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Single Serving Chocolate Cake (Mug Cake)

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Ever have a chocolate craving and want something quick?  Single Serving Chocolate Cake (Mug Cake) to the rescue!  It’s quick, simple, and uses just a few ingredients you most likely have on hand. This version is egg free and vegan if you use a plant based milk. #winning

This chocolate mug cake is really fantastic warm and a bit undercooked… a little like lava cake.  It’s also super fantastic topped with a scoop of (vegan) vanilla ice cream.


Here’s another great tip: mix up a large batch of the dry ingredients and store it in a jar so that part is readily available.  Then just measure out 6 tablespoons (I just use a heaping 1/3 cup) of dry ingredients and carry on with the rest of the recipe.  Also,  I’ve found a shorter, fatter mug works better than a tall, slimmer one, but go ahead and use whatever mug you have!

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Single Serving Chocolate Cake (Mug Cake)

Ingredients

Scale

Dry Ingredients:

2  Tbls. flour

2 Tbls.  sugar

2. Tbls. cocoa powder

1/4 tsp. baking powder

1/8 tsp. salt

1–2 Tbls. chocolate chips

Wet Ingredients:

3 Tbls. milk (plant based for vegan)

1 Tbls. oil

1/2 tsp.  vanilla

Instructions

  1. Add dry ingredients to a mug and whisk to combine.
  2. Add wet ingredients to dry ingredients in mug and stir to combine well.
  3. Place in microwave and cook for 45-60 seconds.  Each microwave is different so check after 45 seconds and add more time if needed.  I like to keep it a little undercooked.

 

Notes

To make a large batch of the dry ingredients simply mix in a bowl 1 cup each of flour, sugar, cocoa powder, 2 tsp. baking powder and 1 tsp. salt.  Store in sealed container.  When ready to make mug cake, measure out 6 tablespoons (a little over 1/3 cup) of dry mix and continue to follow instructions for wet ingredients and cooking.