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!
OK, made it again today sans salt (and sans coffee again). Incredible.
Just made this with apple sauce. I didn’t have any instant coffee but would love to try it once I get my hands on instant coffee 🙂
Holy moly I just made this as my “study snack” & I CANNOT believe how delicious it is!!! I added a few extra dark choc. chips, which made the center nice and gooeyy:) Thank you SO much Katie! Can’t wait to try out more of your recipes!
I made this last night and it was the perfect ending to our Valentine’s Day meal. I topped it with turtle ice cream. Oh gosh, SO good!
I can’t handle it. I just can’t handle it. This is SO good!!!!
I am not sure what I did but mine looks NOTHING like this. I used coconut flour, coconut oil, and almond milk. I added more milk because it was still really dry. I was a crubbly mess!
Coconut flour is a gf flour, so it needs to be combined with other flours or xantham gum to bind. I offered it as an option for this recipe because some people make it in a mug and don’t care if it’s crumbly :).
I just tried this and it was ridiculously good! 😀
Hi Katie –
I just made this cake (with Greek yogurt in place of the oil, so I guess I “un-veganized” it…) with a couple Tbsp of grain-sweetened chocolate chips tossed into the batter and it was SO good!! It will definitely become a go-to chocolate fix =). Thanks for the fantastic recipe!
I don’t have a microwave. Can I make this in a regular oven? I know it will take longer, but will it work?
I know some of the other commenters on this post have done it! 🙂
Hi! I made this tonight for my husband and I and WOW! We are so happy! It was so chocolatey and delicious! And it couldn’t have come at a better time because we’ve been struggling with trying to cut down on our sugar intake- we are healthy in pretty much every other aspect of life but we LOVE BROWNIES! This recipe totally satisfied our cravings without having to have a whole pan of brownies laying around forcing us to eat all of them in (at most) 2 days. We aren’t vegan so I used raw cows milk in place of almond milk, and it turned out fabulous. I also sort of under baked/microwaved it because I love fudgy barely cooked brownies. Thank you so much!!! I’ll be coming back to this blog a lot!!
Katie, help!
Every time I try to make this it starts sizzling and burns… and that’s after only about 40 seconds! But if I take it out too soon, it’s more like a hot pudding (which I’m okay with since it’s still chocolate). Has this ever happened to you? Suggestions?
Sorry, it hasn’t. What flour are you using?
Almond flour. Maybe that’s what messed me up.
I quit drinking any kind of caffeinated drink over a year ago but every single day I have an “it’s chocolate o’clock” urge and I need to fill it. Chocolate’s a helluva drug!
I just made this, but without the coffee, and put some strawberry jelly on top. YUMMY!
So yummy! I made this for dessert last night and subbed no-sugar added applesauce in place of the oil. I used the Splenda brown sugar mix in place of regular sugar and I added vegan chocolate chips to the cake. I topped it with a raspberry sorbetto and it was FAB!
Just made it using mashed banana sub! SO good! I’ll make this again just to eat it raw! So yummy! Can’t wait to keep trying more recipes!
Lol I’m doing that right now (eating it raw)… I had every intention of cooking it, but once I mixed everything my brain (stomach) was like, that looks like a bowl of brownie batter… Mmmmm, brownie batter. Do it, lol.