Mocha Mug Cake Recipes
GLUTEN-FREE CHOCOLATE MOCHA MUG CAKE
In need of a rich and decadent dessert minus the carbs? This quick and easy gluten-free chocolate mug cake is so rich, and it's made in the microwave in just 90 seconds!
Provided by Fioa
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 9m
Yield 1
Number Of Ingredients 8
Steps:
- Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds.
- Whisk water, almond flour, coconut flour, and baking soda into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth.
- Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 83.7 g, Cholesterol 163.7 mg, Fat 52.2 g, Fiber 5.3 g, Protein 14 g, SaturatedFat 31 g, Sodium 367.7 mg, Sugar 0.6 g
MOCHA MUG CAKE
This mocha mug cake recipe can be made in just 10 minutes.
Categories comfort food dessert
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Combine the flour, sugar, cocoa powder, instant espresso, baking powder and salt in a 12-ounce microwave-safe mug. Stir well with a fork. Add the milk, vegetable oil and vanilla and stir until smooth, making sure there are no lumps of flour or cocoa in the bottom of the mug. Stir in the chocolate chips.
- Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center comes out clean. (Make sure you don't overcook the cake or it will be dry.) Let cool for 2 to 3 minutes, then top with whipped cream and chocolate-covered espresso beans.
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- Mix all ingredients into an oversized mug. You can also split batter into two mugs to make two servings.
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2020-02-14 Preparation 1. Spray a 6-ounce mug with cooking spray and set aside. 2. In a small bowl, thoroughly combine the flour, baking powder, cocoa powder, espresso …
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- 4. Spoon the cake mixture into the bottom of the mug. Place in the microwave and cook for 45 seconds. If the top of the cake still looks very wet, cook for another 10 seconds. Allow the cake to sit for 1 minute to fully cook. Enjoy!
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- Add 3 tbsp. coffee and 3 tbsp. chocolate chips into the bottom of a large microwave-safe mug. If your coffee is hot, stir until the chocolate chips are completely melted and smooth. If your coffee is cold, microwave the mug for 10 seconds and then stir to combine until smooth.
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- Start by melting your butter in the microwave in the mug you plan to cook in, so it’s almost completely liquidized. This should take between 20 and 30 seconds, depending on your microwave.
- Add the cocoa powder, sweetener, almond flour, coconut flour, baking powder, salt, coffee, vanilla, and egg in that order. (I’m not convinced the order matters too much, but I am a creature of habit, and this is the order I’m used to following.)
- Whisk the ingredients together thoroughly inside the mug until the mixture is as smooth as possible. Be particularly sure that you’ve scraped all ingredients away from the bottom and sides of the mug and that everything is incorporated. If not, you’re going to discover the spots you missed when your cake is cooked!
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