This easy paleo chocolate mug cake is rich and fudgy yet not overly sweet. It’s made with a few simple ingredients and uses nutrient-dense almond flour. I have no doubt that this paleo chocolate mug cake will soon be in heavy rotation in your house. This post contains affiliate links. Please see my disclosures.
If you’re looking for warm, quick, chocolate dessert you can eat in a mug, you’re in for a real treat today.
My paleo chocolate mug cake is sinfully delicious, oh-so-rich and chocolatey, and, of course, it’s completely gluten free, grain free, and refined sugar free, too.
Let me show you how easy it is to make this delicious recipe in seconds, literally!
Gather Your Ingredients
You’ll want to first gather all your ingredients. You’ll need:
- 1/4 cup almond flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tbsp dairy-free milk
- 1 tsp coconut oil melted
- 1 tbsp maple syrup or honey
- 1 tsp vanilla
- 1Â egg
- Chocolate chips to garnish (optional)
Assemble Your Mug Cake
Combine the almond flour, cocoa powder, baking soda, milk, oil, maple syrup or honey and vanilla in a large mug. Stir everything together until all the ingredients are combined, then add an egg and continue to mix until egg is thoroughly incorporated.
Please note, this recipe makes one satisfying portion of mug cake, but it is very rich and meant to be shared. You can, alternatively, mix all the ingredients in a bowl, then divide the batter equally among two small ramekins vs. one large mug.
Microwave It
Once you’ve mixed all the ingredients together in your mug, microwave it on high for 90 seconds. If you watch the cake, it’ll rise to overflowing, then go back down into the mug. This is normal.
Remove mug from microwave and sprinkle the top with chocolate chips. The chips will start to melt upon contact – yummy!
If you want this chocolate mug cake to be paleo, you cannot use dairy. In addition to using dairy-free “milk”, also be sure to use dairy-free chocolate chips. If you want this dessert to be refined sugar-free, omit the chocolate chip topping altogether and instead add fresh fruit.
Now you’re ready to dig into a wonderful gluten-free, grain-free and refined-sugar free mug cake that you get to enjoy all by yourself. Remember, this dessert is meant to be enjoyed right out of the microwave when it’s warm and melty. Dig in!
PS: Enjoy this dessert for Passover too. That’s right, this mug cake is Passover-friendly, baby!
PPS: Love mug cakes? Me too. Try my easy gluten-free chocolate mug cake and/or my simple banana mug cake.
Paleo Chocolate Mug Cake
Ingredients
- 1/4 cup almond flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tbsp dairy-free milk
- 1 tsp coconut oil melted or vegetable oil of choice
- 1 tbsp maple syrup or honey
- 1 tsp vanilla
- 1 egg
- Chocolate chips reserve for topping (optional)
Instructions
- Combine almond flour, cocoa powder, baking soda, dairy free milk, oil, maple syrup or honey, and vanilla to mug and mix everything together until well incorporated. Add egg and continue to mix until well combined, about a minute.
- Microwave mug cake on high for 90 seconds, then carefully remove the mug from microwave (mug is hot!) and top with chocolate chips, as desired. Please note chocolate chips are not paleo.
Yes I think that should work too.
If I don’t need a paleo treat, can I add 1 Tbsp of sugar instead of syrup or honey?
I would use separate mugs for each mug cake. Almond flour only.
Hi – What should the cook time be if the recipe is quadrupled – 4x?
Also, is it fine to use Bob’s 1 to 1?
I have not made it egg-free. Let me know if you try it.
Do you have an egg-free version, or have you or anyone you know, made the recipe with egg replacer? If so, which kind of egg replacer and how do you incorporate it? Thank you!