Flourless Dark Chocolate Mug Cake (Ready in ~1 Minute)
Single-serve flourless dark chocolate mug cake made with almond flour, cocoa, maple syrup, and coconut oil, cooked in the microwave in about one minute.
Ingredients
Ingredients
- 1/4 cup almond flour
- 2 Tbsp cocoa or cacao powder
- 2 Tbsp maple syrup
- 1 tsp coconut oil
- 1 tsp vanilla extract
- plant milk Splash; optional, if batter is too thick
Instructions
- In a microwave-safe mug, stir together all ingredients until smooth and lump-free. If it’s dry, add a splash of oat or almond milk to loosen it.
- Microwave on high for about 1 minute. It should puff up, then settle slightly when you take it out. Let cool for 30 seconds before eating.
- Optional: Top with coconut whipped cream, berries, or more chocolate chips if desired.
Notes
Why it works: This mug cake skips the flour and eggs, and still turns out rich, gooey, and fudgy. Almond flour, cocoa, and maple syrup make it feel indulgent, while coconut oil keeps the texture soft. Rachel’s Tips & Swaps: Nut-free? Use oat flour or sunflower seed flour. Texture tip: Microwaves vary; if it’s gooey in the middle, that’s perfect, but overcooked gets rubbery quickly. Budget swap: Use unsweetened cocoa powder and skip vanilla if needed.