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Eggless Flourless Mug Cake recipe

Eggless Flourless Mug Cake

User profile image
Rajani (@thegourmetschoice)
AmericanSnackDessertVegetarianGluten-FreeEgg-Free

A fudgy, rich, and chocolatey mug cake made without eggs and without flour — perfect for anyone with allergies or looking for a lighter dessert. Ready in just minutes, it’s soft, indulgent, and completely customizable with your favorite toppings.

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Prep Time
2min
Cook Time
1min
Total Time
3min

Ingredients

1 Servings
(1 serving = 1 mug cake)
  • almond butter (or peanut butter)
    almond butter (or peanut butter)
    3tbsp
  • unsweetened cocoa powder
    unsweetened cocoa powder
    2tbsp
  • baking powder
    baking powder
    1/4tsp
  • salt
    salt
    1pinch
  • vanilla essence
    vanilla essence
    1/4tsp
  • sugar (or 1 tbsp honey/maple syrup)
    sugar (or 1 tbsp honey/maple syrup)
    2tbsp
  • milk (dairy or almond)
    milk (dairy or almond)
    2tbsp

Toppings

  • sliced banana
    sliced banana
    1
  • handful dried raspberries
    handful dried raspberries
    1
  • drizzle honey
    drizzle honey
    1

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Nutrition (per serving)

Calories

353.0kcal (17.65%)

Protein

10.5g (21%)

Carbs

25.5g (9.27%)

Sugars

16.0g (32%)

Healthy Fat

18.1g

Unhealthy Fat

3.5g

% Daily Value based on a 2000 calorie diet

Prep Time
2min
Cook Time
1min
Total Time
3min

How to make Eggless Flourless Mug Cake

  1. Step 1

    In a microwave-safe mug, add almond butter (or peanut butter).

  2. Step 2

    Mix in cocoa powder, baking powder, and a pinch of salt. Stir well.

  3. Step 3

    Add vanilla essence and combine.

  4. Step 4

    Stir in sugar (or honey/maple syrup) until evenly mixed.

  5. Step 5

    Pour in milk and stir until the batter is smooth and lump-free.

  6. Step 6

    Microwave for about 60–75 seconds, until the top is set but the center is still slightly fudgy.

  7. Step 7

    Top with banana slices, dried raspberries, and a drizzle of honey. Enjoy warm.

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

353.0kcal (17.65%)

Protein

10.5g (21%)

Carbs

25.5g (9.27%)

Sugars

16.0g (32%)

Healthy Fat

18.1g

Unhealthy Fat

3.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Add a teaspoon of instant coffee for a mocha twist.

  2. Stir in chocolate chips or chopped nuts for extra texture.

  3. Swap almond butter with sunflower seed butter for a nut-free option.

  4. For a vegan version, use almond milk and maple syrup instead of sugar.

FAQS

  1. Can I use a different type of nut butter?

    Yes, you can use peanut butter, cashew butter, or sunflower seed butter as a substitute for almond butter.

  2. How can I make this mug cake vegan?

    Use almond milk or any plant-based milk and replace sugar with maple syrup or another vegan sweetener.

  3. What should I do if my mug cake turns out rubbery?

    Microwave it for less time. Start checking at 55–60 seconds to avoid overcooking.

  4. Can I add mix-ins to the batter?

    Yes, you can stir in chocolate chips, chopped nuts, or even a teaspoon of instant coffee for added flavor.

  5. How do I adjust the microwave time for different wattages?

    The recipe is based on a 1000W microwave. If yours is lower wattage, increase the time slightly. If higher, reduce the time and check frequently.

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.

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Eggless Flourless Mug Cake recipe