I like how chocolate gets extra special attention during February. I mean, I LOVE chocolate every single day of the year, but right around Valentine’s Day it’s like an extra excuse to totally splurge on that fancy chocolate or try a new indulgent recipe you wouldn’t normally just make on any random Tuesday night.
One of my favorite chocolate desserts to make for gatherings (and, if I’m honest, random weeknights as well), is a batch of Chocolate Chip Espresso Mug Cakes.
I’ve been making these mug cakes for the past several years. They’re one of my late night, last-minute, gotta-have-chocolate, go-to dessert recipes.
I had planned to make it for Thanksgiving, in addition to an apple galette, when I discovered I have an incredibly high sensitivity to dairy. So at the very beginning of my food sensitivities journey, I was forced to get creative in the kitchen.
Because of COURSE I was still going to make my favorite Chocolate Chip Espresso Mug Cakes. No blood test or elimination diet will stand in the way of me and my chocolate!
Making these gluten-free and dairy-free is quite simple, and the results are honestly just as delicious as the original. The only thing I do differently now, is that I don’t add whipped cream, because coconut cream is not yet my friend (if you are NOT dairy-free, then by all means, please top these cakes with traditional whipped cream!).
My picky eater seven-year-old daughter couldn’t get enough of these. She would eat all of them in one sitting if I let her!
I made these gluten-free since that’s the way my “new normal” diet seems to be headed, but have since also gone temporarily grain-free, and I have yet to try this with grain-free flours. If you are grain-free, and decide to try a coconut flour, almond flour, xantham gum combo, please let me know how it goes!
And, since Valentine’s Day is right around the corner, I have compiled a dozen decadent chocolate desserts that are also gluten-free and dairy-free! See the slideshow below the recipe for my Chocolate Chip Espresso Mug Cakes.
DAIRY-FREE NOTE: My dairy sensitivity does NOT include butter (because it is 99% milk fat and it’s the milk protein that my body reacts to), so I made these with regular butter. If you have a full dairy allergy and cannot have regular butter, simply substitute with coconut butter.
- 1 cup gluten-free flour I use Bob's Red Mill 1-to-1 GF flour
- 3/4 cup unsweetened cocoa powder
- 4 teaspoons instant coffee/espresso powder I use Starbucks VIA packets!
- 1-1/2 teaspoons gluten-free baking powder
- 1 cup 2 sticks butter, melted in a large bowl
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- About 1/2 cup dairy-free chocolate chips I love the Enjoy Life chocolate chips
- Lightly butter the insides of 6-7 oven-safe mugs or ramekins.
- In a medium bowl, sift together flour, cocoa powder, instant coffee/espresso granules, and baking powder.
- In the large bowl containing the melted (and cooled slightly) butter, add and whisk together the granulated sugar and light brown sugar.
- Whisk in the eggs one at a time until well blended.
- Add vanilla and almond extracts, and whisk again until blended.
- Add dry ingredients to the large bowl of wet ingredients and gently fold all ingredients together.
- Pour batter into prepared mugs or ramekins, leaving about an inch of space at the top.
- Gently press chocolate chips into the top of the batter.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Let the mugs stand at room temperature for 5 minutes before placing them on top of a cookie sheet (I use perforated cookie sheets).
- Bake at 350 degrees for about 30 minutes.
- Use a toothpick to test doneness; if it comes out clean from the enter of a cake, it's done! Be careful not to overbake these.
Here are MORE deliciously decadent gluten-free and dairy-free chocolate dessert recipes to try. I’ve been compiling allergy-friendly dessert recipes for a couple of months now, and these are some of my favorite!
This post is sponsored by FOODIE.com. All opinions and photos are, as always, my own.