Chocolate Almond Flour Mug Cake (Vegan, Grain-Free)

Chocolate Almond Flour Mug Cake on a wooden cutting board

4.96 from 21 votes

Chocolate Almond Flour Mug Cake (Vegan, Grain-Free)

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.

Prep Time1

Cook Time2

Total Time3

Course: Desserts

Cuisine: American

Keyword: almond flour, cake, chocolate, cocoa powder, easy wfpbno dessert recipe, microwave, microwave cake, mug cake, vegan gluten-free almond flour cake, vegan oil-free gluten-free almond flour cake, wfpb, wfpb cake

Servings: servings

Author: Camilla

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

US Customary - Metric

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.

Notes

Storage: 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.

Potato starch alternatives: An equal amount of arrowroot, cornstarch, super fine white rice flour, or tapioca flour can be used in place of the potato starch.

Coconut sugar alternatives: 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.

Nutrition