Guys, back at it today with more to bake. We have the time, right? Today we’re talking about mug cakes, and I know it might feel a little silly, but if you can throw together a warm, chocolatey, cake that takes literally one minute to cook, why aren’t you? Well today we are.

I have gone through a few phases of obsession with mug cakes over the years. I think I still probs have some old dry mixes to make a mug cake packed away in the back of my pantry. But if I’m being honest, they’ve always been a bit of a disappointment, not nearly as good as a normal cake. So today I’m trying to change that with some easy, but a little more homemade, and super delicious.

How to Make Chocolate Mug Cake

Alright. This is a no milk, butter, or eggs cake btw, so it’s all pantry ingredients. We’re starting off by measuring and mixing a few dry ingredients into our mug. A note on the mug- you need to do this in at least a standard 10-12 oz mug so there’s enough space for the cake to cook. Anyways, start by stirring together the flour, sugar, cocoa powder, baking soda, and salt. If you feel like throwing in a few chocolate chips, I support that decision and you should add them now.

Then we’re measuring out the wet ingredients and adding them in. You don’t have to mix these before adding them, but just wait to stir everything until all the wet items are added to your mug. We’re using water, oil, vanilla extract (or bourbon if you don’t have any, no joke) and white vinegar.

Mix everything together with a fork until it’s all smooth and cake-battery. Then, you just microwave it until the top looks dry, which should take about 1 minute, depending on your microwave. In mine, it takes about 1 minute and 10 seconds.

I like to top mine with some ice cream so you get that whole warm-cake-cold-melting-ice-cream thing happening, but that’s optional. I mean, highly recommended though. I topped this one with a little bit of coffee chocolate chip ice cream.

Anyways, eat the cake warm, enjoy life, and make dessert in five minutes. It’s gonna be okay.

5 from 2 votes

Chocolate Mug Cake

Servings 1 mug cake


  • 4 tbs. all-purpose flour
  • 2 tbs. sugar
  • 2 tsp. dark cocoa powder
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 tbs. water
  • 2 tsp. neutral oil
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. white vinegar


  1. In a microwave safe, 10-12 oz (or larger) mug, stir together the flour, sugar, cocoa powder, salt, and baking soda with a fork. Add in the water, oil, vanilla extract, and white vinegar, and stir together with the fork until smooth. 

  2. Microwave for about 1 minute, depending on your microwave, or until the top of the cake no longer looks wet. For me this takes 1 minute and 10 seconds, and I just give it a quick check at 1 minute to make sure. Top with a scoop of ice cream and enjoy! 


  1. Amy

    June 26, 2020 at 12:11 pm

    5 stars
    Best mug cake I've had…evenly cooked, fluffy, tasty. I'm thinking because you got around the typical mug cake 'egg dilemma'? 🙂 Took about 55 seconds for mine. Do you have a vanilla version? Thanks for the recipe!

    • Dough-Eyed

      June 30, 2020 at 1:18 am

      So glad you liked it!! Yes, this is developed from a vegan recipe actually!!

  2. Sarah Bober

    August 11, 2020 at 2:02 am

    5 stars
    Incredible! Best mug cake recipe i’ve ever made. Does not have a typical mug cane texture, but tastes like an expensive bakery cake. I will always follow this recipe now!


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