Chocolate Mug Cake Recipe
Easy Chocolate Mug Cake Recipe made in 1:30 minutes. You will never want to bake another chocolate cake after you try this simple, moist and eggless chocolate cake for one or two that is ready in minutes!
Servings: 2 People
Calories: 268kcal
Equipment
- 12 oz Microwave safe mug
Ingredients
- 4 Tablespoons (60 ml) Milk
- 2 Tablespoons + 1 teaspoon (36ml) Water
- ½ teaspoon Instant Coffee
- 4 Tablespoons (50 gms) Sugar
- 4 teaspoons (20 ml) Oil
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Vinegar
- 6 Tablespoons (47 gms) All purpose flour
- ¼ teaspoon (heaping) Baking Powder
- ¼ teaspoon (heaping) Baking Soda
- a pinch Salt
- 2 and ½ Tablespoons Cocoa Powder (Natural, Unsweetened)
- 3 Tablespoons Mini chocolate chips (to top after baking)
Instructions
- Mix milk, water and coffee in a microwave safe bowl and heat them for about 30 seconds. Give them a quick stir to mix everything in and add oil, vanilla, sugar and vinegar next. Mix again.
- Sift flour, baking powder, baking soda and salt over wet ingredients and fold until the streaks of flour and cocoa disappear in the batter.
- Pour batter in a 12 oz sized microwave mug and bake for 1 and ½ minutes or till the top of the cake looks set and the cake passes toothpick test..
- Top with chocolate chips and allow the cake to cool down for a minute or two before enjoying!
Notes
Storing Information:
I don't recommend storing mug cakes for long. Since these taste best when fresh.
If you are required to keep them for a few hours, store them at room temperature covered tightly at all times. I use cling wraps to cover the mugs.
Add ins:
Apart from chocolate chips you can also add Nutella, Biscoff, Peanut butter or any other spread of choice in the center of cake batter before cooking it. You don't need to push the spread down as the cake will cover it when it bakes.
Tips to make a Perfect Mug Cake:
- Don't skip vinegar from the recipe. You need it to react with leaveners and give the cake a proper lift.
- I highly recommend using a kitchen scale to measure your ingredients to eliminate all the guess work and eye balling. It really makes a difference in the texture of the final bake.
- To bake this cake in a single mug you will require a 12 oz mug.
- If you don't have such a big sized mug, you can divide this batter between two small mugs and bake them individually or together for 1 and ½ minutes each.
- If you want only one small mug cake that serves one (instead of a big cake), simply half this recipe and bake for 1 and ½ minutes.
Nutrition
Serving: 2People | Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Sodium: 174mg | Sugar: 12g