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 liketheobromineandphenylethylamine. 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 betweenUS Customary(volume) andMetric(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 instructions 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, especially fine white rice flour, or tapioca flour can be used in place of the potato starch.
- What can I use as an alternative tococonut 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.
Chocolate Almond Flour Mug Cake (Vegan, Grain-Free)
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Total Time: 3 minutes
- Servings: 2 servings
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
Method
- 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, especially 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.
