Chocolate Mug Cake

Chocolate Mug Cake
Chocolate Mug Cake

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
Chocolate Mug Cake

Chocolate Mug Cake

Serves 1


  • 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


  1. 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.
  2. 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.
  3. 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.


    • I haven’t tested this recipe in the oven unfortunately, but you could try baking it at about 180°C in an oven-proof ramekin (about the size of the mug) until it sets on top. I hope that helps!


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