Single-Serve Chocolate Mug Cake
Published 6/7/2020 • Updated 5/31/2022
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Dessert is served in 7 minutes! Make this single-serve chocolate mug cake with an easy chocolate frosting for a delicious sweet treat today.
Chocolate Mug Cake Ingredients
First things first, it’s time to assemble your ingredients. Here’s what you need with a few modification suggestions:
- egg – we have not tried this recipe without eggs, but if you’re willing to give it a shot, you can use a flax egg.
- butter – option to sub melted coconut oil instead!
- white whole wheat flour – try using all-purpose flour or gluten-free all-purpose four instead!
- baking powder – a little goes a long way for one serving.
- maple syrup – feel free to sub for equal parts honey or agave!
- coconut sugar – feel free to swap for another granulated sugar. We recommend brown sugar.
- milk – ANY milk will work for this recipe!
- mini chocolate chips – this recipe is still delish without chocolate chips, but why do that to yourself?!
- cocoa powder – don’t skip this! It gives this mug cake its delicious chocolate-y flavor.
How to Make A Chocolate Mug Cake
This mug cake is ready to enjoy in SEVEN minutes! That’s right, you’ll be enjoying dessert before you know it. We’ll walk you through it:
Prep your Mug
First, spray a medium or large mug with cooking spray and set aside. A small bowl will also work!
Mix Ingredients
Add all of the ingredients for the mug cake into the mug and whisk until combined.
Microwave or Bake
Microwave your mug cake on high for 60 to 90 seconds or until fully cooked OR bake in the Oven at 350ºF for 22-24 minutes or until fully cooked in the middle.
Pro tip: you’ll know your mug cake is fully cooked when you can stick a toothpick in the center of the cake and it comes out clean.
Make Frosting
While your mug cake is cooking, prepare the chocolate frosting. Add the following ingredients to the bowl and mix until combined.
- nut butter
- cocoa powder
- maple syrup
Pro tip: If it is too thick, add a little melted coconut oil to thin things out.
Frost and Enjoy!
Remove the mug cake from the microwave or oven and spread the frosting over the top of the mug cake. Enjoy!
Mug Cake Qs, Answered!
Can you make more than one mug cake at a time?
Absolutely! If you’re baking your mug cakes in the oven, feel free to fill as many mugs or small bowls as your little heart desires.
If you’re making your mug cake in the microwave, we recommend microwaving them one at a time.
Can you add other ingredients to this mug cake?
We recommend keeping the ingredients for the cake itself (unless you’re making any of the substitutions outlined above!), but feel free to get crazy with toppings like:
- sliced bananas
- fresh berries
- whipped cream
How long does a mug cake last?
We recommend making this mug cake right when you’re going to enjoy it. And with the incredibly short cook time, that’s definitely doable! If you have leftover mug cakes, refrigerate in an air-tight container for up to 3 days.
More Mug Cakes
More Healthy Desserts
Single-Serve Chocolate Mug Cake
Ingredients
Chocolate Mug Cake
- 2 tablespoons white whole wheat
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- 2 teaspoons coconut sugar
- 1 large egg
- 1 tablespoon maple syrup
- 1 tablespoon milk, any kind
- 1 teaspoon melted coconut oil or melted butter
- 1 tablespoon mini chocolate chips
Frosting
- 1 tablespoon drippy nut butter
- 1 teaspoon cocoa powder
- 1 teaspoon maple syrup
Instructions
- First, spray a medium/large mug or small bowl with cooking spray and set aside.
- Add all of the ingredients for the mug cake into the mug and whisk until combined.
- Microwave on high for 60 to 90 seconds or until fully cooked OR Bake in the Oven at 350ºF for 22-24 minutes or until fully cooked in the middle.
- While the mug cake is cooking, prepare the chocolate frosting. Add the nut butter, cocoa powder, and maple syrup to the bowl and mix until combined. If it is too thick, add a little melted coconut oil to thin things out.
- Remove the mug cake from the microwave/oven and spread the frosting over the top of the mug cake. Enjoy!
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m definitely a single-serve kind of girl and this recipe sounds awesome! I’ve never really been into chocolate (I know, how unfeminine of me! Haha) but over the last couple of years, that’s definitely worn off. I’m excited to try all 3 of these single-serve recipes. Thanks for posting, Lee! 🙂
wow I must try that soon!! I can’t stop at one serving. My roomies have a chocolate bowl, and if I eat one piece, I need at least 3 more. It’s really bad! 🙁
Girl- I FEEL YOU!
Do you have any suggestions on how to make this gluten free?
Good question, I should do a test recipe for a gluten free version. I would use oat flour or a gluten free flour mix. I have made a single serve banana cake before using gluten free flour and that worked out well. Here’s the link: https://fitfoodiefinds.com/2013/01/single-serve-banana-cake/
It sounds really good, except for the artificial sweeteners. I don’t like putting chemicals that trick the brain into me. And they may claim that stevia is all natural, but how do you get a green plant leaf into a fine white powder? And why does it still leave that disgusting after taste in your mouth? I’ll have to try these without it, and/or maybe substitute honey, or just a smidgen more sugar.
I respect your opinion on artificial sweeteners and suggest doubling up on the sugar! Or possible adding in some mashed banana!
I love single-serve sugary things! Something about miniature-sized goodies makes me smile . . . . . plus it takes the guess out of serving size.
Ah. This looks so good, I love single servings! and been looking for a treat recipe like this! I treat myself sometimes,but try to keep it to the suggested serving size. When I go out for Ice Cream I try to get Frozen Yogurt. Last night I got Coffee Cookies in Cream frozen yogurt… it was good!
I am a HUGE fro yo fan, but it is really hard to stay within the suggested serving size especially when it is self serve! Coffee Cookies n Cream sounds divine!!!
Looks delicious! However, I made a mug cake just like this the other day (only without the peanut butter sauce), and it was awful. The texture was just….bluuugh. But hey, it was my firt mug cake ever so maybe I will try this again soon.
The first time I made a mug cake it was hard as a rock! What I found is that if you lower the power on your microwave, things cook more evenly. Try that out and let me know if you saw a difference at all 🙂
Im definetely single serve lover, cause everytime i make some muffins (about 3 and 4) i have to eat them all immediately!! 😀
When we moved two years ago I forgot to bring the microwave. The only time I regret it is when I see a recipe for a single serving of microwave cake/muffin/brownie in a jar/cup/bowl. If they ever make a teeny tiny microwave for single servings, perhaps the size of a can opener, I might take the plunge and buy one again. Until then, I’m drooling! Your recipe sounds wonderful!
No microwave…that’s kind of awesome if you ask me. You could always stick this in the oven. I would probably do 350F for about 15 minutes and then check it with a toothpick and stick it back in if it needs it. Mega props to you for being microwave-less!
HOLY CRAP – I think I am in love!!! 🙂
I love my weekend cookie treats & I am a sweet person. I got fat as a kid on sweets & too much of them! 😉
I have had a lot of years of practice with my willpower BUT I learned to allow myself these weekend treats & plan for other things if I want.. I just don’t overdo. 🙂
I need to learn to sometimes say no 🙂 You inspire me every single day JODY and that’s the truth!!