes cooking to help give it that perfect cake-like texture. If you eat it too soon it will be more spongy rather than cakey.
How to serve:
This chocolate mug cake is delicious served as is, but to make it even more decadent you could top it with vanilla ice cream, whipped cream, coconut whipped cream, chocolate sauce, chopped nuts, more chocolate chips, or vanilla yogurt.
How to store:
This mug cake is best served right away but you can cover it and store it in the fridge overnight. You can also prepare the batter the night ahead and keep the mug in the fridge, and then cook it when you are ready to serve.
I don't recommend trying to freeze mug cake. It tends to get too mushy when it thaws.
Chocolate almond flour mug cake FAQs:
No, this mug cake recipe is not keto or low carb.
No, this is not a chocolate vegan mug cake because it contains an egg.
Definitely not! Almond flour and coconut flour are not interchangeable. Coconut flour requires a lot more liquids than almond flour does so if you use coconut flour the cake will turn out very dry and crumbly.
Mug cakes can turn out mushy if you don't cook them long enough, or if you use too many liquid ingredients. When you first take a mug cake out of the microwave it will have a more wet texture, but when you let it cool for a few minutes it will turn more cake like.
I have not tried baking this cake in the oven so I am not sure how it would turn out. If you do try it please let me know.
Other desserts you will love:
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Recipe
Chocolate Almond Flour Mug Cake
Equipment
- Large microwave safe mug
Ingredients
- 1 egg
- 3 tablespoon maple syrup
- 2 tablespoon coconut milk (or other milk of choice)
- 1 teaspoon vanilla extract
- 3 tablespoon almond flour
- 2 tablespoon cacao powder (or cocoa powder)
- 2 tablespoon chocolate chips
Instructions
- In a large mug, whisk together the egg, maple syrup, coconut milk and vanilla extract.
- Stir in the almond flour and cacao powder until the clumps are gone.
- Stir in one tablespoon of the chocolate chips.
- Heat the mug on high heat in the microwave for 70-90 seconds.
- Remove the mug from the microwave and sprinkle the extra chocolate chips on top and let them melt. Then enjoy!
Notes
- Cooking times will vary depending on the type of microwave that you have.
- Let this cake cool for a few minutes after it's done cooking before you eat it to give it the best texture.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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