How many times have you retired to the couch after a really long day and an intense chocolate craving strikes in the middle your favourite TV show? To be more specific, a craving for warm molten chocolate cake with a scoop of creamy vanilla ice cream. If only that cake would magically appear in your lap. Who could be bothered driving to the local store in the middle of the night when one is comfortably sprawled across the couch in pj’s and ugg boots?
Rest assured chocoholics because now you can satisfy that sweet craving in just 60 seconds! Promise. My warm molten 1 Minute Chocolate Cake In A Cup can be whipped together in a commercial break and then popped in the microwave for one minute. Your tastebuds and cranky mood will be thanking me for this great gluten free recipe!
Feel free to swap ingredients to cater to specific diets. For a paleo version simply swap cane sugar for coconut sugar and use your preferred milk. Now your chocolatey late night treat is guilt free too. My definition of WIN-WIN.
- 3 tbs plain gluten free flour
- 3 tbs sugar
- 1 tbs cocoa or raw cacao
- ¼ tsp baking powder
- Pinch of salt
- 3 tbs preferred milk
- 1 tbs coconut oil or softened butter
- ½ tsp vanilla extract
- Sift dry ingredients together in a bowl. Add remaining ingredients and stir well to combine.
- Pour mixture into a coffee cup and microwave for 50 - 70 sec. Less microwave time results in a more molten texture. Dust with cocoa and serve with ice cream or dollop cream.
- Add dry ingredients To Thermomix and mix 3 sec/speed 5. Add remaining ingredients and mix 5 sec/speed 5.
- Pour mixture into a coffee cup and microwave for 50 - 70 sec. Less microwave time results in a more molten texture. Dust with cocoa and serve with ice cream or dollop cream.
I was looking for dessert tonight with not much to work with. I decided the give this a go. I’ve made many mug cakes in my time and this was hands down the most delicious one ever! I only microwaved for 60 sec and it was perfectly fudgey
So glad you enjoyed it Ashleigh. Everyone needs a 1 minute recipe in their busy life!
Word 🤘🏼 BEST GF mug cake for sure!! And, the version I did using coconut oil and Chocolate almond milk made it vegan as well!
I had given up on microwave cakes, until last night when I had this huge craving for cake and I came straight to this recipe with high hopes. … Oh my gosh, it was delicious and perfect! Not rubbery or dry or anything like I had experienced before with microwave cakes; it was definitely more like a molten chocolate cake. Two huge thumbs up, and thank you!! 🙂
Hi Jamie
I spent a day experimenting with different ingredient combinations until my kids said “that’s the one mum, you nailed it!”. I won’t tell you what they said about the previous versions! So glad you enjoyed.
Oh my goodness!! This recipe is amazing. Thank you so much for sharing. My family would eat this every night if I’d let them. So quick to make and so tasty too. We pour a little milk over the top of the cooked pudding so it give a fudge-y top. As a long time coeliac I can highly recommend this gf deliciousness.
Esther I’m so glad you enjoyed it. Extra fudginess is always a good thing I guess!!
This was delicious however despite using a really big mug and only cooking for 60 seconds, half the cake ended up all up and over the side of the mug. BIG fudgy
mess but still yummy. Think I’ll use a glass jug next time. I wonder why it did that?
Hi Karen,
It sounds like your microwave is very powerful. Microwaves vary in strength so I would reduce the cooking time next time so it does not overflow. Glad you still enjoyed the fudgy mess though. Messy often equals delicious!
I agree with everyone else, this is the BEST mug cake I’ve tried!! So fluffy and the right amount of sweetness and chocolate flavour. I microwaved mine for 60sec and was also missing the molten gooey middle… but it was still soo yummy! Next time I’ll start by cooking it for 30sec 🙂
Glad you enjoyed it Nicky. The beauty is you can adjust the cooking time to get it as gooey as you like!
I made it again tonight but this time I cooked it for 20 sec then at intervals of 10 sec until it was perfect at 30 sec. I actually think I measured the flour wrong and added too much the first time I made it.
Made this about 10 times now – it is absolutely PERFECT 🙌🏽❤️
Thank you so much for sharing!!
Glad you enjoyed it.
This cake didn’t last long enough for me to take a picture. And it took longer for me to locate all of the ingredients in my pantry than it did for my husband and I to devour the cake. Used organic chocolate almond milk and organic coconut oil, totally made it vegan. Super versatile base cake recipe. Hungry and fussy no mas! 😊🤘🏼❤️
This cake is mixed and ready to eat before commercial breaks are over! (I know, what’s a commercial break? Hello dvr lol)
Glad to hear you enjoyed it Alicia. Your vegan substitutes sound delicious.
O M G ! This was amazing, and … my 1st mug cake ever! THANK YOU!😊👍🏼
So glad you loved it Suzanne. Love a 1 minute whip up!
Can I use regular flour?
Yes you can
This looks so good! I would like be to try it but I like cakes to have more of a cooked texture. Do you think I could make this as is but just cook it for a little longer? Maybe 2 minutes? Thanks!!
Yes you can cook it longer but I would do it in 10 sec increments and check as you go until you reach the desired texture.
We don’t own a microwave…has anyone tried making this in the oven? And if so, what temperature and for how long?
Hi Kirsten
Try it at 180C for 10 minutes and adjust time accordingly depending on how molten you would like the centre to be.Enjoy!!