Hot Cocoa Mug Cake

This Hot Cocoa Mug Cake uses simple ingredients for a perfect one-serving hot chocolate cake. With gooey marshmallows and rich chocolatey flavor, it's a perfect winter treat. Gluten-free, dairy-free, and vegan.

Recipe makes one 8oz portion or two 4 oz portions.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 1

Total Time 6

Servings

Calories 917kcal

Author Tessa

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

US Customary - Metric

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.

Notes

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. Please note: The marshmallow pockets will be hot. 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.

Nutrition