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!
Um Katie, every time I try to click on the “One Minute Chocolate Cake in a Mug” recipe under single serving recipes, it takes me to this page.
Oops, only the old single serving page links to this.
I made this again (only for the hundredth time!) tonight to treat myself but for a change I made low-fat frosting with a BIG dollop of quark (vegans could use soy cream cheese), 1/4 tsp of coffee granules and a tbs of icing sugar, mixed until the coffee dissolved (and the cake cooked in the microwave) and it tasted AMAZING! Esp topped with a few cocoa nibs! I’ve been raving about this blog to my friends over here in England, I love it! Keep up the good work Katie xxx
I made this and it was pretty tasty! It hit the spot on a late night craving. However, I found it to be quite dry and a little lacking in flavour. I think next time I would try apple sauce instead of the coconut oil. With ice cream on top it would be perfect, but I can’t cheat that extra little mile 🙂
I notice that many of your recipes require a microwave. I do not own (nor do I particularly want to). Can baking always substitute microwaving? Specifically I am asking about the single serving mocha chocolate cake. thanks!
I love your site and look forward to trying these yummy sounding recipes. I have already forwarded this site on!
Gotta go make one….my mouth is watering!
Did I say THANK YOU?!
please tell me what is spelt? to use in your baking recipes ty
Oh my god, this is absolute perfection! Mmmm so good!
What is the microwave wattage supposed to be to microwave the cake for 30-40 sec.? Mines is 1100 watts so how long do i cook it?
OMG Katie–this cake is THE BOMB!! I just devoured it, no SCARFED it–and it ranks right up there with the most fattening, decadent chocolate cakes I have eaten at some very good restaurants. I made it with the frosting, this one is too good to be true! Thank you for offering this, you are very talented!
Looks delicious! Love the substitutions you made! 🙂
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