I owe you guys a recipe like whoa. Luckily, I come bearing chocolate.
Sometimes I think there are two types of eaters in this world: the plate-lickers and the non-plate-lickers. The plate-lickers get enough pleasure out of each iiiitty bitty morsel of food they can scrape off their plates at the end of a meal to justify the effort; the non-plate-lickers do not. They might even think it’s unsightly to scrape your plate like that.
Hi, my name is Erica and I am a plate-licker.
Are you surprised? No, you are not. I think I’ve posted way too many empty plate pictures over the past two years for you to suspect otherwise. Also I sometimes mention things like licking the immersion blender after making a particularly good batch of tahini dressing. Not that that happens…
Nope, never.
You know a recipe is a success, though, when you can make a non-plate-licker lick his plate. That is the story of Nate and these mug cakes. When I make these, he not only polishes off the cake, but scrapes his spoon around the bottom of the mug like I usually do – quite out of the ordinary for him. I asked him if the recipe was blog-worthy, but I already knew the answer. Actions really do speak louder than words.
So, these plate-licking AKA mug-scraping cakes. I’ve been sitting on this recipe for so long that it’s not even fair. It’s just one of those recipes that’s begging to be perfected, you know? Maybe I should try just ONE more version to make sure they’re not better with peanut butter… those last pictures didn’t turn out quite right… could I cut down on the sugar? But I’ve run out of excuses to keep these pots of molten chocolate goodness to myself (other than the messiness that is microwaved mug cakes!), so now let’s talk about them. In addition to containing salt and chocolate (my all-time favorite combo! don’t even get me started – but OK just try this ice cream), they are fabulous because they are gluten-free and vegan.
Mug cakes can be pretty hit or miss – have you ever had one that was a) bland, b) rubbery, or c) all of the above? Well let me tell you that these are a HIT. Somehow, while being gluten-free AND vegan AND made in the microwave, they manage to have this amazing texture. They’re cake-y on top and gooey and molten at the bottom, and unbelievably rich and chocolate-y all the way through. These are my favorite dessert at the moment (and Nate’s, too). Can you believe that I’d pick one of these over a slice of real cake any day? They might not look like movie stars coming out of the microwave, but one bite will make you forgive pretty much anything.
Two words: Warm. Chocolate.
Oh, and I also came up with an oil-free version that manages to cut down on the sweetener, as well. See, all that “testing” totally paid off! (Spoiler alert: bananas are magical!) The banana version tastes different – um, like bananas – but both are delicious. (Just scroll down past the first recipe to get the oil-free banana version.)
I recommend making these in small mugs (no wide bottoms) so that you get that molten chocolate goodness at the bottom of the mug:
See? See that?! My heaven right there.
I doubled the recipe for these photos, so know that your cakes will look smaller. Orrrr you could double the recipe, too! Nothing wrong with that.
Since we’re talking mug cakes, and since it’s that season, have you made these whole wheat pumpkin spice mug cakes yet? They just might be my favorite pumpkin recipe ever. Also vegan, also microwaveable. But let’s be real, does it get better than salted chocolate?
If you said yes, I’m not sure we can be friends.
Wait, we totally can. You can have your pumpkin mug cake, and I’ll make these salted chocolate mug cakes and eat both of them. Come to think of it, this friendship is looking pretty ideal. And then I’ll give you my jeans when I don’t fit into them anymore. See? Give and take.
That’s what friendship is all about.
Chocolate and sharing clothes.
- 1/4 cup cocoa powder
- 3 Tbsp almond flour
- 3 Tbsp oat flour
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp sea salt + additional for sprinkling
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 2 Tbsp canola oil
- 2 Tbsp creamy roasted almond butter
- In a small bowl, whisk together the cocoa powder, almond flour, oat flour, baking powder, espresso powder, and sea salt.
- Pour in the almond milk, maple syrup, canola oil, and almond butter. Whisk until the mixture is smooth.
- Divide the cake batter between two mugs. Sprinkle the top with extra sea salt. Microwave one at a time for 60 seconds each, then let sit in the microwave another minute before opening the door. (This may vary based on the power of your microwave.) Enjoy immediately!
- 1/2 a very ripe banana
- 1/4 cup almond milk
- 2 Tbsp maple syrup
- 2 Tbsp creamy roasted almond butter
- 1/4 cup cocoa powder
- 3 Tbsp almond flour
- 3 Tbsp oat flour
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 1/4 tsp sea salt + additional for sprinkling
- In a small bowl, mash the banana. Whisk in the almond milk, maple syrup, and almond butter.
- Add the cocoa powder, almond flour, oat flour, baking powder, espresso powder, and sea salt and whisk until no lumps remain.
- Divide the cake batter between two mugs. Sprinkle the top with extra sea salt. Microwave one at a time for 60 seconds each, then let sit in the microwave another minute before opening the door. (This may vary based on the power of your microwave.) Enjoy immediately!
Wait I’m a total plate licker too!!! I never undestood those people who leave like a bite left on their plate. Crazies! This recipe kind of sort of sounds like the most dreamy chocolate concoction I’ve ever laid eyes on. I’m in love!!
Plate lickers unite!
Hi, my name is Julia, and I’m a plate licker! It doesn’t matter how stuffed full I am, if there’s food in front of me, I’m eating it. There’s simply nothing more satisfying than hounding a whole plate of food and being like, “booyah!” when you finish :D
I wish all of my mugs were filled with mug cake right now! They look sooooo tasty! Love how simple the ingredient list is and that I can get a little protein boost (but more importantly, chocolate boost) when I eat them. Would it be weird if I drank all my coffee out of a mug cake from now on? I’muhnuh have to think about this..
I like the way your mind works…
Your honeycomb coffee mugs are adorable! I’ve tried a couple mug cakes that really left something to be desired, but oddly enough, I love making a full size cake in my microwave. For a super quick dessert for a group I make a molten chocolate cake in my microwave rice cooker and serve with fresh raspberries. It’s really good, but so not appropriate for just two people. You’ve been rather convincing, so I think it might be time to try a mug version again. And no, nothing is better than lightly salted dark chocolate.
Oh wow, I’ve never heard of making a full-size cake in the microwave or rice cooker! Genius!
Erick, like Julia said doesn’t matter how full I am, “if there’s food in front of me, I’m eating it”. So, I guess I am a plate licker too ;-)
I love mug cake! They look so delicious and I am glad I have all the ingredients of this recipe in my pantry! I must ry to make this soon ;-)
I definitely think that qualifies :) I am the same way!
I love the ingredients in these! I’ve never gotten in to the whole mug-cake trend, but these just might push me over the edge. I love the recipe with banana- and I agree, they are magical. I always have a stash on hand and love using them in backing.
I agree – I think mug cakes are a bit overrated in general. But if you can’t tell from my gushing, I obviously think these are an exception :)
I’m a plate-licker too. I always finish the food set in front of me as a way of showing my appreciation for the person who made it. As for this mug cake… wow. I’d scrape the bottom of the mug too if I were fed this mug cake. Looks really tasty.
It really is the best compliment to the cook!