Sometimes, late Friday night, all I want is cake. Unfortunately, I don’t always have a freshly baked chocolate cake on hand. I know it’s shocking, isn’t it? And even though I love to bake, I usually lack the willpower to set out to making a whole cake for myself at 10PM on a Friday. Do you blame me?
How to make a mug cake (without eggs)
Then I stumbled on a recipe (ironically in the “kids section” of the magazine Ricardo) for a chocolate cake microwaved in a mug instead of baked. Interesting. With a little tweaking (more cocoa powder, a pinch of salt, and a longer cooking time), I felt like I was on to something big: a chocolate cake that serves one person and that is ready in under 10 minutes (of which half of that time it has to rest on the counter so that you don’t burn your mouth off). This mug cake has no eggs, which is one of secrets to how to make a mug cake because if the recipe did have eggs, you’d have to fumble with splitting an egg to make your recipe work. Instead, this recipe relies on baking powder for its rising power.
How do I make chocolate cake in a mug?
This chocolate cake is easy. All the ingredients are measured directly into a mug and mixed with a fork. It’s microwaved instead of baked in the oven, so it cooks really quickly. When it’s ready to eat, it’s still warm, and the chocolate chips are all gooey and melty. This is the perfect solution to a Friday night craving for chocolate cake.
Of course, if you don’t have a microwave, you’re flat out of luck. Sorry. I suppose you could bake this in a toaster oven. Just make sure your mug is oven-safe. Or make a full-sized regular chocolate cake with cream cheese frosting or a chocolate cake with coffee buttercream.
Chocolate mug cake
Making chocolate cake in a mug is very easy. This mug cake recipe allows you to make a single serving of chocolate cake without eggs in minutes.
- 26 grams all-purpose flour 3 tbsp
- 10 grams cocoa powder 4 tsp
- 30 grams light brown sugar 2 tbsp
- 1/4 tsp baking powder
- 1 pinch salt
- 46 grams milk 3 tbsp
- 14 grams canola oil 1 tbsp
- A few drops vanilla extract
- 10 chocolate chips
- In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
- Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
- Top with chocolate chips.
- Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
- Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.
For the cocoa powder, I used Cacao Barry.