This easy chocolate mug cake is made with flaked almonds and no egg. It is ready in a few minutes and perfect if you're dying for something sweet. Serve dusted with confectioners' sugar and topped with ice cream or whipped cream.

Recipe Summary

prep:
5 mins
cook:
2 mins
total:
7 mins
Servings:
1
Yield:
1 mug cake
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds.

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  • Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

Nutrition Facts

586 calories; protein 9.3g; carbohydrates 101.1g; fat 20.9g; cholesterol 3.7mg; sodium 130.9mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2018
I made this, but with healthier substitutions to see if it would still come out good. I used coconut sugar instead of white sugar, almond milk instead of cow's milk, coconut oil instead of olive oil. I also used dark cocoa because that is all I had. I cooked for 50 seconds. The result was great. I will never use eggs again for my mug cakes. Next time, I will try it with oat flour instead of wheat flour to make it gluten free :) Read More
(7)

Most helpful critical review

Rating: 2 stars
07/04/2018
So I've made a lot of mug cakes and these instructions are not right. I put the solid ingredients in first used a 1/4 tsp for the baking powder and then the liquid ingredients. I didn't understand the cooking time. 30 seconds to 2 minutes??? I put it in there for 50 seconds and it looks like a middle school volcano project for the science fair made out of chocolate so that's something Read More
(1)
29 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
07/10/2018
I made this, but with healthier substitutions to see if it would still come out good. I used coconut sugar instead of white sugar, almond milk instead of cow's milk, coconut oil instead of olive oil. I also used dark cocoa because that is all I had. I cooked for 50 seconds. The result was great. I will never use eggs again for my mug cakes. Next time, I will try it with oat flour instead of wheat flour to make it gluten free :) Read More
(7)
Rating: 2 stars
07/03/2018
So I've made a lot of mug cakes and these instructions are not right. I put the solid ingredients in first used a 1/4 tsp for the baking powder and then the liquid ingredients. I didn't understand the cooking time. 30 seconds to 2 minutes??? I put it in there for 50 seconds and it looks like a middle school volcano project for the science fair made out of chocolate so that's something Read More
(1)
Rating: 4 stars
06/03/2018
SO good I just added some extra chocolate chips on top no almonds it was the best thing ever! Read More
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Rating: 5 stars
11/18/2018
I have made other kinds of mug cakes and this one is the best one so far. Instead of topping it with powder sugar I topped it with vanilla ice cream. I also added no almonds. The cake is very good and I recommend making it! Read More
Rating: 3 stars
06/03/2020
It was easy and quick but a bit rubbery Read More
Rating: 5 stars
10/16/2018
I didn't have any on hand so I didn't use chocolate chips or almonds. The resulting cake was somewhat dry but palatable. Although you can omit the chocolate chips I feel like it would be a lot better with them. Next time I want to make a mug cake I will use this recipe it's defiantly worth a try. Just use chocolate chips. Update: I made it a second time but with slight changed to the recipe. As I last said I didn't use the chocolate chips or almond flakes. I substituted olive oil (last time it had a bit of an olive oil taste) with coconut oil (equal amount) and added a bit of water maybe about a tablespoon. This drastically improved the recipe. I would pair it with whipped cream ice cream and add chocolate chips if I had any of those but with the changes I made it tasted way better! Read More
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Rating: 3 stars
01/13/2019
It tasted kind flavorless to me. But overall it was OK. Read More
Rating: 3 stars
08/17/2019
Im making it again Read More
Rating: 5 stars
04/29/2020
Super yum recipe! Especially when it's warm. I followed advice of other reviews here and used coconut oil instead of olive oil. I also didn't have any choc chips but I imagine they'd just make it better. I microwaved it for 30 secs to melt the oil, stirred it, then microwaved for another 2 min. I just stabbed it with my spoon to make sure it was cooked. The recipe makes quite a lot. I used one of my bigger mugs. Read More
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