Chocolade mug cake

Recipes Baking Breakfast

Mug cake — a funny name for an even funnier little recipe, because this single-serving cake is literally made in a mug. I’ve made a raspberry mug cake before, and now I thought it was time for a chocolate version. So here’s a new recipe: gluten-free chocolate mug cake.

Recipe

Chocolate mug cake

Whether you eat it for breakfast, lunch or as a snack, it doesn't matter. Even on a weekday you can easily enjoy this mug cake — it's ready in no time.

Course	Breakfast
Kitchen	American
Servings	1 person

Preparation time

Preparation time	2 min
Time in oven	20 min
Total	7 min

Equipment

Food processor
Mug
Microwave or oven

Ingredients

1 1/2 tablespoons coconut flour (or almond flour)
1/2 large banana
1 egg
2 Medjool dates (pitted)
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar baking powder
a handful of fresh/dried fruit, such as strawberries or blueberries
teaspoon shredded coconut or coconut chips

Chocolate mug cake

Put the coconut flour, banana, egg, cocoa, baking powder, vanilla extract and pitted dates in the food processor. Blend for about a minute until smooth.
Spoon the mixture into a mug and place it in the microwave or oven. For microwave: 2 minutes at 900W. For oven: 20 minutes at 180°C.
Top with fresh fruit and shredded coconut. Enjoy!

Cooking mode Prevents your screen from going to sleep

This chocolate mug cake is quick to make and contains no refined sugars. The sweetness comes from the banana and the Medjool dates, making it a deliciously healthy snack or dessert.

Top the mug cake generously with fresh fruit and a sprinkle of shredded coconut for a festive finish. Feel free to experiment with different fruits to suit your taste.