While I love to nibble on a square of dark chocolate when I want something sweet, sometimes I want a treat that feels especially indulgent. A warm chocolate cake with melted chocolate morsels inside? All for me? That fits the bill perfectly. The fact that it takes just a few minutes to make only sweetens the deal.
I have to be honest–I sort of expected this cake to taste like something from an Easy Bake Oven. While those domestic toys are cute, they are known more for kitschy appeal than for truly delicious baked goods. Luckily, I gave this recipe a shot and found out how simple it is to make a moist, rich chocolate cake, even without a hot pink oven.
Part of the joy of this little cake is in the presentation. Try making the amount of batter below, and see how much will fill your favorite mug two-thirds of the way up. The cake will expand and rise while baking, so be careful not to overfill. I like to divide the batter into two miniature casserole dishes and adjust baking time accordingly.
Paleo Mug Cake – Makes one mug or two petites cocottes (pictured)
1 very ripe banana
1 egg
1-2 teaspoons honey
1 ½ tablespoons almond butter
2 tablespoons unsweetened cocoa powder
Optional mix-ins or toppings: dark chocolate chips, walnuts, dried fruit, a sprinkle of cinnamon (I heartily recommend chocolate chips and cinnamon!)
In a flat-bottomed, medium bowl, use a fork or a potato masher to mash the banana into a smooth puree. Add egg, honey, almond butter, and cocoa and stir until it forms an even batter.
Fold in any mix-ins and pour batter into a microwave-safe mug for one large cake, or into two petites cocottes or ramekins to make two smaller cakes. Remember to fill your dish no more than 2/3 of the way.
If using a mug, microwave for 2 and ½ minutes or until center is set. If using two smaller dishes, microwave one at a time for 2 minutes or until center is set. Cake will remain quite hot for several minutes. Allow to cool slightly, sprinkle with cinnamon if desired, and enjoy.
Source: The Wannabe Chef
The first of many mug cakes...thanks for the picture, Ben!
Just got all of my ingredients for this! Except the almond butter. I’m trying to be thrifty and stuff, so I’m thinking of using stuff I already have like peanut butter or Nutella. Outside of altering the taste, will that cause any problems? (Thanks for humoring my inevitable questions, Alicia!)
I think peanut butter would definitely work–I don’t notice much of an almond taste in these cakes, and PB should yield a similar consistency. Let me know how it turns out!
Simply the best. I used peanut butter, bc I didn’t have almond butter on hand. I like the little crunchy peanut bits from my chunky peanut butter. Jeremy and I split one for breakfast this morning…nothing like dessert for breakfast!
Mmm…I will never argue with dessert for breakfast.
Banana generally acts as an egg replacer, so I’m mulling over what to use to make this vegan-friendly. I think maybe a bit more banana and maybe some applesauce? I tried to make it tonight but didn’t have enough almond butter/bananas to really play around with it, but I’ll see if I can figure it out!
Let me know what you come up with! I’ve made this cake with applesauce replacing the banana, but I have not tried an egg replacement. Maybe you could skip the egg but increase the amount of almond butter. What are other good binders in vegan recipes?
I tried using more peanut butter (all i had left) when I made it last night, and that made a slightly thicker, fluffier, less “together” cake. It was still delicious, though. Applesauce + banana + microwave didn’t do what I expected. I was trying to add too much moisture, I think. It’s funny, because applesauce can act as an egg if you add some baking powder. Who knows? Ground flax seed is a pretty good binding agent, and pureed pumpkin or squash can be good, too. Corn starch is an okay backup, but I try to steer clear of that or any of the boxed egg replacers on the market. I’ll keep playing with this though, since I think I’ll be making it pretty often…
Good to know re: binders. I hope you figure out a perfect vegan recipe and I can’t wait to hear about it! Or to see evidence when we finally get to visit each other.
Yum…Do you deliver?
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If not using a microwave, what temperature and for how long would you bake it in the oven? Microwaves aren’t that healthy as they change the molecular structure of the food which isn’t very nutritionally cell friendly to the body. You can replace the egg with a tablespoon of ground chia seeds
Hi Carolyn,
I haven’t tried making them in the oven, but I’d start by trying 350 degrees F and try cooking in a big oven-safe mug for 15 minutes, or in two smaller dishes like ramekins or petites cocottes for 10 minutes. Test with a toothpick as you would a normal pan of brownies. When perfectly done, these still look glossy on the top but are no longer full of battery in the middle. Let us know what works!
Alicia
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…and totally making this tonight. That sort of Tuesday over here
Get it girl! Hope you enjoy!
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