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    Home » Cakes & Sweet Rolls

    Published Jun 1, 2018 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Microwave Chocolate Mug Cake (Eggless & Dairy-Free)

    Jump to Recipe Jump to Video Print Recipe
    Chocolate mug cake with inserted spoon Pinterest banner.
    Chocolate mug cake with inserted spoon Pinterest banner.

    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!

    Chocolate mug cake with inserted spoon. this …

    [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?)

    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.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make a microwave mug cake
    • Questions asked and answered
    • Pro tip: Mug cake mix-ins and flavoring options
    • It's delicious chocolate cake in a snap
    • Related Recipes
    • Recipe
    • Comments

    What you need

    This eggless chocolate mug cake recipe uses basic ingredients that are probably in your pantry right now. You'll need the standards: flour, sugar, cocoa powder, baking soda (not baking powder!), canola oil, vanilla, and salt.

    However, there's an ingredient you may not expect: white vinegar. This is what reacts with the baking soda to leaven the cake. A no-egg cake recipe works because the vinegar lightens the batter and the canola oil adds moisture. This cake is dairy-free and vegan to boot.

    You can use regular cocoa powder like I did. But if you want a more intense chocolate flavor, you can substitute in dark chocolate cocoa powder and ¼ teaspoon of espresso powder.

    Chocolate Mug Cake ingredients portioned into glass bowls from overhead.
    All the usual cake ingredients, except there's white vinegar instead of eggs

    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).

    Collage of mixing chocolate mug cake batter.
    The cake batter comes together in a snap

    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). 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.

    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.

    Collage of mug cake before & after cooking and with chocolate chips on top.
    Bake in the microwave, then add toppings to your liking

    Questions asked and answered

    Here are some questions that you might have...

    Can I use a different type of oil and/or vinegar?

    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.

    Can I make a full-sized cake?

    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: Mug cake mix-ins and flavoring options

    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.

    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!)

    Chocolate mug cake with spoon lifting cake.
    Chocolate cake, no waiting

    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!

    Tammy

    Related Recipes

    Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!

    • Easy Dark Chocolate Whisky Fudge without condensed milk
    • Mini Skillet Hot Fudge Pudding Cake
    • Best Homemade Dark Chocolate Pudding (no eggs)
    • Port Wine Chocolate Cake for chocolate lovers

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Chocolate mug cake with inserted spoon.

    Microwave Chocolate Mug Cake (Eggless & Dairy-free)

    Tammy Spencer
    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!
    Adapted from Los Angeles Times Food Section, dated February 7, 1991
    5 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 3 mins
    Cook Time 2 mins
    Cooling Time 5 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American, General
    Servings 1 mug cake
    Calories 413 kcal

    Equipment

    • 10-ounce microwave safe coffee mug
    • baking spray
    Prevent your screen from going dark while cooking

    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 water, boiling

    Instructions
     

    • 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!

    Video

    Notes

    You can use regular cocoa powder like I did. But if you want a more intense chocolate flavor, you can substitute in dark chocolate cocoa powder and ¼ teaspoon of espresso powder.
    Each microwave cooks differently, so adjust time accordingly. Be sure to watch as it bakes so it doesn’t overcook.
    This recipe makes one cake in a mug, but you can decide if that is one serving or two. I won't judge. For a full-sized cake, try my Eggless Chocolate Cake. It's a perfect, no-fuss weekday dessert. Or for a more portion-controlled presentation, bake some cupcakes instead. They'll make any day special!
    You can make other cake flavors with just a few alterations:
    • 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

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 cakeCalories: 413 kcalCarbohydrates: 78 gProtein: 4 gFat: 10 gSaturated Fat: 1 gSodium: 320 mgPotassium: 40 mgFiber: 2 gSugar: 48 gIron: 2 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

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