Are you looking for a chocolate cake, but don't want to wait? Just whip up a quick and easy Chocolate Microwave Mug Cake that doesn't contain eggs or milk. It's a single serving vegan mug cake made in a snap, and you don't have to heat the oven!
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[November, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- A mug cake can be made in about 5 minutes, start to finish
- The cake is made without eggs or dairy, so it's a vegan mug cake
- 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?)
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.
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!
⭐⭐⭐⭐⭐
This was just the little sugar hit I needed!! I've tried to do mug cakes before and none have come out as good as this. I added white chocolate chips to the mixture too and it was delicious!
- Sara
Recipe Ingredients
This chocolate mug cake recipe uses basic ingredients that are probably in your pantry right now. Eggless and dairy-free, this vegan chocolate mug cake hits all the right notes.
You'll need the following ingredients to make this mug cake recipe:
Ingredient Notes
Cocoa Powder: I've upped the ante by using dark chocolate cocoa powder. Feel free to substitute regular cocoa powder if you prefer.
Vinegar: white or apple cider vinegar. This is what reacts with the baking soda to leaven the cake. An eggless cake recipe works because the vinegar lightens the batter and the canola oil adds moisture.
Baking Soda: Reacts with the vinegar, giving the cake a light lift. Don't make the mistake of using baking powder instead - the cake won't have the loft it needs.
Espresso Powder: An optional ingredient, espresso powder also helps to give this cake an intense chocolate flavor.
Water: Boiling water is necessary to help the cocoa powder to bloom, that is, melt well into the cake batter.
See the recipe card for a full list of ingredients and measurements.
Mug cake mix-ins and flavoring suggestions
You can doll up your mug cake by mixing chocolate chips, jam (raspberry is my favorite), or even sprinkles into the batter before nuking it. Or you can play with toppings, like:
- Top the baked cake with chocolate chips while the cake is still warm so they get all melty
- Let the cake cool, then top it with powdered sugar, frosting, ice cream, caramel or whipped cream.
Can you make different mug cake flavors? Absolutely! Just a few alterations are needed. Here are a few examples:
- 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
Whatever suits your fancy.
How to make a chocolate mug cake
This chocolate microwave 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. Add the canola oil, vinegar, and vanilla, then pour the hot water over everything and whisk until smooth (photo 1).
Step 2: Cook the cake
Pour the batter into a 10-ounce mug sprayed with baking spray, then cook in the microwave on High for 1½ to 2 minutes (photo 2).
Each microwave cooks differently, so adjust time accordingly. Be sure to watch as it bakes so it doesn't overcook. Check your cake with a cake tester or toothpick for doneness. If it comes out clean, it's ready.
Step 3: Top the cake
You can top the cake with chocolate chips or jam while it's still warm (photo 3). 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.
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.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring chocolate to try
Recipe
Chocolate Microwave Mug Cake
Equipment
- 10-ounce microwave safe coffee mug
Ingredients
- 5 tablespoons all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons cocoa powder, see Recipe Notes
- 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 boiling water
Instructions
- Spray a 10-ounce (or larger) coffee mug with baking spray and set aside.
- In a small bowl, whisk together 5 tablespoons all-purpose flour, 4 tablespoons granulated sugar, 2 teaspoons cocoa powder, ¼ teaspoon baking soda, and a dash kosher salt. Add the 2 teaspoons canola oil, ½ teaspoon white vinegar, and ½ teaspoon pure vanilla extract, then pour 4½ tablespoons boiling 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 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, or powdered sugar, frosting or whipped cream after the cake cools (if you can wait that long).
- Grab a spoon & enjoy!
Notes
- Mocha: Replace the hot water with hot coffee
- Vanilla: Omit the cocoa powder and increase the vanilla to 2 teaspoons
- Spice cake: Omit the cocoa powder and add ½ teaspoon cinnamon and ¼ teaspoon each nutmeg, cloves, and ginger
- Pumpkin: Omit cocoa powder and add 1 tablespoon pumpkin purée along with ½ teaspoon cinnamon and ¼ teaspoon each nutmeg, cloves, and ginger
Juice says
Not good. I followed recipe exactly and it’s like hard as a rock and not even very chocolatey tasting
Tammy Spencer says
Hi Juice, I’m sorry the recipe didn’t go as you expected. If the cake was too hard, I’m thinking it was overcooked. You can try reducing the cook time to 1 to 1 ½ minutes for your microwave. You can also increase the amount of cocoa powder slightly (maybe ½ teaspoon?) or use dark chocolate cocoa powder to get the flavor to your taste. Hope that helps, and happy baking! 😉
Sara says
This was just the little sugar hit I needed!! I've tried to do mug cakes before and none have come out as good as this. I added white chocolate chips to the mixture too and it was delicious!
Tammy Spencer says
So glad you liked it, Sara!
P says
I wanna start by saying that I appreciate that this recipe uses typical cupboard baking items only (no eggs for example). However, for me when I followed the recipe it really didn't taste of much even after I added chocolate on top. The top tasted chocolatey (because of the chocolate I added that was optional) but the actual mug cake didn't taste of much of anything and wasn't very chocolatey at all. If you wanna make this, maybe add more cocoa powder and sugar than suggested. I followed the recipe exactly but I ultimately couldn't finish it due to the taste.
Tammy Spencer says
I'm sorry the recipe didn't meet your expectations. If adding more cocoa powder and sugar helps, then by all means do so.
Kira Bornemann says
This was really delicious, I tripled the recipe (surprised I got the math right) and it came out great. Like how moist it came out for me. Thanks again 🙂
Tammy says
Hi Kira, this cake has been a family favorite of ours for many years. Baking it in a 9- x 9-inch pan, it was quick and easy, and only needed a dusting of powdered sugar on top. I’m so glad you made it work for you!
Kira Bornemann says
Are you kidding!! That’s a vegan mug cake! I can’t wait to try this, I have all the ingredients so I could make it tonight :). Thanks Tammy!
Tammy says
Wonderful, Kira! I hope you enjoy it 😉