I have tried every chocolate mug cake I’ve found, at least all the gluten free ones, and I have yet to find one that truly tastes chocolatey and has a good moistness. So a few days ago I decided to try my hand at my own recipe and to my pleasant surprise it was really good. The texture is more brownie-like, but I really appreciate the fudginess. The only real problem with it is that my daughter seems to think that I always have to share.
The recipe is naturally gluten free and can easily be made dairy free my subbing the butter for coconut oil.
The base is good by itself and does well with various flavourings. I’ve done plain, caramel, salted caramel, low sugar, and double chocolate.
Chocolate mug cake
- ¼ cup oats flour
- 2 tbsp butter
- 2 tbsp chocolate chips
- 2 tbsp sugar
- ½ tbsp flaxseed mixed with ½ tbsp water
- ¼ tsp vanilla
- ⅛ tsp salt
Mix well and microwave 30-60 seconds.
Double chocolate: add tbsp cocoa powder
Caramel: add tbsp caramel sauce
Salted caramel: double salt and tbsp caramel sauce
Low sugar: half sugar or sub caramel for all the sugar