Choc Mint Mug Cake

Whenever I’ve had a rough week, I want a dessert that I can whip up quickly using things I always have in my cupboard, and that will absolutely, unequivocally satisfy my need for decadence. A mug cake ticks all those boxes: you can make it in the microwave, you’re bound to have all the ingredients on hand, and it’s bloody delicious. I’ll be honest, the only reason it’s not presented in a mug here is because it was going to be a lot easier this way to show you how amazing it is. I also made it mint flavoured, because we’re still in the Christmas season, and any excuse will do.

The fantastic thing about a mug cake is that you could add pretty much anything you’d like in it: peanut butter, almond butter, chocolate and berries are the first things that come to my mind. All of these additions would be absolutely delicious.

I also like to leave my mug cake a little undercooked (because no egg = no danger, right?) so it’s soft and gooey all the way through. It’s a thing I have with most baked goods. Is anyone else with me?

Choc Mint Mug Cake

Servings 2 cakes


  • 20 grams butter
  • 1/2 cup gluten free self-raising flour
  • 2 tbsp cacao
  • 1/8 cup coconut sugar
  • 3/4 cup almond milk
  • dash peppermint essence
  • 2 squares dark chocolate


  1. Divide the butter between two mugs and melt it in the microwave.

  2. When the butter is melted, divide the remaining ingredients except the dark chocolate between the mug and mix until well combined.

  3. Break up your dark chocolate and stir through each mixture.

  4. Microwave the cakes individually until desired consistency. For me, this is about 1 minute in total. I recommend cooking for 15 seconds at a time and checking between.

  5. Top with whatever you desire and enjoy!

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