This moist Chocolate Mug Cake recipe is the on-demand treat we all deserve right now! It’s made with a handful of simple ingredients, cooks in just 90 seconds, and will be there in your hour of chocolate need.
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If you’ve never had a mug cake, please allow me to introduce you to what will surely become one of the most delicious, dangerous recipe concepts to grace your kitchen.
A mug cake is just what it sounds like—cake made in a mug!
- You stir the ingredients together in a coffee mug, pop it into the microwave, and a minute or two, a single serving of dessert bliss is yours.
- No pan to wash, nor beaters, nor mixing bowls! Less mess is a success.
- No need to turn on the oven.
- Mug cakes are FAST! Need chocolate now?! Mug cakes are the answer.
Why I Love this Mug Cake Recipe
What makes this particular mug cake recipe stand out among the rest is its lineup of ingredients.
- I dropped the excess butter, canola oil and vegetable oil, and refined sugar you’ll find in most chocolate mug brownie and mug cake recipes for a healthier lineup: whole wheat flour, peanut butter, Greek yogurt, maple syrup, and, of course, plenty of dark chocolate.
- Despite its more wholesome ingredients, I promise you this gooey chocolate mug cake delivers on taste and texture.
It’s molten and almost pudding-like in the center, and the edges are fudgy and moist.
5 Star Review
“I can’t believe how good this mug cake is since most of the ingredients are healthy! Perfect treat the end the day!”
— Sarah —
How to Make a Moist Chocolate Mug Cake from Scratch
The next time you are craving something sweet but don’t want to commit to an entire Flourless Chocolate Torte or Chocolate Mousse Pie, this perfectly portioned, easy chocolate cake in a mug will be waiting right here for you.
Whether for a late-night treat, a sudden sweet tooth attack, or a just-because night at home, you can treat yourself in a flash (and feel good about the healthier ingredients too!).
The Ingredients
- Whole Wheat Flour. I opted for white whole wheat flour to lighten things up, but all-purpose flour would also work in this recipe.
- Cocoa Powder. What gives this recipe its brownie mug cake vibes and intense, chocolatey goodness. Cocoa powder is my top choice for brownie recipes like One Bowl Brownies and Brownie Bites too.
- Milk. You can use any kind you have on hand. I used unsweetened almond milk, which is a great option for those who need this to be a dairy-free chocolate mug cake. Soy milk, coconut milk, or oat milk would also work for dairy free.
- Plain Greek Yogurt. This is a chocolate mug cake with no egg, so I used Greek yogurt to help make the cake moist and tender. Greek yogurt also gives this mug cake a boost of protein. Some healthy calories in a dessert? Yes!
- Maple Syrup. To keep things healthier, I chose to naturally sweeten chocolate mug cake with maple syrup.
- Peanut Butter. Peanut butter helps give the cake structure and adds rich flavor that perfectly complements the chocolate.
- Chocolate Chips. Melty chocolate chips take this mug cake to the next level of fudginess and decadence.
The Directions
- Stir together dry ingredients in microwave-safe mug.
- Add milk, Greek yogurt, and maple syrup.
- Add peanut butter.
- Stir with fork.
- Continue to whisk until smooth.
- Add chocolate. Microwave chocolate mug cake on HIGH for 90 seconds. Let cool for a few minutes, add toppings, and ENJOY!
Mug Cake Toppings
While you can eat this cake triumphantly just as is, here are a few ideas of what you can use to top it:
- Ice Cream or Frozen Yogurt. Top this cake with a scoop of vanilla ice cream, Banana Ice Cream, Oat Milk Ice Cream, (or your favorite flavor) for a classic, undeniable yum-factor.
- More Chocolate. If you’re serving this to a real chocolate lover, top the cake with chocolate chips or chocolate syrup.
- Whipped Cream. Add a dollop (or two!) of whipped cream for extreme decadence.
- Sea Salt Caramel. Add a drizzle of caramel on top with a sprinkle of flaky sea salt. YES!
- Chocolate Hazelnut Spread. Add a dollop of Nutella for extra molten factor.
Mug Cake Storage Tips
- To Store. Microwave mug cakes are meant to be enjoyed the day they are made, so I recommend enjoying them immediately.
- To Reheat. You could try reheating any leftovers in the microwave, but I think the cake would dry out, so at that point, I’d recommend embracing the easiness of this recipe and making a fresh one.
Recommended Tools to Make Mug Cake
- Microwave-Safe Mug. For mug cakes on demand!
- Measuring Spoons. Great for measuring the mug cake ingredients.
Mug cake makes bakery dreams come true in 90 seconds of effort.
Go ahead and enjoy a freshly “baked” treat!
Frequently Asked Questions
Dropping the chocolate chips in the center make a nice molten middle, and when you stir the ingredients, make sure all the dry ingredients are fully incorporated off the bottom and sides of the mug. Also keep in mind that the strength of each microwave is not the same, so feel free to check it sooner until you find your sweet-spot (see what I did there) of cooking time for a moist cake.
Yes! This mug cake does not contain eggs, so no need to worry about eating a raw egg anyway, if you mom taught you to not lick the batter.
If you are making a mug cake with cocoa powder, some sweetener is needed as cocoa powder is naturally unsweetened. Additionally, be sure you are using baking powder rather than baking soda.
Chocolate Mug Cake
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Ingredients
- 2 tablespoons white whole wheat flour or GF 1:1 All Purpose Baking Blend
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt a good pinch
- 3 tablespoons milk any kind you like (I used unsweetened almond milk)
- 2 tablespoons nonfat plain Greek yogurt use nondairy yogurt to make dairy free; I haven’t tried mashed banana or unsweetened applesauce but think this could work too
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon peanut butter almond butter, or other nut butter of choice
- 2 tablespoons dark or semisweet chocolate chips for an extra fudgy cake, add 1 additional tablespoon
- Optional toppings for serving: vanilla frozen yogurt nonfat vanilla Greek yogurt, whipped cream, extra chocolate chips, a dollop of extra nut butter
Instructions
- In the bottom of a 12-ounce microwave-safe mug, stir together the flour, cocoa powder, baking powder, and salt.
- Add the milk, Greek yogurt, maple syrup, and peanut butter. With a fork, stir until smoothly combined. Stir in the chocolate chips.
- Place the mug on a paper towel in the microwave to catch any drips. Microwave on HIGH for 90 seconds, just until a toothpick inserted near the edge comes out with a few moist crumbs clinging to it. The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time.
- Let cool at least 3 full minutes (the cake will continue to cook a bit as it cools, and the cake will be very hot). Add any desired toppings. DEVOUR.
Video
Notes
- The exact cook time of the chocolate mug cake may vary based on the power of your microwave. Mine is 1000 watts. It will also vary based on your coffee mug. Taller, narrower mugs may need a bit more time, while wider mugs may need less. (I developed the recipe in this 12-ounce coffee mug).
- TO STORE: Microwave mug cakes are meant to be enjoyed the day they are made, so I cannot offer tips for leftovers. You could try reheating any leftovers in the microwave, but I think the cake would dry out, so at that point, I’d recommend embracing the easiness of this recipe and making a fresh one.
Nutrition
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This is delicious and so easy – exactly as you described! I am a new fan. Just bought your book and every recipe I have made is a winner. Thank you!
I’m so happy that you enjoyed it, Lisa! Thank you for sharing this kind review and for purchasing my cookbook!!
Looks yummy and perfect for Valentine’s Day!
Just curious, have you tried it with almond butter? We are crunchy peanut butter eaters but not sure how that works either. Also, have you tried it with honey instead of maple syrup? Wondering if these substitutions would work.
Hi Reem! Almond butter and honey will both work great here. I hope you enjoy the recipe if you try it!
Exactly the ingredients I was after. No guilt in eating this delicious mug cake. It was the highlight of my day!
I’m so happy that you enjoyed it, Shannon! Thank you for sharing this kind review!
Loved how gooey, rich, and dark chocolatey this was! I used 2 tbsp + about 3/4 tsp oat flour and it turned out great. Also used crunchy pb that gave it a fun texture. Really great recipe!
I’m so happy that you enjoyed it, Lauren! Thank you for sharing this kind review!
I followed the recipe exactly, except only putting in 1 Tbsp of chocolate chips, thinking there was enough maple syrup to sweeten it. It turned out very bitter and dry. : / Does that one extra Tbsp of chocolate really make all the difference?!
Hi Melinda! Changing any recipe will always produce a different outcome to the one that is listed. When you say it turned out dry, that is an indication that it was overcooked. Here are some tips I gave in the recipe: The center will be batter-like and molten. Do not over microwave or the cake will be dry. It may take a little experimenting, depending upon the power of your microwave and width of your mug. Wider mugs will cook more quickly, while taller, narrower mugs may need a little more time. Hope this helps!
This was a nice mix between a cake and a brownie. Good texture and good portion size. I did the banana option instead of yogurt and it worked well. Thanks!
Hi Melinda! So glad you enjoyed the recipe! Thank you for this kind review!
Hello! I wanted to try this mug cake, but a quick question – what wattage is your microwave? Mine’s 1000 watts and I just wanted to make sure that it would cook nicely. Thanks!
Hi Sophie! This was actually in the notes of the recipe card plus some other tips. My microwave is 1000 watts. Hope you enjoy it!
Quick and easy!!!
Mmmmmmmmmm!!!
I’m so happy that you enjoyed it, Matteo! Thank you for sharing this kind review!
This is a very good chocolate mug cake. It’s rich and fudgy, with a gooey centre similar to a molten chocolate cake. I added vanilla but followed the recipe otherwise. It was comparable to a few other chocolate mug cakes I’ve made, which had fewer ingredients and took less time to prep. I appreciate that time was taken to make this a “healthier” version, but since it’s a single serving the difference seems marginal.
Hi Sadie! So glad you enjoyed the recipe! Thank you for this kind review!
This came out rubbery and the texture was completely off. Would not recommend.
I’m sorry to hear that you had trouble with the recipe Seema. It sounds like it might of been overcooked. How was the toothpick when you checked? Did it come out clean with a few moist crumbs clinging to it? Also as noted the exact cook time of the chocolate mug cake may vary based on the power of your microwave. So I would reduce the time some.
Best mug cake recipe I have tried. Cakey, moist, almost like a gooey brownie and very delicious! This recipe is a keeper!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Looks like a yummy recipe? How long would you cook this in an oven? We have a microwave-free home.
Hi LW! I’m sorry I have only cooked it in the microwave. It’s such a small amount it would likely cook quickly. If you decide to experiment, I’d love to know how it goes!
This mug cake is too good! The first time I made it exactly, the second time I replaced some of the peanut butter with PB2 and it was still delicious. Incredible recipe!
Hi Natasha! So glad you enjoyed the recipe! Thank you for this kind review!