Want chocolate cake, no waiting? Satisfy that insistent cake craving with a Chocolate Microwave Mug Cake, no eggs needed. It's chocolate goodness in a snap!
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 35-40 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
You read that right…you can bake a cake in a coffee mug in the microwave, 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 the cake cool, but that’s just the time it takes to wash the dishes before digging in.
And did I mention you don't need eggs for this chocolate cake recipe? Just a few pantry ingredients are all that's required.
How to make a mug cake
This mug cake is so simple...just measure, mix, and pour. Oh, you can doll it up if you wish by mixing in the batter chocolate chips, jam (raspberry is my favorite), or even sprinkles.
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 with powdered sugar, frosting, ice cream, caramel or whipped cream...whatever suits your fancy.
You can also make other cake flavors, like mocha, vanilla, pumpkin, or spice cake, with just a few alterations.
Want a full-sized cake?
This microwave mug cake is a just a scaled down version of what I call Oil-and-Vinegar Cake, a simple yet satisfying recipe that bakes up in a 9-inch cake pan. To scale the recipe back up, just multiply all the ingredient amounts by four and bake at 350ºF for 30 minutes. The complete instructions are in the Recipe Notes.
Oh, and if you want pre-portioned cake, then my One-Bowl Chocolate Cupcakes will fit the bill. Same recipe, different presentation.
There, now you can share.
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!
Recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
- Mini Skillet Hot Fudge Pudding Cake
- One-Bowl Chocolate Cupcakes (no eggs needed)
- Dark Chocolate Hot Fudge
- Dark Chocolate Whisky Fudge
- Easy Dark Chocolate Truffles
- The Best Dark Chocolate Pudding (no eggs needed)
- Dark Chocolate Buttercream Frosting
- Dark Chocolate Bourbon Brownies
- The Best Triple Chocolate Brownies
- Easy Kahlua Chocolate Fudge
- Dairy-Free Chocolate Mousse
- White Chocolate Marshmallow Pecan Fudge (ok, this is white chocolate, but you can use whatever chocolate you'd like!)
Chocolate Microwave Mug Cake
- 10-oz microwave safe coffee mug
- 5 Tbsp all-purpose flour, (1-1/2 oz, 45g)
- 4 Tbsp granulated sugar, (1-3/4 oz, 50g)
- 2 tsp cocoa powder, (5g)
- ¼ tsp baking soda
- Dash kosher salt
- ½ tsp white vinegar, or cider vinegar
- ½ tsp vanilla extract
- 2 tsp canola oil
- 4½ Tbsp water, boiling (2-1/4 oz, 64g)
- Spray a 10oz (or larger) coffee mug with baker’s spray and set aside
- In a small bowl, whisk the dry ingredients together. Add the vinegar, vanilla, and oil, then pour the hot water over it all and whisk until smooth. Pour the batter into the prepared mug.
- Place the mug in microwave and cook on HIGH for 1-1/2 to 2 minutes, uncovered. Check your cake with a toothpick for doneness...if it comes out clean, it's ready.
- You can top the cake with chocolate chips or jam while the 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 tsp
- Spice cake: omit cocoa powder and add 1/2 tsp cinnamon and 1/4 tsp each nutmeg, cloves, & ginger
- Pumpkin: omit cocoa powder and use the spices above & add 1 Tbsp pumpkin purée
- 1-1/2 cups all-purpose flour (6-1/2 oz, 180g)
- 1 cup granulated sugar (7-1/4 oz, 200g)
- 1/4 cup cocoa powder (3/4 oz, 20g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp white or cider vinegar
- 1 Tbsp vanilla
- 1/3 cup canola oil (2-1/4 oz, 66g)
- 1 cup hot water (8 oz, 227g)
- Powdered sugar, for dusting