Mag Hot Choc Mug Cake

A nourishing chocolate moment ready in under 5 minutes.

This Mag Hot Choc Mug Cake is your go-to for when the cravings hit hard but energy is low. Made with our Magnesium Hot Chocolate Powder, it delivers more than just rich, chocolatey comfort. It supports your nervous system and helps wind the body down. Naturally sweetened and packed with healthy fats, this single-serve dessert is perfect for a mindful moment at the end of a long day.

Bonus: it’s easily adaptable for the oven or air fryer too.

Prep Time: 2 mins

Cook Time: 1-2 mins

Total Time: 4 mins

Serves: 1

Difficulty: Easy

Ingredients

• 1 tbsp Krumbled Foods Magnesium Hot Chocolate Powder

• 2 tbsp almond meal ( or oat flour)

• 1 tbsp cacao powder

• 1/4 tsp baking powder

• 1 tbsp maple syrup or raw honey

• 1 tbsp nut butter (almond, cashew, or peanut)

• 1 tbsp coconut oil or melted butter

• 1 small egg or flax egg (1 tbsp flax meal + 2.5 tbsp water, rested 5 min)

• 1–2 tbsp milk of choice (almond, oat, or full-fat dairy)

• Pinch of sea salt

Method

1. In a large mug or small bowl, combine the Magnesium Hot Chocolate Powder, almond meal, cacao powder, baking powder, and salt.

2. Add in the nut butter, coconut oil, egg (or flax egg), maple syrup, and milk. Mix well with a fork until smooth.

3. Fold in any optional add-ins like chocolate chunks or berries.

4. Microwave on high for 60-90 seconds, depending on your microwave strength. The centre should be just set but still moist.

5. Allow to cool for 1–2 minutes before eating.

Tips / Notes

If you don't have a microwave, no worries, here is a oven and air fryer version of the recipe:

Oven: Place ramekin on a small tray and bake at 170 degrees (fan forced) for 12–15 minutes, or until the top is just set and a skewer comes out mostly clean (a few moist crumbs are ideal).

Air Fryer: Place ramekin in the basket and bake at 160 degrees (fan forced) for 10–12 minutes, checking from the 10-minute mark. Cover loosely with foil if it starts to brown too quickly on top.