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This single serving chocolate mug cake will satisfy your sweet tooth without the hassle. No need for messy kitchens, grocery runs for missing ingredients, or hours of time dedicated to baking and cleaning. You’ll need just a few minutes of time and a handful of common ingredients to create a quick and delicious delicacy!
Table of Contents
Single Serving Chocolate Mug Cake
This is the perfect portion of indulgent chocolate cake to satiate those pesky late-night cravings. Instead of settling for stale Oreos tempting you in the pantry, opt for this midnight snack that takes just 10 minutes to whip up. You’re likely to have all these ingredients in your home already, so there is no need to make a grocery run!
Why You’ll Love This Recipe
- This is moist and soft – tastes JUST like a regular baked chocolate cake.
- Done in minutes!!
- No need for frosting – unless you want to add some.
Ingredients for Chocolate Mug Cake
- Flour – All-purpose flour – be sure to measure it correctly.
- Sugar – Granulated sugar for sweetness
- Cocoa powder – Unsweetened cocoa powder, not Dutch process
- Baking soda – to help the cake rise
- Salt – for flavor
- Water – Hot water helps the cake be nice and moist
- Vegetable oil – keeps the cake moist
- Vinegar – White, distilled – activates the baking soda
- Vanilla extract – always use pure vanilla extract.
How to Make a Chocolate Mug Cake
- Combine dry ingredients: In a small bowl, whisk together baking soda, cocoa powder, sugar, flour, and salt.
- Add wet ingredients: Pour water, vinegar, oil, and vanilla extract into your dry mixture and stir until smooth.
- Prepare dish: Use nonstick cooking spray to grease a 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.
- Add a bit of complexity to this chocolate mug cake by choosing a flavored extract, such as hazelnut, mint, or raspberry. You can also add fruit preserves for a fresh punch of flavor!
- If you want to indulge but don’t want to overindulge, make this recipe a bit healthier by swapping out all-purpose flour for white whole wheat flour. You can also use sugar-free fruit preserves to sweeten the deal without going overboard.
- It’s very important to cook the cake at 70% power or the texture won’t turn out right.
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.
No, this mug cake is not gooey.
Yes, nondairy milk will work just as well.
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.
Have You Made This Recipe
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Chocolate Mug Cake
- 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
- 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.
- 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.
Other Single Serve Recipes
This easy Chocolate Mug Cake Recipe is a single serving chocolate cake in a mug without egg! It’s easy to make and tastes EXACTLY like a slice of chocolate cake!
Last Updated on January 25, 2023
Haha that’s awesome that you taught math! I was such a math nerd growing up – not so much now anymore though 🙂 I’ve always wanted to try making a mug cake and love that this is skinny! It looks fanastic!
This is great Dorothy. I’ve found a few mug cakes that really deliver but I’m always shocked at how much of some of the ingredients go into one little cup of cake! Your skinny version brings all of those things into reasonable, guilt free amounts. Bonus that my husband is a huge fan of this flavor combo! Putting it on the list to make! Thanks for the math work (I love numbers, too!)
You’re speaking my language, Dorothy!! This looks fantastic, I can’t believe it’s skinny! Pinned!
Thanks for the pin Jen!!
I love that you made this healthier! What a fantastic looking mug cake! And raspberry just happens to be a favorite of mine! Not to mention I think I have all the ingredients sitting in my pantry! Pinned!
Thank you for the pin!!
Wooh, thank goodness you did the hard math, because math and I are not such good buddies 😉 These are adorable, and love that raspberry flavor in there…raspberry + chocolate = love!
Thank you Denise!
I had no idea raspberry extract was a thing. So, I’m going to have to go buy that pronto because skinny chocolate cake that I can just make for myself? It’s going to be a nightly occurrence. LOVE.
From a math teacher to a food blogger — I’m impressed! I’m a high school teacher (on maternity leave now though!), but I HATE math with a passion. This cake looks perfect for the days (every day) when I want a whole cake but probably shouldn’t have it!
I love that there’s no egg in this for three reasons…with small cakes, they can taste eggy in a hurry, and there’s no eggs to halve, AND there’s no eggs which can cause things to become a little too overly Puffy! and explode all over my micro…not that I’ve ever done that 🙂 Perfect recipe, Dorothy!
You have no idea how many times these things have exploded in my microwave. 🙂 Thanks Averie!
Oh my goodness I think I’ve just died and gone to heaven. And in a mug too? So easy!
Dorothy, I just wanted to take a minute to thank you for all the math you did for me for me. I’m sorry but I hate math! But I LOVE mug cakes 🙂
LOL! My pleasure. 🙂