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!
I’ve just tried this, and to be honest, I wasn’t sure how good a microwaved cake would be. I’m stunned. This is seriously good! Katie you’re a genius! You’ve solved the single person what-to-have-for-dessert problem. 🙂
OMG just made this. YUMMMYYYY!!!!!
LOVE your recipes! You never use the traditional cornstarch for thickening. Please share the reason. Could you PLEASE dream up a Chocolate Lava Cake recipe?
Thank you, that was just what I needed! I was going to make the mug brownie again but thought I’d see what else you had – and this was PERFECT! Especially with vanilla bean ice cream. I used an Asian rice individual serving bowl; ample for easy mixing, and no steep sides or bottom diameter to miss while mixing or eating. *husb who already went to bed doesn’t know what he missed* 😉
Is it ok for me to replace spelt flour with all-purpose flour?
yes
Hey Katie! Thanks for all these recipes, they are genius. I literally thought it was sorcery when I pulled this out of the microwave. The next time I made this I decided not to cook it because I loved the batter so much so I left it “raw” and dipped pretzels in it. Sweet and salty and super delicious! I would recommend giving it a try:)
Just tried this and it was delicious <3. I almost think I like this single-serving cake better than traditional, full-sized baked cake!
For non-vegans, I subbed the tablespoon of oil for a tablespoon of plain balkan yogurt and it still turned out perfectly – very moist and chocolatey. Since they're a similar consistency I'm sure Greek yogurt would also work. Maybe even a vegan yogurt!
I make this cake when I need a chocolate fix. It’s delish!
I have made this one minute mocha cake for my fiance the last 3 nights in a row – it’s so nice to have a treat that you don’t have to feel guilty about! Although dangerous because this could be a nightly routine, we love your recipes!
Hi Katie,
I’ve been following your blog for quite a long time and never had the chance to prepare anything. I usually don’t bake sweets, even not the healthy kind, because I prefer not to have access to them at home 🙂 Once a week, my husband and I share a piece of cake out. This week I needed a dairy free cake for health reasons (I’m not a vegan) so I immediately thought of preparing something from your blog.
So I made this for me and my husband. Took your advice about not sharing and made two servings, but we could have definitely eat one together. Anyhow, it was surprisingly tasty and moist. Instead of serving it with ice cream, we topped it with dark chocolate that we melted with coconut oil. Thanks for the recipe!