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+ servings
A heaping spoonful of chocolate mug cake with vanilla ice cream with melted Nutella

The Best Chocolate Mug Cake

4.25 from 28 votes
This chocolate mug cake is moist, contains no eggs, and is easy to make and ready to eat in 5 minutes!
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 mug cake


  • ¼ cup milk, or non-dairy milk of choice
  • 2 tablespoon oil, I prefer coconut oil
  • 2 tablespoon light brown sugar, packed
  • 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!



*Mug size: You want your mug to be at least 14 ounces.
**Microwave wattage: My microwave is 1500 watts, so you may need to adjust your time to be less or more depending on the wattage of your microwave.


Calories: 684kcal | Carbohydrates: 78g | Protein: 9g | Fat: 41g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 160mg | Potassium: 375mg | Fiber: 6g | Sugar: 46g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 4mg
Course Dessert
Cuisine American
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