Honey:<\/strong> This ingredient is a bit controversial. Some of us prefer sweeteners, while others have used honey for years and wouldn’t switch.<\/p>\n\n\n\nSo, how do we cater to everyone? We aim to create recipes that appeal to all tastes, always with a healthier\/fit approach. In this case, we chose honey, but if you’re on the “sweetener team,” you can make a sweetener + water syrup in your microwave to use instead. It’s very simple, but we can provide a recipe if you want\u2014just let us know in the comments.<\/p>\n\n\n\n
Other substitute options include molasses, maple syrup, agave, and coconut nectar. All of these options also have “diet” versions available on the market, including honey.<\/p>\n\n\n\n
100% Cocoa Powder:<\/strong> For an easy gluten- and sugar-free chocolate cake, a natural and rich source of chocolate flavor is essential. Plus, if you’re keeping an eye on calories, you’ll notice that pure cocoa powder has very few, which can be a bonus depending on your goals. You can also use other versions like 70% or 50% cocoa, but be mindful of the added sugar.<\/p>\n\n\n\nOat Flour:<\/strong> This will be the base of our muffin. After testing several different flours, oat flour proved to be a top performer. It’s also one of the natural flours that many people already have at home. If you don\u2019t have oat flour, you can substitute with other gluten-free flours like brown rice flour. Just avoid flours that are too coarse, like coconut flour, or too fine, like regular rice flour.<\/p>\n\n\n\nBaking Powder:<\/strong> This cake doesn\u2019t usually overflow in the mug because it doesn’t rise much, but baking powder (the regular kind) is still essential for this recipe.<\/p>\n\n\n\nSyrup:<\/h3>\n\n\n\n
Powdered Milk:<\/strong> The foundation of our syrup, it sweetens and thickens it. Here, we use skimmed milk, but feel free to use whichever type you prefer. Whey protein is also a good alternative.<\/p>\n\n\n\nSweetener:<\/strong> Adds extra sweetness to the syrup, but not too much. We used xylitol, but you can substitute honey if you prefer.<\/p>\n\n\n\nWater:<\/strong> This helps combine the ingredients. You could probably use another liquid instead, but we haven’t tested it. One option worth trying is lemon juice. It worked well with our fit condensed milk, so I don’t see why it wouldn’t work here.<\/p>\n\n\n\nUtensils needed for this recipe<\/h2>\n\n\n\n
Oh, mug cakes are wonderful when it comes to keeping the dishes clean! But you’ll still need a few utensils:<\/p>\n\n\n\n
\n- A medium-sized mug or any microwave-safe container (I used a large ramekin).<\/li>\n\n\n\n
- Another container for the syrup.<\/li>\n\n\n\n
- A small fork for mixing.<\/li>\n<\/ul>\n\n\n\n
Step-by-step recipe with photos and ingredient quantities<\/h2>\n\n\n\nHow to make the microwave mug cake:<\/h3>\n\n\n\n
Step 1<\/strong> In a bowl, melt one and a half teaspoons of butter (30 seconds in the microwave usually does the trick).<\/p>\n\n\n\nStep 2<\/strong> Then add 4 and a half tablespoons of milk. If the milk is cold, the butter may form small lumps. In that case, simply heat the butter and milk mixture for another 10 seconds in the microwave.<\/p>\n\n\n\nStep 3<\/strong> Add a tablespoon of honey and mix. I know honey is controversial, so it’s worth mentioning that you can replace it with sweetener in the same quantity. If you prefer very sweet cakes, one and a half tablespoons of honey or sweetener may suit your taste better. Otherwise, the cocoa flavor stands out more (which I personally enjoy), but I understand it’s not for everyone, so I wanted to clarify this part of the recipe.<\/p>\n\n\n\nStep 4<\/strong> Moving on to the dry ingredients, let’s start by adding and mixing in a tablespoon of cocoa. I like to start with cocoa as it’s the most difficult to mix.<\/p>\n\n\n\nStep 5<\/strong> Next, add 3 and a half tablespoons of oat flour (or whatever flour you’re using instead; we’ll discuss more about this in the ingredients section above) and mix until you get a lump-free dough.<\/p>\n\n\n\nStep 6<\/strong> And last but not least, the baking powder. Add a level teaspoon and mix gently to activate it properly.<\/p>\n\n\n\nI know it sounds like a lot of baking powder for the amount of cake (and it probably is), but we’ve tested this recipe several times and, perhaps because it doesn’t have an egg (which, like it or not, ends up giving the cakes structure), it calls for more baking powder.<\/p>\n\n\n\n
Oh, and no one on the team noticed any aftertaste, so you can rest easy about that too.<\/p>\n\n\n\n
Step 7<\/strong> Microwave for 1 minute or until you can insert a toothpick and it comes out clean.<\/p>\n\n\n\nKeep an eye on it because, although each appliance works differently, this dough usually cooks very quickly (I speak from experience, I left it in for 2 minutes once and it burnt).<\/p>\n\n\n\n
How to make the syrup:<\/h3>\n\n\n\n
Step 1<\/strong> In a small bowl, add 2 tablespoons of powdered milk, 1 teaspoon of sweetener, and 2 and a half teaspoons of water.<\/p>\n\n\n\nStep 2<\/strong> Mix with a fork. At first, it may seem like it won’t come together and that you need more water, but if you add too much, you’ll end up with a thin texture that isn’t creamy at all. Just trust the process, keep mixing until there are no lumps left, and everything will come together.<\/p>\n\n\n\nStep 3<\/strong> Drizzle your gluten free chocolate mug cake with no egg with the syrup and enjoy!<\/p>\n\n\n\nNutritional information from MyFitnessPal<\/h2>\n\n\n\n
Want to know the calories? No problem! We’ve quickly inputted the ingredients and quantities into My Fitness Pal for you.<\/p>\n\n\n\n
Calories + Macros of flourless mug cake:<\/strong><\/p>\n\n\n\n\n- Calories: 349<\/li>\n\n\n\n
- Total fat: 17.2g<\/li>\n\n\n\n
- Total carbohydrates: 39.8g<\/li>\n\n\n\n
- Proteins: 11g<\/li>\n<\/ul>\n\n\n\n
Calories and macros of the syrup for your gluten, starch, and egg-free cake:<\/strong><\/p>\n\n\n\n\n- Calories: 76<\/li>\n\n\n\n
- Total fat: 0g<\/li>\n\n\n\n
- Total carbohydrates: 13.3g<\/li>\n\n\n\n
- Proteins: 6.5g<\/li>\n<\/ul>\n\n\n\n
Recipe variations<\/h2>\n\n\n\n
This muffin can also be prepared in the air fryer, but it will take longer to bake, usually 20 to 30 minutes at 180\u00b0C\/200\u00b0C (356\u00b0F\/392\u00b0F).<\/p>\n\n\n\n
Common mistakes to avoid and tips for an amazing gluten-Free chocolate mug cake<\/h2>\n\n\n\n
The mistake I notice some people making is with the microwave time. We’re used to baking a cake for 1 hour in the oven, so 1 minute in the microwave sounds crazy! But that’s all it takes, and it’s not raw\u2014it’s perfect.<\/p>\n\n\n\n
A great tip is the syrup itself. This gluten free chocolate mug cake with no egg is delicious as it is, you’ll realize that, but a syrup can enhance any cake, no matter how simple. And this one is ready in no time and requires only a few ingredients and water!<\/p>\n\n\n\n
Can i prepare this easy gluten-free chocolate mug cake in advance?<\/h2>\n\n\n\n
You can even prepare the Gluten-Free and Egg-Free Chocolate Mug Cake in advance, but I’ll let you in on a secret: this type of cake tastes best when eaten immediately after preparation\u2014the texture and flavor are always better then.<\/p>\n\n\n\n
But if you need to make it ahead of time, don’t worry. One tip is to prepare the dough ahead and store it in the fridge. When you get that sweet tooth, just microwave it and finish the cake. This way, you have a delicious treat ready at any time of the day.<\/p>\n\n\n\n
How to store and freeze this gluten-free chocolate mug cake<\/h3>\n\n\n\n
To store the mug cake, let it cool completely, then cover tightly with plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 2 days.<\/p>\n\n\n\n
If you want to freeze it, wrap the cooled gluten free chocolate mug cake with no egg in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1 month.<\/p>\n\n\n\n
When you’re ready to eat it, let it thaw in the fridge and reheat as necessary. This way, you’ll always have a delicious mug cake on hand, fresh and ready to enjoy!<\/p>\n\n\n\n
How to reheat this gluten-Free Chocolate Mug Cake<\/h3>\n\n\n\n
To reheat the mug cake, the microwave is your best friend. Place the cake on a microwave-safe plate and heat for about 20-30 seconds, checking every 10 seconds to prevent it from drying out or burning.<\/p>\n\n\n\n
If the cake is frozen, it’s best to let it defrost in the fridge before reheating. This way, you’ll have a deliciously soft and warm cake in just a few seconds!<\/p>\n\n\n\n
Oh, and an extra tip: it also tastes great chilled, perfect for hot days!<\/p>\n\n\n\n
What to serve with this gluten-free chocolate mug cake<\/h2>\n\n\n\n
We’ve been discussing more about how to serve a recipe, and there are two main approaches to consider. One is to analyze the macros in the recipe and align them with your nutritional goals, compensating for any deficiencies.<\/p>\n\n\n\n
The other approach is to follow your heart and create the most delicious combinations possible. Here are some natural options that never disappoint:<\/p>\n\n\n\n
Fresh Fruit:<\/strong> Strawberries, raspberries, blueberries, or banana slices are excellent for complementing the taste of chocolate cake. They add freshness and a touch of natural sweetness, making them a healthy choice.<\/p>\n\n\n\nGreek Yogurt:<\/strong> A spoonful of natural Greek yogurt or yogurt with a touch of honey can add a creamy texture and a slightly acidic taste that balances out the sweetness of the cake. It’s a protein-rich option that complements the dessert well.<\/p>\n\n\n\nCoconut Whipped Cream:<\/strong> For a lighter option, coconut whipped cream is fantastic. It’s light, creamy, and adds a touch of luxury to your mug cake.<\/p>\n\n\n\nOther easy mug cake’s recipes<\/h2>\n\n\n\n
It’s less common for an American to use “fit” in recipe titles; “healthy” or “light” might be more typical. Here’s a revision:<\/p>\n\n\n\n