Quick and Easy Chocolate Mug Cake

Quick and Easy Chocolate Mug Cake

Quick and Easy Chocolate Mug Cake

  • 4 tablespoons almond meal
  • 2 tablespoons honey*
  • 2 tablespoons cacao or cocoa
  • 1 – 2 tablespoons coconut cream**
  • 1 tablespoon peanut butter or almond butter
  • pinch of salt (optional)
  • 1/4 teaspoon vanilla extract (optional)
  1. Place the ingredients into a bowl and mix until they are well combined. If desired, spoon the mixture into a heat proof mug or ramekin, you can also cook it in the bowl you mixed it in if the bowl is microwave safe.
  2. Sit a piece of paper towel or a plate in your microwave (a precaution only, mine has never overflowed), place the mug cake mixture on top of the paper towel or plate and cook for 80 seconds. Stopping if the cake starts to overflow. Remove the cake from the microwave, allow to cool slightly and tuck in.

*you can sub the honey with rice malt syrup if you prefer

**two tablespoon produces a more pudding like consistency. Delicious!

notes – cooking times may vary so you can stop and check this after 70 seconds and in some microwaves it may take 90 seconds.

Rate this recipe
Quick and Easy Chocolate Mug Cake
4 Based on 118 Review(s)
  • Katrina

    Sounds delicious. Do you know how long and what temp this would be in the oven? I don’t have a microwave.

    • Suzie

      I also want to know the answer to this one!

    • Thank YOU. I would try 175°C for 5 – 10 minutes but have tested it out myself, I would love to hear how you go. x

    • Fiona Ralston

      Hi ladies – have any of you tried the oven method – does it work? I don’t have a microwave & thought this might be a lovely weekend treat 🙂 I think I might chance it and see how I go 🙂

  • Chloe

    This looks delicious and I really want to try it-I just wondered if there is anything I can substitute the almond meal with as its not easy to get hold of? I have been trying lots of your other recipes and they are amazing!! This week we are going to do the hedgehog recipe. Thanks 🙂

    • kate

      Make your own almond meal… put your almonds through the wizz.

    • Leanne

      If you are in Australia, both Coles and Woolworths sell almond meal.

    • I have only made it with the almond meal but I think other flours would work, what flour do you typically use? The only flour that certainly won’t work as a straight sub is coconut flour. Let me know what you would like to try and we can go from there. x

  • yummikins

    I made this last night….There are no words. Just gooey, chocolate, nutty amazing goodness. I’ll be into it again tonight!

    • Thank YOU so much!!!!! I really appreciate the feedback and I am glad you have enjoyed it. xxx

  • clairrebearr

    No coconut cream in the house at present, would cream of cow work?

  • Louise

    Bianca, this Mug Cake is INCREDIBLE. The absolute perfectly flavoured, gooey, rich, chocolately, nutty, incredible, decadent treat. I would hands down eat this over any other ‘convential’ processed or refined treats. My partner who has a sweet tooth agrees. I’ve tried other mug cakes before and the end result was never successful. You are so clever and so talented, thanks so much for sharing your beautiful recipies (and heartfelt stories). x

    • Oh thank YOU so much!!! That is lovely to hear!! I am glad you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

  • Aimee

    This is probably more like pudding than cake but oh my….YUM! Gooey, extremely rich & perfect chocolate hit. I made half recipe the second time because i couldn’t finish the whole one!

  • Tammy Richards-Robinson

    OMG !!!!! totally awesome, loved it hit the spot and so not un-helathy at all ……

  • Leah

    I just stumbled across this. My first attempt failed because I halved the recipe but forgot to halve the cooking time!
    Anyhow I’m out of almond meal so I just used a combo of coconut flour (maybe one tsp) and tapioca.
    Wow!!! It was AMAZING! Ideally I would use the oven but this is a killer recipe. I never need processed crappy sweet treats again! Thank you 🙂

    • Thank YOU so much Leah!! I am glad you enjoyed it and I appreciate you noting your subs. x

  • emma

    I’m going to try this over the weekend, but I just wanted to say I also have the same ’emotional outbursts’ or emotional reality kicks…!! Thanks for sharing!

    • You made me smile, thank YOU! It is mice knowing we are not alone. I hope you enjoy the recipe, be sure to let me know. x

  • Marie

    Have made this twice now and absolutely love it! I have the worst sweet tooth and this really hit the spot. Its rich so I can’t eat too much of it (which is a good thing haha). Thank you Bianca for another perfect recipe! 🙂

    • Thank YOU so much for the feedback Marie, I really appreciate it and I am rapt to hear that you are enjoying the recipes. Be sure to let me know how you go with anything else that you try. x

  • LJPS57

    So glad I only halved this recipe the first (and last) time I made it. I was expecting “cake,” which it certainly is not. Pudding/porridge maybe . . . and was too sweet for my liking. Don’t know until you try, however! Thanks anyway!

    • I ma sorry you didn’t like it, I hope you find some other recipes that you enjoy.

  • Tara

    This was gooey goodness! But I’m curious why the peanut/almond butter doesn’t get mixed in? It didn’t mix itself in during the cooking process very well and thought I would try mixing it in next time…wondering if you tested it that way and how it turned out?

    • Hi Tara, no I didn’t test it that way. I just made it how I wrote it up. Would love to hear how you go!

  • Nomie

    I just had this for breakfast! Very rich but filling, delicious and full of protein… Oh how I love your recipes!!

    • That is great!! Thank YOU!! I really appreciate the feedback and I am rapt to hear that you are enjoying the recipes. Be sure to keep me posted on how you are going with them. x

  • Cat

    Hi, thank you for inspiring my healthy cooking with your great recipes. I am curious about this one- chocolate nut buttermug cake… do you have to make this in the microwave?

  • Judy

    I was about to break my healthy eating plan when I remembered seeing this recipe. I have just made it but left out the peanut butter. It hit the spot, with its gooey, chocolate taste and texture. I will definitely make this again, so quick and easy

    • Fabulous!!! Thank YOU!! I really appreciate the feedback and I am glad you enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

  • Sharon H

    Hi can you bake this in a standard oven? I don’t have a microwave. 🙂

    • I think you could but I have not tried it. Perhaps 180° for 15 minutes or something like that…

  • Vanessa

    Hi Bianca, if I were to use coconut flour instead of almond meal, what quantity would you recommend? Thanks in advance. Can’t wait to try this!

    • I haven’t tried that sorry Vanessa. If I test it out I will be sure to let you know.

  • Sophie Slomka

    hey 🙂 love your website so much! can this be done in the oven instead of microwave?Thanks in advance x

    • Sophie S

      sorry just seen that you’ve already answered below. thanks x

    • Thank YOU! I am glad you like my little space! I would suggest trying this in the oven on 175 for 15 minutes. I hope it works well for you. x

  • Wendywoo

    Oh yum yum yum! I’m just about to have your peanut butter, banana and cocoa microwave pudding for my breakfast, I might have to try this tonight, haha! You and Elise will never, ever “split up”, she’ll never “ditch” you…you have far too strong a bond. xx

  • Judith

    I tried this recipe ages ago in my old (very old!) microwave and wasn’t so happy with the outcome (too gooey & sticky), but now gave it another try in my new microwave and it was perfect – like a dense, rich cake (with just the right amount of gooey goodness in the middle). I’ve made it again with a banana added for breakfast – perfect again! This will be on repeat! Oh, and by the way, I found with my daughter that her independence grew gradually enough for my heartstrings to stretch and grow with her. And I couldn’t help but take pride in seeing her face the world with confidence, independence and responsibility. Plus we’ve never stopped enjoying doing things together (she’s 28 now). I’m sure you will be fine!

  • Felicity

    Delicious! I’ve been around the block when it comes to mug cakes (to say the least, ahem…) and after making and devouring yours just now, I can stop searching for the perfect chocolate mug cake: I’ve found it! It’s so moist, so rich, so gooey. Thank you!!!

    P.s. I used cashew meal as that’s what I had…left over from another of your recipes, of course 😉

    • Oh that is lovely to hear!!!! Thank YOU!!!! I really appreciate the feedback and I am glad you enjoyed it xxxx

  • Lynda

    Amazing!! I used rice milk instead of coconut cream (didn’t have any opened). And sprinkled with coconut & pecans. I make your recipes all the time, and I recommend them to anyone who will listen haha. Thankyou!!
    (I tried uploading a photo but it wouldn’t work)

  • Alisa

    Amazing! My dairy free toddler loved it. Such a yummy treat!

  • Clare Young

    Love this! I have also made a double batch (minus the peanut butter) and divided it between 9 or 10 silicone muffin moulds, put some frozen raspberries on top and baked in the oven, serve still warm with a dollop of coconut cream. A perfect bite size sweet morsel after a family dinner. Yum!

  • Shannon Short

    This was super easy to make, I did find it way to sweet with two tablespoons of honey, will make it again with 1/4 of the amount. 🙂

  • Nicole King

    This is soooo good! I’ve made it twice now replacing the coconut cream with regular cream and using 1tbsp honey instead of 2. It is absolutely delicious! Especially drizzled with extra cream at the end. Yummo! Thanks for the recipe x

  • Tina Gallasch

    Didn’t have any nut butter (I know – very slack) so substituted tahini. Worked brilliantly.