Are you looking for a chocolate cake, but don't want to wait? Just whip up a quick and easy Microwave Chocolate Mug Cake that doesn't contain eggs or milk. It's a singe serving chocolate goodness in a snap!
[November, 2021: I've reworked the recipe and updated this post. Enjoy!]
Why this recipe works
- A mug cake can be made in about 10 minutes, start to finish
- The cake is made without eggs or dairy, so it's vegan-friendly
- You can change the flavors and toppings to your liking
Sometimes I want chocolate cake, and I want it n-o-o-o-o-o-w.
Nothing fancy, no gimmicks or frills…just give me cake.
I don’t even want to wait the 35 to 40 minutes it takes to bake a cake, or have leftovers to get stale. Not even something as easy as Kahlua Cake will fit the bill.
Nope, just give me a good old-fashioned single serving of chocolate cake that I can eat almost immediately and almost anywhere, and no one will get hurt.
Enter, Chocolate Microwave Mug Cake, stage left.
(Wait, did you say microwave?)
Have chocolate cake in five minutes
Yes, you can bake a microwave chocolate cake in a coffee mug, and in five minutes you’ll have a something ready to quell that insistent cake monster.
Well, maybe add a couple of minutes to let your mug cake cool, but that’s just the time it takes to wash the one bowl you need for the batter before digging in.
And did I mention you don't need eggs for this chocolate mug cake recipe? This cake is dairy-free and vegan to boot.
Just a few pantry ingredients are all that's required.
The original Eggless Chocolate Cake recipe is from the Los Angeles Times Food Section, dated February 7, 1991. Yes, it's been a family favorite that long.
This mug cake version is just that Eggless Chocolate Cake scaled down by four.
You can use regular cocoa powder like I did. But if you want a more intense chocolate flavor, try using dark chocolate cocoa powder and ¼ teaspoon of espresso powder instead.
How to make a microwave mug cake
This microwave chocolate mug cake recipe is so simple...just measure, mix, and pour.
Step 1: Make the batter
Whisk together the flour, sugar, cocoa powder, baking soda, and salt. (photo 1). Add the canola oil, vinegar, and vanilla, then pour the hot water over everything and whisk until smooth (photo 2).
Step 2: Cook the cake
Pour the batter into a 10-ounce mug sprayed with baking spray (photo 3), then cook in the microwave on High for 1½ to 2 minutes (photo 4). Check your cake with a cake tester or toothpick for doneness. If it comes out clean, it's ready.
You can top the cake with chocolate chips or jam while it's still warm (photo 5). Try powdered sugar, frosting or whipped cream after the cake cools (if you can wait that long). The choice is yours.
Questions asked and answered
Here are some questions that you might have...
Sure! You can experiment with flavors for the oil, keeping in mind the effect will be subtle. Different vinegars will have different acidities, so while the flavor may or may not be altered much, the amount the cake rises can be affected.
Absolutely! Just a few alterations are needed:
Mocha: Replace the hot water with hot coffee
Vanilla: omit cocoa powder and increase the vanilla to 2 teaspoons
Spice cake: omit cocoa powder and add ½ teaspoon cinnamon and ¼ teaspoon each nutmeg, cloves, and ginger
Pumpkin: omit cocoa powder and use the spices above & add 1 tablespoon pumpkin purée
This chocolate microwave mug cake is a just a scaled down version of an Eggless Chocolate Cake, a simple yet satisfying recipe that bakes up in a 9- x 9-inch cake pan. If you want pre-portioned cake, then my One-Bowl Eggless Chocolate Cupcakes will fit the bill. Same recipe, different presentation.
Pro tip: alter the flavors to your liking
You can doll up your chocolate mug cake recipe if you wish by mixing chocolate chips, jam (raspberry is my favorite), or even sprinkles into the batter.
How about topping the baked cake with chocolate chips while the cake is still warm so they get all melty? Or let the cake cool, then top it with powdered sugar, frosting, ice cream, caramel or whipped cream.
Whatever suits your fancy.
It's delicious chocolate cake in a snap
Chocolate mug cakes are quick, easy, chocolate-y goodness that soothes that whiny child within.
Usually my husband and I will share a mug. I find that half is enough to satisfy my cake cravings, but the original recipe says one serving.
I’ll leave that decision up to you.
(Table for 1, please!)
So when that irresistible urge to have cake now strikes, reach for a bowl, a whisk, and a mug.
After all, why wait?
Slainté! L’chaim! Cheers!
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
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Microwave Chocolate Mug Cake (Eggless & Dairy-free)
- 10-ounce microwave safe coffee mug
- 5 Tablespoons all-purpose flour
- 4 Tablespoons granulated sugar
- 2 teaspoons cocoa powder
- ¼ teaspoon baking soda
- dash kosher salt
- 2 teaspoons canola oil
- ½ teaspoon white vinegar, or cider vinegar
- ½ teaspoon pure vanilla extract
- 4½ Tablespoons water, boiling
- Spray a 10-ounce (or larger) coffee mug with baking spray and set aside.
- In a small bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the canola oil, vinegar, and vanilla, then pour the hot water over everything and whisk until smooth. Pour the batter into the prepared mug.
- Place the mug in microwave and cook on HIGH for 1½ to 2 minutes, uncovered. Check your cake with a cake tester or toothpick for doneness. If it comes out clean, it's ready.
- You can top the cake with chocolate chips or jam while it's still warm. Try powdered sugar, frosting or whipped cream after the cake cools (if you can wait that long). The choice is yours.
- Grab a spoon & enjoy!
- Mocha: Replace the hot water with hot coffee
- Vanilla: omit cocoa powder and increase the vanilla to 2 teaspoons
- Spice cake: omit cocoa powder and add ½ teaspoon cinnamon and ¼ teaspoon each nutmeg, cloves, and ginger
- Pumpkin: omit cocoa powder and use the spices above and add 1 tablespoon pumpkin purée