Ingredients
Wet Ingredients
- 1 large egg
- 2 tablespoons maple syrup
- 3 tablespoons milk (coconut milk preferred)
- ½ teaspoon vanilla bean paste
Dry Ingredients
- ¼ cup almond flour (can substitute 1:1 gluten free baking flour)
- 2 tablespoons unsweetened cocoa powder
- Pinch of sea salt
Add-ins
- 1 tablespoon dark chocolate chips, plus more for topping
Instructions
- Whisk Ingredients: In a 10-12 oz microwave-safe mug or ramekin, whisk together the egg, maple syrup, milk, and vanilla bean paste until fully combined and smooth.
- Combine Dry Ingredients: Add the almond flour, unsweetened cocoa powder, sea salt, and dark chocolate chips into the wet mixture. Fold gently until the batter is smooth and evenly mixed.
- Microwave Cake: Microwave the mug on HIGH power for 90 seconds. Carefully remove the mug from the microwave; it will be hot. Test the cake’s texture by pressing lightly—it should feel firm and spring back.
- Cool and Serve: Sprinkle additional chocolate chips on top while warm. Allow the mug cake to cool for 1-2 minutes. Optionally, garnish with a pinch of powdered sugar, fresh berries, or a dollop of ice cream before enjoying.
Notes
- Use a microwave-safe mug or ramekin sized 10-12 oz for best results.
- Adjust cooking time by 10-15 seconds if your microwave is especially powerful or weak.
- Substitute maple syrup with honey or agave syrup if preferred.
- Almond flour can be replaced with gluten-free baking flour for a nut-free option.
- For a dairy-free version, use coconut milk or other plant-based milk as indicated.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Gluten Free
