Sweet and Simple Chocolate Mug Cake

Sometimes you want a little something sweet….but you don’t want to bake a whole cake or make a full batch of cookies. Enter, this sweet and simple mug cake!  It’s just enough to satisfy the craving, not too much that you’ll feel ill after eating it (even when I want cake, I don’t want to eat a whole cake!!) and there won’t be half a cake leftover.  

I am a firm believer in the principles of intuitive eating.  Don’t know what that is?  Ask Google….or check out a few of my fave intuitive eating pros on Instagram – Rachel Molenda and Lauren Cadillac RD, CPT and know as @feelgooddietitian

Basically Intuitive eating means listening to your body, honouring what it is you want to eat and allowing that to happen.  No guilt.  No shame. No beating yourself up about it.  And I love cake. So when I want some cake, I will eat some cake.  This recipe makes it easy to have just enough cake to satisfy the craving whenever I want it!  The simple principle is that by honouring what your body wants rather than allowing the negative emotions about giving in to “bad” food, you are less likely to eat beyond your comfort or feel out of control around it because you haven’t cut out an entire food group!  

No cheating.  No need to punish yourself.  No need to eat a whole cake because you “failed and might as well just give up now”.  Just a delicious bit of cake when you feel like it! Bonus?  This recipe is likely enough for 2, so you can share with someone you know who also loves cake!  Or, eat it all and it’s still not the end of the world! Love.  In Every Bite.  I promise <3  

prep

3 minutes

Bake time

1 minutes

makes

2 servings

Ingredients

  • 1/4 C All purpose flour (if gluten-free use your fave GF AP blend!)
  • 2 Tbsp Dark, unsweetened cocoa (I like 90% Dutch Red)
  • 1/4 tsp baking powder
  • 2 Tbsp Coconut palm sugar (or preferred sweetener, just make sure it’s granular not liquid)
  • 1/8 tsp Sea Salt (a few cranks of a grinder.  No need to be super precise on the salt.  Less is better than too much!)
  • 5 Tbsp milk of choice 
  • 2 Tbsp melted coconut oil (you can use melted butter too if you prefer!)
  • 1 Tbsp of almond butter or chocolate hazelnut spread on the centre. (optional)
  • OR 1 Tbsp dark chocolate chips spread on top (also optional if you want a little extra!)

Instructions

  1. Mix dry ingredients in a 2 C mug.  Get out all the lumps! You want it big enough to expand without exploding.  If you’re planning to split this with someone, feel free to split it between 2 smaller mugs.
  2. Pour in wet ingredients and give it a good stir until there are no lumps.  You don’t want a mouthful of dry flour in your finished cake!
  3. Place in microwave for 45-70 seconds.  See notes below.

Notes

Timing will depend very much on the power of your microwave.  A higher-powered microwave may only require 45-50 seconds where a smaller wattage could take up to 70.  My microwave 60 seconds is plenty.  Start with less and add 10 seconds at a time if necessary.

I recommend melting the coconut oil in a bit of hot water in the sink and add the milk to it at the same time.  This will prevent the cold milk from re-solidifying the melted coconut oil on contact!  Just makes a stickier batter and harder to combine completely!

Serve warm with Caramel sauce or Chocolate Fudge sauce if you’re feeling fancy!  Or if you’re like my Scottish hubby, serve with what he calls “pouring cream” which is just a fancy way of saying “pour un-whipped whipping cream (the nice thick, heavy 35% stuff) on top and dig in” 🙂 The Scots truly do know how to enjoy dessert!  

I have also been known to add a few shakes of Cocoa Crunch to the dry ingredients for a bit of texture and added flavour!

The addition of Almond Butter or even Chocolate Hazelnut spread is optional and would lend itself to more of a lava cake sort of feel.  Go for it if that sounds good to you!