The cake above is meant for just one person.
Yes, you’re really supposed to eat the whole thing at once.
Don’t argue.
Arguing will get you nowhere.
Whereas not arguing will get you… cake!
Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. The cake part is just my recipe for One-Minute Chocolate Cake. So today’s recipe is really all about the gooey frosting.
German Chocolate Mug Cake
Cake:
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons spelt flour (or white, or Arrowhead Mills gf) (See nutrition link below, for substitution notes.) (30g)
- 1/8 tsp salt
- 2 tsp sugar or evaporated cane juice (edit: xylitol works as well) (10g)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more sugar)
- 2-3 tsp coconut oil or vegetable oil (10-12g) (Many readers say it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (45g) (I used almond milk)
- 1/2 tsp pure vanilla extract
Frosting:
- 1 cup pecans (100g)
- 1/4 cup pitted dates (40g) (If you don’t like dates, you can omit this, but it doesn’t make the frosting taste like dates; it just gives a caramel taste.)
- 1/4 cup plus 3 tbsp water (105g)
- scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp maple syrup (10g)
- 2 nunaturals stevia packets, or 2 tbsp powdered sugar (or omit and simply increase maple syrup to 3 tbsp, while cutting the water back to 1/4 cup)
- optional: 3 tbsp coconut butter, for a more buttery taste (45g)
- 1 tbsp shredded coconut (5g)
For the cake: Combine first 6 ingredients and mix very, very well. Add ingredients 7-9, stir, then transfer to two 1/2-cup ramekins that have been greased well. If using the oven, cook 13-14 at 350F. If using the microwave, heat 30-60 seconds (depending on the type of flour). If you don’t want to eat it straight out of the dish, be sure to wait for them to cool before trying to remove.
For the frosting: In a dish, cover the pecans and dates in water (not the measured water listed in the recipe) and let soak at least 8 hours. Drain completely, then combine all frosting ingredients except coconut and blend very well, until it is completely smooth. Frost each cake, sprinkle with coconut, and stack one on top of the other. (Frosting recipe makes about 1 1/4c total. Obviously you won’t need all of this for the single-serving cake, but it’s important to make the full batch for optimum blending. Besides… when is leftover frosting a bad thing?)
View German Chocolate Cake Nutrition Facts
**Side note: I always seem to forget that when one runs a food blog, everything is taken literally. No, I did not have just one small plate of food for Thanksgiving… How our Thanksgiving works is that we pretty much eat for the entire party, not just when we sit down for dinner!
Anyway, I edited the post to avoid confusion.
This chocolate cake is SO GOOD! 🙂 I love baking it for myself on movie nights after dinner…even though I feel like this ‘cake for one’ is quite an indulgence. Thanks for the recipe! I will continue to use this over and over again!
Thank you Katie for a l l your wonderful recipes. You must be an angel to be giving us mortals so many plenty,healthy and cruelty free sweet fixes! This cake will be made in a week as a birthday cake from me (german) to my partner (english) .
Thank you very much, beautiful one!
Thank you so much for such a sweet comment! 🙂
Love your recipes and ideas! My daughter turned me on to your website and love the easy 1 person cakes..thank you!!
I am SO grateful for you and your website. I came across your site a while ago and pinned it, fully intending to try everything on your website. I am a vegetarian, your stuff sound AMAZING, and the one serving idea sounded really good! So of course I forgot about it with life getting busy, but it popped into my head tonight… OH YEA! I forgot to try those recipes! So 10:15pm I bust out my measuring spoons and make this. It is the BEST. It isn’t ‘good for a vegan cake’ or ‘good for a low fat cake’ or ‘good for a single serving microwave cake’. No… It is a damn good cake that I would love to x20 the recipe and serve it to my friends and family. You are like some sort of eggless chocolate goddess. Thank you!
I looked and didn’t see this question… Can I bake in a muffin tin if I don’t have a ramekin?
I don’t know man, but I tried this twice and it was dry and flavorless both times. Any suggestions?
Scroll down to the troubleshoot section in the Recipe FAQ section on Katie’s blog:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
LOV your page keep up good work will be printing out recipes
Hey .. how long will this recipe take to make this cake?
I have a egg allergy so i don’t get to eat cake often, can’t wait to try these recipes. I can now enjoy cake again!
Being a new blogger myself, I’ve learned to appreciate all the work that goes into it and how gratifying comments are. 🙂 My boyfriend is competing in his first fitness competition in 12 years today and weeks ago when I pressed for his favorite dessert, he said “German Chocolate Cake”. I intended to make him a really unhealthy version, but was delighted when I found this recipe. I intend to look a little more deeply into your other recipes, and perhaps include them in my Feelingfitastic pages. Thanks for your content!