60-Second Chocolate Mug Cake
Rich, moist chocolate mug cake ready in just 60 seconds! No eggs, no mixer needed. Made with simple pantry ingredients for the perfect single-serving dessert.
Ingredients
- 1 tbsp cocoa powder regular unsweetened
- 2 tsp Dutch cocoa powder can substitute with regular cocoa
- 3 tbsp flour spelt, white, oat, or gluten-free
- 1/8 tsp salt
- 2 tbsp sweetener sugar, maple syrup, or honey
- 1/4 tsp baking powder
- 2 1/2 tsp oil or nut butter can substitute applesauce or banana
- 3 tbsp milk any variety works
- 1/2 tsp pure vanilla extract
Instructions
- Grab a small mixing bowl or cereal bowl. Choose your serving mug - a coffee mug or small ramekin works great. If you plan to flip the cake out later, spray your mug with cooking spray first.
- Add both cocoa powders to your mixing bowl. Spoon in the flour without packing it down. Add salt, baking powder, and sweetener. Whisk everything together vigorously for 30 seconds to blend well and prevent lumps.
- Pour in milk slowly while stirring. Drizzle in the oil (or substitute with melted coconut oil, applesauce, or mashed banana). Add vanilla extract last. Stir the batter until completely smooth with no flour streaks. The consistency should resemble thin brownie batter.
- Pour batter into the prepared mug, filling no more than halfway full. Place mug in center of microwave and cook on high power for 30 seconds initially. Check the cake - it should look mostly set but slightly shiny on top. If needed, cook in additional 10-second bursts until done (about 50 seconds total). Let rest for 1 minute before eating.
- Oven Alternative: Preheat oven to 350°F. Pour batter into oven-safe ramekin and bake for 12-14 minutes. Test doneness with a toothpick - it should come out with just a few moist crumbs.
- Let cake cool for 2 minutes. Top with whipped cream, ice cream, chocolate chips, fresh berries, caramel sauce, or enjoy plain. Serve immediately for best texture.
Notes
Storage: Best enjoyed fresh from microwave. Cover with plastic wrap and refrigerate up to 2 days. Reheat for 15 seconds before eating.
Variations:
- Peanut Butter Chocolate: Replace oil with 2 tbsp creamy peanut butter
- Mocha: Add 1/2 tsp instant coffee granules to dry ingredients
- Mint Chocolate: Add 1/4 tsp peppermint extract with wet ingredients
- Orange Chocolate: Add 1 tsp fresh orange zest before mixing
- Double Chocolate: Fold in 1 tbsp chocolate chips after mixing batter
- Rubbery texture: Reduce microwave time by 10 seconds
- Dry texture: Add extra 1/2 tbsp milk, don't overmix
- Didn't rise: Check baking powder freshness
- Overflowed: Use larger mug or fill less full