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This single serving chocolate mug cake will satisfy your sweet tooth without the hassle. Feel like some cake at 9pm (or 6am)? I got you – this easy microwave cake is done in just a few minutes and it doesn’t even need frosting!
Single Serving Chocolate Mug Cake
This is the perfect portion of indulgent chocolate cake for whenever that chocolate craving hits! It’s an easy chocolate dessert done in minutes – it’s a microwave mug cake – with simple ingredients you already have in your pantry and the taste is so good. I took my chocolate cake recipe and cut it down to serve one and did all the math for you.
My chocolate mug cake recipe is moist, tender cake full of chocolate flavor with no need for frosting – unless you want to add some.
Ingredients for Chocolate Mug Cake
- Flour – All-purpose flour – be sure to measure it correctly.
- Granulated Sugar – just a tablespoon of sugar
- Cocoa powder – Unsweetened cocoa powder, not Dutch process
- Baking soda – to help the cake rise (not baking powder)
- Water – Hot water helps the bloom the chocolate and bring out the flavor
- Vegetable oil – or canola oil or liquid coconut oil
- Vinegar – White, distilled – activates the baking soda
- Vanilla extract – always use pure vanilla extract.
How to Make a Chocolate Mug Cake
- Combine dry ingredients: In a small bowl, whisk together baking soda, cocoa powder, sugar, flour, and a pinch of salt.
- Add wet ingredients: Pour water, vinegar, oil, and vanilla extract into your dry mixture and stir until no lumps remain.
- Prepare dish: Use nonstick cooking spray to grease a microwave-safe mug or small ramekin. Pour the cake batter into the dish.
- Bake: Set your microwave to 70% power and bake your mug cake for 40 to 60 seconds. Microwave power tends to vary, so keep a close eye on your dish. You’ll know it’s done when you can insert and remove a toothpick that comes out clean.
- Serve: Top your mug cake with powdered sugar after allowing it to cool for about 10 minutes.
Expert Tips
- It’s important to use a microwave safe mug or dish.
- It’s very important to cook the cake at 70% power or the texture won’t turn out right.
- Make it gluten free by using 1:1 GF all purpose flour
- The cake recipe itself is dairy-free – no milk or butter needed! You also don’t need any eggs – so this is a good recipe for those with allergies.
FAQs
A mug cake will become dry if overcooked. When cooking a mug cake, be sure to set your microwave to 70% power to avoid dry cake.
Yes, you can bake a mug cake in the oven. However, you’ll need to make sure that the dish you use is oven safe. Bake at 350°F for 15 – 15 minutes, checking often.
Chocolate Mug Cake Recipe
Ingredients
- 1 tablespoons + 2 teaspoons (14g) all-purpose flour
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon (2g) unsweetened cocoa powder
- ⅛ teaspoon baking soda
- Pinch salt
- 1 tablespoon + 1 teaspoon (20ml) hot water
- 2 teaspoons (10ml) vegetable oil
- ¼ teaspoon white vinegar
- ¼ teaspoon vanilla extract
Instructions
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a mug or small bowl.
- Add water, oil, vinegar, and vanilla extract and stir until smooth.
- Spray a mug or small ramekin with nonstick cooking spray. Add the cake batter.
- Cook in microwave on 70% power for 40-60 seconds. This will depend on your microwave, but mine took 45 seconds. A toothpick will come out clean from the center when it's done.
- Let cool for at least 10 minutes before eating. Top with a dusting of powdered sugar or whipped topping.
Recipe Notes
- This recipe has been improved from it’s original form. The oritinal recipe used 2 teaspoons granulated sugar, raspberry extract in place of vanilla, and added 1 tablespoon sugar-free or regular raspberry preserves.
- Top with chocolate whipped topping: Stir 1/8 tsp unsweetened cocoa powder into 1 tablespoon Cool Whip for the topping if you want.
- To bake in the oven: Bake at 350° in an oven proof ramekin for about 10-15 minutes.
Recipe Nutrition
Variations + Serving Ideas
- Serve with whipped cream or a dusting of powdered sugar
- You can also top the hot cake with mini chocolate chips for even extra chocolate flavor!
- Top it with a scoop of vanilla ice cream, caramel sauce, and hot fudge!
- Feel free to add some chopped pecans or walnuts to the cake itself.
This is so perfect for a chocolate craving!
Omg! I love maths too! People find it weird that I am a nerd but when it comes to baking, maths (and chemistry) is the best! This cake look amazing, the flavour combo of chocolate and raspberry is a match made in heaven and plus it is healthier as well.
See, you lost me at chemistry, ha! Science is so not my thing. I’m more geometry & logic/proofs!
Mug cakes are the best! I love whipping them up when I want just a little and don’t want to share! This raspberry version sounds fantastic, Dorothy! Love that you used raspberry extract, too. I have a whole bottle in my kitchen that I’ve only used one! Pinned!
Thanks for the pin Gayle!
Yummmm! I love chocolate and raspberry! Plus, single serve cakes are fantastic!
I am trying my best not to eat the entire cake nowadays but that’s hard since I am used to doing this so much!! This is fantastic and will finally teach me portion control…. hopefully!
It’s so hard not to eat the whole thing! Mug cakes are perfect for that.
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