Why You’ll Love Chocolate Oatmeal Mug Cake – No Flour Recipe
You’ll love this mug cake because it’s easy, fast, and uses wholesome ingredients. Instead of flour, it uses oats that get blended into a “flour” substitute, giving you a bit more whole‑grain goodness. It’s perfect for a late‑night craving, a simple dessert for one, or when you want something indulgent that’s still relatively light. The fact that it’s done in the microwave means minimal fuss and fewer dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tbsp quick oats
3 tbsp cocoa powder
2 tbsp honey
¼ tsp baking powder
2 tbsp oat milk
1 tbsp oil (canola, avocado, or another substitute)
1 egg white
¼ tsp vanilla extract
Directions
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Place the oats in a spice grinder or blender and pulse until they become a fine oat flour/powder.
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Transfer this oat‑powder to a small bowl and add the cocoa powder, honey, and baking powder. Stir to combine.
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Add the oat milk, oil, egg white and vanilla. Mix well until there are no clumps.
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Scrape down any batter from the sides of the bowl and divide the mixture between two microwave‑safe mugs or large ramekins. (Optional: add chocolate chips over the top.)
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Microwave for approximately 1 minute and 30 seconds, or until the cake is set and evenly cooked through. If needed, continue microwaving in additional 15‑second intervals.
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Let it set for 30 seconds, then carefully remove from the microwave and enjoy!
Servings and timing
Servings: Makes 2 mug cakes (or one large mug cake if you prefer)
Preparation time: About 3 minutes
Cook time: About 2 minutes in the microwave
Variations
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Dairy alternative: Replace oat milk with almond milk or regular milk.
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Sweetener swap: Use maple syrup or agave instead of honey.
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Vegan adaptation: Try replacing the egg white with a flax‑egg or aquafaba (though texture may differ).
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Mix‑ins: Add a handful of mini chocolate chips, chopped nuts, or dried fruit to the batter before microwaving.
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Flavor twist: Stir in a pinch of cinnamon, chili powder or orange zest for a subtle spice or citrus lift.
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Single‑serve adjust: If making only one mug, you can halve all the ingredients.
Storage/Reheating
This dessert is best enjoyed immediately while warm and tender. If you have leftovers (though unlikely!), you can cover and refrigerate for up to 1 day. To reheat, microwave for about 20‑30 seconds (check at intervals) until warmed through. Note: texture might firm up a bit once chilled.
FAQs
1. Can I use old fashioned oats instead of quick oats?
Yes—just keep in mind that old fashioned oats may need a little longer blending to reach a fine texture. Once ground, they’ll work similarly, though the texture might be slightly coarser.
2. What if I don’t have a spice grinder or blender for the oats?
You can use a food processor, or simply use pre‑made oat flour (about the same amount). The key is to get the oats ground so the cake texture is smoother.
3. Can I bake it in the oven instead of microwave?
Yes, you can bake in a preheated oven at about 175 °C (350 °F) for 12‑15 minutes in a ramekin. Keep an eye on it so it doesn’t over‑cook.
4. Is this recipe gluten‑free?
If you use oats that are certified gluten‑free and ensure all other ingredients are gluten‑free, then yes. Double‑check your cocoa and baking powder for any cross‑contamination.
5. How do I know when it’s done in the microwave?
The cake should look set and spring back slightly when gently touched. If it looks wet in the centre, microwave in additional 15‑second bursts until done.
6. Can I use whole egg instead of egg white?
You could, but using an egg white keeps the texture lighter and less dense. Using a whole egg might make the cake heavier and more like a traditional mini cake.
7. Can I make this for more than two servings at once?
Yes—just multiply the ingredients proportionally and use larger mugs or a baking dish. Adjust microwave time slightly or bake in oven as needed.
8. What oil is best to use?
Canola or avocado oil work well because they’re neutral. You can also use melted coconut oil for a subtle flavor change.
9. My cake turned out rubbery. What went wrong?
Over‑microwaving can lead to a rubbery texture. Try reducing the time or using 15‑second intervals. Also, ensure the oats were finely ground for proper consistency.
10. Can I add fruit like banana or berries?
Yes—fold in a few fresh berries or mashed banana (reduce the oat milk slightly if using banana) for added flavor and moisture. The cooking time may change slightly depending on added moisture.
Conclusion
This flour‑free chocolate oatmeal mug cake is a wonderful go‑to when you want a quick dessert with minimal fuss and maximum taste. With simple pantry ingredients and a microwave, you can have a warm, chocolatey treat ready in minutes. Feel free to tweak it with your favorite mix‑ins or adapt it to dietary preferences. Enjoy every cozy bite!
