Easy Chocolate Mug Cakes
These Easy Chocolate Mug Cakes are decadent mini chocolate cakes that take just 5 minutes to make! They're the perfect last minute dessert or the perfect treat when you only want small batch! Whether you're a college student with only a microwave, looking for a single serve recipe, or don't feel like spending time waiting for a chocolate cake to bake...this chocolate mug cakes recipe is for you! Best yet, they're gluten free, nut free, eggless and can easily be vegan!
Servings: 2 Mini Cakes
Calories: 165kcal
Ingredients
- 3 packed tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light brown sugar , packed
- ¼ teaspoon baking powder
- 1 pinch kosher salt
- ¼ cup milk
- 1 ½ tablespoons vegetable oil
- ¼ teaspoon pure vanilla extract
- 2 tablespoons plus 2 teaspoons mini chocolate chips (reserve 2 teaspoons for the tops)
Instructions
- Grease 2 ramekins (4 inches in size) with vegetable oil and set aside.
- In a medium small bowl, whisk together the 3 tablespoons gluten free flour, 2 tablespoons cocoa powder, 2 tablespoons light brown sugar, the ¼ teaspoon baking powder and the 1 pinch of kosher salt until combined.
- Whisk in the ¼ cup milk, the 1.5 tablespoons vegetable oil and the ¼ teaspoon pure vanilla extract until combined. If it gets too thick, switch to a spatula.
- Pour in the 2 tablespoons of mini chocolate chips and use the spatula to mix them throughout.
- Divide the batter equally between two greased ramekins. There should be about 2.5 tablespoons of batter in each ramekin. Smooth the tops of the batter with a small knife or the back of a tiny spoon.
- Sprinkle 1 teaspoon of chocolate chips on top of each batter. Gently press down so the chips stick to the batter but do not submerge.
- Pop both ramekins in the microwave and cook for 1 min 40 seconds. The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean. If they're still raw after the 1 minute 40 seconds, continue to heat in 15 second increments until cooked.
Video
Notes
Vegan: Use a dairy-free gluten free flour, vegan sugar, non-dairy milk and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease, but use 3 tablespoons packed AP flour (31.5 grams) and 3 tablespoons of milk.
Storing: If not eating right away, use a spatula to gently lift the cake out of the ramekin and wrap in aluminum foil. Keep it wrapped at room temperature until ready to consume. Then, if desired, warm in the microwave for about 5 seconds. Don't warm for more than a few seconds or it will be rubbery (be careful not to burn yourself).
I do not recommend freezing these chocolate mug cakes.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 87mg | Fiber: 2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 59mg | Iron: 1mg