The rich chocolate mug cake displayed before your very eyes can be made in under 5 minutes.
And it serves just one person.
Unless you’re crazy and decide to share…
You’re not crazy, are you?
Yeah, me neither. 😉
When I heard today was National Coffee Break Day, my first thought was to write a post highlighting all of my previously-published coffee recipes. But then I decided posting a new recipe would be much more fun… especially if said new recipe involved coffee and chocolate! (Chocolate is always more fun.)
So I came up with something I’d been meaning to try for a while: a mocha version of the popular One-Minute Chocolate Cake:
One Minute Mocha Mug Cake
Topped with Homemade 4 Ingredient Ice Cream.
- 1 tablespoon plus 2 tsp cocoa powder
- 3 tbsp spelt, white, or Arrowhead Mills gf flour
- 1/2 tsp instant coffee granules, decaf if desired
- 1/8 tsp salt
- 2 tsp granulated sugar or xylitol
- 1/4 tsp baking powder
- pinch uncut stevia OR 1 additional tbsp sugar
- 1 tbsp coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. I can’t personally vouch for the results if you make that substitution.)
- 3 tbsp milk of choice
- 1/4 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. If using a microwave, cook 45-50 seconds (or more, depending on how powerful your microwave is). If using an oven: cook at 350F for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).
See the original version for: Mug Cake Calories and Nutrition Facts.
In honor of today, serve with Copycat Healthy Starbucks Frappuccinos.
What are your favorite sources of caffeine?
Coffee? Tea? Chocolate? If you don’t already know mine, you must have forgotten what blog you are on!
GREAT STUFF,AND GOOD FOR YOU.I COOK VEGAN ALSO.HEY ITS ALL GREAT.THANKS SALLY.
I made this tonight but I used carob instead of cocoa powder and I subbed agave nectar for the sweatener. I also topped with a few Dandies vegan marshmallows before cooking. It was DELISH! I’ve been trying to do more carob and less chocolate just to reduce my caffeine, and this was a perfect sub.
Can one bake this if no microwave?
Others have said they’ve used the oven with success. I haven’t tried it, though.
Yum – just made it for my son who is home sick today. I doubled the recipe so I don’t have to share! Used olive oil instead of coconut oil (less saturated fat for those who worry about cholesterol) and it’s yummy!
Once again a fabulous recipe, Kate!
Tried this recipe and all I had was a dry crumbly mess. I probably did it all wrong. I cooked it in a small plastic dish (nothing but plastic), used coconut milk, and used coconut flour. It was so dry I added some regular milk. I nuked it 50 seconds and it looked totally raw, so I did 50 more seconds. It ended up like a dry brownie in my plastic dish. I did manage a fair frosting with coconut milk, butter and cocoa, sweetened with a little stevia. Okay, so hit me over the head – I did everything wrong, right?
I can only vouch for the results if you use the flour listed. Unfortunately, coconut flour can not be directly substituted in most recipes.
Hey Katie,
My sister and I had just shared this cake, we topped it with rum and raisin ice cream, and it was absolutely delicious.
Thanks for the recipe 🙂
OMG, Katie you are a genius! I just devoured this (made it with brown rice flour for gluten free), it was Delish!!!! I’m going to be making this ALOT! Thank you so much for all your wonderful recipes!
That was very yummy and quick to make, impressive thankyou! Filling too, so you feel satisfied which is good for the waistline:) I came across your site recently and keen to try some more recipes! Thank you so much!
OMG, DELICIOUUUUUUS!
I just made these with some alterations based on what I had in the house because I was too impatient to wait until after tomorrow’s grocery trip… and unfortunately, they didn’t turn out as great as I hoped. I say “they” because I tried to make two: one for me and one for my fiance. I ate mine, but he said it was gross yet still ate about half. *shrug* Anyway, I normally hate when people review recipes even though they made so many substitutions that whatever they created hardly bore any resemblance to the original recipe, but I’m sharing my findings because I’ve seen others asking about the substitutions I made. I used 1/2 coconut flour and 1/2 whole wheat flour, omitted the sugar and added a little more stevia (but not enough, clearly), dumped in an entire Starbucks Via packet, added a dash of cinnamon, and used coconut milk, with everything else as written. I started mixing it all together, and it immediately became clear that I found the secret recipe to make edible chocolate Play-Dough. Ok, so it needed more liquid and less fat (almond milk would have been a much better choice). I think a smashed over-ripe banana would have worked well, but in my currently banana-less kitchen, I just kept splashing in a little water at a time until I could actually sort of stir my concoction. Once it became a bit closer to a batter, I divided the mixture into two greased ramekins and microwaved… and microwaved… and microwaved some more. After 6 minutes, I finally had something that was cooked around the edges and perhaps just a bit molten in the middle. The consistency was not like cake. It was more like a very, very dense souffle. Dense, cocoa-y, slightly burnt tasting from the long microwaving, and quite coffee-licious. And in desperate need of either more sweetness in the batter, or a scoop of ice cream or fruit puree or something sweeter to mix with it. All in all, it wasn’t a complete disaster, and I liked it ok, but I am definitely going to be trying this one as written! 🙂
I made this last night because its so simple and I was really craving some cake! I put a tablespoon of chocolate chips on it it for some meltiness and a 1/4 of a cup of chocolate marshmallow fro yo and I was in HEAVEN! IT was great! You are a genius!
This tasted great made with applesauce! I also added a little butter extract, just for kicks. One of the best microwave cake recipes I’ve ever tried!
yum! i just made this with PB2 as my flour, I can’t believe it’s not butter in place of oil, and I may have accidentally doubled the sugar but I used xylitol. I microwaved for 1:30 and it came out perfectly gooey and soft! in love <3
Made this for my 21 year old daughter and she loved it. Instead of frosting I sprinkled powdered sugar on top
After a particularly frustrating piece of news yesterday, it’s nice to know that I can find a recipe for chocolate cake and ice cream that I can actually eat. It made the world a little better place to be in. 🙂 Thank you Chocolate Covered Katie!! Your website is one bright thing in my limited “diet” (really, not a diet, just what I choose not to eat) right now. It’s been hard going gluten/sugar/dairy free and missing so many yummy treats I used to have. You’ve provided an AMAZING resource for me!
I ended up using Bob’s Red Mill GF all-purpose flour, rice milk, all xylitol, and coconut oil. I also left out the coffee, since I’m not a coffee fan (plus, not on the healthy list. 😉 ). Everything turned out really well. Delicious with the ice cream. Almost too rich without it! 😀 Love love love!
Katie, this is the first recipe of yours I’ve tried even though I’ve been reading your blog for a while. Oh my goodness, amazing! Thanks for your awesome recipes! (I’m so glad they are vegan, too. It just goes to show how tasty vegan food can be 🙂