Chocolate Mug Cake for Two [Gluten-Free + Paleo]

A simple chocolate cake made in the microwave, designed to be big enough to share. Make this fun, easy dessert for two any time a cake craving strikes!. Gluten-free, paleo, naturally sweetened, with vegan and nut-free options.

Today we’re making cake.

In a mug.

In the microwave.

Big enough for sharing.

Oh, what a wonderful time to be alive!!

Let’s snuggle up with a mug full of cake and our special someones, shall we?

This chocolatey little cake is made from simple, healthy pantry ingredients like almond flour, cocoa powder, maple syrup, and olive oil, and literally bakes (microwaves?) in 60 seconds flat. The recipe calls for an egg, but if you’d like to make this vegan friendly, simply use a flax egg in it’s place-the cake will be slightly denser, but overall still tasty!

Pro tip: a dollop of something sweet and creamy on top (whipped cream, coconut cream, ice cream, etc) + fresh berries and mayyyybe a chocolate drizzle on top takes this cake from just cake to date night cake. I’ve even been known to drizzle a big spoonful of homemade Nutella on top and call it frosting.

And, in case you feel like you weren’t cut out for the life of sharing, you can totally divide the batter among two smaller mugs and each get your own…I just love the idea of cozying up with one mug and two spoons, passing the mug back and forth in between bites. If that weirds you out, do your thang and split it up. I won’t be there to judge you!

If you make this simple, healthy little cake in a mug, be sure to let me know what you think! Leave a comment below, or take a picture of your chocolate cake for two and share it with me on Instagram! I love seeing my recipes in your kitchen.

Chocolate Mug Cake for Two [Gluten-Free + Paleo]

Yields: 1

Time: 5 minutes

Ingredients:

• 1/2 cup blanched almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 large egg
• 2 Tablespoons maple syrup
• 2 Tablespoons water
• 1 Tablespoon olive oil
• 1 teaspoon vanilla extract
• a small pinch of salt
• optional: 1/4 cup roughly chopped dark chocolate or chocolate chips

Instructions:

1. Place all ingredients into a large mug (at least 12oz capacity) and stir very well to combine (alternately, you can mix in a small bowl if the shape of your mug will make it difficult to mix, then pour into your mug of choice). Add chocolate chips for an extra chocolatey cake!
2. Microwave on high power for 55-65 seconds, or until just barely cooked through. Microwaves vary, so if needed, keep cooking in 10-second increments until cake is finished. This cake is best when slightly undercooked, so it doesn’t dry out!
3. Serve as is, with a drizzle of chocolate sauce or caramel, a dollop of whipped cream, and/or fresh berries.

Notes:

MAKE IT EGG-FREE/VEGAN: simply swap out the egg for a flax egg (1T flax + 3 T water, mixed together and let sit for 5 minutes before using).

MAKE IT NUT-FREE: I haven’t tried it, but I suspect oat flour would work here as a swap for the almond flour, if needed.

If you don’t have any large mugs, feel free to mix the batter in a small bowl and divide between two smaller mugs or any microwave-safe dishes. If doing so, be sure to reduce the cooking time so they don’t dry out! I recommend starting with 25 seconds and cooking in 10 second increments after, until finished.

Be sure to check out my Pantry Staples page for some of my favorite baking ingredients!

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