There’s just something special about a warm, gooey mug cake. It’s comforting, satisfying, and perfect when you’re craving something sweet but don’t feel like turning on the oven. This AIP Chocolate Mug Cake is ideal for anyone following the Autoimmune Protocol (AIP) diet—or anyone who just wants a simple, healthier dessert that doesn’t skimp on flavor.
What’s the secret? Carob powder. It’s a naturally sweet, caffeine-free alternative to cocoa powder. Think of it as chocolate’s gentler cousin. Carob has been used in Mediterranean and Middle Eastern cooking for centuries, and it lets you enjoy a rich, chocolatey treat without the inflammatory effects of traditional chocolate.
Ready to make this cozy dessert? Let’s get cooking!
The Basics
Prep Time: 5 minutes.
Cook Time: 90 seconds in the microwave. That’s it!
Servings:
This recipe makes one perfect mug cake. Want more? Just double, triple, or quadruple the ingredients and make each cake in its own mug.
Skill Level:
Super easy. No fancy tools or complicated steps, so it’s great for beginners or anyone short on time.
What You’ll Need
- 1 microwave-safe mug (8 to 12 oz size works best).
- A small bowl for mixing (optional).
- A fork or whisk.
No microwave? No problem. You can bake this in an oven-safe ramekin at 350°F for about 12-15 minutes.
Ingredients
Here’s what makes this mug cake both AIP-friendly and delicious:
- 1 tbsp Cassava Flour – Gives the cake structure without grains.
- 1 tbsp Coconut Flour – Adds natural sweetness and moisture.
- 1 tbsp Carob Powder – The chocolate-like star of the show.
- ¼ tsp Baking Soda – Helps the cake rise.
- Pinch of Salt – Brings out all the flavors.
- ⅛ tsp Vanilla Powder – Optional, but it adds a nice aroma. (Vanilla extract works too; just use a tiny bit less coconut milk.)
- ½ very ripe Banana – Acts as both a sweetener and binder. Mash it well!
- 1 tbsp Coconut Milk – Go for full-fat for extra creaminess.
- 1 tbsp Coconut Oil – Melted, to keep the cake moist.
Substitutions
- No cassava flour? Try arrowroot flour, though the texture might change slightly.
- Prefer maple syrup over banana? Use 1 tablespoon instead.
- Not following AIP? Unsweetened cocoa powder works as a carob swap.
Pro Tip: Use a very ripe banana—think brown spots on the peel. It’ll mash easily and add lots of natural sweetness.
How to Make It
1. Mix the Dry Ingredients
Combine the cassava flour, coconut flour, carob powder, baking soda, salt, and vanilla powder in your mug (or a separate bowl). Stir until it’s all blended.
Quick Tip: If your flours are clumpy, sift them first.
2. Add the Wet Ingredients
Mash your banana and mix it into the dry ingredients. Then add the coconut milk and melted coconut oil. Stir everything together until the batter is smooth and lump-free.
What to watch for? The batter should be thick but still pourable, like pancake mix.
3. Microwave
Pop the mug into your microwave and cook on high for 90 seconds. Microwave power varies, so check after 70 seconds. If the cake is firm on top and pulling slightly away from the edges, it’s ready!
No microwave? Bake it at 350°F in an oven-safe mug or ramekin for 12-15 minutes.
4. Let It Cool
The hardest part—wait 2 to 3 minutes before digging in. It’ll be super hot, so give it some time to cool down.
Make It Your Way
This recipe is flexible, so feel free to customize it:
Add Some Spice
- A pinch of cinnamon, nutmeg, or even ginger can give it a festive twist.
Dress It Up
- Want to fancy it up? Dust some extra carob powder on top, drizzle with maple syrup, or add a dollop of coconut whipped cream.
Switch Up the Flavor
- For a fall vibe, swap the vanilla for pumpkin spice. In summer, top it with fresh berries or cherries!
Serving Tips
Here’s how to enjoy your mug cake:
- Eat It Straight from the Mug: Cozy and convenient.
- Plate It Up: Want to drizzle something on top? Transfer it to a small dish for easy decorating.
- Pair It: Herbal teas like chamomile or mint are great sidekicks for this sweet treat.
Storing Leftovers
You probably won’t have leftovers (because yum!), but if you do, cover the mug and keep it at room temperature for up to a day. To reheat, microwave on low for 10-15 seconds.
Want to prep ahead? Measure out the dry ingredients into small jars so you can whip up a mug cake in seconds later.
And that’s it! A simple, satisfying dessert that’s as healthy as it is delicious. Whether you’re treating yourself after a long day or introducing friends to the world of AIP desserts, this mug cake is proof that eating well doesn’t mean giving up the joy of a good treat. Enjoy!
PrintAIP Chocolate Mug Cake
This AIP Chocolate Mug Cake is a quick, single-serving dessert that’s moist, rich, and completely chocolate-free! Using carob powder as a chocolate substitute, this treat is perfect for those following the Autoimmune Protocol (AIP) or anyone looking for a healthier indulgence. Ready in under 10 minutes, it’s the ultimate guilt-free comfort food.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 mug cake 1x
- Category: Dessert
- Cuisine: AIP, Paleo
Ingredients
- 1 tablespoon cassava flour
- 1 tablespoon coconut flour
- 1 tablespoon carob powder
- ¼ teaspoon baking soda
- Pinch of salt
- ⅛ teaspoon vanilla powder (or a drop of vanilla extract)
- ½ very ripe banana, mashed
- 1 tablespoon coconut milk (full-fat)
- 1 tablespoon coconut oil, melted
Instructions
In a small bowl or mug, combine cassava flour, coconut flour, carob powder, baking soda, salt, and vanilla powder. Stir until evenly mixed.
Mash the banana until smooth and add it to the dry mixture along with coconut milk and melted coconut oil. Stir until you get a thick, smooth batter. If mixing in a bowl, transfer the batter to a microwave-safe mug or ramekin.
Place the mug in the microwave and cook on high for 90 seconds. Check at the one-minute mark to ensure it doesn’t overcook. The cake should rise slightly and feel springy to the touch.
Let the mug cake cool for about 2 minutes before enjoying. Serve as-is or top with AIP vanilla frosting or a dusting of carob powder for an extra treat!
Notes
Serving Suggestions
- Pair with herbal tea like chamomile or peppermint for a cozy dessert.
- Garnish with coconut whipped cream or fresh berries for a fancy touch.
Tips & Tricks
- Use very ripe bananas for natural sweetness and better texture.
- Don’t overmix the batter—stir just until combined for a light, fluffy cake.
Storage & Reheating
- Best enjoyed fresh but can be stored at room temperature for up to 24 hours if covered tightly.
- To reheat, microwave on low power for 10–15 seconds to restore warmth without drying it out.