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
this deliciously decadent chocolate tahini cake is quick, easy and made from a handful of simple ingredients. this grain free, gluten free, refined sugar free and dairy free cake delivers big on taste and time. make this the next time your sweet tooth strikes!
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
- ¼ tsp espresso powder, optional for flavor
- 1 tsp (5ml) vanilla extract
- ⅛ 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
dutch process powder is preferred for this. this chocolate powder is less acidic with a smoother chocolate flavor than natural unsweetened cocoa powder. if you can't find dutch process, you can sub with a high quality unsweetened cocoa powder.
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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.
Rosina says
How do I bake it in the oven? I don't use microwaves.
Megan says
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.