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
- 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.
- Remove from microwave, using a fork or a small whisk stir until chocolate chips are mostly melted away.
- Mix in egg, maple syrup, and vanilla extract until the batter is smooth.
- Mix in cocoa, almond flour, and baking powder until completely incorporated.
- Stir in water.
- Microwave on high for 1 min 30 seconds.
- Enjoy directly from mug or release onto a plate.
Yield: 1 healthy sized cake portion, start sharing when you feel guilty about it.