Chocolate Mug Cake
Updated Jul 09, 2026
This simple chocolate mug cake is an easy microwave dessert made with pantry staples. Vegan-friendly, chocolatey, and ready in minutes with hardly any cleanup.
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I have a hard time saying no to dessert when my kids ask for it after dinner. Not every night, obviously, but every once in a while I want to make them something that’s a little more exciting than grabbing a cookie from the pantry. That’s how this chocolate mug cake ended up becoming a regular thing around here.
Everything gets mixed together in one bowl, poured into a mug, and cooked in the microwave. The chocolate chips melt right into the mug cake while it cooks, and there are hardly any dishes when it’s over. I usually let the mugs cool for a few minutes and then hand them out while they’re still warm. If I have vanilla ice cream in the freezer, I’ll add a scoop on top.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
The whole recipe lives or dies by the microwave time, so that’s where almost all of my testing went. The tricky part is that microwave wattages vary, so I can’t just give you one set-in-stone time. The first few mug cakes came out rubbery and dry, and I kept thinking the recipe was off before I realized it was just overcooking. Once I started pulling it earlier, it started to work. The mug cake I cooked for 75 seconds had this soft, slightly gooey center that the 2-minute version completely lost. That’s how I landed on the 75 to 90 second window, and why I’d rather someone err on the shorter side.
The rest time was an accident I’m glad I made. Early on I burned my mouth on one straight out of the microwave and it was basically chocolate soup in the middle, so I set the next one down and forgot about it for a few minutes. When I came back it had actually set into a cake. That’s the only reason the 5 minute rest is in there.
I also learned the hard way about mug size. I tested a couple in a smaller mug and the batter climbed right over the top and left me scrubbing the microwave. Moving up to a 12-ounce mug fixed it, because this batter puffs a lot more than you’d expect for something so small.
Happy Cooking!
– Yumna
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Chocolate Mug Cake Ingredients
- Dry ingredients: I use all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. If needed, you can swap the 4 tablespoons all-purpose flour for 4 tablespoons of a 1:1 gluten-free flour blend.
- Wet ingredients: Almond milk, coconut oil, and vanilla extract. I use unsweetened almond milk, but I’ve also tested this recipe with oat milk and had great results. If you don’t need the mug cake to be strictly vegan or dairy-free, regular milk works too.
- Chocolate chips: I’ve made this with both semi-sweet and dark chocolate chips. Both work well, so I usually use whichever I have on hand, though I slightly prefer semi-sweet because it balances the cocoa flavor nicely.
How to Make Chocolate Mug Cake
These step-by-step photos show how easy it is to make a chocolate cake in a mug. For the full ingredient list and instructions, scroll down to the Chocolate Mug Cake Recipe below.
1. Whisk the Dry Ingredients
Add flour, sugar, cocoa powder, baking powder, and salt to a small bowl or glass measuring cup. Whisk well to break up any lumps in the cocoa powder.
2. Add the Wet Ingredients
Pour in the almond milk, melted coconut oil, and vanilla extract. Whisk until the batter is smooth and no dry streaks remain.
3. Stir in the Chocolate Chips
Fold the chocolate chips into the batter. Since the batter is fairly thin, they should distribute easily throughout the mixture.
4. Microwave Until Set
Pour the batter into a greased mug. Microwave until the cake is puffed and the top looks set. Let it cool for a few minutes before serving.
Full Chocolate Mug Cake Recipe
Chocolate Mug Cake Recipe
Video
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- Pinch salt
- 4 tablespoons almond milk
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips
Instructions
- Grease a 12-ounce microwave safe mug.
- In a small bowl or glass measuring cup, combine all the dry ingredients except for the chocolate chips. Whisk to evenly distribute and break up any lumps.
- Add in the almond milk, coconut oil, and vanilla extract. Whisk until smooth. Stir in the chocolate chips and pour the mixture into the prepared mug.
- Cook in the microwave on full power for 75-90 seconds. Allow to sit for at least 5 minutes before enjoying.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add peanut butter. Drop 1 tablespoon peanut butter into the center of the batter before microwaving for a melted PB center.
- Make it mocha. Add ¼ teaspoon instant espresso powder with the dry ingredients to bring out the chocolate flavor even more.
- Add nuts. Stir in 1 tablespoon chopped walnuts or pecans with the chocolate chips.
Recipe Tips
- Use a mug that’s at least 12 ounces. The batter rises while it cooks, and a larger mug helps prevent spills.
- Whisk out any lumps before adding the wet ingredients. Cocoa powder can clump easily, and those lumps are hard to fix once the batter is mixed.
- Place the mug on a small plate. If the cake bubbles over slightly while cooking, the plate will catch any drips.
- Don’t skip the resting time. This mug cake is always better after a few minutes. It gives the center time to set and makes the texture less gooey.
Serving Ideas
- Top it off. I love to serve this warm with vanilla ice cream, but whipped cream, frosting, fresh raspberries, or sliced strawberries are all great options too.
- Add a scoop of homemade ice cream. Pistachio ice cream is especially good with warm chocolate cake, and banana nice cream is another easy option.
- Finish with something fruity. A spoonful of strawberry sauce or strawberry chia jam adds a nice contrast to the rich chocolate.
Troubleshooting
The most common cause is overcooking. Microwave wattages vary, so your cake may need less time than the recipe suggests.
Your baking powder may not be fresh. Because this recipe uses only ½ teaspoon, fresh baking powder makes a huge difference.
Comments
Mmmm so delicious most definitely recommend! Making a second one now! 🙏
Aww, so glad you like it!! Thanks!
This mug cake recipe is exactly what I’m craving and I added some banana creme ice cream to it. Yumzies! It taste like a better version of lava cake especially with ice cream.
Oh wow, sounds delicious!! So happy you liked it, Mickey—thank you!!
Craved something caky so I decided to make this mug cake! It turned out really soft and moist unlike other mug cake recipes, absolutely loved it!
I used ingredients I had, so swapped the coconut oil for vegetable oil and the almond milk for barista oat milk – and it still turned out great! Thank you for this recipe 🙂
Happy to hear that it hit the spot!
Just tried this at 1:30 am after my 1 year old went to sleep and I had a craving for something chocolatey. It was DELICIOUS! I’ve tried at least 3 other mug cake recipes and they were never THIS good! Thank you for sharing this recipe!
Happy to hear this one hit the spot! You’re so welcome!
I just tried this mug cake and topped it with fresh cherries! It was “so good”! Love your recipes!!
Such a great flavor combo! Yay!! Thank you!
So delicious and easy to make! Definitely the perfect way to treat yourself without feeling like you’re going overboard
Thank you so much! That’s exactly what I thought too!
Could you use regular milk instead?
Yes, that should work!
What can I use instead of coconut oil? And can I use instead of sugar honey or maple syrup??
You could try an egg instead of coconut oil. I would recommend using granulated or cane sugar to sweeten up your cake. Honey or maple syrup might work, but it’ll switch up the taste and texture.
Has anyone attempted to make this recipe using their air fryer instead of a microwave or oven? If so, please share the baking details.
I haven’t yet, but I’m sure it’d work! Let me know if you decide to give it a try.
I just made this mug cake, it’s the first one I’ve ever made, and it was amazing! I made the chocolate one for myself and it reminded me of those chocolate soufflé cakes you get at restaurants. So quick and easy to make and the texture was perfect! I also made a vanilla version for the hubby, and he wanted more! Thank you Yumna!!!
Hi Yumna,
How do we print your recipes, I wanted to print the “chocolate mug cake” so the I can make it for my grandson but there are so many adds on you site, when I send it to Print it shows 16 pages, all I want to print is the recipe, not the adds and empty spaces. Even if I nominate the pages that I want to print eg, 10 & 11 it cuts off certain parts of the recipe, truly frustrating,
Hi! When you go to the recipe card, there will be a printer icon on top of the image which you can tap on to print the recipe. Here is the link to it if you cannot find it: https://feelgoodfoodie.net/wprm_print/recipe/37944
This is such an amazing mug cake recipe, it’s not rubbery & bland like other mug cakes I’ve tried. It’s fluffy, moist & slightly dense! It’s quick to make & delicious, what more can i ask for?
Thank you so much! That’s exactly what I was going for!