Flourless Chocolate Mug Cake

As with all mug cakes, a craving hit and off I went to the kitchen to experiment (after getting lost on Pinterest for 20 minutes.) With my trusty kitchen scale set under my mug I dosed in the ingredients one stage at a time combining different methods and techniques often used in baking chocolate cakes.

This version involves the use of chocolate chips as well as cocoa powder giving it a full chocolate flavour. Given the basis that it was to be a flourless cake I didn't want to skimp on the other cornerstones of a baked product; fat and sugar. Using butter conserves the moist crumb and maple syrup provides a deep but not overpowering sweetness.

My only gripe with this experiment is that the almond flour I used was a bit on the coarse side so there were little crunchy bits throughout. It disturbed the otherwise perfect crumb more than I wanted it to.

I am looking forward to more mug cake experiments but here is the current version for now.

Flourless Chocolate Mug Cake

  • 30 g chocolate chips
  • 1 Tbsp butter / vegetable oil
  • 1 egg
  • 15-30 g maple syrup (depending on your sweetness preference)
  • 1/2 tsp vanilla extract
  • 15 g cocoa powder
  • 30 g almond flour
  • 1/4 tsp baking powder
  • 1 Tbsp water
  1. Add chocolate chips and butter to a mug of your choice. I used one that was wider than it was tall. Heat in microwave for 30 seconds.
  2. Remove from microwave, using a fork or a small whisk stir until chocolate chips are mostly melted away.
  3. Mix in egg, maple syrup, and vanilla extract until the batter is smooth.
  4. Mix in cocoa, almond flour, and baking powder until completely incorporated.
  5. Stir in water.
  6. Microwave on high for 1 min 30 seconds.
  7. Enjoy directly from mug or release onto a plate.

Yield: 1 healthy sized cake portion, start sharing when you feel guilty about it.