You ever get that late-night craving where nothing—not a cookie, not a slice of fruit—will do?
Yeah, me too. I wanted something quick, warm, and rich, with that kick of spice I grew up loving.
That’s how these five-minute Mexican hot chocolate cakes became a go-to.
They’re moist (sorry if you hate that word, but it fits), chocolaty, and have just the right amount of cinnamon and heat. Plus, they’re gluten-free, so you don’t have to worry about any sneaky flour messing things up.
Let’s make something delicious in no time flat!
Tips
- For a nut-free version: Use oat milk or rice milk, and skip the chocolate chips if they’re not allergen-safe.
- Want it vegan? Coconut oil works great, and you can use a plant-based whipped topping.
- Too spicy? Dial back on the cayenne, but don’t skip the cinnamon—it’s what makes the flavor pop.
- No microwave? You can bake these in the oven at 350°F for about 12-15 minutes, but let’s be real, the microwave version is what makes this recipe unbeatable.
Serving Suggestions
Serve these cakes right in the mug, topped with whipped cream and a sprinkle of cocoa powder. They also pair well with a side of fresh berries or a scoop of vanilla ice cream if you want to go all out.
Five-Minute Mexican Hot Chocolate Cakes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Quick, gluten-free Mexican hot chocolate cakes with a kick of spice, ready in just five minutes. Perfect for a cozy snack or dessert!
Ingredients
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar (or regular granulated sugar)
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper (optional, but adds that traditional heat)
- 1/4 tsp baking powder
- Pinch of sea salt
- 1/4 cup almond milk (or any milk you prefer)
- 2 tbsp melted coconut oil (or melted butter)
- 1/4 tsp vanilla extract
- 2 tbsp dark chocolate chips (optional but highly recommended)
Instructions
- Mix the dry stuff
Grab a medium-sized bowl and whisk together the gluten-free flour, cocoa powder, sugar, cinnamon, cayenne, baking powder, and salt. The cinnamon and cayenne give it that authentic Mexican hot chocolate vibe. - Add the wet ingredients
Pour in the almond milk, melted coconut oil, and vanilla extract. Stir until everything’s smooth. It’ll look a bit like thick brownie batter. - Fold in the chocolate chips
Because more chocolate is always a good idea. - Microwave magic
Divide the batter evenly between two microwave-safe mugs. Microwave each mug separately for about 1 minute and 30 seconds. (Microwaves can vary, so keep an eye on it. You want it set but still gooey inside.) - Serve hot
These cakes are best when warm. Dust a little extra cinnamon on top or add a dollop of whipped cream if you’re feeling fancy.
Notes
Adjust the cayenne for heat level; best served warm straight from the mug.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 mug cake
- Calories: ~220
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
