So, You Want Cake in Five Minutes Flat?
Alright, real talk—sometimes you just need chocolate now. Like, actual cake, not a sad handful of chocolate chips you found at the back of the pantry (I've done it, no shame). My first time making this 5-minute chocolate mug cake was after a long, rainy Tuesday; I'd run out of patience (and nearly out of milk). Now, I make it whenever the craving strikes. Sometimes for breakfast. Who's judging?
Oh, and once I tried to double the recipe in one big mug and ended up cleaning cake lava from the microwave. Lesson learned. Sort of.
Why You’ll Love This One (Seriously!)
I make this when I need something sweet but don’t want to turn my kitchen into a war zone. My family goes a bit wild for it—my son calls it "emergency cake," which, honestly, is accurate. I’ve burned so many fancy cakes (oven timers are not my friend), but this mug cake? Practically foolproof. It’s also my go-to when friends drop by unannounced (why does that always happen when my sink’s full of dishes?).
Oh, and if you’re a chronic late-night snacker… just saying, this one’s for you. No judgment here!
What You’ll Need (With My Random Substitutions)
- 4 tablespoon all-purpose flour (I’ve used oat flour once when I ran out—pretty good, actually!)
- 2 tablespoon unsweetened cocoa powder (my gran swore by Cadbury, but the grocery store brand is fine too)
- 2-3 tablespoon sugar (depends how sweet you like it; I do 2.5 if I’m feeling indecisive)
- ¼ teaspoon baking powder (tried skipping this once—don’t!)
- a pinch of salt
- 3 tablespoon milk (I use oat milk when we’re out of the real stuff—it works!)
- 2 tablespoon vegetable oil (melted butter is lovely too, but more washing up, so…)
- ¼ teaspoon vanilla extract (okay to skip if you can't find it, but nicer with)
- Optional: a handful of chocolate chips, a spoonful of peanut butter, or a sprinkle of cinnamon. Or all three. Go wild.
How I Throw It Together (and Sometimes Mess Up)
- Grab a microwave-safe mug—bigger than you think you need, trust me. Toss in the flour, cocoa, sugar, baking powder, and salt. Give it a quick mix with a fork (or whatever’s handy—I once used a chopstick). Don’t worry if the cocoa looks a bit clumpy at this point; it sorts itself out later.
- Pour in the milk, oil, and vanilla. Stir until smooth. I usually end up with a little powdery patch at the bottom—don’t stress, just smoosh it until it blends in. This is where I sneak a taste (no raw eggs, so why not?).
- If you’re feeling extra, toss in some chocolate chips or a swirl of peanut butter. Sometimes I poke them below the surface so they go all melty.
- Microwave for about 1 minute. Start with 50 seconds if your microwave is the nuclear kind, then check—if it’s still gooey on top, give it another 10 seconds. Don’t overdo it or you’ll have a chocolate hockey puck (been there, still ate it).
- Let it cool for at least a minute (I always burn my tongue when I don't). Then, dig in right from the mug.
Notes Form My Kitchen Experiments
- I once tried coconut flour—nope, too dry. Stick with regular or oat flour.
- If your mug cake turns out dense, maybe your baking powder's on its last legs—swap it for fresh.
- Sometimes I add a tiny splash of espresso. Makes it fancy (or at least, I pretend it does).
- Actually, I find it works better if you use a really wide mug—cooks more evenly.
Variations I’ve Tried (and a Flop)
- Mocha Mug Cake: Add half a teaspoon of instant coffee granules to the batter—so good.
- Salted Caramel: Drizzle a bit of caramel sauce on top after cooking. My neighbor swears by this (she also puts it on toast, but that’s another story).
- Vegan Version: Use plant milk and coconut oil; skip the eggs (there aren't any in my version, but some recipes have 'em). Tastes just as good!
- Lemon variation? Tried it once. Not my best idea. Chocolate is king here.
Equipment (Or What I Actually Use)
You need a microwave, obviously. If you don’t have a microwave—maybe try this stovetop trick (haven’t tried, but looks clever). Any regular mug will do, but I sometimes use a little cereal bowl when all my mugs are mysteriously missing (kids, I suspect you).
How to Store (If There's Any Left)
Technically, you can cover your mug cake and stash it in the fridge for a day or two. But honestly, in my house it disappears faster than you can say "who ate my cake?" If you do save it, zap it for about 10 seconds to soften it up again.
Serving—The Fun Bit
I’m a fan of a scoop of vanilla ice cream on top, especially if the cake’s still warm. Or a dollop of whipped cream and some sprinkles if you’re feeling fancy. Sometimes we do a little mug-cake toast (cheers!) before digging in. Totally unnecessary, but fun.
Pro Tips (Learned the Hard Way)
- Once I tried rushing the mixing step and ended up with a dry patch in the bottom. Take a few extra seconds to make it smooth; your taste buds will thank you.
- Don’t use a tiny mug. Cake volcano. Enough said.
- If you’re doubling the recipe, use two mugs. Trust me on this one.
Your Questions, Answered!
- Can I use almond flour? Eh, probably, but it’ll be more crumbly. Might not be worth the faff, honestly.
- Why isn’t my cake rising? Aha, could be old baking powder, or (oops) maybe you forgot it? No judgment, happens to the best of us.
- Can I make it without cocoa powder? You can, but then it’s not really chocolate cake, is it? Maybe add in a splash of maple syrup for a blondie vibe.
- Is there a way to make it gluten-free? Yes! Try oat flour or a gluten-free blend. There’s a decent one over at Minimalist Baker too.
- Can I bake this in a regular oven? Technically yeah, but it’s honestly way slower. Oven at 180C (350F), bake in ramekin for about 12 minutes, but I’ve found the microwave keeps it moister.
Oh, random side note—sometimes I make a mug cake while watching reruns of Great British Bake Off and pretend I’m on the show. No star baker apron yet, but a girl can dream.
If you wind up making this, let me know. Or, you know, just enjoy it quietly—sometimes those secret treats are the best. For more quick fixes, I use Bigger Bolder Baking’s mug cake roundup when I'm feeling adventurous. Happy microwaving!
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips (optional)
Instructions
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1In a microwave-safe mug, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
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2Add the milk, vegetable oil, and vanilla extract to the mug. Stir until a smooth batter forms with no lumps.
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3If desired, fold in the chocolate chips for extra richness.
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4Microwave the mug on high for 60-75 seconds, or until the cake has risen and is set but still moist.
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5Allow the mug cake to cool for 1-2 minutes before enjoying directly from the mug.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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