One Minute Chocolate Cake in a Mug

So instead, I baked you a cake.
I could tell you that I slaved in front of a hot oven all day to make said cake. But the reality is this chocolate cake in a mug only took one minute to make.
No, really.
If you tried to sum up my blog in a dessert, this cake in a mug would be it: healthy–while still tasting ridiculously delicious, vegan (with a gluten-free option), and chocolate. Of course, chocolate. It wouldn’t be my blog without chocolate.


One-Minute Chocolate Cake
(can be gluten-free!)
It’s also a new Single-Serving Recipe.

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
• 1/8 tsp salt
• 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 tablespoon more sugar)
• 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/2 tsp pure vanilla extract

Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).
If desired, top with my favorite Healthy Fudge Frosting.