Craving something sweet? This is the best microwave chocolate mug cake for one! This easy mug cake recipe only takes five minutes to make and doesn't need eggs, so it's allergen friendly.
What is Chocolate Mug Cake?
Making cake in a mug almost sounds too good to be true, but that's exactly what this chocolate mug cake is! Simply stir a few simple ingredients together in your mug, then pop it in the microwave until cooked through.
Mug cakes are an easy afterschool snack or late night treat. Plus, they're easy for kids to make too, so it's the perfect school holiday baking idea.
Ingredients in Chocolate Mug Cake
- Brown sugar: makes your mug cake rich and moist. You can substitute for white sugar which will make the cake a bit fluffier and less rich.
- Milk: I used whole dairy milk for this recipe. The fat content will help in making the cake moister and softer. However you can use any plant-based milk alternative or even water.
- Canola Oil: or any neutral flavour oil like grapeseed, corn, canola, or safflower oil. I avoid olive oil as it has a strong flavour.
- Can I use butter or margarine? Yes, melt the butter or margarine first.
- Vanilla: optional, but adds extra flavour.
- Flour: use plain (all-purpose) flour.
- Can I use gluten-free flour? Yes, you can sub it in equal amount.
- Cocoa Powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
- Baking Powder: acts as the leavening agent to give your mug cake a boost when baking.
- Can I use baking soda? You can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda.
- Chocolate Chips: optional but irresistible! I love the extra flavour and gooey texture that choc chips add. You can use dark, milk, white or even caramel chips! Try sprinkling half on top and half through the batter.
- Can I use chocolate bars? Of course, just break or chop them into smaller pieces.
How to Make Mug Cake
There's a good reason why microwave cake in a cup is so popular! Mug cakes only contain three simple steps.
- Add all of your ingredients in a large, heat-proof and microwave-safe mug.
- Mix until well combined.
- Microwave until cooked through.
And that's it! Within five minutes you'll have an easy chocolate snack.
Frequently Asked Questions
Can mug cake be made in the oven?
Yes, you can bake a mug cake in the oven. Transfer the batter to an oven-safe ramekin or mug and bake at 160°C (320°F) for 10-15 minutes. You'll know it's ready when the top is set and springs back lightly.
Can you make mug cake in a bowl?
Absolutely, mug cake can be made in a bowl. Just mix your ingredients in a microwave-safe bowl (try to get a smaller bowl so the batter isn't spread too thinly). Depending on the size of the bowl, it may cook quicker or slower, so microwave for 30 seconds then check, and continue to microwave in 10 second bursts until cooked through.
Can I make mug cake without egg?
Yes, this recipe contains no egg so it is allergen-friendly.
Troubleshooting
Why did my chocolate mug cake overflow?
If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
Why is my mug cake hard and rubbery?
It is likely that you have overcooked the cake. 1 minute will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Why does my mug cake have lumps of flour?
If you find lumps of flour in your cooked mug cake, it means you need to stir the ingredients together more until well combined. You can try using a fork to combine the batter well. Make sure to scrape down the edges of the mug when you are stirring.
Storing Mug Cakes
I recommend eating a mug cake as soon as you cook it. They are not designed to last and do not store well. If you want to prepare a chocolate recipe that you can store, you should try chocolate cupcakes or an easy chocolate cake.
Other Mug Cake Flavours
If you want to change things up, you can try these delicious variations of chocolate mug cake:
- Caramel mug cake: use caramel chips instead of chocolate chips.
- Lava mug cake: put four squares of chocolate in the centre of the batter before cooking.
- Triple chocolate mug cake: use a mixture of milk, white and dark choc chips.
- Raspberry mug cake: add a small handful of fresh or defrosted raspberries to the batter before cooking.
- Whipped cream or ice cream: add a dollop of cream or ice cream on top of the cake.
You can also try these other simple mug cake recipes:
Chocolate Mug Cake
Looking for a simple microwave chocolate mug cake? This delicious, rich choc mug cake for one is the perfect sweet treat that takes less than five minutes!
Ingredients
- 2 tablespoon (36 g) brown sugar, packed
- 2 tablespoon (40 mL) milk
- 1 tablespoon (20 mL) canola oil
- ¼ teaspoon (2 g) vanilla (optional)
- 2 tablespoon (26 g) plain flour / all-purpose flour
- 2 tablespoon (16 g) unsweetened cocoa powder
- ½ teaspoon (2 g) baking powder
- 2 tablespoon (32 g) chocolate chips, optional
Instructions
- In a large microwave-safe mug (350 mL / 12.5 oz capacity or larger), stir together brown sugar, milk, oil and vanilla until well combined. Add flour, cocoa powder and baking powder and stir together until smooth and shiny.
- If you're adding chocolate chips, stir them through the batter.
- Microwave for 1 minute (based on an 1100 watt microwave) or until the cake has risen well. You can stick a fork through the centre of the cake to see if it is cooked through. Microwave in further 10 second bursts if needed but be very careful not to overcook! Serve with ice cream, if desired.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Storage
- I recommend eating the mug cake while it is fresh. It isn't designed to keep well.
Substitutions & Tips
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will give the cake an odd flavour. You can also substitute oil with an equal amount of melted butter or margarine.
- Sugar: you can substitute brown sugar with regular white sugar. The brown sugar just keeps it a bit moister.
- Baking powder: you can substitute ½ teaspoon of baking powder with ¼ teaspoon of baking soda. You can also leave it out completely and replace the plain flour with self-raising flour.
Troubleshooting
- Why did my cake overflow? If your cake overflowed then you are using a mug which is too small. Use a mug which is at least 350 mL (12.5 oz) or use a small microwave-safe bowl. If your cake starts to overflow, stop the microwave and let the cake sink down then resume cooking.
- Why is my cake hard and rubbery? It is likely that you have overcooked the cake. 1 minute will be plenty of cooking time for this cake in the majority of microwaves. If you know that your microwave is more powerful than normal microwaves, reduce the power to 80%. When in doubt, a slightly undercooked cake is far better than an overcooked cake!
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 426Total Fat: 24.8gSaturated Fat: 7.6gTrans Fat: 0gUnsaturated Fat: 0.8gCholesterol: 10mgSodium: 254.8mgCarbohydrates: 49.1gFiber: 4.9gSugar: 41.6gProtein: 5.5g
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