Like I mentioned here, I’m kind-of particular about my cake. (As Mike likes to tell me, I’m kind-of particular about a lot of food-related stuff, but that remains to be proven and is an entirely different discussion for another day.)
Anyway. I don’t think there is anything more disappointing than seeing an absolutely stunning cake and then sinking your teeth into what you think will be pure bliss, and realizing that it tastes like rubbery-textured cardboard.
Such a bummer.
There are legitimate days when you just need a single serving of cake (right, ladies? And I won’t discriminate – guys too), and I’m a firm believer that you shouldn’t have to make an entire cake just to get a decent slice of it.
But what if you could have a single serving cake that tastes like it’s worth the calories (no rubbery, flavorless cakes here!), is made in five minutes, and is full of wholesome, nourishing ingredients? That day has come, friends.
I don’t blame you if you’re a little skeptical about this cake at first…because who would have thought? But give it a try, especially if you keep a pretty well-stocked healthy pantry and have all the ingredients on hand. You won’t believe how amazing this cake is.
When I was in the development process for this recipe, it became a nightly ritual for about a week straight (purely for testing purposes, of course), until I realized that I was sort-of defeating the purpose of a single-serving cake. But it is so good I really didn’t care.
So go ahead and make this, but be warned…it might become a new nightly routine. ;)
And here are a few other delicious-looking mug cake recipes from around the web to check out:
5-Minute Chocolate S’mores Fudge Cake from How Sweet It Is
A Cup of Coffee Cake (In Under 5 Minutes) from Pretty Prudent
Apple Cinnamon Microwave Mug Cake from The Hungry Hedgehog
Chocolate and Salted Caramel Mug Cake from NomNomBlingBling
Donut Mug Cake from Kirbie’s Cravings
Low-Carb Meyer Lemon Mug Cake from It’s Yummi
Peanut Butter Mug Cake from My Happy Place
The Moistest Very Vanilla Mug Cake from Table for Two
- ¾ teaspoon coconut oil
- 1 large egg
- 2 tablespoons pure honey (use raw, local honey for the best flavor if possible)
- 2 tablespoons plain, unsweetened almond milk (or any plain, unsweetened non-dairy milk you like)
- ¾ teaspoon pure vanilla extract
- 2 tablespoons almond meal or flour (I used Bob’s Red Mill)
- 2 tablespoons natural unsweetened cocoa powder (not Dutch-processed)
- 1½ tablespoons flaxseed meal (I used Bob’s Red Mill)
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch espresso powder (optional)
- Add the coconut oil to a 12 oz (355 ml) microwave-safe mug; microwave 10 seconds, or until the oil is melted. Rotate the mug around to coat the entire inside with the oil.
- Whisk the egg in a small bowl, then whisk in the honey, almond milk, and vanilla.
- Stir in the almond meal, cocoa powder, flaxseed meal, salt, baking soda, and espresso powder until smooth.
- Pour off any extra coconut oil from the mug into the batter and stir it in.
- Pour the batter into the prepared mug and microwave on high until cooked, about 2 minutes in an 800W microwave. (If your microwave has a higher wattage than that, start with 1 minute and add 10 second intervals until it’s done.)
- Cool slightly and then serve immediately (it’s best eaten when still hot).
Disclosure: I received the almond meal that I used in this recipe for free from Bob’s Red Mill. I did not receive compensation for this post and I was under no obligation to review the product; as always, opinions stated are my own. Please note that I did not receive the flaxseed meal that I used in this recipe for free from Bob’s Red Mill; their brand of flaxseed meal is just what I keep my pantry stocked with.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I SO know what you mean about rubbery mug cakes! There’s nothing more depressing than perfectly destroyed chocolate. *sniffle*
I love the addition of espresso powder in your recipe. I bet it really makes the cake burst with flavor.
Thanks so much for sharing my recipe with your readers, too!
A great idea! Delicious.
Cheers,
Rosa
Yes!!!
Love that you have “healthified” the mug cake. I have pinned this so I remember to make it!
i have yet to experiment with mug cake..I love how wholesome your version is.
The past week I’ve been making mug cakes and playing around with the ingredients—this one sounds awesome! Can’t wait to try it : )
Yum! I think my husband would really appreciate this recipe (I’m more of a vanilla vs. chocolate girl ;)). I will have to make this for him
Ohhhhh you read my mind! I am right there with you on being particular about cake…if I am going to eat cake…it better bed de-lic-ious!
Yum! I make one that is very similar and it is absolutely my go-to when I really feel like dessert but there isn’t anything in the house. I bet that was a fun “testing” week :)
i am usually skeptical about mug cakes, but skimming through your recipe, it is tempting me to try on this one! it looks really yum :-)
I have the same discerning palate when it comes to cake, so I totally understand. I love that your mug cake is quality stuff…I feel like I’ve made a few that were definitely of the weirdly textured variety.
Wow..gluten fee too…can’t wait to try it…sounds yummy.
Wow, Faith! What an awesome way to snack! Thank you for keeping those easy and delicious snacking ideas coming! Betsy
top that baby with some coconut milk whipped cream and I am SO IN.
Can’t wait to try this! A 5 minute mug cake for one has long been one of my “go to” desserts, but as I’ve been trying to move away from wheat-based flours and grains I’ve been struggling to get the consistency right. Coconut flour, almond flour, they all behave so differently! You just saved the day!
Mm, just tried this (with whole wheat flour and carob powder instead of almond flour and cocoa powder) and it was great! I only put it in for a minute and that was almost too long, so I would definitely reccomend not putting it in for the full 2 minutes. Also, it is not very sweet, so for those of you looking for something sweeter, I would up the honey. Great recipe!
I am in heaven right now I would definitely recommend this recipe as a healthy desert, or snack with friend !
I have made this recipe a few times and changed it slightly for my taste. I Used orange extract instead of vanilla and added some dried orange zest.
Today, I thought I would try to make a donut with the recipe. I doubled the recipe and divided evenly into a six donut pan. Baked @ 350° for 15 minutes. Frosted with melted dark chocolate, coconut oil & orange extract. YUM YUM!
Janet, The donuts you made sound delicious, thanks for the tip!! I will definitely try that!