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chocolate cake in a small white glass
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5 from 1 vote

Chocolate Mug Cake Recipe

A from-scatch chocolate mug cake that's super moist and the perfect chocolate cake for one!
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Dessert
Cuisine: American
Servings: 1 serving
Author: Dorothy Kern
Cost: $5


  • 1 tablespoons + 2 teaspoons (14g) all-purpose flour
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon (2g) unsweetened cocoa powder
  • 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.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 137mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 1mg

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