Chocolate Mug Cake

Making Chocolate Mug Cake

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1. Mix the almond flour, cocoa, sweetener, baking powder and salt in a large microwave-safe mug.

   Mark done

2. Add the egg, melted butter, almond milk and vanilla and stir with a fork until smooth, scraping the corners of the mug.

   Mark done

3. Microwave on high for 60 seconds, then check. Add 10 seconds at a time until the top looks set but still slightly moist, which takes 80 to 90 seconds in most microwaves.

   Mark done Start 80 sec timer

4. Leave it for 1 minute before eating, straight from the mug.

   Mark done Start 1 min timer

Notes for Getting It Right

• Use a mug that holds at least 300 ml; the cake rises to the rim.
• If your microwave is very strong, start with 45 seconds.
• Run a knife around the edge if you want to turn the cake out onto a plate.

What to Serve with Chocolate Mug Cake

• Fresh raspberries
• A spoonful of Greek yogurt
• A few chopped nuts

Keeping and Reheating

Best eaten straight away. A cooled cake keeps in the fridge for 1 day and reheats in 15 seconds.

Chocolate Mug Cake: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.