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 made it last night. Doubled the recipe and used 1T coconut sugar per recipe and 1/2 tapioca flour and 1/2 sorghum flour. Don’t have a microwave so baked it at 325 degrees in a convection oven for 15 minutes. It was a bit heavy which result reminded me to only use a conventional oven with gluten free flour! The taste was still amazing. Put chocolate chips on the one I made for my son. He wille at it as a cookie 🙂
Will report back when I figure out the correct baking time.
Yum!
I made this Single Serving Mocha Cake the other night, I had all the ingredients, and wow, I was so impressed! I didn’t grease my ramekin because I intended to eat it warm out of the microwave. I used the spelt flour, rice milk, and white sugar, it was fantastic!
I made this tonight as written except I used a mix of WW and white flour, instead of spelt. (ie, used sugar, stevia, instant coffee, coconut oil, milk, etc for the rest of the ingredients.)
It was perfectly done at 45 seconds in the microwave. It was very good with great flavor and texture (far superior than another mug cake I’ve made). It was a tad low in sugariness for our taste. Next time I will perhaps add one more teaspoon of sugar: ie, 1 Tbsp sugar plus one stevia packet. It was also useful to put a piece of parchment paper at the bottom of the ramekin so the cake could be removed easily.
I also recommend very vigorous stirring when adding the wet ingredients so that the coconut oil gets completely mixed in. The “batter” is pretty stiff also. This makes it easy to form a round cake shape even if your ramekin is big (like mine was).
All in all a very nice recipe that I will try again.
I actually just made this and I love it! The first one I made, the mixture was more like a dough and turned out to be quite dry. So I added a bit more milk and cooked it a bit more – 45 seconds was not enough for our microwave. I used a mug, and the bottom was better cooked than the top. I’ll have a go at using a ramekin next time.
I think I just had a chocolate overdose.
Can you try to do a peanut butter cookie dip? Droooool….
I can definitely put it on the list of things to try!
A lot of people say that the cookie dough dip tastes like pb cookie dough dip if you use peanut butter. Maybe omit the chips?
Silly me I should’ve just tried that. I guess I didn’t think of it because I typically use Coconut Oil or Almond Butter in the recipe (which, btw, is a HUGE hit amongst my friends).
Thanks for the reply 🙂
Hi Katie,
I have recently discovered your blog and tried a couple of your awesome recipes including this one. I am a busy college student and made this in between my classes as my post workout treat..and boy was it delish!!! I love that it is healthy (and I used applesauce in place of oil) and that it is single serving with no waste to worry about. Thank you for a great recipe and I think I have fallen in love with your blog <3 I will be visiting often!
Julie
I just have to say, I make this cake for my husband almost 3-4 times a week. He loves that it’s “good for him.” I try to eat half of it but he fights me off. I also tried the deep-dish chocolate cookie pie and he loved it. I’m a fan of your site but I think he may be in love. LOL.
Hey when I make the batter its very thick and not like a brownie batter consistancy.. is this normal?
I don’t think so… what flour do you use? Please give me more specifics about what you do so I can try to help :).
Delishious!!!! I made this and topped it with chocolate chips and bananas before I stuck it in the microwave. The perfect treat once the kids are in bed!!! Thanks Katie!
Hands-down the best microwaved treat I’ve ever had! I subbed flavored instant coffee mix instead of the plain granules (because that’s what I had) and added chocolate chips (because a little more chocolate couldn’t hurt) and … well, the rest is history. Fabulous! Thanks!
SOOOO delicious!
BEST SINGLE SERVING CAKE EVER! All your recipes are awesome Katie…I’ve tried a lot of mug cakes, and this one is definitely the best 🙂
just had to leave a comment to say fabulous recipe! so QUICK and easy. i used carob powder because i was out of cocoa powder and subbed baby food (carrots) for the oil because i didn’t have any applesauce and didn’t want to use oil. it worked like a charm. i also had some pumpkin out to try in case the carrots turned out bad. i nuked it for the recommended 50 seconds. it was so dang good!
Thank you, thank you, thank you! I found you on Pinterest months ago, but just tried a recipe for the first time. With two kids, and a hubby who works a lot, I don’t take time to give myself a treat…. but last night (though I had no instant coffee and had just finished the rest of the vanilla the other day), I satisfied my sweet tooth! I love your site and can’t wait to make so many of these other recipes… lara bars, choc chip cookies, whoopie pies, lemon sqaures, glazed donuts!! Oh my!
Yummmmmm. I made this with whole wheat pastry flour and added some Chocolate chips in 🙂
I know I’ve commented on this recipe before, but I’m back…My 3 year old daughter is totally in love with this! She askes to make it EVERY Friday night (family movie night) for her special treat. She is so proud of herself that she is able to do this (almost) all by herself. I was very proud that this week she “changed it up” all by herself and asked to use coconut milk and add chocolate chips and marshmallows…it was AMAZING (she’s a REALLY smart kid). Thanks for this! I HOPE, WISH, PRAY you have many more quick/easy cake recipes to come!