This Mug Cake Recipe is the perfect late night treat
I’ve been having late-night dates with chocolate lately. Just me, my microwave, and a mug of warm chocolate cake. When the microwave beeps, it’s almost like the doorbell–my date is here to pick me up! Judge me if you wish, but there’s no one else I’d rather hang out with on a Friday night than a mug of warm chocolate cake topped with whipped cream, chocolate sauce, and a strawberry. If I have ice cream in the house, oh! you better believe it’s going on top, too! Here’s the deal with mug cakes: most of the time they’re eggy and spongey. No bueno. However, this mug cake is perfection. Should we make a vanilla version for two next? It’s a little scary to always be 70 seconds away from such an easy chocolate dessert, but I think this is what they’re talking about when they say life is sweet. Correct me if I’m wrong. The recipe makes 2 mug cakes, one for you and one for your date. I really wish microwave chocolate cakes would replace nightcaps after dates, don’t you? If you like my mini chocolate cakes for two, you will like this even faster version.
Mug Cake Recipe ingredients
Yes, this ingredient list is correct! This chocolate mug cake is made without eggs! I personally think that’s why most mug cakes have a weird flavor. This one is so delicious, soft and chocolatey, though!
Flour. All-purpose flour, just ½ cup. I measure flour by fluffing the bowl, scooping gently and then using a knife to level off the surface. Never pack flour into a measuring cup. Cocoa Powder. Unsweetened cocoa powder is what we use here, not hot cocoa mix. I have seen recipes that turns a pack of hot cocoa into a mug cake, but that is not what we’re doing today. It’s hard to make a chocolate mug cake without cocoa powder, so do not skip, even if you’re adding plenty of chocolate chips! Baking Powder. This is what will make the cakes rise in the mugs while baking! Do not skip, and do not use baking soda in its place. Granulated Sugar. We need ¼ cup plus 2 teaspoons of white granulated sugar. I know that is a strange measurement, but this is a recipe for two mini cakes. Salt. Please, do not skip the salt here! It balances the sweetness so well, and heightens the chocolate flavor. Milk. You can use almost any milk here, as long as it has some protein and fat to it. I most commonly use whole milk or 2% milk. I wouldn’t use skim milk, oat milk, or rice milk, because they lack fat and protein. Soy milk, coconut milk (not canned), and almond milk should be okay, but this chocolate mug cake recipe has been tested with only cow’s milk. Oil. All great cakes have oil in them to keep them soft and moist, and this one is no exception. I use a neutral oil, like canola oil, grapeseed oil or avocado oil. Do not use coconut oil. Mini Chocolate Chips. One tablespoon of mini chocolate chips is the perfect addition on top.
Mug Cake variations
Vanilla Extract - I didn’t call for vanilla extract in this recipe, because I wanted to keep it as simple as possible. If you have it, add ¼ teaspoon to the wet ingredients for a sweeter flavor! Milk - I have only tested this chocolate mug cake recipe with whole cow’s milk and 2% cow’s milk. If you want to use a dairy alternative, reach for something with protein and fat, like almond, soy or coconut. I don’t recommend oat or rice milk, because they’re essentially just water. Oat and rice milk lack protein that helps create the structure of a cake. Flour - Again, I have only made this recipe with all-purpose wheat flour. I’m not sure about gluten-free substitutions, but if you use one and it works, please, let us all know in the comments below.
How to make a Chocolate Mug Cake
Chocolate Cake in a Mug Recipe tips
Before beginning, please make sure your mug holds 1.5 cups of water. This is to ensure that the mug is big enough to make this chocolate mug cake recipe without overflowing in the microwave.
Chocolate Mug Cake without Eggs
*Milk: You can use almost any milk here, as long as it has some protein and fat to it. I most commonly use whole milk or 2% milk. I wouldn’t use skim milk, oat milk, or rice milk, because they lack fat and protein. Soy milk, coconut milk (not canned), and almond milk should be okay, but the recipe has been tested with only cow’s milk. As you know, microwave settings vary. Your microwave may cook the cakes faster or slower than mine. The one minute rest in the microwave after cooking should help some with varying cook times. I wish you lots of success! If you have a variation or want to share exactly how long your cake took to cook, please let me know in the comments section!
