Some time ago, when we were still living in Sydney, I shared my version of the 2 Minute Chocolate Mug Cake that has been floating around the internet. Unfortunately, all that butter, sugar and flour means those little cakes aren’t terribly healthy, and though I’m not at all opposed to a treat, recently I’ve been making a real effort to eat well and cook using more whole, healthy, nutritious ingredients. So I’ve been working on giving some of my favourite unhealthy recipes a little makeoever, and last week I was absolutely thrilled when my attempt to make a more nutritious version of the 2 minute chocolate mug cake worked out brilliantly! My new and improved version is low GI, gluten free, refined sugar free, high in protein, and could probably even be made vegan (with an egg supstitute). But what’s most miraculous of all, is the fact that I think the healthier version is equally as yummy, if not more so, than the original. It’s sounds impossible but it’s true! Here’s the recipe:
3 Tbsp Unsweetened Cocoa Powder
2 Tbsp Almond Meal
1-2 Tbsp Honey (I use one but some might prefer it a little sweeter)
1.5 Tbsp Coconut Cream (or regular thickened cream)
1 Egg
1. Mix all ingredients together in a large mug, until well combined. Don’t fret about little lumps.
2. Microwave for 2 minutes. (I actually found that the cake is done and is slightly moister if I take it out at 1 minute and 40 seconds, but this will vary from microwave to microwave. If you find the cake dry after 2 full minutes, next time try cooking it for 10 seconds less.)
3. That’s all folks! Enjoy!
Katie x
Update: A few people have asked whether or not this recipe could be baked in the oven, rather than microwaved, so I’ve given it a go and the answer is yes! It can! I baked the mug cake at 180ºC for about 20 minutes, and the result was slightly different from the microwave version but still good. The only thing I would suggest is, if you are going to bake it, mix the ingredients in a small bowl then transfer the mixture into a greased mug before popping it into the oven. I mixed and baked mine in the same mug and as a result the edges were really baked onto the mug.
Really like the look of this recipe, but have no clue where I would get Almond meal. Could I substitute with wholemeal flour?
My original mug cake recipe used flour instead of almond meal, but I find the almond meal makes it a lot more moist. If you use flour instead you might have to bump up the fat content to keep it from going dry (my flour recipe had 2 tablespoons of butter where as this recipe only has one tablespoon of coconut cream). But you could give it a try! The good thing about experimenting with this recipe is that it only uses small quantities of each ingredient, so if things go wrong there’s not a huge amount waste
That looks amazing! When I see stuff like this I can’t believe that I don’t own a microwave… haha..
I sometimes think about getting rid of our microwave, as I do believe they are less than awesome for our health, but recipes like this one make it really, really hard to give up!
How yummy! I absolutely love that it is healthier!
I’m gonna have to give this a try! it looks delicious
Hi Katie
Well done, looks so yummy! Do you think I could substitute Stevia to sweeten rather than use honey? Also if I baked in the oven instead of microwave??
Kindest
Nadine
Hi Nadine! I think Stevia would be fine, but I’m not sure about baking it as I haven’t tried to. I have actually wondered whether baking would work too, as I’d prefer not to use the microwave if possible, so I will have to give it a go and let you know how it works out!
I hear if you do a lot of baking it is not a good idea to use Stevia, it is thought to be linked to birth defects,….. small quantities , not often, probably ok
These look so delicious! I’m a big fan of mug cakes, and a healthier version has got to be even better! Just need to get my hands on some almond meal now.
Ooooh yum and sooo easy. I made a gluten free fudgy chocolate brownie (a Nigella Lawson recipe) the other day for my lovely neighbour who is gluten intolerant and I have to say it came out really yummy too. It was really squidgy like and delicious but it did have butter and sugar in it – might have to try your tip Katie and use honey instead of the sugar.
I don’t have a microwave so will have to give your chocolate mugs a go in the oven. I love your mug by the way, so cute.
Heidi
I am an almond meal/ gluten free convert! I am not gluten intolerant (thank goodness) but I have baked a few gluten free things lately and somehow they’ve all turned out better than their non-gluten free counterpart. I LOVE almond meal! x
It looks and sounds great Katie! Thanks for sharing
Katie, thank you so much for tweaking this recipe, I had seen it some months ago, but the sugar and butter content were not for me, this is much better, and how easy is it to just make one for a quick, healthy choc hit with a cuppa.
Can’t wait to try this.
I made the pumpkin muffins yesterday,they are delish !! 4 gone already
So glad you liked the pumpkin muffins! x
I would also love an oven version. I heard a scary story the other day, apparently commercial cleaners microwave cleaning cloths for a minute to kill all the bacteria. Imagine what microwaves must do to nutrients in food!
Yes, I actually do this with our cleaning cloths sometimes and so have had the very same thought! I’m going to give it a go in the oven ASAP and will keep you posted
Thank you for sharing Katie! It sounds wonderful!! I am vegan so I will replace the egg with finely ground flax seed, which when added to liquid behaves very much like and egg.. I will let you know how it comes out! Hope things are well with you and Reuben! Take care!
Oh yay! Can’t wait to try. You little innovator you.
I am not sure where to find almond meal or coconut cream, but I sure want to give this a try. A gluten-free bakery just opened near us, and I finally (after a year now of beging GF) had a cinnamon roll that tastes like a “real” one. Heaven! Like you, I try to eat healthy, but I want a sweet treat every now and again. Thanks for sharing this.
HI Rita! Both almond meal and coconut cream should be readily available at any supermarket. The almond meal (sometimes called ground almonds or almond flour) will be in the baking section and/or the health food section. Coconut cream is usually with asian foods, as it’s used primarily in curries and things. Hope that helps!
This looks incredibly tasty. I don’t have a microwave so might have a go at baking a similar version…not sure how that will work but will give it a go!
Katie -
This looks and sounds too good to be true! But I will sure give it a go sometime soon.
Every so often, you just need (want!) something sweet and yummy like cake. Rather than bake a whole cake, this might be just the thing!
Thanks for sharing.
PS: Today is the first day of Spring here in the States and it’s 21 degrees (F). That’s a whopping -6.1 (C) in your world. It’s crazy!
Give my best to Reuben!
–Mike
Goodness me, that’s cold Mike! Hope you get some springy weather soon. Stay warm!
i AM EXCITED about this!!
I’m going to try it egg free and see how it goes.
x
This looks awesome! For someone who has cut out sugar and flour there is not a lot left in the world of sweets to enjoy. I think I have all these ingredients on hand too. Thanks Katie!
I just made this tonight and I only cooked it for 1min 30 secs but it was dry and also bitter. Would you know why?
I followed everything you said only thing I used Cadbury bornville coco powder as that’s all I could find and it barely has sugar in it anyways …
Sorry but I don’t know Moneesha! I usually use Cadbury cocoa powder so that can’t be the problem. (Unless you are in a country other than Australia and Cadbury’s cocoa powder is different wherever you are? The one we get in Aus doesn’t contain any sugar, only cocoa.) Perhaps you didn’t put enough honey in? I prefer the cake on the less sweet side, but if you have sweeter taste you might need to add extra honey… I can’t think why it would be dry though! The almond meal, egg and coconut cream should keep it nice and moist. You didn’t use coconut milk or water instead of cream did you? I’m not sure what else to suggest! I’ve had a couple of people contact me via twitter to say the recipe worked really well for them, so I’m really perplexed as to where it has gone wrong for you…
I made this twice already now! first time, I must admit was a little dry (even though I set the microwave to 1 minute and 40 seconds) and the second time i decided to add some frozen raspberries in the mix – SO GOOD! would definitely recommend chucking in any frozen berries into it! Thanks for the recipe! yummm
Hi Jess! So glad you like it. I’ve actually made it with frozen raspberries once too and it was really good! To make it a little moister you could also just add a bit more coconut cream
Hi! Could I sub the coconut cream for something else? I have never seen it here in Sweden!
Maybe regular cream or butter? Though, I haven’t tried it using either of those so I can’t guarantee it’ll be the same!
Just a quick update, today I experimented and used reguar thickened cream (from a cow) and it worked!
Hi there, just wanted to thank you for the great recipe. I have tried making a regular mug cake one time before and it turned out horrid and eggy, I couldn’t believe it had more sugar then flour! In your cake I used 2 tbsp cacao powder and 1 tbsp of Dessicated coconut. It turned out perfect!!
Oh yay! So glad it worked well for you. I like the idea of the coconut!
I tried it using 2 tbsp unsweetened almond milk instead of cream and added with 2 tsp stevia and a small squirt of honey and a pinch of salt and it was still moist and delicious. Thanks!