Name: Grain-Free Banana Chocolate Mug Cake
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 1 large ripe banana (mashed); 1 large egg; 1.5 Tbsp pure maple syrup (or more to taste); 4 Tbsp almond flour; 2.5 Tbsp raw cacao powder; Pinch sea salt; 1 tbsp chocolate chips; 1 tbsp chopped walnuts; 1/ tsp ground cinnamon

Grain-Free Paleo Banana Chocolate Mug Cake made in less than 5 minutes with just 5 ingredients. This simple mug cake recipe is easy to put on repeat!

Mug cakes and cookies have become an essential food group in my home. My partner and I are both obsessed with sweet treats, but we also try to keep it under control.

Our version of reigning in the sweet tooth is making single-serve healthier desserts. Because we both love chocolate and banana, this grain-free paleo banana chocolate mug cake has practically become a routine.

I typically make the chocolate mug cake without pure maple syrup to keep it entirely banana-sweetened (which I admit is not super exciting from a flavor standpoint), but we’ve also been known to add a touch of pure maple and/or chocolate chips…you know…when we’re really throwing caution to the wind 😉

Here’s our latest and greatest mug dessert to throw a bone at your sweet tooth!

Banana Chocolate Mug Cake Ingredients:

Ripe Banana: The majority of this mug cake is simply one large ripe banana. It provides that amazing banana bread flavor and also works wonders in the sweetness and moisture department.

Egg: To fluff and to hold! 1 large egg makes the cake nice and fluffy and also binds all of the ingredients together.

Pure Maple Syrup: For added sweetness. You can add your desired level of pure maple syrup – I find 1.5 tablespoons to be perfect, but increase it depending on what you’re feeling.

Almond Flour: To give us that cake-like consistency. Super fine almond flour is the base of our cake. It provides structure and texture.

Raw Cacao Powder: The chocolate portion of this chocolate mug cake! I like using raw cacao powder because I think it has a creamier (less bitter) flavor than regular cocoa powder, but you can absolutely swap it for unsweetened cocoa powder. I use quite a bit of cacao powder because I love that dark chocolate essence, but you can decrease the amount to 1 tablespoon if you want the chocolate flavor to be lighter.

Sea Salt: Flavor enhancer! Don’t leave it out, but also be careful to not add too much. You’re aiming for a tiny pinch (less than ⅛ teaspoon).

Optional Add Ins: Consider adding 1 tablespoon of dark chocolate chips, 1 tablespoon of chopped walnuts or pecans, and/or ¼ teaspoon of ground cinnamon. All epic experience enhancers but certainly not mandatory.

Tip for The Best Banana Mug Cake:

Be sure to use a large, very ripe banana. If your banana is medium-sized, add 1 to 2 tablespoons of full-fat coconut milk or almond milk so that there is enough moisture in the cake. There is definitely a range of ripeness that tastes best – you want the banana to have many sections of brown, but not be entirely brown-black.

How to Make Paleo Chocolate Banana Mug Cake:

Mash the banana well using a fork until creamy and most of the chunks are out. Note: You can do this whole process in a mug – I sometimes make the batter in a measuring cup and then transfer it to a mug. 🙂

Stir in the egg and pure maple syrup until well-combined.

Add the almond flour, cacao powder and a tiny pinch of sea salt and stir until well-combined.

Transfer the batter to a mug (if it isn’t there already).

Microwave on high for 2 to 2.5 minutes

Allow the mug cake to cool enough to handle (it will be hot!) and enjoy!

Recipe Adaptations:

Omit the pure maple syrup to make this mug cake entirely naturally sweetened.
Use hazelnut flour or cassava flour instead of almond flour.
Add in chocolate chips, chopped nuts, and/or a dash of cinnamon.

More Mug Desserts: