Print

Eggless Chocolate Mug Cake

Top view of a moist, eggless chocolate mug cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is my favorite “emergency” dessert. It’s perfect for those nights when you’re craving something warm and chocolatey but can’t face a mountain of dishes. By skipping the egg, we avoid that weird “rubbery” texture microwaves often cause. Instead, you get a moist, fudgy treat that’s more like a rich steamed pudding. It’s vegan-friendly, uses basic pantry staples, and is ready in less time than it takes to find something to watch on TV.

Ingredients

Scale
  • 1 tbsp neutral oil (canola or sunflower works great)
  • 3 tbsp milk (dairy or plant-based like oat or almond)
  • 2 tbsp sugar (white for sweetness or brown for a deeper flavor)
  • 2 tbsp cocoa powder (unsweetened)
  • 3 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1 tbsp chocolate chips

Instructions

  1. Whisk the liquids: Grab an 8–12 oz ceramic mug. Add the oil, milk, sugar, and cocoa. Use a fork to whisk these into a smooth chocolate syrup. This “blooms” the cocoa for a better flavor.
  2. Add the rest: Stir in the flour, baking powder, salt, and vanilla. Mix for about 30 seconds. Be sure to scrape the bottom edges where dry flour likes to hide.
  3. Add the chips: Fold in the chocolate chips. I like to save a few to sprinkle right on top for a molten finish.
  4. Microwave: Cook on high for 65 seconds (for a standard 1100W microwave). Watch it rise up high and then settle back down—it’s like a science experiment!
  5. Cooling is key: Wait 3 to 5 minutes before eating. I know it’s hard, but this lets the cake finish “setting” so it’s fluffy rather than gooey.

Notes

Serving Suggestions

  • Keep it simple: Enjoy it straight from the mug while it’s warm.
  • Go big: Add a scoop of vanilla ice cream or a dollop of whipped cream.
  • Make it fancy: Flip it onto a plate and top with a few fresh raspberries.

Tips & Tricks

  • The “Tacky” Rule: If the top looks slightly wet or tacky when it comes out, that’s okay! It will firm up as it sits. Overcooking is the only way to ruin this.
  • Peanut Butter Surprise: Drop a spoonful of peanut butter into the center of the batter before cooking for a hidden molten core.
  • Gift of Prep: You can mix the dry ingredients in a small jar ahead of time. Just add the wet stuff whenever the craving hits.

Storage & Reheating

  • Stay fresh: This is definitely a “right now” dessert. If you have leftovers, cover the mug and keep it at room temperature for up to 24 hours.
  • Warm it up: A quick 10-second zap in the microwave will wake those chocolate chips back up.

Find it online: https://recipesh.com/eggless-mug-cake/