Just 3 Ingredients (or four if you add the optional sweetener) and one minute is needed to whip up this delicious moist, fluffy and satisfying chocolate cake! Clocking in around 100 calories, it is also naturally paleo, gluten free, refined sugar-free and comes with a tested vegan option!
Vegan Chocolate Mug Cake
Kitchen gadgets- You have one up on me this time.
Over the last few months, I’ve barely used any fancy or large kitchen gadgets. Besides the odd use of the oven on occasion, I’ve mainly stuck to mixing bowls, microwave safe bowls and a frying pan or two.
Here I was thinking I was some culinary genius who scoffed at the blender, the food processor and the
thing that made curly fries spiralizer. However, after three unfortunate attempts of this recipe making do by hand, I realised I had to surrender and turn to the one gadget I knew would blitz this batter to perfection- The blender.
This recipe is nothing new in terms of ingredients but the concept- Hello time saver. The infamous 2 ingredient pancakes took the internet world by storm with the mere use of two generally static staples- The banana and the egg. You mash the two together, fry in a pan and suddenly a stack of pancakes appear. Add some cocoa powder and BAM- Chocolate pancakes.
However, seeing as I’ve been on a recent microwave cake recipe bender (as evidenced by vanilla and tiramisu here!), I wanted to take a stab at trying it out in the microwave. I mashed away by hand, whisked in the eggs and added cocoa powder and was presented with……something very visually unfortunate.
Not only was it visually unfortunate, I clearly didn’t mash the banana well enough as I was alternating between bites of cocoa eggs (gross) and chunks of warm banana (hello, sunshine). I tried two more times before calling defeat and chucking it all in the blender.
The result of number 4? Cake. Chocolate cake. Fluffy, moist and delicious chocolate cake with no gross cocoa egg pieces.
Oh you cheeky blender. Smoothing out my chunks.
So when zucchini was suggested as this month’s key ingredient, I winked at my blender, whipped my hair back forth (a la Willow Smith) and twerked around my kitchen. Just kidding, I just added some chopped zucchini to the batter.
Healthy Chocolate Mug Cake
So here I’m sharing an easy, healthy 3 ingredient chocolate cake which literally takes 1 minute. Before you whip YOUR hair back and forth thinking I can’t count and that there are 4 ingredients, I made the zucchini optional, along with several other suggestions. I tried this out on several friends with different add ins and they all worked too (see recipe for ideas).
I also had to use up the 10 bananas.
Ho. Ho. Ho.
This healthy 3 ingredient chocolate cake is fluffy, moist and is the perfect healthy treat to satisfy a chocolate craving, STAT. It’s naturally paleo, gluten free, grain free and THE ideal balanced snack- Protein, carbs and healthy fats in tow.
BONUS- For my vegan friends, I DID test it out using a flax egg, however I added an extra 1/4 cup of dairy free milk to give it more moisture.
Make this 3 Ingredient 1 Minute chocolate Cake (or four, if you go the zucchini route) and let’s not diss our kitchen gadgets again.
Correction. I shall not diss my kitchen gadgets again.
- 1 small extra ripe banana (almost brown is perfect)
- 1 small egg (for the vegan option, use 1 flax egg)*
- 1-3 T dark cocoa powder (I like a rich taste and usually go 3 T)
- 1-2 T granulated sweetener of choice (optional)
- 1/4 cup dairy free milk (optional- see notes)**
- 1/4 cup mixed berries
- 1-2 T maple syrup or agave nectar
- Chocolate chips to top
- In a high speed blender or food processor, pulse the banana, egg, cocoa powder and optional sweetener until a very fine batter is formed.
- Grease a small cereal bowl or mug very well. Pour the batter in there and cook in the microwave for 60 seconds or longer, depending on desired texture.
- Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.
- * For the vegan/flax egg option, I'd recommend using the fork and whisk method as opposed to a blender.
- ** For a more moist cake, add up to 1/4 cup dairy free milk.