How do I make this without eggs?

No eggs are required in the base version. If your recipe variation does call for egg, replace with mashed banana, applesauce, or 1 tbsp ground flax + 3 tbsp water (let sit 5 minutes).

Can I make it gluten-free?

Yes — sub oat flour or a gluten-free all-purpose mix (1:1).

Why did my mug cake explode?

Overfilling the mug or using too much baking powder causes an overflow. Only fill halfway and measure baking powder precisely.

Is this safe to cook in any mug?

Use a microwave-safe mug or ramekin. Thin or delicate ceramics can crack under heat. When in doubt, use ramekins rated for oven/microwave.

How to make a sugar-free version?

Use powdered erythritol or monk fruit sweetener. Texture and sweetness may vary; taste the batter and adjust.

Easy Quick Chocolate Mug Cake — Microwave Mug Recipes For One

Name: Easy Quick Chocolate Mug Cake — Microwave Mug Recipes For One
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Ingredients: 1 tablespoon unsweetened cocoa powder; 2 teaspoons extra cocoa (or Dutch-processed cocoa if you prefer); 3 tablespoons flour (use all-purpose, spelt, oat flour, or a gluten-free 1:1 blend); Pinch of salt (about 1/8 tsp); 2 tablespoons sweetener (granulated sugar, coconut sugar, or your preferred swap); 1/4 teaspoon baking powder; 2 1/2 teaspoons oil (vegetable, canola) or nut butter — or use applesauce/mashed banana for a lower-fat option; 3 tablespoons milk (dairy or plant milk); 1/2 teaspoon vanilla extract

Description

A tiny, fudgy chocolate cake you can whip up in a mug. Works in the microwave for ultra-fast cravings or in the oven for a slightly more cake-like texture.

Ingredients

Scale

1 tablespoon unsweetened cocoa powder
2 teaspoons extra cocoa (or Dutch-processed cocoa if you prefer)
3 tablespoons flour (use all-purpose, spelt, oat flour, or a gluten-free 1:1 blend)
Pinch of salt (about 1/8 tsp)
2 tablespoons sweetener (granulated sugar, coconut sugar, or your preferred swap)
1/4 teaspoon baking powder
2 1/2 teaspoons oil (vegetable, canola) or nut butter — or use applesauce/mashed banana for a lower-fat option
3 tablespoons milk (dairy or plant milk)
1/2 teaspoon vanilla extract

Instructions

Choose a small microwave-safe mug or a ramekin and lightly grease it (butter, oil spray, or a dab of oil).
In a small bowl, whisk together the cocoa, extra cocoa, flour, salt, sweetener, and baking powder until evenly blended. Break up any lumps.
Stir in the oil (or nut butter), milk, and vanilla until the batter becomes smooth and glossy. Scrape the batter into your prepared mug or ramekin.
Microwave: Cook on high for about 30–60 seconds, checking at 30 seconds — microwaves vary, so stop when the top is set but still moist.
Oven: Preheat oven to 350°F (175°C) and bake the batter in the ramekin for 12–15 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cake rest for a minute or two, then enjoy straight from the mug or tip it out onto a plate. Top with ice cream, whipped cream, nut butter, or a drizzle of chocolate sauce if you like.

Notes

Quick tips
- Avoid overcooking. The cake will continue to set after you stop heating — pull it out when it’s still slightly soft.
- No oil? Swap the oil for mashed banana or applesauce (same amount) for an oil-free version.
- Gluten-free: Use oat flour or a gluten-free flour blend.
- Keto/low-carb: Try almond flour and a granular erythritol/monk fruit sweetener (texture will differ).
- To keep your ramekin unmessed up, grease well if you plan to invert the cake onto a plate.
Serving ideas
- Top with chocolate chips that melt into a gooey center, a scoop of ice cream, a spoonful of peanut butter, or a dusting of powdered sugar. Frosting and topping ideas are endless—go wild.

Nutrition

Calories: 180 with oil, or 124 without
Sugar: 8g
Sodium: 290mg
Fat: 8g with oil, or 1.5g without
Carbohydrates: 28g
Fiber: 6.5g
Protein: 5.5g
Cholesterol: 0mg