Description
Ingredients
Chocolate Mug Cake
- 1/3 cup (80g) milk of choice
- 3 tbsp (60g) pure maple syrup, or 1/4 cup (50g) brown sugar
- 1 1/2 tbsp oil (vegetable, canola, olive, or melted coconut)
- 1/4 tsp baking powder
- Small pinch of kosher salt
- 2 tbsp (15g) Dutch-processed cocoa powder (natural unsweetened also works)
- 1/4 cup (32g) all-purpose flour (or 1-to-1 gluten-free baking flour)
- Snack-sized chocolate bar or chocolate square of choice, optional
Instructions
Chocolate Mug Cake
- In a 2 cup measuring glass, use a fork to stir together the milk, maple syrup, and oil. Once combined, thoroughly stir in the baking powder, salt, cocoa powder and flour until fluid and well blended.
- Pour into your mug and microwave for 45 seconds. Then quickly drop your candy bar in the center and continue to heat for another 45 seconds or until well puffed and appears “baked” on the surface. Allow to cool for about 5 minutes, then eat as is or scoop some ice cream on top. Enjoy!
Notes
This recipe works with any standard-sized mug whether it’s a regular shape or wide-mouthed.
- Prep Time: 2 minutes
- Cooling Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Baking
- Cuisine: American
