This flourless chocolate mug cake is rich and decadent enough for a single-serve dessert, and healthy enough to have for breakfast.
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 love love that it’s flourless.
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
Egg: 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.
Dairy: Haha j/k this recipe is already dairy free!
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’ chocolate mug cake recipe, the one with flour. :)
Applesauce: The smooth applesauce can be replaced with an equal amount, by weight, of mashed bananas.