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Chocolate almond flour mug cake is as rich and satisfying as it is good for you! Ready in under 5 minutes, it is vegan, gluten-free, grain-free, oil-free, and boasts 7 grams protein per serving.
Vegan Chocolate Mug Cake (in minutes!)
Sometimes you need chocolate in a hurry. For example, for an impromptu celebration. Or to revive your spirits . Or because it is Wednesday.
Umm, today is Wednesday.
Chocolate on any given day is a wonderful thing. Chocolate and cocoa powder are rich in cell-protecting antioxidants–natural compounds found in fruits, vegetables, grains and nuts–minerals, and natural mood boosters like theobromine and phenylethylamine. And you thought it was all in your head.
The trick is to get all those great benefits without a truckload of sugar and fat. Yes, you can eat a square or two of dark chocolate, but you can also treat yourself to warm, rich, chocolate cake that is also good for you. And takes under five minutes, start to finish, to make.
Specifically, make my Chocolate Almond Flour Mug Cake. Pinch yourself, you are not dreaming.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free (except for nonstick cooking spray)
- High protein (7 grams protein per serving)
- High fiber (5 grams fiber per serving)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 1/3 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons potato starch, see notes for other options
- 2 tablespoons coconut sugar, see notes for options
- 1/4 teaspoon baking powder, certified gluten-free, as needed
- pinch of salt
- 1/4 cup nondairy milk, e.g., almond milk, coconut milk, cashew milk, soy milk
- 1/4 teaspoon vanilla extract
- 1.5 tablespoons dark chocolate chips, certified dairy-free, gluten-free, as needed
What kind of unsweetened cocoa powder should I use?
I prefer to use natural cocoa powder rather than Dutch process. Dutch process cocoa powder is treated with alkali to remove bitterness and give it a milder flavor. Unfortunately, it also strips the cocoa powder of it’s many antioxidants.
Forget that. I prefer the flavor of natural cocoa powder anyway. which delivers a deep, true chocolate flavor. The packaging should state whether it is Dutch process or not, but you can also tell the difference by sight: if it is dark to almost black, it is Dutch process. Natural cocoa powder is much lighter and is typically brownish red in color.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a small bowl, whisk the almond flour, cocoa powder, potato starch, coconut sugar, baking powder and salt. until blended.
- Add the nondairy milk and vanilla. Stir until well-blended. Add a few more drops of milk, or water, if mixture seems too thick.
- Spray an 8 ounce or 10 ounce coffee mug or ramekin with nonstick cooking spray. Spoon in batter.
- Microwave on regular HIGH setting in microwave for 1 minute until just set at the center. If desired, microwave longer, 10 minutes at a time, for firmer cake.
- Cool cake for 3 minutes. Serve warm or cool completely.
FAQ
- How should I store any leftover Chocolate Almond Flour Mug Cake? Store the cooked cake, or any leftover cooked cake, in an airtight container in the refrigerator for up to 3 days or the freezer for up to six months.
- What can I use as an alternative to potato starch? An equal amount of arrowroot, cornstarch, super fine white rice flour, or tapioca flour can be used in place of the potato starch.
- What can I use as an alternative to coconut sugar? An equal amount of granulated sugar or packed brown sugar can be used in place of the coconut sugar. An equal amount of liquid sweetener, such as maple syrup of agave nectar, can also be used as a replacement. If using liquid sweetener, decrease the total amount of nondairy milk to 3 tablespoons.
- Can I make the recipe sugar free? I have not tested the recipe with a sugar free alternative, but it should work with a granulated sugar replacement such as a monk fruit/ erythritol blend. You can also swap in sugar free chocolate chips, or omit them.
Related Recipes
Chocolate Almond Flour Mug Cake (Vegan, Grain-Free)
Ingredients
- 1/3 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons potato starch, see notes for other options
- 2 tablespoons coconut sugar, see notes for options
- 1/4 teaspoon baking powder, certified gluten-free, as needed
- 1 pinch salt
- 1/4 cup nondairy milk, e.g., almond milk, coconut milk, cashew milk, soy milk
- 1/4 teaspoon vanilla extract
- 1.5 tablespoons dark chocolate chips, certified dairy-free, gluten-free, as needed
Instructions
- In a small bowl, whisk the almond flour, cocoa powder, potato starch, coconut sugar, baking powder and salt. until blended.
- Add the nondairy milk and vanilla. Stir until well-blended. Add a few more drops of milk, or water, if mixture seems too thick. Stir in the chocolate chips.
- Spray an 8 ounce or 10 ounce coffee mug or ramekin with nonstick cooking spray. Spoon in batter.
- Microwave on regular HIGH setting in microwave for 1 minute until just set at the center. If desired, microwave longer, 10 minutes at a time, for firmer cake.
- Cool cake for 3 minutes. Serve warm or cool completely.
exactly what I was wanting, came out so good! I topped with a dollop of Siigis coconut yogurt.
So glad you like it, Marnie! I need to look for that yogurt, I have not seen it yet 😊
This is delicious, my son in law had an hearth attack and is diabetic, I made this with sugar free syrup so that he can maintain his diet and be delicious, also satisfy his appetite. Thank you.
Wonderful, Miriam!
Very good recipe, especially for us gluten-free, low-carb people. I used sugar-free maple syrup, and I iced it with a mixture of Splenda for Baking and water.
Thanks!
Wonderful, Robert, that sounds perfect! So glad that the recipe worked for you and thanks for sharing your variations!
WOW!! I have a finicky nine-year-old, and she needs much more fiber in her diet. She just told me that this is the best she’s ever had, and is finishing up an entire serving. Thank you thank you thank you thank you.
So glad your daughter likes the recipe Michele! 🙂
Thank you so much for this recipe, I just tried it with some home-made coconut butter on the side!
Do I have to use milk? Can i just cut that out all together?
You can try, Tanisha, but I have no idea how it will turn out. You would need to replace the milk with water, at the very least.
I used canned coconut milk for the nondairy milk and it worked great.
Fantastic, Tammy! Coconut & chocolate are so good together
This is great. Can i leave out the starch? Tnx
I am not sure about subs for this one–you may have to play around with combinations, Sara.
My husband and I just devoured this..I never knew smething like this was possible. Delicious..I can’t wait to try variations 🙂 Thank you for the wonderful recipies
This is a genius idea making a cake in a mug!
I added a small mashed ripe banana in place of the milk and sugar and 2 teaspoons of powdered stevia…it is almost sweet enough for my sweet tooth now! Super idea! Glad I came across your blog 🙂
Can you use an oven instead of a microwave?
Sure. Perhaps 350 for 15 to 18 minutes.
Oh glory. I can not begin to describe… I am on a low-carb high-fat high-protein diet, came across your site looking for decent fuel for my long trail runs (I’ve bookmarked almost every energy bar recipe!). When I saw this recipe, orchestral music started playing and the sun emerged in all its golden glory from behind a dark grey cloud (actually it’s still raining here in Cape Town but i think the music was for real…). I raced downstairs… Two minutes later (literally) I was eating my first chocolate cake in over a year. Brilliant. Absolutely,awesomely, marvellously brilliant. My new favourite thing. For others, I used powedered erithrytol in place of sugar and left out the chocolate chips. Cut into slices after popping out of the ramekin. Thank you.
i Love this dessert..and so does my husband…he asks me to make it all the time!
Thanks for a great recipe
Tricia! I am right with you, and your husband! I have made this for breakfast on more than one occasion 🙂
My husband and I went from 90% processed food to 99% whole foods in the last two months. It has been quite a learning experience. My kitchen has not been clean since. A small price to pay for our health. One think I have really missed is my single serving brownie that I could mix up when I needed to give myself a bit of a treat. This recipe is a savior! Thanks so much for posting 🙂
That is amazing Meghan! So true about cooking from scratch– a lot more dirty dishes and dirty everything 😉 better clean inside than out! Hope you enjoy the mug cake/brownie– sometimes a healthy hit of chocolate can turn everything around for the better. Even more so when it is warm chocolate!
raspberry and dark chocolate?!!! Plus red wine? you are killing me, Hugh!
That means so much, JoAnn 😉
Ok this recipe is the best and worst thing ever lol I love it but I hate that I have made six and none left… raspberry and dark chocolate went well with red wine tonight… twice lol so much for a diet.
This is AMAZING……..love all your creative recipes!!
Ooh, I was thinking about trying it with protein powder–thanks for experimenting, Hugh! and mashed banana with walnuts sounds like perfection to me! 🙂
I just noticed this one—this would be a great after school snack for a ravenous boy. Keep it up with these mug recipe, I love them.
i don’t keep sweets in my house, as they won’t keep.. ugh hence the diet, but i saw this on a friends post. I left out the sugar and the vanilla extract and mixed a scoop of protein powder into my milk before mixing… omg… amazing… umm but now i just made another with a mashed banana and walnuts… you created a monster… thanks a lot lol….
Hi Tanya! Regular Hersheys and Nestle are natural cocoa powder–I know that Hersheys also has a Duth process, but it is clearly marked as such (I think it’s in a silver container). As long as it is not marked Dutch process, it is natural 🙂
This sounds great! Is there a certain brand of cocoa powder you use? You mentioned “Natural”, so I was just wondering if Hershey’s is okay or if another brand would be healthier/better.