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+ servings
chocolate cake in white ramekin
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Gluten-Free Mug Cake

This Almond Flour Chocolate Mug Cake recipe is an easy dessert for two. Gooey and full of rich chocolate flavor. Gluten-free, dairy-free, and egg-free.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 2
Calories 363kcal
Author Tessa

Ingredients

Instructions

  • In a glass measuring cup or small bowl, combine oil, almond milk, and maple syrup.
  • Add the cocoa powder, arrowroot starch, almond flour, salt, and vanilla extract. Whisk with a fork until smooth. Add chocolate chips. Stir to combine.
  • Pour mixture into one 8 ounce microwave safe mug or two 4 ounce ramekins. Microwave for a minute and twenty seconds for one mug, 50-60 seconds for two small ramekins.
    Heat in additional 10 second intervals as needed.
  • Carefully remove mug from microwave with mitt or towel as it may be hot to the touch. Allow to cool for a few minutes before serving. Cake will continue to cook as it cools. Serve mug cake with vanilla ice cream or coconut whipped cream or other desired toppings.

Notes

Adapted from my Chocolate Chip Cookie Dough Pots
Nutrition facts based on 1 mug. 

Nutrition

Calories: 363kcal | Carbohydrates: 41g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Sodium: 23mg | Potassium: 146mg | Fiber: 5g | Sugar: 27g | Calcium: 120mg | Iron: 3mg