When you need something warm and chocolatey fast, you can make this Chocolate Mug Cake in 2 minutes flat. Perfect for cold winter nights if you feel like a dessert after dinner that won’t leave you feeling bloated.
The recipe covers a lot of different dietary requirements and you can customise it to suit what you have at home. I like to make it with coconut yoghurt because I love its richness. But you can easily use natural or Greek yoghurt if you prefer.
I usually use rice malt syrup as my preferred sweetener to keep things low in fructose and because I like its subtle taste. It’s a suitable sweetener to use if you’re following a low FODMAP diet as well. However, if you want the mug cake to taste sweeter, you can use pure maple syrup or honey instead.
Chocolate Mug Cake
- 2 x 20ml tablespoons raw cacao powder (or cocoa powder)
- 2 x 20ml tablespoons oat flour
- 1 x 20ml tablespoon coconut yoghurt (or natural yoghurt)
- 1 x 20ml tablespoon rice malt syrup (or pure maple syrup or honey)
- 2 x 20ml tablespoons oat milk (or your milk or choice)
- 1/4 teaspoon pure vanilla extract
- Extra coconut yogurt (or natural yoghurt) to serve
- Mix all ingredients together in a (microwave safe) mug or ramekin. You want the mixture to be a smooth consistency. If it’s too thick, add a little extra oat milk.
- Microwave for about 1 minute 40 seconds on medium. This is what works best in my microwave. You don’t want to overcook it, so you can check it after a minute and then every 10 seconds or so until the cake is just set on top.
- Serve with an extra dollop of yoghurt on top.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You can make oat flour by whizzing rolled oats in a food processor or blender to get a powder. Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.
You might also like my Double Chocolate Fudge.