Satisfy those chocolate cravings in a healthy way with this paleo double chocolate mug cake. Ready in 5 minutes, it makes a delicious grain-free treat that proves that you can definitely have your cake and eat it too.
It’s Saturday!
… which means you have all the time in the world to whip up this double chocolate mug cake, since it literally takes all of… err… two minutes to come together (actually, 5… but SHHH).
This is a recipe that I’ve been meaning to revisit for about a year now seeing as I first posted it waaaaaaaay back in 2013 when I really had no idea what I was doing when it came to photography (where are the vertical photos, Amanda?!?!) and SEO.
Could I have gone back and just updated that old post? Sure! But the likelihood of it being seen would have been a lot lower, and since Spoons has gained so many new readers since then (hi guys!!! ), I figured it wouldn’t hurt toΒ bringΒ it back into the spotlight.
So here she be!
Ain’t she a beaut?
And since I needed to remake her anyways, I decided to tinker with the original recipe a bit to see what difference a few ingredient swaps would have on the finished product. Here’s what I found:
- chocolate chips are “optional” but not really optional, if you catch my drift
- a liquid sweetener (maple syrup, honey, agave) works best, especially for the version that uses an egg
- you can use a flax egg to make these vegan, but the texture comes out slightly fudgier and less fluffy
- it’s just as delicious, though…
- … possibly more so, depending on what what kind of mouth feel you like
- no one should ever say “mouth feel”
- but this cake is also perfect for hot days since it requires no oven
- … although you could make it in the oven if you really wanted/needed to
And last but certainly not least, two of these will most likely wreck any appetite you had for dinner. Not that I’d know or anything…
But seriously! How do you say no to that delicious chocolatey face?!
It’s like, oh I’ll just take a bite so that I can take a texture shot <- logic.
Ahhh that’s a little small and you can hardly see inside the mug. Better take another <- logic.
Ahh ma gad etsh sho fushy (translation: oh my god, it’s so fudgy) <- ???
I should probably stop now or I’ll have nothing left to shoot <- logic.
Eff it. I’ll just make another one <- primal animal instinct.
Luckily, “another one” takes all of 5 minutes to put together, and nothing more than 1 bowl and 2 spoons to clean up.
2 spoons because you probably don’t want to be eating your mug cake with the same spoon you used to mix the raw batter… unless you make the egg-less version or you’re not as paranoid about food poisoning as I am.
But yeah! Thank you guys for taking a trip down memory lane with me, and I hope you enjoy this paleo and/or vegan mug cake! Again.
Happy eating!
Iβd love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andΒ subscribeΒ toΒ our mailing list to receive new recipes in your inbox!
Print
Double Chocolate Mug Cake
- Total Time: 5 mins
- Yield: 1 mug cake 1x
Ingredients
- 2 Tbsp (14 g) coconut flour
- 1 Tbsp (5 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 1 Tbsp (15 ml) maple syrup or honey
- 1/4 cup (60 ml) unsweetened almond milk
- 1 large egg OR flax egg*
- (optional:) 1/2 – 1 Tbsp (5-10 g) dairy-free chocolate chips
Instructions
- If using a flax egg, combine the ground flax and water in a small bowl and set aside.
- Combine the coconut flour, cocoa powder, and baking powder in a microwave-safe mug or bowl.
- Add the maple syrup and milk, stirring until no clumps remain. Add the egg (or flax egg), and use a fork to lightly beat it into the batter, making sure that it’s fully incorporated. Finally, fold in the chocolate chips, reserving a few to sprinkle on the top.
- Microwave on high for 2 1/2 to 3 minutes, depending on microwave strength and thickness of mug.
- Remove from microwave, grab a spoon, and enjoy!
Notes
* To make a flax egg, take 1 Tbsp (7 g) of ground flax and combine it with 3 Tbsp (45 ml) of water.
- Prep Time: 3 mins
- Cook Time: 2 mins
Looking for more healthy mug cake recipes? Try one of these!
Chocolate Chip Cookie Dough Mug Cake
Healthy Two Minute Brownies
Blueberry Banana Bread Mug Cake
Oatmeal Cookie Dough Mug Cake
Honey Almond Oatmeal Mug Cake
Can I using ovenοΌ
My microwave is broken><
This looks great and it is NOT. I want to remove this pin so I donβt mistakenly make it again. Blech! Made 2 and tossed 2 out. My husband was grateful that I didnβt make him eat it.
Just made this tonight and it was so easy and really fluffy. Put some whip cream on top and enjoyed it very much,will definitely make again:)
Thanks girl! Made it for breakfast. It was my first time cooking with coconut flour, and this recipe is foolproof. Very interesting texture –not exactly grainy, but like, fluffy with attitude! I melted bitter baker’s chocolate into my coconut milk AND added cocoa powder AND chocolate chips. I’m a fiend. Was very moist.
What would happen if I used whole milk?
Tried this tonight. It has great taste. I did feel it was too moist/wet and spongy. But it’s perfect for a treat.
Just made this- my first ever mug cake!
Amazing and soo easy to make!
Didn’t have almond milk so used oat milk.
It was delicious, thanks for a great, quick recipe.
This was super delicious! Next time I would add a little cinnamon!! I drizzled a little coconut milk on top while it was warm and it was amazing !
Have you tried it in the oven? We don’t use a microwave at our house. Just wondering if you had a suggestion on temp and bake time. Otherwise, I will have to tinker with it and I hate wasting good ingredients.
I made this and it was really yummy π but I don’t know what I did wrong as it did not look good at all, it separated from the mug and looked like a blob in the middle of the mug. Any ideas?
Very disappointing! It looked very tasty and it smelled good but it never got the moisture of a real cake like it look on your pictures. And yet, we did all like the recipe said… In addition, when baked, it tasted nothing… don’t understand…
I’m sorry, this turned out terrible! I don’t know what messed it up so bad. The only thing I did differently was use all purpose flour instead and it was a disaster. Very eggy and rubbery.
I’m afraid the all purpose flour was the problem, Val, Coconut flour behaves a lot differently from regular flour and stays nice and moist even without the use of oil. I’m afraid there’s really no subbing it out in this recipe.
I make this embarrassingly frequently π We eat clean/whole/organic but I have always had a weakness for dessert and I just can’t give it up- I would fail miserably at the Whole 30- so this is a great option for me. I even use less than 1 TBSP sugar and still love it. I usually top w almond butter. Thanks!
what size ramekins did you use for this recipe? or maybe you can tell me where I can buy these ramekins? thanks!
So I decided to try this because it looked so good! It was my first mug cake so I had no idea how it would really turn out. 2 & 1/2 minutes was a bit too long for my microwave. It was a bit dry and not fudgey. Still a really good flavor though. I will definitely make this again and just cut down the cook time a bit. I’m excited to try other ones now! Nice little dessert that doesn’t kill the healthy eating plan π Thanks so much for doing this awesome blog!
I’m glad you liked it, Kristine! Microwave strengths can vary a lot, so definitely try cooking it for less to see if that helps π
Made this in a glass pie dish for 5. Awesome!
Oh my! I used this recipe for a “control” experiment. Since the notes said the flax egg makes a more fudgy texture, I said “hey, I’ll make both!” And then I thought “oh, let me try it with almond flour and oat flour too!” Which turned into six different batters. Three different flours, each with either a regular egg or a flax egg. Turns out everyone should stick with the original recipe! The almond and oat flour exchanges with the regular egg recipe came out great but don’t skimp on the chocolate chips. All of the flax recipes were failures, unfortunately. But hey, I tried.
Amanda, you sound exactly like me/I sound exactly like you when I’m in the middle of a photo shoot with anything sweet (most especially chocolate.) every justification is completely valid. You made me lol. Anyhow. Right on! This one is a keeper (and not an experimenter!)
Oh wow! Thanks so much for taking the time to test out all the alternatives, Alexandra! I really appreciate that, and I’m super glad you liked the recipe π
If I used all-purpose flour in place of coconut flour- how much oil would I use?
Yes! I’m not paleo or vegan but I need this in my life!
This made my need to be made tonight! Looks amazing!
Thank you, Bethany! I hope you like it π
When I was younger I always made cakes from scratch. I did just make black bean brownies with vegan cream cheese frosting for my coworkers the other day and I felt pretty spiffy about that (rubs shoulder). I actually try to make raw vegan cakes and stuff because I hate turning on the oven π
That’s pretty impressive! I made a raw neapolitan banana ice cream cake for my birthday one year, and it was delicious but sooooo much work π
Mmmm…. This looks so indulgent, yet healthy! I will definitely be making this for breakfast tomorrow – any excuse to have chocolate cake for breakfast!! π
Sounds good to me! π I’d love to know how you like it, Joy!
I think this is definitely worth a repeat performance. It might even make me want to try a mu cake. I like the ingredients, the chocolate factor and how little time it takes. Also, I would totally use the same spoon, even with the egg version. I like to live dangerously. π
You’d think I would too since I’m pretty lenient with things like expiration dates, but raw eggs for some reason just skeeve me out.
The queen of chocolate treats strikes again – YUM!
I make something really similar once in a while for breakfast and add some nut butter on top-thank you for reminding me that it’s been way too long!
Nut butter + chocolate = perfection <3
making this! and yes, I have baked a chocolate cake from scratch! it’s not as hard or time consuming as one thinks.
LIES! Even baking one from a box feels like it takes a while, but I guess that’s when you get all fancy with the layering and what not.
This looks so good. I’ve had a problem before with other mug cakes that they come out tasting very eggy. Any tips on how to avoid that?
I find that having something like chocolate to cover up the eggy-ness helps quit a bit. That and making sure there’s enough sweetener. I do have an egg-less two minute brownie recipe that you might like! – http://www.runningwithspoons.com/2016/01/04/healthy-two-minute-brownie/
That bite logic is totally me with every baked goods shoot! I always wind up at that point where I eat too much of it and “ruin” the photo π
This will be perfect for a night my kids want dessert and I don’t have anything prepared……or maybe for after they go to bed so there’s no evidence that dessert happened. π
Haha! That’s one of my favorite things about it as well – no leftovers π
I need to make this! I’m not normally a chocolate cake fan, but this looks so nice. Also very handy for when my fiancΓ© asks if there’s cake. The answer is usually no, but I could easily make one of these next time!
I’ve never used boxed cake mix. I used to make cakes with my nan and with my mum, so when I got older I just carried on making them from scratch. I love baking!
That’s so awesome! My mom would always make cakes at home, but it was always from the boxes that she’d just doctor up later. Baking a cake from scratch is on my to-do list.
Made this very nice but a little dry and too much for one. Would make again…