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 this for the first time last night and it was SOOOO good! I made it exactly as listed. It was still a little runny in the middle, which made it that much more awesome! I even licked the bowl that I made it in, and it tasted just like brownie batter. YUM! =) – And I’d like to note that I don’t even really like “normal” chocolate cake. The stuff that comes in a box…iicckk!
Adding a small handful of mini marshmallows makes the cake extra gooey!!! Its SOOOOOO good!!
Recently discovered your wonderful blog. Not usually a cake person – but I just wanted a little snack and thought I’d try this (the coffee/chocolate combo sold me). Didn’t have spelt (and am allergic to wheat), so I substituted 2.5 T brown rice flour plus 0.5 T arrowroot for the flour. Otherwise followed the main recipe exactly. Turned out perfectly in my micro! Not too sweet, and a lovely fluffy texture. I will be making this again! Thanks, Katie!!
Side note – I read some comments where readers mention cakes not cooking right. It’s important to use a truly microwave friendly dish/mug that conducts properly. I used a Noritake stoneware mug specifically labeled as both microwave and oven safe, and it worked great 🙂
Hello, I have a question regarding microwave strength…………Katie, how strong is yours? Mine is 1100, and when I tried this mug cake it cooked very unevenly. I cooked it at full power, maybe I should lower the power next time? Also used a mug, don’t know if that made a difference. Anyway, the idea is fun, just can’t quite get it to work right. 🙁
Thank you Katie for all the wonderful recipes you are making available! Looking forward to trying many others! 🙂
*Runs off to check*
It says 1000 watts. Not sure if that makes a difference… I’m embarrassed to say Physics is not my forte (ok, science in general… but I was really lousy at the part where we studied things like wattage and waves!).
Hmmm……..well, next time I make this cake (and trust me, there will be a next time!) I’ll try lowering the power just a bit and watch it really carefully. I’m sure I can get it to go right, just might take a few tries! 🙂
Thank you Katie for responding so quickly! 🙂
Chocolate doesn’t contain caffeine. It contains theobromine, which is also a stimulant, but much more gentle. I can drink hot chocolate and go right to bed, but I sure can’t do that with coffee or tea! I don’t know how that myth got started but I’ve researched it pretty thoroughly online.
http://www.xocoatl.org/caffeine.htm#top
Just made this and what can I say…I love it!!! The spouse doesn’t, but what does he know. I’m Paleo and he’s a regular who thrives off sugar and packaged snacks
i totally LOVED this cake, and im in love with you blogg, you have such amazing recipes!! 😀
Aw thanks, Johanna :).
I mixed everything in a chili bowl and just popped that in the microwave for 46 seconds and it turned out perfect (and only one bowl and spoon to wash). I put your peanut butter chocolate frosting on top. I think this could even be a two-person serving (or, in my case, a save-half-for-later deal).
It actually worked! I have tried so many micro-cakes that came out as hockey pucks. Kudos to you. 🙂
Hi Katie, I discovered your website a few weeks ago and am just amazed by how great these recipes all look. I made the flourless cookie dough dip and was a bit apprehensive but it was so good, really filling and creamy. Today I just made this (although not mocha flavoured) and it was lovely and moist. I totally want to make it again, it was so easy. I made mine with the syrup from a jar of stem ginger and with chunky applesauce instead of coconut oil. The little bits of apple were great, I would really recommend this combination. This mix is such a great base. Can’t wait to try other flavour combinations.
I also already have a cauliflower sat in my fridge ready to make chocolate cake (but I won’t tell anyone what’s in it until they try it as no one wanted to try my cookie dough when I told them what was in it).
I just want to say that your website is great, and it’s really inspiring to see your creativity with healthy ingredients. I’m just starting to cut out all things processed from my diet and I really think your website will be a lifeline to delicious desserts, and as pretty much everything is natural I don’t have to worry about finding the ingredients here in the UK like I do with some other blogs!
Aw thank you!! I definitely do try to not call for obscure ingredients. I know not everyone is lucky enough to live next door to a Whole Foods. Plus, who wants to spend $16 on one ingredient?! 😉
Don’t you just love it when you make a recipe so often that you can do it by memory? Of course, I always double this recipe. 🙂
Lol me too! Hahaha
I love this…it was so yummy&decadent. I added greek yoghurt instead of frosting & it was delish! Thanks
I’ve made this twice and it keeps coming out a little dry. I’m not a Vegan but I love your healthy recipes. I wonder if adding an egg or an egg white would make it less dry. Any suggestions for me?
Ps. I am addicted to your site and I have been telling everyone I know about it!
I love your blog! But I was sondering, as I live in Bolivia, there is no spelt flour, do you think that quinoa flour can work?
Just read through the other posts to see what I did wrong….coconut flour. Next time I’ll follow the recipe exactly! Didnt think about the GF