This paleo Healthy Chocolate Mug Cake has rich chocolaty flavor and great texture! It’s saved me time and time again when I just want a little something sweet without eating junk food.
Like I mentioned when I told you about my Chocolate Cupcakes for Two, 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 developing 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.
Paleo Chocolate Mug Cake – Healthy Chocolate Mug Cake!
Mug cake is perfect for those times when you want a little something sweet without having to make a whole cake. It alleviates the problem of having to wait for an entire cake to cook, and additionally, it solves the issue of what you’ll do with a whole cake once it’s made! (Unless it’s a birthday, nobody needs an entire cake laying around the house, right?!)
This Healthy Chocolate Mug Cake just happens to be paleo, meaning it’s grain free, dairy free, and free of refined sugars. I use honey as the sweetener, almond milk as the liquid, and a blend of almond flour, cocoa powder, and flaxseed meal as the flour.
How to Make Mug Cake
The point of a mug cake is that there are no dishes (or at least minimal dishes) to clean other than the mug you cook the cake in! I stir together the ingredients for this cake in a small bowl and then pour it into a greased mug. However, you can stir everything together in a mug if you prefer. And then just microwave it!
What Makes a Cake Moist?
Some recipes use fat, usually in the form of oil or butter, to make a moist cake. My Healthy Chocolate Mug Cake uses egg yolk for fat to help make this cake moist. Additionally, honey yields moist baked goods. (Even though this isn’t technically a baked good since it’s made in the microwave, it’s the same idea.) Lastly, be sure not to over-cook this cake because that’s the one thing that is sure to dry it out!
More delicious mug cake recipes 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
- 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
- The Best Pumpkin Spice Mug Cake from Healthy Sweet Eats
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Healthy Chocolate Mug Cake
This paleo Healthy Chocolate Mug Cake is rich and chocolaty; it's the perfect dessert for a weeknight when you don't want to make a whole cake!
Ingredients
- ¾ teaspoon coconut oil
- 1 large egg
- 2 tablespoons pure honey
- 2 tablespoons plain unsweetened almond milk
- ¾ teaspoon pure vanilla extract
- 2 tablespoons almond flour
- 2 tablespoons unsweetened cocoa powder not Dutch-processed
- 1½ tablespoons golden flaxseed meal
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch instant espresso powder
Instructions
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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.
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Whisk the egg in a small bowl, then whisk in the honey, almond milk, and vanilla.
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Stir in the almond meal, cocoa powder, flaxseed meal, salt, baking soda, and espresso powder until smooth.
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Pour off any extra coconut oil from the mug into the batter and stir it in.
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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.)
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Cool slightly and then serve immediately (it’s best eaten when still hot).
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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!