Flourless Chocolate Mug Cake Recipe

This Flourless Chocolate Mug Cake recipe is a gooey and fudgy recipe, which is made with cocoa powder and maple syrup. It’s the perfect single-serving dessert, ready in about 5 minutes.

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Flourless Chocolate Mug Cake Ingredients

1 tablespoon virgin coconut oil
2 large eggs
2 to 3 tablespoons maple syrup or agave
2 teaspoons pure vanilla extract
1/4 cup natural cocoa powder
Pinch of sea salt
1/4 cup walnut pieces, finely chopped
4 dark chocolate chips
Fresh fruit, for serving (optional)

How To Make Flourless Chocolate Mug Cake

Mix the Wet Ingredients: In a medium bowl, melt the coconut oil in the microwave if it’s solid. Whisk in the eggs, maple syrup or agave, and vanilla until the mixture is smooth.
Add the Dry Ingredients: Add the cocoa powder and salt and whisk again until the batter is completely smooth and there are no lumps.
Fold in Mix-ins: Gently stir in the chopped walnuts and the chocolate chips.
Microwave the Cake: Scrape the batter into a 12-ounce (or larger) ceramic coffee mug. Microwave on high for about 80 seconds. Watch it carefully as it cooks; it’s done when the cake has puffed up and the center looks set but is still moist.
Garnish and Serve: Let the cake cool in the mug for a minute, as it will be very hot. Top with some fresh fruit if you like, and serve immediately.

Recipe Tips

How do I know when it’s done? Do not overcook! 80 seconds is a starting point. It’s done when the cake has puffed up, but the center still looks a bit wet and fudgy. It will continue to cook as it rests. Overcooking will make it rubbery.
Why did my mug cake overflow? Your mug was too small. This cake rises a lot. You must use a large, 12-ounce or 14-ounce mug to give it room to expand.
Why is there no flour in this? This is a “flourless” cake, which gets its structure only from the eggs and cocoa powder. This is what makes it naturally gluten-free and gives it a very rich, fudgy, almost “fallen souffle” texture.
Can I use butter instead of coconut oil? Yes, you can use 1 tablespoon of melted unsalted butter. The coconut oil adds a very subtle coconut flavor, but butter will add a nice richness.

What To Serve With Flourless Chocolate Mug Cake

This rich, single-serving dessert is perfect on its own or with a simple topping to cut the richness.

A small scoop of vanilla ice cream
A dollop of whipped cream
A handful of fresh raspberries
A dusting of powdered sugar

How To Store Flourless Chocolate Mug Cake

Do Not Store: This mug cake is designed to be eaten immediately, straight from the mug, while it’s hot and gooey. It will become hard, dry, and rubbery as it cools. It is not suitable for storing or reheating.

Flourless Chocolate Mug Cake Nutrition Facts

(Per 1 mug cake)

Calories: ~410 kcal
Total Fat: 30g
Saturated Fat: 11g
Cholesterol: 185mg
Sodium: 210mg
Total Carbohydrate: 28g
Dietary Fiber: 6g
Sugars: 18g
Protein: 14g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this recipe gluten-free?

Yes! As written, this recipe contains no flour or gluten-containing ingredients, making it naturally gluten-free.

Is this recipe keto-friendly?

No, it is not. Maple syrup and agave are natural sugars, but they are high in carbs. To make this keto, you would need to replace the maple syrup with a keto-friendly liquid sweetener.

Can I use sugar instead of maple syrup?

It’s not a 1-to-1 swap. Maple syrup is a liquid, which is important for the batter’s consistency. If you use granulated sugar, the batter will be too thick.