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!
Hey I read on here before that you make coconut butter. Well the other day I ran out of coconut oil, so I bought a container of coconut butter instead of the oil, thinking I could interchange them, but I have found that coconut butter does not melt like the oil does. What do you use your coconut butter for? I was disappointed as I add coconut oil to my oats and stuff. Would like to use the butter, just not sure what to use it in. Thanks Love your site!
OMG coconut butter is so good! You can warm it up and use it as a spread (my fave is on top of pancakes), an awesome oatmeal additive, or even frost a cake with it. You can use it similarly to peanut butter. But yes, its very different from the oil.
Here are all my recipes tagged with coconut butter: https://lett-trim.today/tag/coconut-butter/%3C/a%3E%3C/p%3E
I could easity eat it in one serving 😉 I’m going to make a microwave version for the dessert next week, however with no frosting, in a coffee cup.
Mmmm I love chocolate and coffee! So many delicious drinks start that way. And it’s so wonderful that your recipe has all kinds of healthier, more interesting substitutes: cane juice, stevia and almond milk… more taste, less calories!
However, my favorite source of caffeine would have to be a chai tea latte. It’s not chocolate, but it has that same sweet taste with a slight bitter flare that chocolate has. There seems to be something very similar about chocolate and tea…
I made your original one-minute chocolate cake last night and it was so good! I subbed vanilla greek yogurt for the oil and although it’s not vegan, it was so so good! Thanks again for the recipe 🙂
Oooooh dear, sweet, chocolate covered Katie (said a-la-Rupert Everett in “My Best Friend’s Wedding” – LOL) This was my first look at your blog and not my last…chocolate, coffee, nukeable…will you marry me? 😀 Take care, Karen
aww lol!! 🙂
Katie,
I have recently discovered your blog through pinterest (that website is addictive!!!!!!!!) and I just love it. Your recipes are absolutely great!!!!!!!!!!!!!! Keep up the good work. I am an avid follower and am working my way through some of your fabulous chocolate recipes! Thanks for all your hard work!!!!!!!!!!!!!!!!!!!! 🙂
Oh boy. I thought the regular chocolate cake was amazing, but I just made this and… woooow. I forgot how amazing the combination of chocolate and coffee is. Had to make some alterations (no cocoa powder so I used some hot cocoa mix and halved the sugar listed, and no baking powder so I used a pinch of baking soda and 1/8th cup of yogurt) and it turned out amazing. Even gooier – in a good way – than the regular one, though that was probably because of the yogurt (I’ve also been using it in the snickerdoodle pancake recipe for equally gush-worthy results). And the taste was just… sdifhjsuidfhsdifhusdi. Braindead. I am so definitely going to remake this! Thank you, Katie 🙂
WOW! I drooled as I looked through some of the recipes on your website. I decided on this cake and holy cow! It was so EASY! It came out of the microwave super fluffy, but fudgy. It was divine! My husband and I devoured it and we are already planning on trying a bunch of your other recipes! Girl–where’s your cookbook!?
Katie,
Made your single serving Chocolate Mocha Cake tonight & decided to double it and cook it in a little bit bigger ramkin. I cooked it for about 2 minutes. Then topped it with swirls of agave. OMG.
It was heavenly!!!!
I also made your banana pancakes this morning…they were awesome too!!
Can’t wait to try more of your recipes.!!!!
my favorite source of caffiene is tea. it’s just so energizing and soothing….
Made this top with a little almond dream ice cream did share with hubby…he was gushing….
Another great recipe 🙂 I did 1/2 T coconut oil 1/2 applesauce
This looks beyond amazing. Drooling. I am going to make this this week! Thank you!
Happy Chinese New Year Katie! I was wondering (after pigging out on 500 pineapple tarts. Um.) if you could do a healthy version of gorgeous, buttery, melt-in-your-mouth pineapple tart-cookies?? And I was also wondering if you knew about them, since you lived in China and everything (:
I’ve never actually had one! I only remember those moon cookies :).
You inspired me. Chocolate and coffee? Not only are these two things I love, they are two stimulants I love. So I made chocolate-covered coffee beans using your 3-Ingredient chocolate bar recipe! I just whipped up the chocolate, dolloped some in a bowl and added coffee beans, tossed until the beans were coated, then spread them out on a cookie sheet and popped it in the freezer.
Mmm, they are delish. =)
This was really good! Has the right amount of chocolate and sugar. It’s dangerous too considering how easy it is to make. If I don’t watch it I’ll eat way too many.
I can set the wattage on my oven range (Japan), and it works best at 600 W (for the 45-50 seconds you recommended). Great use for the instant coffee I got gifted!