This one minute mint chocolate mug cake is soft, fluffy, decadent, and most importantly packed full of gooey mint chocolate flavor all in one simple and quick gluten free serving!
Mint and chocolate.
Whatever way you want to say it, the combo is always a good idea.
I’ve never meet a mint chocolate combination that I didn’t like.
Case in point, those Girl Scout Thin Mint Cookies. Put them in the freezer and try not to eat ALL the cookies.
So when all those one-minute mug cakes became all the rage I had to come up with my own chocolate version right away.
Well it didn’t work out right away.
I tried to concoct my own and it was waaay too soggy and mushy.
Then there was the stereotypical gluten free scenario of ‘too crispy and dry to even eat’ that happens way too often.
Then there were the two attempts where the mug cakes didn’t rise. Like at all. Flat as pancakes.
But then after about 15 failed attempts at it I finally made a decadent and rich, fluffy and moist, chocolatey and gooey gluten free mug cake in one minute.
It really does sound too good to be true. I thought the same thing the first 14 times I tried to make this mint chocolate mug cake happen.
But I am here on the other end of this website typing these words to you… You can make this chocolate mug cake happen.
I have faith in you. If you have a microwave and 60 seconds, then you got this.
Not only did I make a gluten free chocolate mug cake happen, but this time of year with everything minty and green, I couldn’t help myself but to make a mint chocolate mug cake happen.
You’re looking at it folks.
Mint chocolate mug cake tips:
- If your mug cake dough is too runny, add a bit more coconut flour to the mix.
- If your dough is too thick, add a bit more almond milk.
- YOU NEED TO ALLOW THE DOUGH TO SIT FOR 5 MINUTES AFTER COMBINING ALL INGREDIENTS. The coconut flour needs to soak up the liquids and thicken. You will notice the dough rise a slight bit.
- Use your favorite chocolate chips for this recipe. personally I like to put in a mix of dark chocolate chunks and semi-sweet chocolate morsels. Dark chocolate is the healthier choice here.
- My mint chocolate mug cakes never had an issue with sticking to the sides of my ramekins but you can grease your “mugs” just in case if you wish.
- Top with extra chocolate chips or fresh mint leaves to look all fancy.
- This mug cake recipe makes two small servings (will need to cook for a shorter amount of time) or one larger serving (cook for slightly longer). I like to make mine into two servings, a larger one for Alex and a smaller one for myself.
- Microwaves vary so adjust your time accordingly.
- 1.5 TBSP coconut flour
- 1.5 TBSP almond flour
- 1.25 TBSP GF cocoa powder
- 1 TBSP coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup plain almond milk
- 1 egg, beaten
- 1/4 tsp peppermint extract
- handful of chocolate chips
- Combine all dry ingredients together in a medium mixing bowl.
- Add the almond milk, egg, and peppermint extract to the bowl and mix well. Fold in the chocolate chips last. LET SIT FOR 5 MINUTES.
- Pour the dough into 1-2 ramekins and bake in the microwave on full power for approximately 60 seconds. *See "tips" section for baking time.
Nutrition Information:Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 215
Items used in this mint chocolate mug cake recipe:
- peppermint extract
- gluten free cocoa powder
- high-quality chocolate chips
- this coconut flour and this almond flour
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