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1-Minute Flourless Chocolate Mug Cake

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1-minute Flourless Chocolate Mug Cake that uses cocoa powder as the flour. Only 4-ingredients, is gluten-free, and can be made keto. The finished mug cake is light and fluffy.

It’s so popular that oven directions were requested. See below for that.

If you love healthy snacks you can also try out my Almond Butter Balls, Lemon Bliss Balls, and Pecan Pie Larabars

I first created this recipe for my cookbook, Indulge: 70+ Grain-Free Desserts. The theme of the book is low carb, gluten free, and Paleo treats.

THE BEST FLOURLESS Chocolate Mug Cake cut in half to show how fluffy it is.
Chocolate Mug Cake Recipe

This is a delicious 4 ingredient gluten free and low carb cupcake and I provide keto instructions below.

I wanted to provide you with something that did not require any special ingredients or skills. This cupcake will probably be the fastest cupcake you have ever made. 

Drum roll….. 1 minute to bake.

Best of all, if you love to bake you probably have the ingredients in your pantry right now.

Let’s get started making what I call the 1 Minute Flourless Chocolate Mug Cake. I consider it the best chocolate mug cake!

If you want the oven version of this recipe, try out my Flourless Chocolate Cupcakes.

How do you make a Mug Cake with Cocoa Powder?

The cocoa powder acts as flour! It’s the perfect gluten-free snack!

I love that you don’t need to go out and buy a special flour, instead you can use exactly what you have in your pantry and enjoy instant cupcakes/cake!

You can also try out my Flourless Chocolate Mug Cake, Almond Butter Balls, Lemon Bliss Balls, and Pecan Pie Larabars

THE BEST FLOURLESS Chocolate Mug Cake with chopped strawberries on it.
Chocolate Mug Cake Recipe

Tools needed

For this recipe you will need:

Ingredients

How to Make the Flourless Chocolate Mug Cake 

  1. In a bowl mix together the egg, cocoa powder, and sweetener. Lastly, add the baking soda and mix.
  2. 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.
  3. 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.
  4. Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave it for a few more seconds.
  5. Eat!

How do I Make this into a Keto Chocolate Mug Cake?

It’s so easy to turn this recipe into a keto mug cake! When you use your preferred sweetener make sure you use monk fruiterythritol, or another keto-approved sweetener.

How do You Make a Brownie in a Mug?

That’s easier than you realize! To make a brownie mug cake just remove the baking soda so it doesn’t turn into a cake and instead stays flat and denser.

Place all the ingredients into one coffee mug or small microwavable square container.

Will it taste like a perfect brownie? No, it will taste brownie like/chocolate custard, and in my experience adding more sugar and another flour like almond flour (I suggest 1 tbsp of almond flour) helps it taste dense like a brownie.

I also have a Keto Brownie Mug Cake that uses flaxseed as the flour.

How do you make this Chocolate Mug Cake Egg-Free?

I’ve never tested an egg-free version of this Paleo mug cake but you can try using a “chia egg” or your favorite egg replacer. 

You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs.

How to make a chia egg:

  • 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
  • 1/4 cup ripe mashed banana replaces 1 large egg
  • 1/4 cup of applesauce replaces 1 large egg

The results might be more dense instead of light and fluffy.

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Flourless Chocolate Mug Cake Recipe

Yield: 3

Chocolate Mug Cake Recipe

1 Minute Flourless Chocolate Cupcake

Try my delicious 4-ingredient gluten free and low carb 1-minute flourless Chocolate Mug Cake Recipe that is light and fluffy and uses simple ingredients.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes

Ingredients

  • 1 large egg
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp preferred sweetener, I like using a little bit of raw honey, but if you are not used to making anything low carb you might prefer to start with 2-3 tablespoons of your preferred sweetener.
  • 1/4 tsp baking soda

Instructions

  1. In a bowl, mix together the egg, cocoa powder, and sweetener. Lastly, add the baking soda and mix.
  2. 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.
  3. 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.
  4. Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave it for a few more seconds.

Nutrition Information:

Yield:

3

Serving Size:

3 Servings

Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 62mgSodium: 129mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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59 Comments

  1. This recipe is a godsend! It’s so quick and easy and DELICIOUS! Kills my sweet and chocolate cravings.
    Thank you Carol!!!

    1. Thank you soooo much!!!! We all need something to help with our chocolate cravings.

      1. What am I doing wrong? I mixed the ingredients, sprayed Pam in a coffee mug and cooked for about 50 seconds. It had such a bitter taste!!! I used stevia as sweetener. Could it be the baking soda? I’ve tried so many and they always have that awful taste help!!!

    2. Loved this recipe! Used stevia as my sweetner. Will definitely make again. Satisfied my cravings for sweet and chocolate. Thank you!

  2. How can I cook these in a regular oven? I don’t use a microwave. Thanks 🙂

    1. I would suggest experimenting with the temperature & time used to bake regular cupcakes.

  3. Thank you so much for this! It’s exactly what I need for when my (GF,CF,SF,PF)son’s teacher doesn’t give me a notice they are giving the kids cupcakes. Pinned and printed to have on hand at all times. 🙂

  4. Looks delish, and i want yo make it NOW…but… I don’t own a microwave. Can i bake it the oven? Time & temp.?

    1. I’ve never tried baking this in the oven. I would suggest experimenting with the temperature & time used to bake regular cupcakes.

  5. Thank you for this recipe!!! Just made the kiddies some to take to daycare tomorrow! I think they will love them…. I sure did:)

  6. I am new to Paleo, a friend suggested this to satisfy my sweet tooth and it delivered. Very good!!

  7. I had to make this twice. The first time around I misread the recipe and added 1 T of baking soda. No amount of water could flush that away….

    The second time around I was very impressed. This will calm a chocolate craving but it didn’t satisfy my sweet tooth. I used 1 T honey but might try maple syrup next time. Maybe even more coconut oil for a different flavor.

    I would make this again!

    1. wow 1 tablespoon of baking soda would have been very very bad 😛 Try adding a chocolate icing to make it calm you chocolate craving.

  8. Hi- I am SO excited to try this. I am only 29 years old and just diagnosed as diabetic…So I’ve gone from eating however I want to a VERY strict low card diet and it has NOT been easy, to say the least. my question is- do you have the actual nutritional information available anywhere? Particularly the # of carbs? I am having to keep track of every single carb, so it would be much appreciated! Thanks so much! 🙂

    1. I no longer provide nutritional info. You can look it up very easily in a free system like fatsecret.com I used to use it when I was tracking carbs.

  9. This was soooo yummy! My hubby thought the first batch wasn’t quite sweet enough, so I doubled the honey and then added a little coconut milk after baking. YUMMY!! Will definitely make again and again and again… 🙂

  10. I successfully baked this recipe in the oven (well, a toaster oven). I used 350 F (180 C) for 18 minutes. I suggest you check after 10 minutes as different ovens work at different rates.

    Also I would like to note that the batch only produced enough for 1 standard size cupcake, rather than 3. It rose nicely and the flavor is indeed satisfying.

  11. THIS IS THE BEST THING IVE TASTED! FANTASTIC!!

  12. I tried this cake and it was GREAT except for one thing : The baking soda
    It kinda left a yucky taste in my mouth, am I doing something wrong?

    1. Never tasted a baking soda taste before. Did you change the amount of sweetener?

  13. Hi there, thanks for the recipe! 🙂 I followed Grass Fed Girl’s oven-baked version. I have made 2 batches of these now and both haven’t set properly Fine on the top and outside, soft & spongey (spore-like) in the centre, no matter how long I left them cooking for. Both times I followed the recipe exactly with correct quantities, any clues as to what I am doing wrong?! Many Thanks 🙂 Kate

    1. I’ve never baked them so I don’t know.

  14. I have a question about the honey. You said it made it “low carb” but honey has 17 carbs per tablespoon (I googled it). Is there a cut off for what makes something “low carb”? Is there a number you personally shoot to be under?

    1. It’s lower carb compared to a “regular” chocolate cupcake. The recipe makes 3 so it’s like 6 carbs per serving. Most people regard anything under 10 carbs as low carb.

  15. I’m on the Atkins diet and tried this to try and satisfy my sweet/chocolate tooth and it didn’t do either. There could have been either one of two or two things that could have gone wrong. For starters I didn’t have regular cocoa powder only had Hershey’s special dark chocolate and it has a very strong taste so I will try with regular cocoa powder next time. The second thing could have been my sweetner, I use walmart brand sweet n’ low and I am not 100% fond of the flavor but I use it in small quantities to semi satisfy my craving for sweets. I will most likely try this recipe again but with the other cocoa powder and either a different sweetner or less of the sweet n’ low. thank you for the recipe though, it is fast and super easy.

    1. Sweet n low is the worst artificial sweetener you can use, try stevia but my advise to you for a healthier way of eating is to stay completely away from aspertine.

  16. THIS. IS. AMAZING. I am always in search of the perfect dessert to cure my constant sweet tooth. I like to make things on my own, but I like to use few ingredients, and no wheat, no dairy. I have found a few great cookies, but the biggest problem with making a batch of cookies is that I EAT THEM ALL. I made this into a little cake and put some berries on top, and it was perfection. Sweet tooth cured…for now. 🙂

  17. I bought your “Grain Free Treats” book and tried this recipe today. I had just finished my 30 day reset and cooking paleo is new to me. I was craving something sweet tonight, but it was too hot to bake. This microwave cake is so yummy! I am definitely making it again. I added frozen blueberries and drizzled canned coconut milk on it. MMMMMM! The only problem was that my son wouldn’t eat it because he said it tasted like chocolate eggs. I didn’t think so, I loved it. But I am thinking about adding vanilla. How much should I add? Also, can this recipe be doubled and tripled?

  18. I made it for my uncle . He takes low carb things .Thank u carol. He was very happy about it. I would suggest to people who can eat a lot of carbs to put a topping on it by mixing cream, cocoa and sugar.I tried it ,it was the best cake I ever made. THANK YOU CAROL . WILL TRY MORE OF UR RECIPIES . I’M REALLY HAPPY.

  19. one of the people in my Facebook low carb groups i follow on makes this, let’s it cool, cuts it in strips, fries it in butter and tops with whip cream!!! Both are Devine

  20. I want to make it into a small cake. But you didnt specify now long to cook it.

    1. You’ll need to experiment on your own with baking times.

  21. This was super easy and super biter. I cant tell if it was from the baking soda, or all that coco. I love chocolate, but this put shame to the beautiful cocoa.

    1. Increase the sweetener next time. It’s meant to be a less sweet cupcake.

  22. I really (really) wanted to ike this but tried twice and all i taste is baking soda. 🙁

  23. This recipe is just amazing and had me purring like a contented kitty. I had a play around with it and every version was great. My husband was requesting this every evening at one point! Quick, flourless, low carb and chocolate…what’s not to love!!

  24. Thank you, thank you, THANK YOU for this wonderful recipe. I’m on an ultra low carb diet and this really, REALLY quenches that chocolate/dessert craving!

  25. Can you use baking powder instead of the baking soda? What is the difference. I’m not much of a cook. I did try it with the making powder since I had it on hand and didn’t have the baking soda? I added some Lily’s chocholate chips and topped with whipped cream for my diabetic daughter….it’s gone! Thank you!

    1. Baking soda + cream of tartar = baking powder. I separate it because most baking powder contains cornstarch.

  26. tried this just now, eating it yum i folowed recipe but used ccastor sugar because im not low carbgin it

  27. Funny, you are all about health, yet you use a microwave that totally changes the make up of food from good to bad!

  28. Found this today while looking for the simplest flourless chocolate mug cake. Thank you for sharing this!! I’ve copied the recipe on my phone’s Notes app so I’ll always have it (as if I haven’t memorized it yet ^_^ ). Also just “liked” your page on Facebook. Thanks again! ^_^

  29. OMG was this delicious! I used 2 tablespoons coconut nectar, and it was almost too sweet. Next time I’m going to reduce to 1.5 tablespoons of coconut nectar, and a drop or 2 of vanilla. Thank you so much for posting this recipe! Your the best!

  30. Do you know how many calories each cupcake would be? I would probably use splenda at first.

Comments are closed.