Good chocolate cake is elusive because it’s prone to drying out. Good chocolate mug cake is the dream because it’s…well…a microwave mug cake.
After trying several overly complicated chocolate mug cake recipes with disappointing results, we turned to our other mug cake recipes for inspiration. Batch testing was a grueling and sometimes perilous process, but we pressed on in the name of science and were eventually rewarded.
Ladies and gentlemen, we have been to the mug cake mountain top, and it is good. Enjoy the fruits of our labor.Print
Moist and delicious grain-free chocolate mug cake that melts in your mouth.
- 1 large egg
- 1 1/2 tbsp unsweetened almond milk (plain or flavored)
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsweetened apple sauce or finely grated fresh apple (peeled)
- 1/4 tsp vanilla extract
- 1 tbsp coconut flour
- 1 tbsp high quality cocoa powder
- 2 tsp tiger nut flour
- 1 tsp blanched almond flour
- 1 1/2 tsp monk fruit sweetener
- 1 tsp Swerve Brown Sweetener, packed
- 1 tsp baking powder
- Pinch of salt
- Add egg to a mug or measuring cup and beat lightly, then add Swerve Brown Sweetener, almond milk, oil, apple sauce, and vanilla. Mix again.
- In a large, microwave-safe mug, add the dry ingredients and stir to combine.
- Add the wet mixture to the dry mixture and stir until batter is smooth, scraping the bottom edges and sides of the mug frequently.
- Microwave uncovered for 80 seconds (1 minute, 20 seconds). Let sit for 1 minute, then run a knife around the edge of the cake. Turn out onto a plate and enjoy.
Optionally, add a tablespoon of chopped dark chocolate to the batter before cooking.
Keywords: Mug Cake, Chocolate, Grain-Free, Lectin-Free, Gluten-Free, Sugar-Free