Gluten-Free Chocolate Mug Cake (Vegan!)
Rich, fluffy chocolate cake made in a mug in 5 minutes with simple ingredients. Undetectably vegan, gluten-free, and grain-free!
Servings 1 (generous serving)
Ingredients
CAKE
- 3 Tbsp almond flour (we like Wellbee's)
- 3 Tbsp coconut sugar (we like Supernatural)
- 1 Tbsp potato starch (NOT potato flour)
- 2 tsp cocoa powder
- 2 tsp tapioca starch (also called tapioca flour)
- 1 ½ tsp flaxseed meal
- 1/8 tsp baking powder
- 1 pinch sea salt
- 2 Tbsp water
- 1 ½ tsp avocado oil (or melted coconut oil or a neutral-flavored oil)
- 1/4 tsp vanilla extract
- 2 Tbsp dairy-free chocolate chips (optional // we like Enjoy Life)
FOR SERVING optional
- Vegan vanilla ice cream
- Shaved dark chocolate
Instructions
- To a 10-oz. (or larger) mug or ramekin, add the almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed meal, baking powder, and sea salt. Stir with a fork or small whisk to fully incorporate.
- Next, add water, avocado oil, and vanilla. Whisk again until fully incorporated. Option to stir in chocolate chips for richness (recommended!).
- Microwave for 1 minute then check to see if the center is set; if not, microwave for another 15 seconds (it could take up to 1 minute 30 seconds total if using a less powerful microwave). Once done, let the cake cool for 3-5 minutes before enjoying. This mug cake is best eaten warm with a scoop of vanilla ice cream!
- Best when fresh. Because of the microwaving, the cake becomes hard once fully cooled.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 1 servings)
Serving: 1 mug cake Calories: 443 Carbohydrates: 54.1 g Protein: 6 g Fat: 25.8 g Saturated Fat: 8.3 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 350 mg Potassium: 287 mg Fiber: 5 g Sugar: 34.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 82 mg Iron: 4.2 mg