A double chocolate mug cake is a single serving dessert that you can enjoy when you want a quick but indulgent treat!
Happy Halloween! And happy end of the 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides, and Sweets!
Well, what do you have planned tonight? Trick or treating? A party? Passing out candy? We will be going out trick or treating, and then since we can’t have dairy (and I avoid food dye) I have my boys turn their candy in to me and I give them the treats that I have purchased that are safe for them.
I wanted to end the 31 Days with a bang, and so a double chocolate mug cake seemed like the right way to do it. A nice warm mug of chocolate cake, chocolate chips, and a sprinkle of pecans (if you want) is never a bad idea. And it could be a very good idea for a treat for you on this Halloween night!
This double chocolate mug cake is not huge – I use a Fiestaware tea cup. How many Fiestaware users are out there? Isn’t it the best? I have dropped bowls and plates without them breaking. So sturdy!
So this cake is definitely a single serving, but it is decidedly rich. I used lots of cocoa powder, sugar, and chocolate chips for a super chocolatey experience. It’s definitely an indulgent treat.
This is a recipe that has gone through lots and lots of testing – and thankfully I had a very willing six year old tester! This is my favorite version. I have also used gluten free oat flour in place of the gluten free flour blend, and it does turn out well, but the texture is a little bit more dense. (If you use oat flour, make sure that it is made from certified gluten free oats).
Double Chocolate Mug Cake.
- 1 Tablespoon almond meal or more gluten free flour if nuts don't work for you
- 1 Tablespoon gluten free flour blend I have used Bob's Red Mill 1-to-1 Gluten Free Blend and King Arthur Gluten Free Multi Purpose Flour
- 2 Tablespoons sugar
- 1 3/4 Tablespoon unsweetened cocoa powder
- 1/2 teaspoon organic coconut oil
- 1/6 teaspoon baking soda
- pinch of salt
- 1/6 teaspoon vinegar
- 3 Tablespoons water
- 1 1/2 Tablespoons dairy free chocolate chips
- 1 Tablespoon chopped pecans optional
Place the almond meal, gluten free flour blend, sugar, cocoa powder, baking soda, and salt in a small mug. Stir to combine.
Add the oil, water, vinegar, and chocolate chips. Stir again.
Microwave for 70 seconds on 70% power. (You may have to experiment - every microwave is a little different!)
Top with pecans if desired. Let cool for a few minutes before eating.
If you have food allergies or dietary restrictions, how do you handle trick or treating and Halloween candy? I’m curious as to what other families do!
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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