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This flourless chocolate mug cake is rich and decadent enough for a single-serve dessert, and healthy enough to have for breakfast.
Why we love this flourless chocolate mug cake recipe
My flourless chocolate peanut butter muffins were the inspiration for this mug cake. I make batches of those all the time and freeze them for quick snacks and breakfasts (for myself and the kids). And I love that it's flourless, but not super rich and dense like a true flourless chocolate cake.
Originally, I took the recipe as written and just microwaved it. It worked, in a manner of speaking, but it wasn't the moist and tender cake experience I was looking for. I knew there was potential—even though the recipe calls for eggs. And eggs are normally a no-no in microwave mug cakes.
Eggs in the microwave
Generally, when we're talking about cooking anything at all in the microwave oven, I'm anti-egg. No eggs in the microwave! But lately, I've been making myself scrambled eggs in the microwave for breakfast from time to time and I have a technique that always keeps them from coming out rubbery.
To make anything with eggs in the microwave, all you have to do is cook for a short burst, mix with a fork, and then finish cooking. I'm sure there's a nerdy ? scientific explanation for exactly why that works (it keeps the protein from, I don't know, tightening up too much?). But the important thing is that it works!
So if you're tight on time and still want some scrambled eggs for breakfast, pop them in the microwave! Just be sure to use an oversized heat-safe container and spray it with cooking oil first.
Microwave for about 30 seconds on about 70% power, stir well, then finish. The remaining time will depend upon how many eggs, and how powerful your microwave oven.
Ingredients and Substitutions
Eggs
Well, we've been talking about that quite a lot, but what if you can't have eggs? Try using a chia egg (1 tablespoon ground chia seeds + 1 tablespoon water, mix and allow to gel). It should work just fine. You can try adding another 2 tablespoons of smooth applesauce, but I'm not as optimistic about that substitution.
Nut butter
I've only tested this recipe with a no-stir nut butter (the kind that doesn't separate in the jar), and have had nothing but success with almond, peanut and cashew butters. If you want a pure chocolate taste, I recommend cashew butter since it has the most neutral flavor. But if you can't have nuts at all, sunflower seed butter might work. Or try my ‘regular' gluten free chocolate mug cake recipe, the one with flour. :)
Applesauce
The smooth applesauce can be replaced with an equal amount, by weight, of mashed bananas.
Flourless Chocolate Mug Cake
Ingredients
- ¼ cup (64 g) smooth no-stir nut butter
- 3 tablespoons (50 g) smooth applesauce
- 1 (50 g (weighed out of shell)) egg, weighed out of shell), at room temperature
- 1 tablespoon (21 g) honey, or more if you like it sweeter, up to 2 tablespoons
- 2 tablespoons (10 g) unsweetened cocoa powder, (natural or Dutch-processed
- ⅛ teaspoon kosher salt
- ¼ teaspoon baking powder
- Whipped cream and berries, (optional) for serving
Instructions
- Grease a large, microwave-safe mug with cooking oil spray, and set it aside. Instead of in a separate bowl, the batter can be mixed right in the mug. That just makes it more difficult to whisk properly.
- In a small bowl, place the nut butter, applesauce, egg, honey, cocoa powder, salt and baking powder, and whisk to combine well. The mixture should be thick and may be a bit lumpy, which is fine.
- Transfer the batter to the prepared mug. You can, of course, whisk the batter right in the mug you plan to cook it in. It may be a bit harder to mix well, though.
- Place the mug in your microwave oven and cook at about 850 watts for 30 seconds. (See Recipe Notes)
- Remove the mug from the microwave, and stir the batter.
- Return it to the microwave, and cook again at about 850 watts for about 1 minute more, or until the cake is mostly set. It’s fine if the cake seems a bit wet in the center, which is preferable to overcooking it.
- Allow the cake to cool briefly before serving with whipped cream and berries, or plain.
Video
Notes
It is important to be able to approximate 850 or 900 watts of power in your microwave oven. My microwave is 1200 watts, so I set it to 70% power for this recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I sub regular butter for nut butter?
Definitely not, Patricia!