- 2 tablespoons dark chocolate (minimum 70% cacao), chopped
- 1 tablespoon grass-fed butter or coconut oil
- 2 teaspoons coconut flour
- 1 teaspoon cassava flour
- 1/8 teaspoon baking powder
- pinch of sea salt
- 1 egg
- Preheat oven to 350 F.
- Place oven-safe mugs in the oven while preheating.
- In a small sauce pan, melt dark chocolate and coconut oil.
- Pour chocolate mixture in a small mixing bowl.
- Add in coconut flour, cassava flour, baking powder, sea salt and egg and whisk until well combined.
- Carefully remove mug from the oven and pour mixture into the mug. Place back in the oven.
- Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
- Top with coconut whipped cream or vanilla coconut ice cream, if desired.
We’ve all seen the trend of making desserts in a mug, right? The idea is to whip up an easy, decadent single-serving of cake in just minutes, typically with the help of a microwave. My chocolate cake in a mug will bring the same joy and satisfaction as those other mug cakes, but with some upgraded ingredients.
“In A Mug” Trend!
Cakes in a mug have spiked in popularity the last several years, thanks to food bloggers on the internet. (1) Who doesn’t love having a quick option for post-dinner dessert?
The problem with many of these chocolate mug cakes is the list of ingredients in them. Refined flour, addictive sugar and conventional dairy are at the top of the list, and you know how I feel about those ingredients. Some mug cakes even call for highly refined vegetable oils, which typically are rancid since they have been exposed to light and air while being processed.
When I make my chocolate cake in a mug, I actually bake mine in the oven. Using an oven allows the cake to bake evenly without heating the ingredients up too quickly. Although it would be quicker to use a use a microwave for this chocolate mug cake, the quality of your ingredients will stay intact using an oven.
For the Gluten-Free Baker
This recipe is perfect for the gluten-free baker who always has ingredients on hand. Since this chocolate cake in a mug is for one, you’ll only need a little bit of each ingredient to make this mug cake come together. No need to run out to the grocery store to get a whole bag of cassava flour (although with this moist chocolate cake recipe, it would totally be worth it)!
How to Make Chocolate Cake … in a Mug
You’ll start with part of a dark chocolate bar, with a minimum of 70 percent cacao. Cacao is rich in magnesium and antioxidants, so the darker the chocolate bar, the better. Melt the chocolate bar pieces with a tablespoon of grass-fed butter. To keep it dairy free, substitute with coconut oil.
Add the melted chocolate mixture to a mug, or in a mixing bowl if you plan on doubling or tripling this mug cake recipe. Next comes coconut flour, which is a healthy gluten-free flour high in fiber. Add in cassava flour, which is another great gluten-free flour. It’s highly versatile, a great replacement for wheat flour and free of grains.
I added a little bit of baking powder and sea salt, as well as a pastured egg.
Since I used an oven to make the chocolate mug cake, I preheated an oven-safe mug as the oven was preheating. Carefully remove the mug from oven and pour in the chocolate cake mixture.
Place mug or mugs onto a baking sheet, and put back into the oven. Bake the mug cake for 10–12 minutes, or until a toothpick comes out clean. Your mug will be hot, so be careful as you dive into this delightful chocolate cake in a mug.
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