Can I make this ahead?

Mug cakes are best fresh, but you can mix dry ingredients in a jar ahead of time. Just add wet ingredients and microwave when ready.

What if my mug cake turns rubbery?

Microwave in short bursts—60 seconds max, then check. Overcooking dries it out. Let it rest 30 seconds before adding ice cream.

Yes! Use certified oat flour or almond flour. Adjust liquid slightly if using coconut flour since it absorbs more.

Full-fat dairy and coconut-based options melt more evenly. Sorbets melt quickly and soak into the cake faster.

A warm chocolate mug cake topped with creamy ice cream—this dessert combo is fast, satisfying, and a perfect hot-cold treat.

4 tbsp all-purpose or oat flour

2 tbsp cocoa powder

1 tbsp sugar or maple syrup

¼ tsp baking powder

3 tbsp almond milk

1 tbsp mashed banana or applesauce

Pinch of salt

1 scoop ice cream of choice (vanilla, chocolate, fruit, etc.)

1. In a microwave-safe mug, mix flour, cocoa, sugar, baking powder, salt.

2. Add mashed banana and almond milk. Stir until smooth.

3. Microwave on high for 60–90 seconds.

4. Remove and top immediately with one scoop of ice cream.

5. Enjoy warm with a chilled spoon.

Use a wide mug or ramekin for easy scooping. Best enjoyed fresh. Try pairing with flavored ice creams or sorbets for variety.

Keywords: mug cake and ice cream, warm and cold dessert, chocolate mug cake combo