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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I love mug cakes and this one sounds great – can’t wait to try it out soon!
I hope you enjoy it, Amy!
This cake looks like it would be good. But, after reading the nutrition information, how is this described as being healthy?
Hi! It’s definitely still dessert and a treat, but the recipe features healthier swaps for traditional mug cake ingredients, such as Greek yogurt, peanut butter, no refined sugar, and whole wheat flour. Everything in moderation!
Thank you, thank you, Erin, for making this more healthy for us! With the Greek yogurt and maple syrup, I am so very eager to try this! I don’t have white whole wheat flour on hand; I’m guessing regular flour will be okay?
Hi Cordelia, yes, regular flour will be okay if you don’t have white whole wheat. Enjoy!
I’ve never seen the hype about mug cake, but this looks pretty fool-proof! I agree with ‘everything in moderation’ and this definitely makes for that definition.
I simply love mug cakes, but I’ve always done the store-bought kind, never made them myself. I can’t wait to try this recipe, must be delicious!
I hope you enjoy, Kelly!
So gooood!!! Thank you for this amazing mug cake! Being 4 months pregnant sometimes you just NEED SOMETHING,but I try to stay away from anything too processed. This is perfect! Super yummy! Super easy! And SUPER FAST! I love your blog!!!
Jess, you just MADE MY DAY!! Thank you thank you! And enjoy every bite of the cake! xo
8 months pregnant and still loving this cake! But now I cut the recipe in 1/2 and microwave it for 45-60 seconds. Still just as yummy!!!
Jess, this comment makes me so happy!! Great tip on cutting it in half too, thanks!
AMAZING!! I always crave sweet gooey chocolately goodness (even more so now that I’m a breastfeeding mom!), and this totally hit the mark, like better than a “real” giant cupcake but so much better for you (yes, it’s got some calories but not too processed and has some protein). Confession – I made one of these every day for the past week. So, then I started riffing on it. Erin, if you can perfect a recipe for a lemon ricotta honey mug cake, please post!
Laurel, this comment made my day!!! I feel the same way about it: Definitely a treat, but I love that it’s less processed (and so chocolaty!). The honey ricotta idea sounds to die for. Definitely filing that one away for future inspiration. Thank you!
MAJOR CHOCOLATE without being too rich, sweet or dense. Yum. I like the peanut butter in it.
Sarah, I’m so glad you enjoyed it. (MAJOR CHOCOLATE is the perfect description!) Thank you for reporting back!!
I can’t believe how good this mug cake is since most of the ingredients are healthy! Perfect treat the end the day! I used peanut butter and absolutely loved it!
YAY for mug cake! Thanks so much for taking the time to review the recipe, Sarah!
Hi Erin, can I use stevia as the sweetener in this mug cake? Should I add more milk if doing so? Thanks & always love your recipes (and writing)!
Hi Cynthia! I’m afraid I don’t have much experience baking with Stevia. The sweetener here is liquid (maple syrup), it’s important for both sweetness and texture. For 100% guaranteed results, I’d suggest sticking with the recipe, since this is how it’s been tried and tested. I know that’s probably not the answer you were hoping for, but I want this to come out for you!
Thanks Erin! I’ll try the initial recipe prior to doing any alternation. I’ll keep you updated once I tried the stevia version :)
Thanks Erin! I’ll try the initial recipe prior to doing any alternation. I’ll keep you updated once I tried the stevia version :)
I didn’t have Greek yogurt (or banana or apple sauce to make up for it) so I used tahini and it turned out great. Thanks for the great recipe!
Thanks for sharing your swap, Mikaela! I’m glad you enjoyed it.
Hello! This recipe looks great. However, I’d like to use milk instead of yogurt. How much would it take to do the substitution?
Hi Kassidy, I would recommend sticking with yogurt for the right creamy consistency. You could try sour cream too. Enjoy!
What about nut allergies? What can be used instead?
Hi Rita! You can try swapping sunbutter.
Sounds delightful and BIG SURPRISE, I actually have all the ingredients (of course I have to sub for some) that never happens lol. And I live 11 miles out of town on 2 mi of dirt road.
YAY! I’m so happy you were able to make this recipe, Janet!
i removed the peanut butter and chocolate chips so it ended up being only 191 calories! however, i would say that it would taste sweeter with banana or something sugary. also, the texture was a bit odd because of the greek yogurt, but it was still good!
I’m happy you enjoyed the flavor, Nathalie! Thanks for sharing your adaptations!
Erin! This was so good, like ridiculously good. And kinda lower guilt? Amazing! I’m a huge fan of your recipes – I make several every week, and I have yet to try one I don’t like. This healthy-ish mug cake is a total winner! Thank you for all you do to make healthy food taste delicious!!
Thank you so much Liz! So glad you enjoyed it!
Ridiculously good. I subbed applesauce for the Greek yogurt and sun butter for the peanut butter, left out the chocolate chips on purpose, and left out the milk accidentally. Possibly the best mug cake I’ve ever tried, and the closest in taste and texture to real cake. Not to mention the low calorie count? Almost unheard of for mug cakes. Just wow
I’m so pleased that you enjoyed the recipe, Jane! Thank you for sharing this kind review!
the printed recipe calls for baking POWDER, the video says to add baking SODA. Which is it? They are not the same thing.
Hi Jane, baking powder is the correct choice. I misspoke in the video, and I sincerely apologize for the error. I hope you enjoy the recipe if you try it!
This is so insanely good!!! So rich, so fudgy! I always add some extra chocolate chips and top it with caramel sauce, because I just can’t resist. But I love that this is still so much healthier than your typical mug cake. I’ll be making this again and again!
I’m so happy that you enjoyed it, Annie! Thank you for sharing this kind review!
Thanks Erin for sharing this recipe, it was so yummy! I put mine in the microwave a little longer and it did not have a molten center, but it was delicious all the same. I can’t wait to make this again on a day we’re I deserve a treat!
I’m so happy that you enjoyed it, Katie! Thank you for sharing this kind review!
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!