this chocolate tahini mug cake is probably the quickest and easiest dessert on the blog. this cake is for when your sudden sweet tooth strikes. when only a piece of fudge-y chocolate brownie or cake will do. but, a plain piece of chocolate isn't going to cut it and you have no intentions of make a full on batch of anything. this dessert is quick, easy and meant for one (or two if you're feeling generous). better yet, just double the recipe and call it a day.
why I love this mug cake
- it's super decadent
- full of smooth chocolate-y flavor
- grain free
- gluten free
- refined sugar free
- dairy free (depending on your chocolate)
- small batch (like for one, maybe two people)
- quick
- easy
- so satisfying
- perfect for a last minute dessert
short and sweet ingredient list
this chocolate tahini mug cake calls for very few ingredients, so make sure they are high quality! here's what you need:
- egg
- tahini - I like this brand
- dutch process cocoa powder
- grade a maple syrup
- maple sugar
- espresso powder
- vanilla extract
- salt
- chocolate for topping
- ice cream for topping
do I need any special equipment?
you do not need anything special to make these decadent mug cakes. here's what you need:
- small bowl for mixing ingredients
- fork or small whisk to mix the ingredients
- 8oz. -1`0oz. microwave safe mug
- I used a 1 c capacity ramekin for the ones pictured
- knife to chop chocolate, optional
- ice cream scoop for optional ice cream topper
- spoon!
"baking" times
the texture of this chocolate tahini mug cake can vary depending on how long it "bakes"
- 45-60 seconds: this will give you a very fudge like cake
- the top will be finished
- the bottom may still be liquid
- continue to heat in 15 second intervals until the cake is your desired texture
- 60-90 seconds: this will be a cake like brownie texture
- the top will begin to "dome"
- the top and bottom will be finished
- continue to heat in 15 second intervals until the cake is your desired texture
- 90-120 seconds: this will be fluffy and not fudge like
- the top will dome and sink back down into the mug
- heat in 15 second intervals until the cake is your desired texture
- my preferred texture when using an 8oz. ramekin was right around 60-85 seconds (1-1.25 minutes)
can I sub this for that?
with so few ingredients, try to stick to the recipe. but, you can easily make these swaps if needed:
- tahini: use any smooth, runny nut butter
- the less processed the better!
- dutch process cocoa powder: use a high quality unsweetened cocoa powder
- dutch process is preferred
- its less acidic
- has a smoother, deeper chocolate flavor
- maple syrup and/or sugar: use any liquid sweetener you like
- maple pairs really well with chocolate
- play with the ratios of sweetener to find what you like!
- egg: this cannot be replaced or subbed out
- espresso powder: this is optional for flavor
love chocolate? check out these recipes!
- Almond Flour Chocolate Cake
- Oreo Mug Cake
- triple chocolate lavender brownies
- double chocolate champagne truffles
- chocolate fig loaf cake
- caramelized white chocolate
- rose water strawberry black cocoa tart
chocolate tahini mug cake
Equipment
- 8 oz. or larger microwave safe mug or ramekin
- small bowl for mixing
- fork or mini whisk for mixing
- microwave
Ingredients
- 1 (57g) large egg
- 2 tbsp (~30g) tahini, well stirred
- 2-3 tbsp (30-45ml) maple syrup
- 1 tbsp maple sugar sub 1:1 maple syrup
- 2 tbsp (10g) dutch process cocoa powder
- 1/4 tsp espresso powder, optional for flavor
- 1 tsp (5ml) vanilla extract
- 1/8 tsp "pinch" of salt
- 1 tbsp chopped chocolate for topping
- scoop of ice cream of choice for topping
Instructions
- Whisk all ingredients, except the toppings, in a small bowl until well combined.
- Pour into a microwave safe mug or small bowl.
- Heat in the microwave for 60-120 seconds (1-2 minutes). This depends mostly on your preference for the texture of the cake, size of the mug and power of the microwave.For a very fudgy, "self saucing" cake, aim for 45-60 seconds. For a denser, brownie like cake, aim for 60-90 seconds. For a fluffy more tradtional cake like texture, aim for 90-120 seconds.
- Carefully remove the cake from the microwave (it will be HOT). Leave the cake in the mug or transfer into a seperate bowl. Top with chopped chocolate and let stand for 1 minute to melt. If topping with ice cream, allow the chocolate to fully melt and then top with ice cream. The ice cream will quickly harden the melted chocolate creating a wonderful crunchy chocolate layer that pairs perfectly with the cake and ice cream!
- Grab a spoon and enjoy!
Notes
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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest
make sure to tag me on instagram @olivesnthyme. for more delicious dessert ideas follow me on pinterest.
How do I bake it in the oven? I don't use microwaves.
Hi Rosina,
This recipe was developed to utilize a microwave. Since it was not tested or created to bake in an oven, I can't speak to how it would turn out if you did. I do have a 6" single layer chocolate cake recipe on the site
https://olivesnthyme.com/small-chocolate-tahini-buttercream-cake/
If you wanted a single serving of that, you could divide the ingredients by about 1/2 to get 2-3 servings of cupcake sized cakes. You could also follow the chocolate cake recipe and make about 6 cupcake sized cakes.