Mastering the Mug Cake: Healthy Chocolate Cake in under 2 minutes?!

Oh my deliciousness. I never believed in mug cakes. Can anything really compare to a cake made in the oven and frosted to perfection?? Apparently, this can. After playing around I think I perfected the recipe, but I’ll let you be the judge of that. I used coconut sugar and olive oil to make this recipe refined sugar-free and healthier. In addition, I used almond milk and gluten-free flour for my GF/DF gals, and it worked perfectly!



3 tbsp all-purpose gluten-free flour

2 tbsp cocoa powder

2 tbsp coconut sugar (regular sugar is fine too)

1/4 tsp baking powder

2 tsp olive oil

1 egg, beaten

3 tbsp of almond milk

1/4 tsp vanilla


chocolate chips

optional toppings: blueberries, strawberries, nuts, etc

  1. whisk the wet ingredients together in the mug
  2. add the dry ingredients and stir until combined
  3. stir in chocolate chips and any other toppings (I used blueberries and it was amazing)
  4. put in the microwave for 1 minute 25 seconds, if needed increase in 5-10 second increments, but I found 1 minute 25 seconds to be perfect!
  5. Enjoy with icing, ice cream, or by itself!!

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