Easy Chocolate Mug Cake Recipe – Eggless Option Included

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Mug Cake Recipe – Eggless Option Included

Hey everyone! Sometimes, you just need chocolate, right? And you need it now. That’s exactly how this easy chocolate mug cake came to be. I first made this when a chocolate craving hit late one night, and I didn’t want to bake an entire cake! It’s seriously the quickest, most satisfying dessert, and perfect for a cozy night in. Plus, I’m including an eggless version, so everyone can enjoy a little chocolatey goodness.

Why You’ll Love This Recipe

This mug cake is a lifesaver. It’s ready in under 5 minutes, requires minimal cleanup (hello, one mug!), and is unbelievably delicious. It’s perfect for single servings, satisfying those sweet cravings without any guilt, and it’s super adaptable. Whether you’re a baking beginner or a seasoned pro, you’ll absolutely love how easy this is.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 4 tbsp all-purpose flour (maida) – about 30g
• 4 tbsp sugar – about 50g
• 2 tbsp cocoa powder – about 10g
• 1/4 tsp baking powder – about 1g
• 1 small egg
• 3 tbsp milk – about 45ml
• 2 tbsp oil or melted butter – about 30ml
• 1/2 tsp vanilla essence – about 2.5ml
• 1 tbsp chocolate chips (optional but highly recommended!) – about 10g

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Maida Flour: I usually use all-purpose flour (maida) for that perfect soft texture. But don’t worry, I’ll share a gluten-free option later!
• Cocoa Powder: You can use either natural cocoa powder or Dutch-processed cocoa powder. Dutch-processed will give you a darker, milder chocolate flavor. I personally love using a good quality dark cocoa powder for a richer taste.
• Oil vs. Butter: Oil will give you a more moist and tender cake, while melted butter adds a lovely richness. I often use neutral oils like sunflower or canola, but a little melted butter is divine.
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence really enhances the chocolate flavor. I always keep a bottle of pure vanilla extract on hand.

Step-By-Step Instructions

Alright, let’s get baking (well, microwaving!). It’s so simple, you won’t believe it.

1. First, grease a microwave-safe mug with a little butter or oil. This prevents the cake from sticking.
2. Now, add all the dry ingredients – the flour, sugar, cocoa powder, and baking powder – directly into the mug. Give it a good mix with a fork until everything is well combined.
3. Crack in the egg and mix, mix, mix! Make sure there are no dry patches left.
4. Pour in the milk, melted butter (or oil), and vanilla essence. Stir everything together until you have a smooth, lovely batter.
5. If you’re feeling fancy (and you should!), fold in those chocolate chips.
6. Time to microwave! Cook on 800W for 1 minute. Then, check if it’s done. If it’s still a bit wet, microwave in 30-second intervals until it’s fully cooked – usually another 1-2 minutes total.
7. Let it cool for a minute or two (if you can resist!). You can eat it straight from the mug, or carefully invert it onto a plate.

Expert Tips

• Don’t overcook it! Mug cakes can get dry quickly. It’s better to slightly undercook it and let the residual heat finish it off.
• Use a large mug! The cake will rise as it cooks, so you want to make sure you have enough space.
• A fork works perfectly for mixing everything right in the mug. Less washing up – always a win!

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: Simply omit the egg. The batter will be a little denser, but it’s still delicious! I recommend serving it with a scoop of vegan ice cream for the best texture.
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free all-purpose blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: My friend Priya loves adding a tiny pinch of cinnamon or even a very small pinch of chili powder to her mug cake for a little kick.
• Festival Adaptations: For Valentine’s Day, add a few red sprinkles or heart-shaped chocolate chips. For a birthday, top with a dollop of whipped cream and a birthday candle!

Serving Suggestions

This mug cake is amazing on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream is always a good idea.
• Dust with powdered sugar for a pretty finish.
• Add a swirl of whipped cream and some fresh berries.

Storage Instructions

Honestly, this is best enjoyed immediately! Mug cakes are meant to be fresh and warm. If you absolutely have leftovers (unlikely, I know!), you can store them in an airtight container in the fridge for up to a day, but the texture will change. A quick zap in the microwave can help, but it won’t be quite the same.

FAQs

Let’s answer some common questions!

Is this mug cake suitable for beginners? Absolutely! It’s one of the easiest recipes out there.

Can I use whole wheat flour instead of all-purpose flour? You can, but it will result in a denser, slightly chewier cake.

What if I don’t have a microwave? You can try steaming the batter in a greased mug, covered, for about 20 minutes. It won’t be exactly the same, but it’s a good alternative.

How can I make the mug cake extra moist? Using oil instead of butter and not overcooking it are the keys to a moist mug cake.

Can I add nuts or other toppings to the batter? Definitely! Feel free to add chopped nuts, sprinkles, or any other toppings you like.