This Hot Cocoa Mug Cake uses simple ingredients for a delicious one-serving hot chocolate cake. With gooey marshmallows and rich chocolatey flavor, it's a perfect winter treat. Gluten-free, dairy-free, and vegan.
What do you get when a cup of hot chocolate and rich chocolate cake combine? A delicious hot chocolate mug cake!
It is just like it sounds and this time of year, it's the perfect treat for your sweet tooth. Like my gluten-free chocolate mug cake and apple mug cake, this individual portion is just what you need on a cold winter day.
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Why you'll love this recipe
- A perfect treat for chocolate lovers
- Easy dessert
- Allergy-friendly
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This flour keeps things gluten-free as well as adds protein and fiber. You can make your own almond flour at home as well!
Unsweetened cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond flour and adds a rich chocolate flavor.
Arrowroot starch - This starch helps with texture and binding. Cornstarch is a great arrowroot substitute.
Maple syrup - Adds a nice rich caramel flavor and is refined sugar-free.
Neutral oil - I like using olive oil or avocado oil, but coconut oil or melted butter (vegan If needed) work well too.
Vanilla extract - Rounds out our cake flavors! Use quality gluten-free vanilla for the best flavor.
Vegan chocolate chips - I used dark chocolate chips, but semi-sweet also works great.
Mini marshmallows - Depending on your dietary needs, use vegan marshmallows and check to ensure they are gluten-free. For vegan marshmallows, I like using Dandies brand.
How to make hot cocoa mug cake
Step 1: In a glass measuring cup or small bowl, combine the wet ingredients (oil, almond milk, maple syrup, and vanilla extract). Add the dry ingredients (cocoa powder, arrowroot starch, almond flour, pinch of salt, chocolate chips, and marshmallows). Stir until clumps of flour and cocoa are smooth.
Step 2: Pour cake batter into one 8-ounce microwave-safe mug. Microwave for a minute, check, and then an additional 10-20 seconds.
Recipe tips
- Carefully remove the mug from the microwave with a mitt or towel as it may be hot to the touch. Allow to cool for a few minutes before serving. The cake will continue to cook as it cools.
- Cooking times can vary based on different microwaves. The higher the wattage the faster your cake will cook.
- Top your single-serving mug cake with your favorite toppings such as additional marshmallows, chocolate chips, dairy-free whipped cream, chocolate sauce, or a scoop of ice cream.
More gluten-free simple desserts
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📖 Recipe
Hot Cocoa Mug Cake
Ingredients
- 1 tablespoon neutral oil avocado oil, olive oil, or melted and cooled vegan butter
- 2 tablespoons unsweetened almond milk
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons arrowroot starch
- ⅓ cup almond flour
- pinch of salt
- ½ teaspoon pure vanilla extract
- 2 tablespoons dairy-free chocolate chips
- 10 mini marshmallows vegan if needed
Instructions
- In a glass measuring cup or small bowl, combine the wet ingredients (oil, almond milk, maple syrup, and vanilla extract). Add the dry ingredients (cocoa powder, arrowroot starch, almond flour, pinch of salt, chocolate chips, and marshmallows). Stir until clumps of flour and cocoa are smooth.
- Pour cake batter into one 8-ounce microwave-safe mug. Microwave for a minute, check, and then add an additional 10-20 seconds.
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