Microwaved Chocolate Mug Cake (Print Version)

Easy chocolate mug cake made swiftly with pantry staples for a cozy single serving.

# Components:

→ Dry Ingredients

01 - 4 tablespoons all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 3 tablespoons granulated sugar
04 - 1/4 teaspoon baking powder
05 - Pinch of salt

→ Wet Ingredients

06 - 3 tablespoons milk (dairy or plant-based)
07 - 2 tablespoons vegetable oil
08 - 1/4 teaspoon vanilla extract

→ Optional Add-Ins

09 - 1 tablespoon chocolate chips or chopped chocolate
10 - 1 tablespoon chopped nuts

# Method:

01 - In a large microwave-safe mug (minimum 12-ounce capacity), whisk together flour, cocoa powder, sugar, baking powder, and salt until evenly mixed.
02 - Add milk, vegetable oil, and vanilla extract to the dry mixture. Stir vigorously with a fork or small whisk until the batter is smooth and free of dry spots.
03 - Gently fold in chocolate chips or chopped nuts if desired.
04 - Cook on high power for 1 minute and 30 seconds to 2 minutes, or until the batter rises and the center is set but still moist.
05 - Allow the cake to cool for 1 to 2 minutes before enjoying directly from the mug.

# Expert Advice:

01 -
  • Ready in under 10 minutes
  • No eggs needed, just pantry staples
02 -
  • For gluten-free, use gluten-free all-purpose flour and always check ingredient labels for allergens.
  • Add a pinch of instant coffee for deeper chocolate flavor, or top with ice cream or whipped cream for a special treat.
03 -
  • Don&t overcook—microwaves vary, so check after 90 seconds.
  • Mix batter thoroughly, scraping sides of the mug for even texture.
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