Sometimes you just want chocolate cake… right now.
Not tomorrow.
Not after preheating an oven.
Not after washing five mixing bowls.
This 5-minute chocolate mug cake is rich, fudgy, and made right in the microwave. It's naturally gluten free if you use coconut flour, and it's perfect when you need a quick single-serve dessert without making a whole cake.
It's cozy, chocolatey, and dangerously easy.
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Why You'll Love This
- Ready in about 5 minutes
- Single serving (no leftovers calling your name)
- Gluten free with coconut flour
- Made with simple pantry ingredients
- Customizable (add chocolate chips, nuts, espresso powder…)
Ingredients
- 3 tablespoons coconut flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 2½ tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk (or any milk)
How to Make Chocolate Mug Cake
Add all ingredients to a microwave-safe mug.
Mix thoroughly until smooth. Make sure there are no dry pockets of coconut flour.
Microwave for about 90 seconds to 2 minutes, depending on your microwave.
Let sit for 2 minutes before eating (it continues setting as it cools).
That's it. Chocolate cake. In a cup.
Flavor Variations
- Add a pinch of espresso powder
- Stir in peanut butter
- Add chopped walnuts
- Sprinkle flaky salt on top
Chocolate Mug Cake (Gluten Free)
Chocolate Mug Cake is the perfect quick dessert! Rich, fudgy, and made in the microwave in just 5 minutes - with a gluten free option using coconut flour.
Ingredients
- 3 tablespoon coconut flour
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon honey
- 2½ tablespoon melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoon almond milk
Instructions
- Add all ingredients to a large microwave-safe mug.
- Mix until smooth.
- Microwave for 90 seconds to 2 minutes.
- Let cool slightly before eating.
Notes
- Cooking time varies by microwave.
- Cake continues setting as it cools.
- Add 1–2 teaspoons milk if batter seems too thick.
- Best eaten immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Silk Almond Milk Unsweetened Original 32 oz (Pack of 6) Shelf Stable, Unsweetened, Unflavored Dairy-Alternative Milk, Organic, Individually Packaged -
Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle -
Kerrygold Pure Irish Butter - Unsalted 8.oz (2 pack) -
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits -
365 Everyday Value, Organic Cocoa Powder, 8 oz -
Bob's Red Mill Resealable Organic Coconut Flour, 16 Ounce (Pack of 4)
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 652Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 262mgSodium: 317mgCarbohydrates: 60gFiber: 5gSugar: 40gProtein: 15g
Want MORE chocolatey recipes? Try my Healthy, Paleo, Gluten Free Brownies!
Gail says
This looks like a great recipe; however, I got rid of my microwave oven years ago (no more food nuking for me). Any thoughts on how long it would take in a conventional oven?
Sharon Devi says
I was thinking the same too. I got rid of my microwave for health reasons. I read someone suggesting to bake it at 350F for 15-25 minutes or longer.
Dominique Paul says
I just made this! Was craving something sweet and had most of the ingredients on hand so I went for it. LOVE it!! I used Raw Cacao powder and Coconut Sugar and it came out great!! Really hit the spot. I'll be making this again. Thanks for sharing!
austin says
What proportions did you use? I also used coconut sugar with raw cacao powder and it came out a little dry and a little bitter. I used these exact proportions and also substituted coconut oil for butter 1:1. Maybe I should add a little more coconut sugar and nuke it for a little less?
Vanessa says
Mine was very dry & bitter. I used coconut oil instead of butter, maybe that was why? Any ideas on adding extra sweetness?
stacy says
This recipe is not good the cake didn't rise I wasted ingredients
Laurbie says
So sad — mine was more of a dark chocolate sand castle than a cake. I think my coconut flour was the culprit. Will try again with almond flour.
Debbie says
I am trying to figure out why there is such a difference in people's experience. This is my third attempt trying a recipe for mug cake with coconut flour, and I am one of the ones who has it turn out too dry each time. Like others , I am following the recipe carefully. I starting to wonder if there are coconut flours that have absorbed a bit more moisture or something like that. The very middle of mine was not totally dry, but even so, it had something about it that had me reaching for a glass of water because I felt like it wasn't going down!! I really want to learn to work with coconut flour. I have an auto-immune disease and there are many things I am not allowed to eat, gluten being one of them. I may try mixing it with Almond Flour, as was suggested. I shall report back if I get a good result. I am really happy for all of you that have had great results. It makes me want to keep trying!!
Michelle says
I think I did something wrong...
tsaitina says
Oh no! What happened? 🙁
Beth G says
I love this recipe. For my family's taste, I cut the cocoa to 2Tbsp. While it is in the microwave, I throw a couple frozen bananas in the food processor or blender with a couple tablespoons of almond milk . It makes a banana 'ice cream'. I serve this beside the cake removed from the cup drizzled with honey. So yummy. I also sometimes mix 1 Tbsp coconut oil, 1 Tbsp honey, and 1 Tbsp cocoa to make a chocolate drizzle. The chocolate and honey drizzle is the perfect topper! 🙂
Jess says
Hey, I LOVE this recipe. Thanks so much for posting. I'm Paleo and allergic to eggs, so I followed this recipe but substituted 1/4 cup of olive oil for the egg. Delicious. I want another. 🙂
tsaitina says
That's super great info! Now I know what to say if someone tells me they can't eat eggs and would like a sub!
Colleen says
I just made it a few minutes ago too. Exact measurements and ingredients and was nothing but crumbles!
Rebecca says
This is my absolute favorite paleo recipe. I top it with avocado frosting and it's perfect. It's the first grain free baked good that I've tried that doesn't taste like sweet scrambled eggs so thank you! Also- I think that those that are complaining it is too dry/crumbly/sawdust have microwaves that run hot! Try cutting the cooking time in half. I do a minute and then keep checking the consistency until it's perfect. Cooking too long = sawdust. Cooking just right = amazing cake texture.
Tiffany says
Add peppermint extract instead of vanilla. Amazing!
Tracy says
Just made this...added some unsweetened coconut and a dash of cinnamon. It was SO GOOD!! This will be a life saver when I get a chocolate craving... I can tell already 🙂 Thanks!
Donna says
I cannot wait to make. I love that its pretty much a single serving. thank you!!!!!
Sara says
Do you have the nutrition facts for this??? So delicious!!!! ❤️
tsaitina says
Hey there! I put in the ingredients in http://www.myfitnesspal.com/recipe/calculator and I got : 531 Calories, and if you share with someone... you get 266 calories 🙂
sarah says
I just made this and am no stranger to paleo and coconut flour mug cakes. This came out like sawdust. Blech