Five Minute Mexican Hot Chocolate Cakes
Updated Oct 20, 2022, Published May 07, 2014
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Five Minute Mexican Hot Chocolate Cakes
Ingredients
- 3 tablespoons butter or dairy-free butter substitute, , melted
- 4 tablespoons milk or dairy-free milk of your choice
- ½ teaspoon pure vanilla extract
- 1 large egg
- 4 tablespoons sugar
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons gluten-free flour blend or sweet rice flour
- ½ teaspoon ground cinnamon, , plus more for garnish
- ¼ teaspoon chili powder
- ¼ teaspoon baking powder
Instructions
- In a small mixing bowl, whisk together the melted butter with the milk, vanilla, and egg.
- Add the sugar, cocoa powder, flour, cinnamon, chili powder and baking powder.
- Whisk to combine.
- Divide the mixture evenly between 2 (6-8 ounce) microwavable ramekins or mugs.
- Microwave on full power for 90 seconds or until the cakes are risen and set.
- Let cool slightly and top with whipped cream if desired.
- Dust with ground cinnamon before serving.
Nutrition
Calories: 368kcalCarbohydrates: 42gProtein: 7gFat: 21gSaturated Fat: 12gCholesterol: 129mgSodium: 201mgPotassium: 272mgFiber: 5gSugar: 26gVitamin A: 765IUCalcium: 95mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have made this many times. Always great, and so easy.