Easy Almond Flour Mug Cake Recipe – Ghee & Cacao Delight

Last Updated on 2 months by Neha Deshmukh

Easy Almond Flour Mug Cake Recipe – Ghee & Cacao Delight

Okay, let’s be real. Sometimes you just need cake. But you need it now, and you don’t want to bake an entire layer cake, right? That’s where this easy almond flour mug cake comes in. It’s my go-to when those chocolate cravings hit and I want something satisfying in minutes. Seriously, this little mug of goodness is a lifesaver!

Why You’ll Love This Recipe

This mug cake is the perfect solution for a quick treat. It’s incredibly easy to make, requires minimal ingredients, and is ready in under 2 minutes! Plus, it’s gluten-free and uses natural sweeteners, making it a slightly less guilty pleasure. I first made this when I was craving something chocolatey but didn’t want to heat up the whole kitchen. It’s been a staple ever since!

Ingredients

Here’s what you’ll need to whip up this delightful mug cake:

• 1 egg
• ½ cup almond flour (about 50g)
• 2 tablespoons raw cacao powder (10g)
• 2 tablespoons maple syrup (30ml)
• 1 teaspoon ghee (5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Almond Flour – benefits & substitutions

Almond flour gives this cake a lovely, slightly nutty flavor and a wonderfully tender crumb. It’s also a great gluten-free option and packed with Vitamin E. If you don’t have almond flour, you could try using a gluten-free all-purpose blend, but the texture might be a little different.

Ghee – traditional uses & flavor profile

Ghee, clarified butter, is a staple in Indian cooking for a reason! It adds a beautiful richness and a subtle nutty flavor that complements the chocolate perfectly. It’s also fantastic for your gut health (according to Ayurveda!). If you don’t have ghee, you can substitute with melted coconut oil or regular butter, but ghee really makes this recipe special.

Raw Cacao Powder – vs. cocoa powder

Raw cacao powder is less processed than regular cocoa powder, meaning it retains more of its nutrients and has a slightly more intense, less bitter chocolate flavor. However, regular cocoa powder will work just fine if that’s what you have on hand!

Maple Syrup – natural sweetener

I love using maple syrup as a natural sweetener. It adds a lovely depth of flavor that granulated sugar just doesn’t have. You can also use honey or agave nectar, but adjust the amount to your sweetness preference.

Step-By-Step Instructions

Alright, let’s get baking (well, microwaving!).

1. First, whisk the egg in a microwave-safe mug until it’s nice and smooth. No lumps allowed!
2. Next, add the almond flour, cacao powder, maple syrup, and ghee to the mug.
3. Now, mix everything together really well until you have a smooth, combined batter. Make sure there are no pockets of flour hiding at the bottom.
4. Finally, microwave on high for 1-2 minutes. The exact time will depend on your microwave, so start with 1 minute and check it. You want the cake to rise and look set – not gooey!

Expert Tips

• Don’t overcook it! Mug cakes can get dry quickly.
• A larger mug will prevent overflow.
• For a fluffier cake, whisk the egg really well before adding the other ingredients.
• If your mug cake seems a little dry, add a tiny splash of milk or maple syrup.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation – egg replacer options

To make this vegan, you can replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). My friend, Priya, swears by this substitution!

Gluten-Free Confirmation

This recipe is naturally gluten-free thanks to the almond flour. Just double-check that your cacao powder is certified gluten-free if you have a severe allergy.

Spice Level – cinnamon/cardamom additions

Want to add a little warmth? A pinch of cinnamon or cardamom would be amazing! My grandmother always added a touch of cardamom to her chocolate desserts.

Quick Breakfast/Dessert Adaptation

Add a handful of berries or a sprinkle of chopped nuts for a quick and easy breakfast or dessert.

Serving Suggestions

This mug cake is best enjoyed warm, straight from the mug! A dollop of coconut yogurt or a sprinkle of chocolate chips takes it to the next level. I sometimes enjoy it with a cup of masala chai.

Storage Instructions

Honestly, this mug cake is best eaten immediately. It doesn’t store particularly well. If you absolutely have leftovers, you can cover it and store it in the fridge for a day, but the texture will change.

FAQs

Let’s answer some common questions!

Is almond flour mug cake healthy?

It’s a treat, so it’s not a health food! However, it uses almond flour, which is a good source of healthy fats and protein, and maple syrup, which is a more natural sweetener than refined sugar.

Can I use coconut flour instead of almond flour?

You can, but you’ll need to use a much smaller amount (about 2-3 tablespoons) as coconut flour is very absorbent. You might also need to add a little extra liquid.

What is ghee and can I substitute it?

Ghee is clarified butter, a traditional fat used in Indian cooking. You can substitute with melted coconut oil or regular butter, but ghee adds a unique flavor.

How do I know when the mug cake is done?

The cake should be risen and look set – not gooey. If it’s still wet in the middle, microwave for another 10-20 seconds.

Can I make this mug cake ahead of time?

Not really. It’s best enjoyed fresh! The texture changes significantly if it sits for too long.