Almond Flour Mug Cake

This gooey, chocolatey vegan almond flour mug cake bakes right in the microwave. An easy, healthy dessert ready in just 5 minutes!

Course Dessert

Cuisine American

Prep Time 4

Cook Time 1

Total Time 5

Servings servings

Calories 203kcal

Author Elizabeth Shah

Equipment

Microwave oven (I have not tried this in a conventional oven.)

Ingredients

⅓ cup almond flour I have not tried this recipe with other flour. See notes.
2 tbs cacao powder or substitute cocoa powder.
2 tbs cornstarch
¼ teaspoon baking powder
2 tbs maple syrup or date syrup
¼ teaspoon vanilla
2 tablespoon +/- plain, unsweetened plant milk Use up to 1 tablespoon extra to thin the batter if needed. See notes.
pinch pink Himalayan salt (skip for sodium free)
1.5 tablespoon dark chocolate chips (optional) choose dairy free. Reserve 5-6 for the top, if desired. See notes.

Instructions

Add the dry ingredients to an 8 ounce or larger microwave safe mug or ramekin. Whisk together to eliminate any lumps. (See notes.)
Add the wet ingredients, and stir well to combine.
Stir in the optional chocolate chips, if using. Add the 5-6 reserved chips to the top.
Microwave on high power for 1 minutes for a moist, gooey cake. Add time in 15 second increments for a firmer cake. Note: the mug cake will firm up as it cools or in the fridge if leftover.

Notes

See the Pro Tips in the article above for additional tips.

Why 2 servings? I made this several times before calculating the nutritional content, and I found it very hard to finish an entire recipe myself. When I ran the calculation, I saw why! One recipe is over 400 calories. So I recommend sharing it with someone, or just saving half for the next day. I have not tried making ½ the recipe, but if you cook in 15 second increments, you should be able to find an appropriate time that works for your microwave.

Almond flour. This recipe was specifically created to use almond flour, and I haven't experimented with other flours, so can't recommend them at this time. Almond flour requires other starches (flour or cornstarch, for example) to soak up the wet ingredients, so you can't simply do a 1:1 swap.

Dry and wet ingredient steps. It's easier to eliminate lumps when you do this in 2 steps, however, it's fine to just place everything in the cup and stir together. Just do your best to eliminate all of the lumps.

Batter thickness. Depending on the brand of cornstarch I used, and the desired density of the cake, I found it necessary to use anywhere between 2-3 tablespoons of plant milk. The batter should be thinner than frosting, but not so thin you can pour it.

Chocolate chips. Adding them to the mug cake will make it extra chocolatey, and ooey-gooey. But you can eliminate the saturated fat and save about 40 calories (total recipe) if you leave them out.

Nutrition