The cake above is meant for just one person.
Yes, you’re really supposed to eat the whole thing at once.
Don’t argue.
Arguing will get you nowhere.
Whereas not arguing will get you… cake!
Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. The cake part is just my recipe for One-Minute Chocolate Cake. So today’s recipe is really all about the gooey frosting.
German Chocolate Mug Cake
Cake:
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons spelt flour (or white, or Arrowhead Mills gf) (See nutrition link below, for substitution notes.) (30g)
- 1/8 tsp salt
- 2 tsp sugar or evaporated cane juice (edit: xylitol works as well) (10g)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more sugar)
- 2-3 tsp coconut oil or vegetable oil (10-12g) (Many readers say it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (45g) (I used almond milk)
- 1/2 tsp pure vanilla extract
Frosting:
- 1 cup pecans (100g)
- 1/4 cup pitted dates (40g) (If you don’t like dates, you can omit this, but it doesn’t make the frosting taste like dates; it just gives a caramel taste.)
- 1/4 cup plus 3 tbsp water (105g)
- scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp maple syrup (10g)
- 2 nunaturals stevia packets, or 2 tbsp powdered sugar (or omit and simply increase maple syrup to 3 tbsp, while cutting the water back to 1/4 cup)
- optional: 3 tbsp coconut butter, for a more buttery taste (45g)
- 1 tbsp shredded coconut (5g)
For the cake: Combine first 6 ingredients and mix very, very well. Add ingredients 7-9, stir, then transfer to two 1/2-cup ramekins that have been greased well. If using the oven, cook 13-14 at 350F. If using the microwave, heat 30-60 seconds (depending on the type of flour). If you don’t want to eat it straight out of the dish, be sure to wait for them to cool before trying to remove.
For the frosting: In a dish, cover the pecans and dates in water (not the measured water listed in the recipe) and let soak at least 8 hours. Drain completely, then combine all frosting ingredients except coconut and blend very well, until it is completely smooth. Frost each cake, sprinkle with coconut, and stack one on top of the other. (Frosting recipe makes about 1 1/4c total. Obviously you won’t need all of this for the single-serving cake, but it’s important to make the full batch for optimum blending. Besides… when is leftover frosting a bad thing?)
View German Chocolate Cake Nutrition Facts
**Side note: I always seem to forget that when one runs a food blog, everything is taken literally. No, I did not have just one small plate of food for Thanksgiving… How our Thanksgiving works is that we pretty much eat for the entire party, not just when we sit down for dinner!
Anyway, I edited the post to avoid confusion.
raniya lueth says
This chocolate cake is SO GOOD! 🙂 I love baking it for myself on movie nights after dinner…even though I feel like this ‘cake for one’ is quite an indulgence. Thanks for the recipe! I will continue to use this over and over again!
katja says
Thank you Katie for a l l your wonderful recipes. You must be an angel to be giving us mortals so many plenty,healthy and cruelty free sweet fixes! This cake will be made in a week as a birthday cake from me (german) to my partner (english) .
Thank you very much, beautiful one!
Chocolate Covered Katie says
Thank you so much for such a sweet comment! 🙂
Sharron Walters says
Love your recipes and ideas! My daughter turned me on to your website and love the easy 1 person cakes..thank you!!
Kaela says
I am SO grateful for you and your website. I came across your site a while ago and pinned it, fully intending to try everything on your website. I am a vegetarian, your stuff sound AMAZING, and the one serving idea sounded really good! So of course I forgot about it with life getting busy, but it popped into my head tonight… OH YEA! I forgot to try those recipes! So 10:15pm I bust out my measuring spoons and make this. It is the BEST. It isn’t ‘good for a vegan cake’ or ‘good for a low fat cake’ or ‘good for a single serving microwave cake’. No… It is a damn good cake that I would love to x20 the recipe and serve it to my friends and family. You are like some sort of eggless chocolate goddess. Thank you!
Jessica says
I looked and didn’t see this question… Can I bake in a muffin tin if I don’t have a ramekin?
Jessica says
I don’t know man, but I tried this twice and it was dry and flavorless both times. Any suggestions?
Unofficial CCK Helper says
Scroll down to the troubleshoot section in the Recipe FAQ section on Katie’s blog:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
NORMA says
LOV your page keep up good work will be printing out recipes
Farzana says
Hey .. how long will this recipe take to make this cake?
crissy says
I have a egg allergy so i don’t get to eat cake often, can’t wait to try these recipes. I can now enjoy cake again!
Kiya Marchi says
Being a new blogger myself, I’ve learned to appreciate all the work that goes into it and how gratifying comments are. 🙂 My boyfriend is competing in his first fitness competition in 12 years today and weeks ago when I pressed for his favorite dessert, he said “German Chocolate Cake”. I intended to make him a really unhealthy version, but was delighted when I found this recipe. I intend to look a little more deeply into your other recipes, and perhaps include them in my Feelingfitastic pages. Thanks for your content!
C.S.C. says
hi! I just made the frosting and put on top of a big cake and my whole family liked it a lot!!! thank you for the recipe Katie! it was delicious!!!
chana says
I get all excited about your recipes (and drooly too! ) but as i read through the ingredients, i realize i don’t have at least a quarter of them. ON the other hand i suspect that those rare ingredients crop up frequently in your website.
Would you be so kind as to make a shopping list of your frequently recurring but somewhat obscure ingredients so that i have them right there in my pantry when i get inspired by your luscious recipes:-)
Unofficial CCK Helper says
Hi Chana!
Read the first paragraph on this page and it gives a great intro to many ingredients to have on hand. Hope that helps!
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
mary says
Thank you for these healthy desserts. I like that you have included the use of sugar next to your Stevia, a variety of milks, etc
Samantha says
Have you made this as a normal sized cake? How would you suggest adjusting the amounts?? I would like to make a healthier cake for my mom’s birthday! Thanks!
Unofficial CCK Helper says
You could make a bigger batch of the frosting and just use this recipe for the cake: https://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/
Marissa says
Two questions 🙂 First, is it possible to substitute the pecans with toasted walnuts, and maybe not soak them as long? And secondly, can it be made as one cake (or cupcake) instead of splitting them into two separate dishes? Thanks so much!
Erogo Proxy says
Making this for my dads birthday which is today, as I live in a GF house and have extreme sensitivity to wheat. I am torn between using millet or oat flour for this…..Millet would have a nice earthy tone and compliment the cocoa, but a toasted oat flour would be super moist, and also pair will with it. Millet is less expensive to get, but oat……ugg, so torn here then there is the dutch or raw cocoa options, I think the rich boldness of the raw cocoa would go great, but then again the slightly alkali dutch dark would give it a huge richness especially if coupled with the toasted oat and coconut oil or even a coconut yogurt would make this so moist. -_- I hate being a baker at times. Comments to help my indecisiveness? Going to get the pecans, dates soaking now, and heading to work. Suggestions would be a god send.
Kathryn says
I had a cake picked out to make for my guy’s birthday, but my mother-in-law needs gf, so I made this single-serving cake for her to have. It turned out great, and I’m certain that she doesn’t feel deprived!
Jennifer says
Not long ago, my husband was deployed and had his 40th birthday overseas. His favorite cake that he always asks for is german chocolate. So I searched and found this recipe. We sent him a package and included just enough of all he would need for this single serving cake (minus the milk). He had a microwave in his chu so it was perfect. He grabbed some milk from the cafeteria and whipped it up. He said it was so simple to make and tasted terrific! He loved it! I think he was pretty surprised he could still have his favorite cake! We saved pics that I wish we could share. We wanted to send you a big thank you! We’ve enjoyed many of your recipes and have a checklist of what to try next! Ha! Good thing they are also healthier (which is why we love them all the more)! Thanks for sharing your talents with us!
CCK Media Team says
This made us so happy to read. Thank you so much for making the recipes, and please thank him for us too!