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!

Paleo Chocolate Banana Mug Cake - grain-free refined sugar-free dairy-free and healthy

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!

Paleo Banana Chocolate Mug Cake made with almond flour in 5 minutes. An easy 5-ingredient dessert recipe

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.

Paleo Banana Chocolate Mug Cake - grain-free, dairy-free, oil-free, delicious single-serve dessert recipe

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. 🙂

mash the banana

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

Add the egg and pure maple syrup

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

Add the almond flour and cacao powder

Stir until well-combined

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

Transfer batter to a mug

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:

Paleo Banana Chocolate Mug Cake - grain-free, dairy-free, oil-free, delicious single-serve dessert recipe

Grain-Free Banana Chocolate Mug Cake

5 from 4 votes
Moist, delicious, fluffy single-serve chocolate cake is the perfect healthy treat
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 mug cake

Ingredients

Optional Adds:

Instructions

  • Mash the banana well using a fork until creamy and most of the chunks are out. 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.
  • Microwave on high for 2 to 2.5 minutes
  • Allow the mug cake to cool enough to handle (it will be hot!) and enjoy!

Nutrition

Serving: 1mug cake · Calories: 462kcal · Carbohydrates: 63g · Protein: 18g · Fat: 21g · Fiber: 14g · Sugar: 38g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: banana, chocolate cake, grain free, mug cake, paleo
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Grain-Free Chocolate Banana Mug Cake with only 5 basic ingredients - gluten-free, oil-free, refined sugar-free healthy single-serve dessert recipe

 

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. My first mug cake! My 8 year old ate it very quickly the one bite he shared was delicious. Super easy and a fun breakfast to make with ripe bananas!

  2. Love your website and all that you do! Can you suggest or do you have a favortie egg substitute? I am allergic to eggs so it’s not about being vegan…just want to enjoy dessert with my people without having to make two different recipes.
    Thank you!

  3. Just made this with less cacao, a little more maple, and added 1T chocolate chips. Since I am not paleo/keto, I did add 1/4t Baking Powder for some lift.
    It was really yummy. Had a really nice texture. When my bananas go too far, I can’t eat them raw…so this was a great way to use it, and with the protein, will hold me a long while. I will definitely make this again.

  4. I saw this posted on Facebook, and realized that I had every ingredient on hand, so I made it about 45 min ago.

    Really good, not overly sweet, and super easy to make. Will definitely be adding this to my weekly recipe rotations.

    1. I’m happy to hear you enjoy it, Jill! Thanks so much for swinging back around to share your experience!