Chocolate Mug Cake

This chocolate mug cake is my go-to when I want a quick and indulgent dessert without turning on the oven. I love how it comes together in just a few minutes with simple pantry ingredients. The cake turns out soft, fluffy, and full of chocolate flavor, making it the perfect single-serve treat.

Why You’ll Love This Recipe

I enjoy this recipe because it’s fast, easy, and satisfies my chocolate cravings instantly. I like that I only need a mug and a microwave—no baking pans, no mess. The chocolate chips add melty pockets of richness, and I can customize it with different toppings or mix-ins depending on what I’m in the mood for.

Ingredients

3 Tbsp all-purpose flour (23 g)
2 Tbsp granulated sugar (25 g)
1 Tbsp unsweetened cocoa powder (7.5 g)
¼ teaspoon baking powder (1 g)
dash salt (0.5 g)
3 tablespoons milk (any kind of milk) (45 ml)
1 tablespoons canola oil (or melted butter) (15 ml)
1/8 teaspoon vanilla extract (0.6 ml)
1 tsp chocolate chips , or your favorite flavor baking chips (5 g)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I choose a microwave-safe mug and add the flour, sugar, cocoa powder, baking powder, and salt. I stir well to combine.
2. I add the milk, oil, and vanilla extract, then mix until the batter is smooth with no lumps.
3. I stir in the chocolate chips.
4. I microwave the mug cake on high for 60–90 seconds, depending on my microwave’s power, until the cake is set but still moist in the center.
5. I let it cool slightly before enjoying straight from the mug.

Servings and Timing

This recipe makes 1 serving. It takes me about 3 minutes to prepare and 1–2 minutes to cook, so I usually have it ready in under 5 minutes.

Variations

I sometimes add a spoonful of peanut butter or Nutella to the center before microwaving for a molten surprise. For extra indulgence, I top it with whipped cream, ice cream, or a drizzle of caramel sauce. I also like using white chocolate chips or butterscotch chips instead of dark chocolate for variety.

Storage/Reheating

I usually eat this mug cake fresh, but if I have leftovers, I cover the mug and keep it at room temperature for a few hours. To reheat, I microwave it for about 15–20 seconds. I don’t recommend storing it for long, as it dries out quickly.

FAQs

Can I make this mug cake without eggs?

Yes, this recipe is egg-free, which keeps the texture light and fluffy.

Can I use almond or oat milk instead of dairy milk?

Yes, any kind of milk works well in this recipe.

Can I use butter instead of canola oil?

Yes, I sometimes use melted butter for a richer flavor.

Why did my mug cake turn out rubbery?

It may have been overcooked microwave times vary, so I stop cooking as soon as the top looks set.

Can I double the recipe?

Yes, but I use a larger mug or microwave-safe bowl to avoid overflow.

Can I make this recipe gluten-free?

Yes, I use a gluten-free all-purpose flour blend as a substitute.

How do I make it more chocolatey?

I like adding extra cocoa powder or a piece of chocolate in the center before microwaving.

Can I bake this in the oven instead of the microwave?

Yes, I bake it at 350°F (175°C) for about 10–12 minutes in an oven-safe ramekin.

Can I leave out the chocolate chips?

Yes, the cake will still be delicious, though the chocolate chips add richness.

What toppings go best with this cake?

I like whipped cream, a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar.

Conclusion

I love how this chocolate mug cake satisfies my sweet tooth in just minutes. It’s rich, chocolatey, and customizable, making it one of my favorite quick desserts. Whether I enjoy it plain or loaded with toppings, it always feels like a little treat made just for me.

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