Easy Chocolate Mug Cake
This easy microwave Chocolate Mug Cake recipe will give you a perfect quick dessert or late-night treat. This delicious cake is made with simple ingredients, including chocolate chips, but no eggs.
Servings: 1
Calories: 415kcal
Ingredients
- 2 tablespoons brown sugar (Note 3)
- 2.5 tablespoons all-purpose flour
- 1.5 tablespoons cocoa powder (Note 2)
- 3 tablespoons full-fat milk (Note 3)
- 1 tablespoon olive oil (Note 3)
- 1 tablespoon semi-sweet chocolate chips or chunks (any type)
- 1/4 teaspoon baking powder
- 1/8 teaspoon vanilla extract
- Salt (a pinch)
Instructions
- Choose a suitable mug: Choose a microwave-safe mug that holds at least 8 ounces or one cup (if adding toppings, opt for a mug around 1¼ cups or 10 ounces).
- Optional: To prevent the cake from sticking, lightly coat the inside of the mug with a small amount of oil or cooking spray.
- Mix the dry ingredients: In the mug, mix together the brown sugar, flour, cocoa powder, baking powder, and a pinch of salt. Stir well to ensure there are no lumps and that the ingredients are evenly mixed.
- Add the wet ingredients: To the mug, add the milk and oil (or melted butter). Add vanilla extract for extra flavor. Stir everything together until the mixture is smooth and free of lumps.
- Incorporate chocolate chips/chunks: Gently fold in the chocolate chips. If you want, reserve a few to sprinkle on top later. (See note 4)
- Microwave the cake: Place the mug in the microwave and cook on high for about 1 minute. The cooking time may vary depending on the wattage of your microwave. The cake should rise, set, and slightly pull away from the mug sides. If it's not fully cooked, microwave it in additional 10-second intervals, checking after each, until it's done.
- Cool and enjoy: Carefully remove the hot mug from the microwave. If you'd like, add chocolate chips on top; the heat from the cake will slightly melt them. Let the cake cool for a minute before enjoying it. You can also add any other toppings you wish. (See note 5).
Notes
1. Dairy-free option: To make a dairy-free chocolate mug cake, you can use almond milk, soy milk, or oat milk and use dairy-free chocolate chips.
2. Make it more chocolatey: I have tested different variations of this recipe. The flour-to-cocoa ratio in this cake gives a perfect chocolate flavor without bitterness. If you are a chocolate fan and don't mind some bitterness, you can use a 1:1 ratio of flour to cocoa powder, meaning 2 tablespoons of both flour and cocoa.
In addition, you can also add 1/8 to 1/4 teaspoon of espresso powder or instant coffee powder to enhance the chocolate flavor.
3. Substitutions
- Sugar: You can use any type of sugar—white or brown. You can also substitute sugar with maple syrup, honey, or any artificial sweetener. If you're using rich and sweet toppings or spreads, you can try this recipe with reduced sugar, using only 1.5 tablespoons.
- Olive oil: You can substitute it with any vegetable oil or unsalted butter. For a healthier option, you can substitute with applesauce.
- Milk: Any type of milk will work. Full-fat milk gives the cake a more rich flavor, but I have also used skim milk with great results. You can also use plant-based milk.
- Some powdered sugar
- Slices of strawberry or a few raspberries
- A scoop of vanilla ice cream or Nutella
- Chocolate ganache
- Whipped cream
- Pinch of cinnamon
Nutrition
Calories: 415kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 318mg | Fiber: 4g | Sugar: 31g | Vitamin A: 81IU | Calcium: 156mg | Iron: 3mg