Flourless Dark Chocolate Mug Cake Recipes

FLOURLESS CHOCOLATE MUG CAKE

Steps:

• Put the coconut oil in a medium bowl. (If it's solid, microwave if first for a few seconds to melt.) Whisk in the eggs, maple syrup or agave and vanilla until smooth. Add the cocoa powder and salt and whisk again until completely smooth. Stir in the nuts and chocolate chips.
• Scrape the batter into a 12-ounce (or larger) ceramic coffee mug. Microwave on high until the cake is cooked through and peeks over the rim of the mug, about 80 seconds. (Every microwave is different, so watch it as it cooks.). Top with some fruit if you'd like and serve right away.

MICROWAVE CHOCOLATE MUG CAKE

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

FLOURLESS DARK CHOCOLATE MUG CAKE

Steps:

• Coat inside of a mug with nonstick spray. In small bowl, combine all ingredients, except whipped cream; pour into mug. Microwave until done in the center, about 90 seconds; serve warm topped with whipped cream. (Add 1/2 mashed banana to batter if desired.)

HEALTHY FLOURLESS CHOCOLATE MUG CAKE

Steps:

• Lightly coat a 1-cup ramekin with nonstick cooking spray.
• In a small bowl, whisk together the oat flour, cocoa powder, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk. (See Notes!) Stir in the vanilla extract and liquid stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. If using, gently fold in ¾ teaspoon of chocolate chips.
• Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top (if using). Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 4 minutes to allow the center to finish cooking through.

FLOURLESS CHOCOLATE CAKE WITH ESPRESSO WHIPPED CREAM

Steps:

• Preheat oven to 300°F. Spray a 9-inch round springform pan with non-stick cooking spray and line with parchment paper.
• In a small saucepan over low heat, melt the butter and chopped chocolate, whisking until completely melted and smooth. Remove from heat and transfer to a large bowl. Set aside to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat egg whites on medium speed just until foamy, about 30 seconds.
• While continuing to beat on medium-high speed, slowly add in the sugar. Eggs will begin to become glossy and bright white.
• Continue to beat on medium-high until stiff peaks form on the end of the whisk. The meringue should be stiff and not drip off of the whisk attachment. This took me about 5-7 minutes of mixing.
• Add the egg yolks and vanilla to the slightly cooled chocolate mixture and whisk together until smooth.
• Sift the dutch processed cocoa powder and espresso powder into the chocolate and egg mixture. Add the salt and whisk until combined.
• Add ⅓ of the egg whites to the chocolate mixture and gently fold using a large spatula. Continue to add the egg white meringue to the chocolate mixture and gently fold until no streaks remain. Be sure not to over mix because you will lose the airy texture of the egg whites and will have a flat cake!
• Pour mixture into the prepared pan, smoothing top with an offset spatula.
• Bake in on the center rack for 30-40 minutes, depending on how powerful your oven is. Watch closely and remove the cake when it is set on the edges and in the middle. You will not want the cake to be jiggly in the middle. Do not overbake or the cake will be dry!
• Remove from oven and cool on a wire rack for 30 minutes to 1 hour.
• Remove the springform pan and continue to cool on a wire rack until room temperature. Sometimes I like to stick the cake in the fridge before topping with whipped cream and slicing because it helps the cake stay together better when cutting it!
• Top with Espresso Whipped Cream (instructions below).
• Using a whisk, mix together the espresso powder and warm water. Set aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl with a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
• Spread onto your cooled cake and slice and serve!

FLOURLESS MUG CAKE, KETO, GLUTEN-FREE AND SUGAR FREE

Steps:

• In a wide, big mug add all dry ingredients first and whisk them.
• Add wet ingredients and stir until the texture is smooth and there are no lumps. You can use a mixer instead of a spoon.
• Bake in a microwave for 1.5 minutes at the highest temperature. Use the toothpick to test if the cake is baked enough. If necessary, bake it for an additional half of minute.

GOOEY CHOCOLATE FLOURLESS PUDDING CAKE WITH PUMPKIN SPICE CUSTARD

Steps:

• Blend the dates and non-dairy milk.
• Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
• Divide between 2 microwave-safe ramekins. Microwave each separately for 2 minutes.
• Let them cool while you make the custard.
• Combine all the custard ingredients in a small saucepan.
• Bring to a boil over medium high heat, whisking frequently.
• Once boiling, turn the heat off and continue whisking vigorously until thickened.
• Pour the custard over the cakes and enjoy!

FLOURLESS KETO PEANUT BUTTER MUG CAKE

Steps:

• Place the peanut butter in a microwave-safe mug and microwave on high for 30 seconds.
• Remove from the microwave oven and stir well.
• Add the sweetener and mix to combine.
• Add the egg and baking powder and whisk until smooth.
• Fold in the chocolate chips.
• Microwave on high for 75-90 seconds or until just firm to touch.

CHOCOLATE MUG CAKE RECIPE

Steps:

• In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.
• Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
• Microwave all three cupcakes at once for 1 minute or until baked. *Note, the batter will rise very high at first and then deflate as it is finished baking.
• Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave for a few more seconds.

CHOCOLATE MUG CAKE

Steps:

• Add all ingredients to a large mug and whisk with a fork until batter forms.
• Microwave on high for 90 seconds, until toothpick or fork comes out clean.
• Top as desired and ENJOY!

FLOURLESS KETO CHOCOLATE LAVA CAKE

Steps:

• Preheat oven to 350°F.
• Place the chocolate and butter into a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until melted. Set aside.
• Beat the eggs and sweetener together in a mixing bowl until smooth and pale.
• Add the melted chocolate and butter mixture and vanilla extract and beat until smooth.
• Add the almond flour and mix until smooth.
• Pour into 2 lightly greased ramekins.
• Bake in preheated oven for 9 - 11 minutes or until just firm to touch.
• Gently turn the cakes out onto a cake plates.
• Dust with cacao and serve.

NUTELLA MUG CAKE 2 INGREDIENTS RECIPE | ONE MINUTE FLOURLESS MUG CAKE

Steps:

• Take a microwave-safe mug and brush it with butter, oil, or ghee. Then, add 1 egg to the mug and whisk it well.
• Later, add 5 tbsp of Nutella to the mug. Mix the batter well, until the mixture is well combined.
• Microwave it for about a minute. Your luscious flourless Nutella mug cake is ready. Dust some powdered sugar on top and dig in.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.
• Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins.
• In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally.
• In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined.
• Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes.
• Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.)
• To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side.

FLOURLESS GOOEY CHOCOLATE MUG CAKE

Steps:

• Mash banana until smooth, then mix in the peanut butter and chocolate smoothie mix.
• Fold through the chocolate chips and then spoon mixture into a microwave safe mug or ramekin.
• Place in the microwave for around 1 minute or until cooked through. All microwaves are different so keep an eye on it. You don't want it to be overdone.
• Serve immediately.

FLOURLESS BAILEY'S CHOCOLATE MUG CAKE

Steps:

• Combine the chocolate chips and vegetable oil in a microwave safe mug and microwave them on high for about 45 seconds to melt them together. Stir them both together until you have a smooth base. Stir in the remaining ingredients, then microwave it all for another minute. The edges should get slightly crisp while still being soft in the middle. Let it sit and cool for 5 minutes, then enjoy warm with an extra sprinkle of powdered sugar on top!