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.
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, no beaters, no 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!).
- 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 thing 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.
- 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:
- icecream 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 ease of this recipe and making a fresh one.
Recommended Tools to Make Mug Cake
Magnetic Measuring Spoons
These are double-sided and magnetic, meaning fewer dishes to wash and easy storage. A win for every kitchen!
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.
- 2 tablespoons white whole wheat flour or GF 1:1 All Purpose Baking Blend
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 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 1/2 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
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.
- 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 ease of this recipe and making a fresh one.
Serving: 1extra large mug cakecalories: 409caloriesCarbohydrates: 59gprotein: 11gFat: 19gSaturated Fat: 8gCholesterol: 5mgfiber: 9gSugar: 34g
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