Chocolate Mug Cake Recipe
A quick and indulgent chocolate treat crafted in minutes, this Chocolate Mug Cake offers a perfectly rich dessert made without eggs, featuring chocolate chips for an extra touch of sweetness. Perfect for satisfying cravings instantly.
Print
Pin
Ingredients
- 1 tablespoon canola oil or melted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon chocolate chips or preferred baking chips
- ¼ teaspoon baking powder
- 2 tablespoons granulated sugar
- Dash of salt
- 1/8 teaspoon vanilla extract
- 3 tablespoons milk any variety
- 1 tablespoon unsweetened cocoa powder
Instructions
- Lightly coat the bottom of a microwave-safe mug or coffee cup with cooking spray. Combine the flour, granulated sugar, cocoa powder, baking powder, and salt directly in the mug, stirring until evenly mixed. Pour in the milk, canola oil, and vanilla extract, mixing thoroughly to achieve a smooth batter, ensuring the bottom of the mug is fully incorporated. Gently fold in the chocolate chips or scatter them over the top. Microwave the mug on high for 70 to 90 seconds, until the cake is set yet slightly glossy on the surface. Let the mug cake sit undisturbed in the microwave for one minute before enjoying.
Notes
Microwave cook times may vary significantly; begin with 70 seconds, then allow it to cool for 1 minute. If the cake is not set, microwave in additional 15–25 second intervals as needed.
It is better to slightly undercook than overcook, as the cake continues to firm up while cooling, maintaining a moist interior.
Add-In Ideas:
A small scoop of Nutella or peanut butter
Coconut flakes or chopped nuts
A pinch of cinnamon
Flavored baking chips (such as mint, peanut butter, or butterscotch)
Healthier Variations:
Reduce sugar by half, or use artificial sweeteners or honey
Substitute oil with applesauce or coconut oil
Opt for white whole wheat flour
For dairy-free, use almond or soy milk, dairy-free butter or coconut oil, and dairy-free chocolate chips