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Craving something sweet but do not want to spend hours baking? This Chocolate Mug Cake is ready in less than a minute and can even be made in the oven if you prefer. It is fluffy, buttery, and surprisingly guilt free, giving you all the indulgence of dessert without the heavy calories.
At only 138 calories without chocolate chips or 219 if you choose to add them, this easy mug cake proves that a little treat does not have to derail your day. I have tested plenty of disappointing versions over the years, from dry and dense to chewy and rubbery cakes that taste more like an overcooked omelette. This one is different. This chocolate mug cake recipe is moist, light, and everything a quick and satisfying dessert should be.
What Makes This Chocolate Mug Cake Work
This Chocolate Mug Cake turns out soft, fluffy, and full of rich chocolate flavor, unlike many mug cake recipes that end up rubbery or dry. The carefully balanced ingredients make it an easy mug cake that feels indulgent without the guilt. With foolproof results, this chocolate mug cake recipe guarantees a quick dessert that actually tastes like cake.
What Goes Into Chocolate Mug Cake
Making this Chocolate Mug Cake only takes a handful of pantry staples, and each one plays an important role in creating a light, fluffy, and chocolatey treat. Here are the key ingredients that make this easy mug cake work every time.
- Self Raising Flour: Provides the structure and lift so your chocolate mug cake recipe turns out soft and airy.
- Cocoa Powder: The star of the show, giving the cake its rich chocolate flavor. Adjust the amount depending on whether you like it mild or extra dark.
- Butter or Coconut Oil: Adds moisture and a hint of richness, preventing the cake from being dry or rubbery.
- Almond Milk or Skim Milk: Keeps the texture tender while keeping this mug cake recipe lighter and lower in calories.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Mug Cake
- Prep Mug: Lightly spray a 1/2 cup mug with cooking oil. Add self raising flour, sweetener, cocoa, baking powder, and a pinch of salt, then whisk until the mixture looks evenly combined.
- Add Wet: Stir in melted butter, milk, and vanilla until the batter is smooth and glossy. Fold in 1/2 tablespoon mini chocolate chips and sprinkle the remaining chips evenly over the top.
- Microwave Bake: Microwave on High for 40 seconds, then gently touch the top to check doneness. If the center is still slightly wet, continue in 10 second bursts until just set and springy.
- Oven Option: Preheat to 180°C or 350°F and grease a 1/2 cup ramekin, then bake to your preferred fudginess. Rest 1 minute, then serve plain or with fruit, icing sugar, or ice cream.
This Chocolate Mug Cake pairs perfectly after savory bites like Sweet Chilli and Sour Cream Chicken Burgers or BBQ Turkey and Greek Yogurt ‘Slaw Burgers, giving you a sweet finish to balance bold flavors. For something lighter, enjoy it after Smoked Salmon and Avocado Pizza to round out the meal with a quick and indulgent treat.
Recipe FAQ’s
Yes, this chocolate mug cake recipe is egg free, which helps it stay soft and avoids the rubbery texture common in other mug cakes.
Absolutely, you can swap the sweetener with white, raw, or coconut sugar, just remember to adjust the calories if you are counting.
Gently touch the top after microwaving for 40 seconds; if the center feels slightly underdone, cook in 10 second bursts until just set.
Low Fat Chocolate Mug Cake
Ingredients
- 2 tablespoons self raising flour
- 1 tablespoon natural granulated sweetener if white, raw or coconut sugar, and counting your calories, remember to add this in.
- 2 unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker. Level teaspoons.
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon reduced fat butter melted, or coconut oil
- 2 tablespoons unsweetened almond milk or skim milk for an extra point. 2 1/2 tablespoons of milk if using 1 tablespoon cocoa powder.
- 1/8 teaspoon pure vanilla extract
- 3/4 tablespoon mini chocolate chips milk or dark, divided – optional. See notes.
Instructions
- Grab a 1/2-cup capacity mug and spray with cooking oil spray. Into the mug, add in the flour, sweetener (or sugar), cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted butter, milk and vanilla.
- (Optional): Fold in 1/2 tablespoon of chocolate chips. Mix them through. Top with the remaining chocolate chips.
Minute Microwave Method:
- Bake in your microwave on ‘Quick’ or High’ setting for 40 seconds. Open the door and gently touch the top with your finger tip. If it’s still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it’s removed).
Oven Baked Version:
- Preheat oven to 180°C | 350°F. Spray a 1/2-cup capacity ramekin with cooking oil spray. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. (For a fudgier cake, check it after 11 minutes with a toothpick and it should come out slightly dirty, but not with a lot of cake batter attached.)
- Serve with fruit, icing sugar, ice cream, or whipped cream! Personally, I like this cake on its own.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m not one to leave reviews, but I had a craving and I found this recipe. Very, very good, much better than any other mug cake I’ve tried. Saving this recipe!
Hello!
Really love this mug cake. Quick, easy, super tasty and perfect for one. I usually make it as is, but sometimes add with some whipped cream or a tiny bit of ice cream after it’s cooled a bit. So good! Thanks for a great recipe!
You recipe leaves out the measurement for the cocoa powder. I assume that it is 2 teaspoons?
Hi J! You’ll find the measurement for the cocoa powder in the recipe card at the bottom of the page. For a milder chocolate cake, use 2 tablespoons of unsweetened cocoa powder. If you prefer a darker, richer flavor, go with just 1 tablespoon. Happy cooking!
So glad this was a single serving I would have eaten the lot
I added some chocolate protein powder and cooked it for 1 min next time I will do 45 seconds
Amazing it really hit the spot
WOWW!!That is the best mug cake i had ever taste😍😍
I was craving cake today but didn’t want to get a whole cake. Looked online and found a recipe but the cake came out like a turd. I threw it out and found rhis recipe online. Tried it and omg. It was night and day.
I used unsweetened choc. almond milk, olive oil and added a dash of chocolate angostura bitters for a bit of island flavor.
I will definitely be making this again.
It was light and fluffy and hit the right spot.
The cake formed perfectly, perfect consistency. The only thing I would say is 1 tbsp of artificial sweetener leaves a strong aftertaste of that artificial taste so if you use stevia or Splenda, maybe use less and put in a couple more chocolate chips!