1-Minute Chocolate Mug Cake


Chocolate cake in 1 minute.  Yeah, I’m not big on cooking things in the microwave… but this recipe is so quick I just couldn’t resist.

1-Minute Chocolate Mug Cake

prep time: 1minute cook time: 1 minute

  • 1 oz unsweetened chocolate
  • 2 tablespoons honey
  • 1 tablespoon butter/oil
  • 1 tablespoon almond butter
  • 1 egg
  1. Melt chocolate, honey and butter in a mug for 30 seconds.
  2. Stir in almond butter.
  3. Whisk in egg until smooth.
  4. Microwave for 1 minute.
  5. Indulge.

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14 Responses to 1-Minute Chocolate Mug Cake

  1. Renee says:

    Michelle, Michelle. I couldn’t have asked for a more perfect post. It’s “that time” for me and I’m sure I’m not the only woman who feels the inevitable “chocolate or death” syndrome. I happened to have everything (but almond butter) on hand. I substituted peanut butter and it still came out amazing. This is such a rich chocolate taste, and perfect cake texture. This is yet another one of your recipes that will remain in my memory bank for good!

  2. MMmm. I just tried this recipe! What a simple and delicious treat…and gluten free – what could be better??

  3. Marcie says:

    these are wonderfully delicious!!!!

  4. del says:

    I substituted the unsweetened with semisweet and the almond butter with peanut butter because I didn’t have either on hand, and this cake still turned out delicious!

  5. Jaclyn says:

    Michelle,
    I LOVE your blog and am a faithful follower! For this recipe do you know if I can substitute coconut flour for the almond butter? I have to watch my oxalate intake and so I mainly use coconut flour for everything. Thanks!

    • Michelle says:

      Yes, I have made it with coconut flour. 2 Teaspoons packed should do the trick. Let me know how it turns out for you!
      ~Michelle

  6. Olivia says:

    Michelle, our microwave exploded a year ago and we haven’t looked back to get another one! any ideas for this recipe without a microwave?
    possibly oven??

  7. Kelly says:

    Oh. My. Goodness. This was the best mug cake I’ve ever made. I made a small amount of caramel topping from your sea salt caramel brownies (1T of each) and poked holes in the cake before pouring it on top. I used peanut butter and subbed 1T butter +3T cocoa powder for the unsweet chocolate. Amazing!

  8. Cathy says:

    This looks and sounds wonderful and easy, but how much is ‘one ounce’ of chocolate? And do you mean from a chocolate bar???

  9. Jenny says:

    I love this recipe. Thanks Michelle!

  10. Tabi says:

    I don’t have a microwave so I made it on the stove top and added frozen blueberries and I added the egg when it was hot so it makes it like a bread pudding :)

  11. Theresa says:

    Just made this for my husband and he LOVED it! SO EASY to make and he said it was delicious! This is perfect for him since he has diabetes and has to watch his carbs and sugars! Gives him a treat without having a whole cake in the house and it’s much healthier! Thank you so much for this!! :)

  12. Val says:

    Can you use cocoa as a substitute? I don’t have almond butter and have no idea of what this is!. I see others substituted with peanut butter, but I don’t like peanut butter, any other recommendations? The recipe I have does have sugar, so so so happy to find this recipe!!! Thank you

  13. Ellen says:

    Really sweet, rich and filling.

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