People say this fudgy chocolate mug cake recipe is the best mug cake they’ve ever tried. And you can make it in the microwave or oven!
The best chocolate cake in a mug
This is the chocolate mug cake recipe for chocolate lovers.
Rich, decadent, and delicious, the recipe has over two thousand positive reviews from readers who’ve made the chocolate cake and absolutely love it.
So if you’ve been disappointed with other chocolate mug cake recipes in the past, definitely be sure to give this one a try, because it will not disappoint!
Readers also love this Brownie in a Mug
Microwave chocolate mug cake recipe
I could tell you that I labored in front of a hot oven all day baking this cake.
But the reality is that the chocolate mug cake took only one minute.
Yes, really.
And it is made with pantry staple ingredients you can always keep on hand, with no eggs required.
Any time you are craving chocolate, now all you have to do is head to the kitchen and whip up this easy chocolate dessert in the microwave.
You can even portion out the dry ingredients ahead of time and store the chocolate cake mix in small Ziploc bags so the recipe will be even quicker to make when you’re ready to eat.
It’s like chocolate cake meal prep!
For a larger version, try this Vegan Chocolate Cake
Chocolate mug cake flavors
Chocolate Peanut Butter: Omit the oil in the recipe below, and stir in one or two tablespoons of peanut butter (or almond butter) in its place.
Nutella Mug Cake: Instead of oil, add a tablespoon of your favorite chocolate hazelnut spread. I like this Homemade Nutella Recipe. Top with more Nutella!
Chocolate Peppermint: Stir a fourth teaspoon of pure peppermint extract into the liquid ingredients before stirring everything together to form a batter.
Dark Chocolate Coconut: Use coconut oil, and top the finished mug cake with dark chocolate chips, shredded coconut, and a scoop of Coconut Ice Cream.
Mocha Mug Cake: Stir half a teaspoon of instant coffee granules, regular or decaf, in with the cake’s dry ingredients.
Chocolate Orange: Add one teaspoon of orange zest to the mug before stirring.
What is your dream single serving mug cake flavor? If there are any other ideas you’d like to see that I do not have listed above, definitely let me know!
Frosting options
Feel free to decorate your single serving chocolate cake with shredded coconut, chopped walnuts or pecans, mini chocolate chips, hot fudge sauce or caramel sauce.
I used this homemade Chocolate Cream Cheese Frosting.
Or you can frost the cake however you wish, such as with store bought or homemade vanilla or chocolate frosting, powdered sugar or melted chocolate, sliced bananas, strawberries, cherries, blueberries, or raspberry jam.
It’s also wonderful topped with Coconut Whipped Cream or Almond Milk Ice Cream.
Chocolate mug cake recipe video
Above, watch the step-by-step video
How to make a chocolate mug cake
Step One: Start by combining all of the dry ingredients in a cereal bowl or small dish. Stir very well, to ensure the salt and baking powder are evenly distributed.
Step Two: Add liquid, stir to form a chocolate cake batter, and pour the batter into a microwave or oven safe dish, ramekin, or coffee mug.
Especially if you are not planning to eat the cake straight out of the mug, be sure to grease the dish well before adding the batter.
Step Three: Microwave for thirty to forty seconds. Mine is always fluffy and cooked through after this time, but you may need to cook longer depending on your microwave’s wattage.
Or bake the mug cake in the oven for fourteen minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
Step Four: Frost the top of the chocolatey dessert and enjoy. To store leftovers… Wait, what leftovers?
Mug cake recipe ingredients
Here’s what you need to make the single serving recipe: cocoa, flour, sweetener, salt, baking powder, milk of choice, pure vanilla extract, and oil or banana.
Cocoa powder – Use regular unsweetened cocoa powder for the first tablespoon of cocoa. Dutch cocoa powder, hot chocolate mix, or additional regular unsweetened cocoa can be used for the two teaspoons.
Flour – The recipe works well with white flour, oat flour, all purpose gluten free flour, or spelt flour (my personal preference). I have not tried it with any other options such as whole wheat flour or pastry flour.
A keto mug cake version with almond flour is also included in the recipe box below.
Sweetener – This can be granulated sugar or unrefined coconut sugar or a liquid option like pure maple syrup or honey.
For a sugar free mug cake, use xylitol or granulated erythritol. Stevia technically works, but the flavor and texture are better if you go with one of the other options listed here.
Fat source – I think the cake tastes best made with coconut oil. My second favorite choice is peanut butter or almond butter. Vegetable oil is also fine to use.
If you want a low fat or fat free mug cake, many readers have written in to say it works to substitute applesauce, Greek yogurt, sweet potato, pumpkin, or mashed banana. I much prefer the taste with some fat added, but that is a personal taste preference.
Vegan chocolate mug cake
The mug cake is already naturally eggless, which means it is super easy to create a dairy free and vegan version.
Just use a plant based milk, such as coconut milk, soy milk, or almond milk. If topping with chocolate chips, ice cream, or frosting, choose vegan options for those as well.
For a gluten free chocolate mug cake, use either oat flour or gluten free all purpose flour. If you experiment with any other gluten free flours, let me know how it goes.
You may also like these Vegan Chocolate Chip Cookies
Chocolate Mug Cake
Ingredients
- 1 tbsp cocoa powder
- 2 tsp Dutch cocoa powder or additional regular
- 3 tbsp flour spelt, white, oat, or all purpose gluten free (or try this Keto Mug Cake Recipe)
- 1/8 tsp salt
- 2 tbsp sweetener of choice
- 1/4 tsp baking powder
- 2 1/2 tsp oil or nut butter (While I much prefer the version with fat, many commenters say they love substituting applesauce or mashed banana here)
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- How to make a chocolate mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-60 seconds (time will depend on your microwave's wattage) OR cook in a preheated 350 F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first and then wait for the mug cake to cool before trying to remove it. Frosting ideas are listed above in the post!View Nutrition Facts
Video
Notes
Easy Chocolate Dessert Recipes
i added chocolate chips in the middle of the cake batter, so it resembles molten chocolate cake – yum!
also, i agree tht oil is WAY better than applesauce… i tried both, applesauce makes extra chewy and bouncy cake, oil makes – well – more cake-like cake!!
Haha I’m glad someone finally agrees with me! All these comments from people who love it with applesauce… I was starting to think I was the only one who preferred the oil version! 🙂
I’m normally the i-hate-oil group, but yesterday i made the oil version for my boyfriend.. just so yummy!!!
i only have corn oil at home now, though. Katie, would you suggest buying canola oil / coconut oil / other oil? (i prefer oil to butter because it’s easier, without the melting process! =P)
Don’t think I’ve ever used corn oil, but I don’t see why it wouldn’t work just as well!
Oh I used corn oil yesterday and it’s fine.
But it’s running out and I’m considering canola / olive / coconut oil in future. what would you recommend?
I’ve tried it with Canola oil and it turns out great!
I wanted this treat so badly, but my cake ended up raw after only a minute in the microwave. I’ve never done a cake in the microwave before, is it just me? Other bloggers suggest cooking for 2-3min… maybe if I ever give this a try again, I’ll do that.
I’ve baked this 3 times, and for me the cake takes around 1.5mins
u can try microwaving it longer 🙂
Maybe your microwave isn’t as powerful as mine? Or you used a different flour?
Is there supposed to be egg in this recipe?
no
I just wanted to say thanks! I’m dieting but have been craving chocolate fiercely. I made this using unsweetened applesauce instead of the oil and when it was done put just a dollop of light whipped cream on top. I also split it with my son. It was perfect!
I have to say I was VERY skeptical when I first saw your blog… I’m currently on Weight Watchers, trying to lose those pesky last few pounds, and get in super-duper shape (something I’ve never been in my life!) and at first I didn’t even want to click on your recipes because I just knew that they would sabatoge me–I mean, c’mon, they look sooooo good. Nothing that looks that good is good for you! Right?!
Well, I was pleasantly surprised, Katie! I’ve already made your nosugar chocolate chip cookies and your secret peanut butter cookies, and can I just say the PB cookies are THE holy grail of PB cookies for WW members?! 4 of those suckers are only 2 points. FOUR COOKIES. 🙂
I just punched this cake recipe into my points planner, and it came up as 3 points. I’m so making this tonight!
I love, love, love how knowledgeable you are about food, ingredients, healthy eating, etc. Your blog is so fun to read, with so many good tips and great ideas for substituting things to make everything healthier. Your blog is quickly becoming my #1 dessert resource! You’ve even inspired me to try going vegetarian. Who knows what’s next–vegan?! Thank you, CCK!!! 🙂
Wow, thanks for such a sweet comment, Sarah! I hope you like the cake!!
Haha my goal in life isn’t to make everyone vegan, but I’m always happy if it accidentally turns out that way. I certainly never thought I’d be a vegan! 😉
It was delicious! I made it again last night, and put a little peanut butter on top, with some chocolate frosting on top of that. Delish! 🙂 Thanks again for your cute blog!
I made this last night for my sister and bestfriend, who were coming home all late and asked for me to bake them something<3. I used coconut flour, which made me add a bit more milk, and I microwave it longer. But it was delicious, we split it and enjoyed. :DD none of your recipes have failed me.
Oh. My. Gosh. I found you by accident after reading about your “Dessert for Breakfast” recipes linked in an Everyday Health newsletter, and have been browsing through your site most of the afternoon and evening! I had to try this cake to believe it, and it really is that easy and delicious! I subbed 3 T fat-free half and half since I didn’t have any milk on hand, and was lazy and mixed everything in a coffee mug rather than dirty another dish, so there was some flour at the bottom that had escaped my whisk (my own fault). Still pretty amazing, and wonderfully fast!
I’m so glad you’ve decided to continue your passion here, and kudos for sticking up for yourself when people have offered their unsolicited (and unkind) two cents on your appearance. You are a beautiful and healthy young woman with an amazing talent in the kitchen. I signed up for your newsletter, linked to your blog on Facebook, and bookmarked a ton of recipes that I can’t wait to try. Keep up the great work! (c:
Thank you so much, Alanna :). That really means a lot to me, Alanna. I am so glad you found me!
WOW!!! This CAKE is AMAZING!!! Just made this with my hubby and we are licking our chops!!! You are a GENIUS!!! So HAPPY to have found your blog!
Aww I’m so glad you both like it!! 🙂
Is there a way to make this in the oven. We got rid of our microwave! Look’s delicious!
Yes, I know some of the other commenters have done it 🙂
I don’t get how this is a healthy chocolate cake if it has 245 calories and 16 grams of fat? I think it could only be healthy if you did not make it with oil. Is that what you mean?
There is more to health than calories. For example, a rice cake is much less caloric than a scoop of peanut butter. But the pb has much more nutrition! Also, if you take a look at traditional mug cakes, they often have at least 800 calories.
i agree!! i used to be a fan of 100-calorie-snack, but there is almost zero nutrition in those “food”!! Plus, I get so much FULLER and SATISFIED with 1 T peanut butter (way more fat, but good ones!) than 100-calorie-snack!! I actually eat less as a whole.
I hope you’re not one of those high-carb low-fat advocators. Fat is good for your body. The sugar is worse, but everything in moderation is fine.