It’s the perfect chocolate mug cake – rich, chocolaty, gooey and ready in five minutes. It’s also keto and gluten-free!
I’ve been working on making the perfect chocolate mug cake for six months now. I wanted it to be just right – rich, chocolaty, gooey, and I also wanted it to be low carb and gluten free.
I tried maybe 20 recipe for chocolate mug cake, I kid you not, and besides gaining three pounds, I was sorely disappointed in all of them, mostly the texture – it was either very dry, or too crumbly and not at all cake-like.
Then it dawned on me – this wonderful gluten free chocolate cake, one of the culinary creations I am most proud of, deeply chocolaty and moist and so so good – why not try to microwave it?
So I did, and OMG. This chocolate mug cake is chocolate heaven, ready in just five minutes (including mixing the ingredients), and my only complaint is that it makes two servings, and it’s so good that unless you have someone to consume the second serving immediately, you WILL eat the second one, I guarantee it, from shameful personal experience.
The good news is that without wheat flour or white sugar, and with the goodness of almond butter, eggs and cocoa powder, even two servings of this amazing chocolate mug cake are not so bad for you.
I usually make this chocolate mug cake with creamy almond butter, but I’ve tried creamy peanut butter and that worked too. If you use salted peanut butter, you should probably omit the salt.
If you’re unconcerned with carbs, you can sweeten this cake with 2 tablespoons maple syrup, omitting the stevia and the milk.
As with all microwave cakes, you will need to experiment to find exactly how long to microwave the cake in your microwave and using your particular mug or ramekin. I use two 6oz cappuccino cups. Try to stick with a similar size mug or ramekin – using a much larger container could dry out the cake.
As for how long to microwave this chocolate mug cake, I would start with 50 seconds for the two cakes, then check to see how they look. Your goal is to keep them soft and gooey, but not liquid. It’s definitely better to err on the side of microwaving too little than too long. You can always keep microwaving in 10-second increments, but you can’t unmicrowave a dry cake!
One of the best things about this chocolate mug cake is that you can make it the night before, refrigerate, then quickly nuke in the morning.
Watch the video to see how easy it is to make this healthy, keto chocolate mug cake:
- In a small bowl, whisk the almond butter and egg until smooth.
- Add the milk, vanilla, stevia and salt, whisking to incorporate.
- Gradually whisk in the cocoa powder, then add the baking soda.
- Using a spatula, scrape the batter into two small, 6-ounce cappuccino mugs, dividing it evenly. Each mug should be about half-full. The cakes will rise dramatically as they cook, so the cups need to accommodate that.
- If you're making this the night before, cover each mug with plastic wrap and refrigerate until the next morning. Make sure to refrigerate immediately, so that the baking soda does not lose its potency.
- When ready to eat, place the two mugs in the microwave. Microwave them both together for 50 seconds. The batter will rise quite a bit while you microwave it.
- Remove the mugs from the microwave and allow the cakes a few seconds to settle. They should not be liquid anymore, but they should appear very moist. Resist the temptation to microwave more (unless the batter is still liquid) – a chocolate cake is always better gooey than dry.