Mighty mug cake

A gooey chocolate mug cake you can whip up in minutes! Satisfy your chocolate craving whatever time of the day!

Mug cakes…they’re meant to be messy right?


A cake appearance, gooey in the centre, just a little, topped with nut butter and cream of choice (I went with coconut!) that oozes down in the the centre as you dig deep with your obligatory teaspoon!

There are rakes of instant mug cake recipes up on the web, some gluten free, some egg free, higher protein, super indulgent…this one falls down the middle road!

It’s sugar free, gluten free and can be made egg free though I prefer the egg white version if I’m honest!

It’s rich, chocolate cake in a mug, with the obligatory lava centre which you can forgo by simply cooking it for 30 seconds longer. Personally I’m a fan of chocolate goo, it does it for me, especially when mingled with coconut cream and drippy hazelnut butter.

That mighty mouthful, overwhelming the teaspoon as much as it does my taste buds in the best way possible.

A wholesome wholegrain whole food treat..the perfect evening snack or early morning chocolate fix. It would be positively mighty with a scoop of banana softserve on top or dairy free ice cream if you fancy a splurge. I totally would have went with the later had I had any on hand.


Chocolate chips and chopped nuts can be added for extra indulgence…

Instant Chocolate Mug Cake (25)


Plain and simple just as it is…after having three, three nights running last week, it’s approved whichever way it comes. It’s healthy, yet indulgent, and by no means scrimps in terms of volume.

One big mug or cup full, no need to share!

What’s your favourite type of mug cake? Link me up with a recipe if you’ve got one!

Instant Chocolate Mug Cake

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 90 seconds!

Keywords: microwave breakfast snack gluten-free paleo almond meal almond milk cocoa powder


Ingredients (Serves 1)

  • 30g (1/4 cup) buckwheat flour
  • 2 tbsp (15g) unsweetened cocoa powder
  • Pinch of cinnamon
  • Pinch of sea salt
  • 1/4 tsp baking powder
  • 1 tbsp hazelnut butter (or all natural nut butter of choice!)
  • 2 egg whites (from two large organic eggs – approx. 1/4 cup/60ml)
  • 1/2 a banana (approx. 1/4 cup pureed!)
  • 2 tbsp unsweetened almond milk
  • Nut butter to serve
  • Stir in 1 tbsp dark chocolate chips or chunks for added indulgence!


Mix together all dry ingredients.

Whisk or blend together wet ingredients.

Add wet to dry and fold to combine. Fold in chocolate chips if using!

Place in a lightly greased large microwave safe mug or cup; the mixture needs to be about 1 – 1.5 inches below the rim to give it room to rise! Place a piece of kitchen paper on top of the cup.

Microwave on high for 1 minute 30 seconds for a cake with a slightly gooey centre (or 2 minutes for a firmer cake!).

Serve topped with nut butter! Dig in with a teaspoon to make the mighty cake last a little longer!

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  1. This looks delicious! I’m vegan, so I would love to know how to make the egg free version that you mentioned. Did you just replace the egg whites with a flax egg?

    1. I don’t think I’ve perfected it yet! But it works with an extra 1/4 cup of milk + 1 tbsp ground flax. Let me know if you like it this way, need to play around with it a bit more!

  2. If I bake it in the oven how long would it take and at what temperature? Thank you for this great recipe!

    1. Hi Laura! I’ve never made it in the oven so I’m not sure it would turn out. I’d try 180C (350F) for 15 minutes….but I can’t promise it will yield the same result!