Ever fancy yourself a warm chocolatey slice of cake, but don’t want to make an entire cake? Well a mug cake might be just the thing for you! Single serve, super quick and absolutely delicious, what’s not to love?! This chocolate mug cake is so moist, fluffy and chocolatey, I have to admit that I make it at least once a week! My family (none of which are low FODMAP) often ask me to make them one of these mug cakes. I can’t wait for you to give this recipe a try!
The thing I love most about these mug cakes is that they take such little time and such little ingredients. They’re something that you can whip up in under 5 minutes, and they are the perfect quick treat to hit that sweet craving. You can also make a healthy option by using maple syrup, mashed banana or sweetener if you prefer. Using raw cacao powder is another way to make this chocolate mug cake more nutritional. Raw cacao fights inflammation, gives you a boost of magnesium, improves insulin sensitivity and supports cardiovascular health.
Enjoy this chocolate mug cake recipe? Consider trying out my other dessert recipes:
- Rice cake snickers
- Peanut butter cups
- Salted chocolate peanut fudge
- Single serve protein cookie dough
- Protein peanut oatmeal cookies
- Chewy chocolate chunk tahini cookies
- Chocolate orange brownies
- Chocolate chunk sweet potato biscuits
- Sweet potato brownies
- 2 ingredient grape sorbet
- 3 ingredient shortbread
- Air fryer donut holes
- Sweet tahini rolls
- Easter cornflake nests
- 2 ingredient peanut protein fingers
- Peanut butter energy balls
- Nutella energy balls
You can also add egg white or egg yolk to this recipe to make it more fluffy, helps the mug cake to rise, and make it taste richer. Eggs also adds extra protein and fat to a cake, which can help you to feel fuller for longer. If you want to add eggs to your mug cake, I recommend reducing the amount of milk to 1 tbsp, and adding either the egg white or egg yolk, or else the mug cake may taste too eggy.
Extra ingredients you could add to your chocolate mug cake:
- Tbsp of peanut butter for the core
- Chocolate shavings on the top
- Shredded coconut to serve
- Dairy free chocolate chips
- Cookie dough pieces
- Fruit- blueberries, strawberries, raspberries
- Chopped nuts- walnuts, peanuts, pecans, brazil nuts
- Dairy free Nutella
- Maple syrup
- Orange zest
If your mug cake isn’t cooked all the way through (looks undercooked or gooey still on the top), put the mug cake back into the microwave for 30-60 seconds until fully cooked through. On the other hand, you don’t want to leave your mug cake in the microwave for too long otherwise the texture will become rubbery or hard. I recommend keeping a close eye on it in the microwave. The mug cake will rise initially and then set again- you want to take it out once it’s settled at the same level for about 15 seconds.
Ingredients: (serves 1)
- 3 tbsp gluten free flour
- 2 tbsp chocolate protein (can sub for 1tbsp cocoa powder
- 1 1/2 tbsp white sugar
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract or vanilla sugar
- 1/2 cup dairy free milk
- Pinch salt
- Square of dairy free chocolate for a melted centre (optional)
- Icing sugar and strawberry to serve (optional)
Method:
Step 1: add all the dry ingredients, combine.
Step 2: add in the wet ingredients. Mix until fully combined.
Step 3: add in your chocolate square (if you are using).
Step 4: place in the microwave for 1 min. If the mug cake isn’t cooked through yet, place in the microwave for a further 30seconds.
This mug cake will stay fresh in the fridge for around 3 days- but I recommend you consume fresh out of the microwave. To reheat from the fridge, place in the microwave for 30 seconds- keep in mind that refrigerating and reheating will change the texture of your chocolate mug cake!
Send me images of your chocolate mug cakes to my Instagram TheLazyLowFODMAP! Tag me in your images or send me them via DM so that I see them!
