Last Updated on June 15, 2026 by Deliciously Organic Editor
My daughters love the Food Network and food magazines. They’re learning how to adapt recipes they find to use nutrient-dense ingredients. A few weeks ago, Abby found a recipe for Chocolate Mug Cakes she wanted to try.
The recipe called for white flour, white sugar, and a microwave oven, so she adapted it herself using healthier ingredients and a regular oven. The result is … fantastic!
I let her write the entire recipe out for me, so the instructions came straight from her. This would be a fun recipe to let your kids try!
PrintAbby’s Chocolate Mug Cake (Gluten-Free)
Adapted from The Food Network.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Makes 1 mug cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 tablespoons unsalted butter (use 2 tablespoons coconut oil if you’re dairy-free), melted
- 1 tablespoon coconut flour
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons coconut sugar
- 1 handful of chocolate chips
- 1 large egg
- A splash of vanilla extract
- 1/8 teaspoon Celtic sea salt
- 3 tablespoons milk (use coconut milk if you’re dairy-free)
- 1 1/2 teaspoons peanut butter or almond butter
Instructions
- Set the oven to 350 degrees F. Put all ingredients into a large bowl and whisk until the batter is smooth. Pour the batter into an oven-safe mug or bowl.
- Put the cake into the oven for 23 minutes. Let cool for a few minutes, then enjoy!
- Note: These instructions were written by my daughter, so that’s why the wording is a different than normal. 🙂
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I made this last night! I love that your mug cake recipe is designed for the oven for those of us who don’t have a microwave. Thank you! The cake was delicious. When I pulled it out of the oven there was a lot of melted butter around the edges that got soaked back in as it cooled but I suspect that 2T of butter would have been sufficient just like with your coconut oil substitution.
Thanks!!
Way to go Abby! I have wanted to do this very thing but just haven’t gotten around to trying to convert like you did! Thank you!
Definitely making this tonight after my kids have gone to bed!
Thanks, Abby! How large is your mug?
She used a 6ounce mug. She also made it in a 6 ounce ramekin (I asked her to make it a couple of times so we could make sure it worked correctly for everyone) and it turned out great! 🙂
Good job Abbey….But approximately what size cup or bowl ?How many ounces of cake mixture is in this recipe ?
She used a 6oz. ramekin/mug.
Looks yummy and easy! Is this a single serving? Thanks!
Yes, it’s a cake for one. 🙂
I love this … take the cake out, eat the cake! Go Abby!
This was so good, I used an 8 oz cup b-cuz I was not sure how high it would rise. There were several inches in the top when done.
I prepared the wet ingredients in a separate bowl since I wasn’t sure if I would be able to blend the almond butter into the dry ingredients. This worked very well. Then I blended the dry ingredients and creamed the butter in that and blended wet into dry. Baked as suggested
Excellent Job Abby!!!
THANK YOU!!!!
My thirteen year old daughter was delighted to drop her homework and help me make this last night. I love that you halved the sugar from the original recipe, I do the same thing all the time. My sixteen year old son was effusive in his praise when we shared with him, and he is a critical eater, for sure. Well done!! A simple weekday treat in a limited diet, what a blessing.
Just watched your 2 new videos on Facebook…..you did a great job…..I am so glad you listened to your fans (I guess that’s what we are 🙂 I enjoy it so much more than the Webinars…..that was like listening to the radio…..no fun at all LOL….
Told my Daughter, my sisters and some close friends of mine about you and sent them this blog so they can check it out and hopefully sign up with you…. I think we all can learn lots from you….Made a note to watch you on Weds. now at 12:00PM and every third Fri. too…..looking forward to this…..
Thanks for all your great ideas and great recipes……
I’m so glad you’ve enjoyed them! I’m really excited to continue teaching! “See” you tomorrow! 🙂
Allergies to both peanut and almond butter as well as all over nuts. What can be used instead
You could try whatever you like to use in place of nut butters. Abby didn’t test this recipe with various alternatives, so we can’t say for sure what would work.
Maybe try avocado or a black bean purée
We have good results with Sun Butter (sunflower seed butter)!
If you can tolerate seeds, you might try Sun Butter, made with sunflower seeds.
can you substitute the coconut flour. can you use whole wheat or almond flour?
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I have been making this way too often for my own good since I found it a few months back….yum! I’ve made it with Sunbutter and almond butter- but also found a spoonful of pumpkin puree is fine too! I’ve always ‘eyeballed it’ but have used anywhere for 1.5 tsp to 1 tbsp in the mix. Great treat which I will try to eat more sparingly. 🙂
Is this like a molten-cake? Or more along the lines of a cake-cake? Hot and gooey?
It’s a hot and spongy cake. For a molten cake, check out this recipe: https://deliciouslyorganic.net/molten-lava-cake-grain-free/
Excellent! Very impressive! I substituted honey for the coconut sugar and multiplied the recipe by 4. This made my husband’s birthday celebration extra special. Thank you, Abby!
can I make this with flax eggs or just egg…?
I haven’t tested it, but I think my gelatin egg substitution recipe would work well!
Sounds delicious! Love this healthier version! It’s hot today here in the Canadian prairies and I’m wondering if anyone has tried microwaving this mug cake with success?