This is my FAVORITE, easy chocolate mug cake recipe – no eggs needed! It’s moist, is simple to make, and ready to eat in 5 minutes! Grab a spoon and dig in. Next time you want a full cake, give this double chocolate layer cake recipe a try, or my one bowl chocolate depression cake.
This recipe is proof that if you reach out to me with a specific recipe request, there’s a good chance I can deliver. Looking at you, Matt.
These are crazy times we’re living in, and the last thing you need is a craving for a food you are physically unable to procure. It’s one thing to have a craving and feel too lazy to run to the store, but it’s quite another to know you can’t venture out to get it for one reason or another.
One of the things I crave pretty frequently is chocolate cake. But the idea of baking an entire chocolate cake for a brief moment of omg I need chocolate right now because my sweet tooth is insane feels pretty silly and unnecessary.
However, if you decide that needing to make a chocolate layer cake is not silly and unnecessary, here’s my favorite chocolate cake recipe for future reference.
So then sometimes that leads you to just run to the store and buy a small pre-made chocolate cake to get it out of your system (or I guess, into your system). But what about when you can’t for… reasons?
Is not being able to go buy a cake the end of the world? No, of course not. But it’s just one more thing added to the list of things that could be stressing you out, and you don’t need or deserve that.
If you’re unable to go to the store, don’t have time, or don’t have all the supplies you need to kick your chocolate craving… this moist, easy chocolate microwave mug cake is here for you.
So… what is a mug cake?
This is the easiest question I’ll answer all week: It’s a cake made in a mug, in the microwave. No mixer, no oven, and no frosting.
And in this case, also no eggs!
You can use a fork to mix everything together right in the mug itself, but I tend to make a mess that way – so I mix everything in a small mixing bowl first, then pour the cake batter into the mug.
Can you bake mug cake in an oven?
Short answer: Nope.
Longer answer: This recipe is specifically designed to be made in a mug, in the microwave, without eggs. Eggs are traditionally used in cakes to act as a binding agent, but in the case of a mug cake you don’t need to worry about it producing a certain shape and keeping it. You zap it in the microwave and then just dig in! It won’t last long enough for the shape or appearance to matter.
So, chocolate mug cake, no egg = no baking in the oven. I repeat… do not put your mug cake in the oven, friend!
Want something with a difficulty level somewhere in the middle? Try my chocolate depression cake – you only need one bowl!
Do I need a special mug?
Yes and no. You do want a microwavable mug that’s big enough to hold the cake once it’s cooked, so you want at least a 14-ounce mug. You can probably get away with a 12-ounce mug, but keep an eye on it.
Also, try not to use one that’s tall and skinny because you might end up with an unevenly cooked finished product.
Fillings and toppings for your chocolate mug cake
- I find that a tablespoon of Nutella, peanut butter, or other creamy filling dropped into the center of the mug just before microwaving gives this cake a super moist, irresistible flavor. It’s necessary for the moisture you’re looking for.
- Also, I’m a big fan of adding a handful of chocolate chips to the cake batter because… chocolate. I really like chocolate. That’s really the only reason, and I think it’s a solid one.
- I’m also a big fan of a little pinch of cinnamon, and sometimes even a little chili powder. Mix it up and make it your own!
- It doesn’t need toppings, but why not add some anyway? Top your freshly cooked mug cake with a scoop of ice cream, whipped cream, sprinkles and a cherry. Because you deserve it.
Mug cake substitutions and variations
- Milk: You don’t have to use dairy milk, so feel free to use a non-dairy alternative like almond milk, oat milk, soy milk, macadamia milk, etc. I’ve even used chocolate milk and it added a little somethin’ somethin’ – just saying.
- Oil: I like to use refined coconut oil, but you can use whatever your preference is. If you want to add a little different flavor, you could use unrefined coconut oil (since that has a stronger coconut flavor), vegetable oil, coconut oil, grapeseed oil, etc.
- Light brown sugar: Feel free to use dark brown sugar or coconut sugar instead, but I don’t recommend granulated sugar because it changes the depth of flavor and gives it a bit different texture.
- Vanilla extract: Mix things up and add or swap a different extract flavor! Almond extract works well, or you could add a little peppermint extract for the holiday season. Just note that some extracts are much more potent than others (peppermint, for example), so you may only want to add a drop of those so that it’s not overpowering.
- Cocoa powder: I call for unsweetened cocoa powder, but you could swap it for some Special Dark cocoa powder, or even raw cacao powder . I don’t recommend Dutch processed cocoa powder because it’s a little too bitter for the end result, IMO.
- Nutella or peanut butter: This is my little secret weapon that gives this mug cake more flavor and moisture. You could swap them for some almond butter , cashew butter, chocolate sunflower butter, etc. You can also omit it if you’d like, but note that your end result will be less flavorful and moist.
- Chocolate chips: I adore the little pockets of melty chocolate in mine, so I can’t imagine making my mug cake without them – but you can if you want! You don’t know what you’re missing though ;)
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
The Best Chocolate Mug Cake
- ¼ cup milk, or non-dairy milk of choice
- 2 tablespoon oil, I prefer coconut oil
- 2 tablespoon light brown sugar, packed
- ⅛ teaspoon pure vanilla extract, optional, but encouraged
- ¼ cup all purpose flour
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 1 tablespoon Nutella or peanut butter
- 1 tablespoon chocolate chips or mini chocolate chips, optional, but encouraged
- In a medium bowl, whisk to combine milk, oil, brown sugar, and vanilla extract.
- Add flour, cocoa powder, baking powder and salt and whisk again to combine until batter is mostly smooth and no dry lumps remain.
- Transfer batter to a large microwave safe mug*, and drop a tablespoon of Nutella or peanut butter into the middle of the batter – no need to stir. Top with chocolate chips.
- Place mug cake in the microwave and heat for about 70 seconds.**
- Carefully remove from the microwave and serve immediately. Top with whipped cream or a small scoop of ice cream, if desired. Enjoy!