The Best Chocolate Mug Cake
This chocolate mug cake is moist, contains no eggs, and is easy to make and ready to eat in 5 minutes!
Equipment
Ingredients
- 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
Instructions
- 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!
Video
Notes
*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.
Nutrition
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
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