Chocolate Almond Flour Mug Cake

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.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

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.
• 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 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. You can usually find almond flour in the gluten free section of most grocery stores or you can buy it online.
• 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 sweeten this mug cake while keeping it refined sugar free.
• Coconut milk - coconut milk is used to add moisture to this cake to prevent it from being dry. I recommend using full fat coconut milk rather than low fat coconut. You can also swap the coconut milk for another dairy free milk such as cashew milk or almond 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.

How to make (step-by-step):

Step one:

In a large microwave safe mug, whisk together the egg, maple syrup, coconut milk and vanilla extract until the ingredients are smooth.

Step two:

Next, stir in the almond flour and cacao powder until the clumps are gone and you have a smooth batter.

Step three:

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 four:

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.

Variations and add ins:

• To keep this dessert refined sugar free be sure to use chocolate chips sweetened with coconut sugar.
• 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 serve:

This 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 if you do.

Frequently asked questions:

Other recipes you will love:

• Vanilla protein mug cake
• Gluten-free chocolate mug cake
• Coffee cookies
• Chocolate coffee banana bread
• Chocolate almond butter bars
• Dairy free brownies with caramel
• Almond flour yogurt biscuits

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