This post may contain affiliate links. For more information, read my disclosure policy.
This Chocolate Mug Cake is the ultimate one-minute dessert for whenever that chocolate craving hits. It’s a moist, rich, and fudgy microwave chocolate cake made with simple pantry staples you already have on hand. No eggs, no butter, and no mess just a perfect single-serving treat that’s ready in less time than it takes to preheat an oven!
Sometimes I just want some chocolate after dinner and when I crave cake it’s hard – who wants to make a whole cake? That’s where a microwave mug cake can save the day! I took my chocolate cake recipe and scaled it down to serve one – I did all the math for you (former math teacher to the rescue!)
What makes this the best chocolate mug cake recipe is the specific chemistry of the batter. Unlike many mug cakes that turn out rubbery or dry, this version uses a no-egg base and a splash of vinegar to create a light, airy crumb that tastes like a real chocolate sponge cake. By cooking it at a lower power level, we ensure it stays soft and decadent rather than tough.
How to make a chocolate mug cake in the microwave? Whisk 1 tbsp + 2 tsp flour, 1 tbsp sugar, 1 tsp cocoa powder, and 1/8 tsp baking soda. Stir in 1 tbsp + 1 tsp hot water, 2 tsp oil, and ¼ tsp each of vinegar and vanilla. Microwave in a greased mug at 70% power for 40-60 seconds until set but moist.
Simple Ingredients for a Mug Cake
- Use regular Unsweetened Cocoa Powder, not Dutch process since we are using baking soda for the leavening. The alkalinity of Dutch process cocoa powder can interfere with the baking soda.
- Hot water helps the bloom the chocolate and bring out the flavor, making it a deeper and intense chocolate cake.
- Vegetable Oil (or liquid coconut oil, canola oil, or melted butter) for the fat to keep the cake moist.
- Adding a tiny amount of white vinegar reacts instantly with the baking soda to provide lift without the need for an egg. Don’t worry you won’t taste the vinegar at all; it simply acts as a biological leavener for a fluffier cake.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Expert Tips for a Moist, Fudgy Texture
- It’s important to use a microwave safe mug or dish.
- The #1 mistake people make with mug cakes is cooking them on High power. Most microwaves are too aggressive for such a small amount of batter. For a velvety texture, cook your mug cake at 70% power. This slower cook prevents the proteins from tightening and turning the cake into a rubber ball.
- Make it gluten free by using 1:1 GF all purpose flour
- The cake recipe itself is dairy-free – no milk or butter needed! You also don’t need any eggs – so this is a good recipe for those with allergies.
- Craving vanilla or rich chocolate? Try my Mug Brownie or my Vanilla Mug Cake!
Chocolate Mug Cake Recipe
Ingredients
- 1 tablespoons + 2 teaspoons (14g) all-purpose flour
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon (2g) unsweetened cocoa powder
- ⅛ teaspoon baking soda
- Pinch salt
- 1 tablespoon + 1 teaspoon (20ml) hot water
- 2 teaspoons (10ml) vegetable oil
- ¼ teaspoon white vinegar
- ¼ teaspoon vanilla extract
Instructions
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a mug or small bowl.
- Add water, oil, vinegar, and vanilla extract and stir until smooth.
- Spray a mug or small ramekin with nonstick cooking spray. Add the cake batter.
- Cook in microwave on 70% power for 40-60 seconds. This will depend on your microwave, but mine took 45 seconds. A toothpick will come out clean from the center when it's done.
- Let cool for at least 10 minutes before eating. Top with a dusting of powdered sugar or whipped topping.
Recipe Notes
- This recipe has been improved from it’s original form. The oritinal recipe used 2 teaspoons granulated sugar, raspberry extract in place of vanilla, and added 1 tablespoon sugar-free or regular raspberry preserves.
- Top with chocolate whipped topping: Stir 1/8 tsp unsweetened cocoa powder into 1 tablespoon Cool Whip for the topping if you want.
- To bake in the oven: Bake at 350° in an oven proof ramekin for about 10-15 minutes.
Recipe Nutrition
How to Make a Chocolate Mug Cake in one minute
- Combine dry ingredients: In a small bowl, whisk together baking soda, cocoa powder, sugar, flour, and a pinch of salt.
- Add wet ingredients: Pour water, vinegar, oil, and vanilla extract into your dry mixture and stir until no lumps remain.
- Prepare dish: Use nonstick cooking spray to grease a microwave-safe mug or small ramekin. Pour the cake batter into the dish.
- Bake: Set your microwave to 70% power and bake your mug cake for 40 to 60 seconds. Microwave power tends to vary, so keep a close eye on your dish. You’ll know it’s done when you can insert and remove a toothpick that comes out clean.
- Serve: Top your mug cake with powdered sugar after allowing it to cool for about 10 minutes.
Variations + Serving Ideas
- Serve with whipped cream or a dusting of powdered sugar
- You can also top the hot cake with mini chocolate chips for even extra chocolate flavor!
- Top it with a scoop of vanilla ice cream, caramel sauce, and hot fudge!
- Feel free to add some chopped pecans or walnuts to the cake itself.
FAQs
A mug cake will become dry if overcooked. When cooking a mug cake, be sure to set your microwave to 70% power to avoid dry cake.
Yes, you can bake a mug cake in the oven. However, you’ll need to make sure that the dish you use is oven safe. Bake at 350°F for 15 – 15 minutes, checking often.
This is caused by overcooking or using too high of a power setting. Stick to 70% power and check for doneness at 45 seconds.
Yes! Use a 1:1 gluten-free all-purpose flour blend for excellent results.
Yes, as written it is naturally dairy-free and egg-free. Just ensure your chocolate chip add-ins are vegan-friendly.
Dorothy thos recipe is nice since im going to my friends house today and we always make something for eachother but dosent the cake stick on to the mug and if so how can you prevent that from happening
Use nonstick cooking spray in the mug.
Featured In
Rate This Recipe
Recipe Ratings without Comment