Go Back
Warm eggless chocolate mug cake in a white ceramic mug with melted chocolate chips on top, on a white marble counter with a spoon and a small jug of milk

Eggless Chocolate Mug Cake

Soft, gooey single-serve eggless chocolate mug cake mixed right in the mug and cooked in the microwave in about a minute, with melty chocolate chips.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Resting Time 1 minute
Total Time 6 minutes
Servings: 1 mug cake
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons all-purpose flour spooned and leveled (24g)
  • 1 tablespoon unsweetened cocoa powder (5g)
  • 2 tablespoons granulated sugar (25g)
  • 1/4 teaspoon baking powder
  • salt a pinch
  • 3 tablespoons milk at room temperature (45ml)
  • 1 tablespoon vegetable oil (15ml)
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons semi-sweet chocolate chips divided

Method
 

  1. Use a microwave-safe mug of at least 12 ounces (350 ml) with straight sides.
  2. Stir together the flour, cocoa powder, sugar, baking powder and salt in the mug until completely combined.
  3. Add the milk, oil and vanilla; stir until smooth with no dry flour at the bottom or sides of the mug.
  4. Stir in 1 tablespoon of the chocolate chips, then sprinkle the remaining 1 tablespoon on top.
  5. Microwave on high for 60-75 seconds, until the cake has risen and the top looks set but still soft. Add 10 seconds at a time if needed; never go past 90 seconds.
  6. Rest for 1 minute, then eat warm straight from the mug.

Notes

Start at 60 seconds and add 10 seconds at a time — mug cakes go rubbery fast. Do not overmix after the wet ingredients go in. Scrape the bottom of the mug so no dry flour hides there. A 12-ounce mug is the minimum or the cake will overflow. Best eaten in the first 10 minutes; reheat 10-15 seconds if needed.