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My flourless mug cake recipe is my family’s favorite single-serve treat. It’s made with 4 pantry staples and tastes just like chocolate cake!
If you’re craving some instant gratification, try my protein mug cake, almond flour mug cake, or banana mug cake next!
Table of Contents
Being a food blogger house means we usually have 1-2 desserts in the kitchen at any given time, but on the off chance we don’t, I’ll make mug cakes for a sweet treat.
Inspired by my healthy mug cake, I wanted a recipe that’s a bit lighter on the ingredients and one that I can whip up whenever I’m fresh out of flour. Que, my gluten-free mug cake!
Why I love this recipe
- Low-maintenance. Since there’s no flour or eggs, there’s no concern over foodborne illness. You could technically eat it raw, though I wouldn’t recommend it…
- Diet-friendly. It’s dairy-free, gluten-free, and egg-free.
- Guilt-free. One of these single-serving treats has fiber, healthy fats, and even a little antioxidants from the cocoa powder. It’s basically a health food.
- Ready in one minute. When I’m craving dessert, time is usually of the essence, and mug cakes are the only way to go.
Key ingredients
- Banana. I highly recommend using the brownest, softest bananas you have, as they’re adding most of the sweetness to this recipe. Plus, overripe bananas are easier to mash.
- Almond butter. This is my preferred nut butter, though you could definitely use peanut butter or any seed or nut butter you prefer.
- Cocoa powder. For the rich chocolate flavor and to thicken the batter. If I want a really rich mug cake, I often use dark cocoa powder.
- Chocolate chips. I use vegan chocolate chips to keep this mug cake vegan, but any kind will do.
How to make a flourless mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. Combine all ingredients (minus the chocolate chips) in a small bowl and mix until you have a smooth batter. Stir in the chocolate chips.
Step 2- Microwave. Pour the batter into a greased microwave-safe mug and microwave until a toothpick inserted comes out with just a few moist crumbs.
Arman’s recipe tips
- Don’t overmix. Mug cakes are very sensitive, and too much mixing will create bubbles in the batter that will make the cake fall. Try to only mix until the batter is smooth and cohesive.
- Use a large mug. You want 1-2 inches of space for the mug cake to expand as it heats up.
- Add ½ teaspoon of baking powder. While optional, this will help the cake rise a bit more.
Frequently asked questions
Flour is what provides a structure for cakes. This is why it is common for flourless cakes to fall as they bake and start to cool. Two things you can do to prevent this from happening are to not overmix the batter and not let it sit around for too long before baking.
Mug cakes can quickly become hard if they are overcooked or left out for too long. Aim to only microwave the cake until it’s mostly firm (but slightly soft in the center) and enjoy it when it’s still warm.
Yes, when I want to make a bunch of mug cakes at once, I’ll bake them in the oven. Simply pour the batter into a greased oven-safe ramekin and bake at 350F/175C for 10-12 minutes or until a toothpick comes out ‘just’ clean.
Flourless Mug Cake
Video
Ingredients
- 1 medium banana overripe
- 2 tablespoon almond butter can sub for any nut or seed butter of choice
- 2 tablespoon cocoa powder
- 1 teaspoon chocolate chips
Instructions
- Grease a microwave or oven safe ramekin and set aside.
- In a blender or large mixing bowl, add the banana, almond butter, and cocoa powder, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top.
- Cook in the microwave for around one minute.
Great recipe! Have you ever tried it with a ripe banana that has been frozen? Thanks for sharing this!
The best thing I have ever had for a chocolate craving.
I have followed your Pinterest account for a very long time! I so appreciate your recipes, and your website presence is the BEST! I wish all pinners were this meticulous with the ease of finding the recipe and your recipes are always delicious! A good example for me as I am learning how to make pins easy to navigate and provide value for others as you have done! THANKS! Love these simple, quick recipes with few ingredients.
It looks yummy and I like the fact that No sugar….I do love your work ❤❤❤
Hi ! Can i add protein powder to this? how much to keep the texture?
I haven’t tried, feel free to experiment and see!
Not only have I made this for myself, but I’ve been foisting it on other people. I love this cake! I use peanut butter, because it’s what’s open at the moment, and I don’t find it overpowering at all. But then, I also love peanut butter. 😀
LOVE IT!!!!
This was ridiculous!! I just finished this yummy cake like concoction. It works. Excellent, thank you.
😀 LOVE IT!
I was wondering if you could use chocolate protein powder instead of the cocoa powder…do you know if that works?
Thanks!
I haven’t tried, feel free to experiment and see!
This is such a treat! I added vanilla extract and a little bit of sea salt to the batter, then topped it with some peanuts, hemp hearts, coconut, and chocolate chips before baking. Yum! 🙂
🙂 That sounds fantastic!
So yummy….finally a chocolate treat I can have on my restricted diet….thanks so much
I make this several times a week now. It’s my go to dessert. It’s easy and quick with ingredients I always have on hand. This is also fun because you can add ingredients if you like to change it up. Thanks for the recipe!
Does anyone have an idea of the amount of approximate calories this has? Looks so good.
check out myfitnesspal for calorie calculations.
Didn’t have almond butter but I did have some almond meal. It work perfectly fine! Eating my mug cake right now as I type this comment.
🙂 I hope you saved me one! 😀
Beyond amazing. My hubby ate his raw ( frozen banana was all we had). I like mine baked yummm
😀 The best of both worlds!
@armanthebigmansword I just have tried it. I’ve added linseed for fun, but this recipe will result in addiction! 🙂 Many thanks for sharing!
😀 What a delicious addition! Thanks for the feedback, Meli!
I’m doing a sugar detox and tried this recipe with a green tipped banana. Still tasted amazing (I under cooked it so that it was more like a lava cake) this was just the sweet “treat” I needed!
So glad to hear it, Erica- Hope the detox is going well for you 🙂
What can u use in place of the banana
I am testing a few options now 🙂
Yum! I love when you post recipes that I already have all the ingredients to make 😀
The texture of these is amazing! I have actually NEVER made a mug cake– can you believe that? I have one bookmarked and am planning on making it tonight, so now I am going to make two– this one and the other one I had planned.
If you DO have a banana, but it’s NOT overripe, just put the unpeeled banana for a few minutes in the oven. The skin will turn black, and the inside will become softer. I am from Rio, Brazil – and we use bananas A LOT!
Love that suggestion, Priscila- And welcome!!! Rio is one of my bucket list cities!
I love using overripe bananas and I always have some handy! They are are a great healthy alternative and I love how they also add a little sweetness to desserts.
This looks yummy! What would you suggest if you don’t have a microwave? How long in the oven?
Hi Alaina, the oven option is included in the recipe post 🙂
I am new to this site/blog and I just love it!
for this particular recipe, what can I use if I can’t find almond butter. I am from Sri Lanka and Almond Butter is not really something we get off the shelf here.
thank you in advance for your suggestions.
Hi Shyam! Do you have access to peanut butter? It will work the same, although be a little overpowering 🙂
Hi Julie, that is correct- There is an issue with the plugin which is showing the incorrect stats.
I wouldn’t call this a cake – it is more like a delicious choccy pudding – you guys have to try this – thanks Armani xx
I completely agree! Just made it. Maybe if you don’t want pudding you should try longer than 1 min?
Well, I did it and it wasn’t a pudding for me. More like brownie and I LOVED IT!
i have not been very successful at mug cakes but i will have to give your version a try. it combines all my fav combo.
The chocolate chips on top of this makes me so hungry for sweets! This looks amazing and I just happen to have an overripe banana awaiting a use!
Overripe bananas are a thing of the past around our house now. And it’s because of a certain toddler. That kid loves (I mean loves!) him some bananas, and if he sees them on the counter, he yells “nananana” until we cut one up for him. So yeah…I’ll just have to get some bananas and hide them in the cabinet so I can make this mug cake. Looks tasty, my friend!
Confession time. I literally can’t remember the last time I baked something. I also bought bananas last month and only managed to eat one before they turned black. I am failing at everything.
Kelly, You are not failing! You are just busy! And you haven’t (yet) learned my amazing fail-proof banana saving trick, which is: when the bananas are ripe enough to where you like them (but can’t possibly eat them all at the same time), get a ziploc bag, cut the bananas in half, and freeze them. They stay good for a long time and you can grab one and throw it into the blender for a smoothie anytime.