Ingredients
Method
- In a microwave-safe mug, combine almond flour, cocoa powder, sugar, baking powder, and salt and give them a mix.
- Then add in your egg, oil, and vanilla, and stir until thoroughly combined with the dry, creating your cake batter.
- Sprinkle in chocolate chips, if using, evenly over the top of the cake batter. No need to mix them in, as the chocolate chips will sink as the cake cooks.
- Microwave the mug cake for 50-80 seconds, depending on your microwave. The cake should rise to its tallest point and keep cooking for about 10 seconds before being done. You can use a cake tester or toothpick to see if it’s done in the middle. If not, continue microwaving in 8-second intervals.
- When done, enjoy warm by itself, or top it with ice cream, powdered sugar, or fruit!
Notes
- For an extra fudgy center, undercook the mug cake by just a few seconds; it will continue to cook slightly in the hot mug. - If your mug cake comes out dry, your microwave might be too powerful. Reduce the cooking time by 10-15 seconds next time, or cook in shorter bursts.
- To ensure even cooking and prevent dry edges, use a wide, shallow mug rather than a tall, narrow one. I find that a standard coffee mug works best for this Almond Flour Mug Cake. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure even cooking and prevent dry edges, use a wide, shallow mug rather than a tall, narrow one. I find that a standard coffee mug works best for this Almond Flour Mug Cake. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.