Gooey Chocolate Mug Cake (No Egg)
The BEST gooey chocolate mug cake, made from scratch in just 2 minutes! Made in the microwave, a deliciously rich and moist chocolate cake is dotted with sweet chocolate chips for the ultimate single-serve treat. Top it with a scoop of vanilla ice cream for the ultimate indulgence!
Servings: 1
Calories: 533kcal
Ingredients
- 30 grams self-raising flour 3 slightly heaped tablespoons
- 2 tablespoons cocoa powder unsweetened
- 2-3 tablespoons light brown sugar
- 3 tablespoons vegetable oil
- 4 tablespoons milk
- ¼ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons chocolate chips dark, milk or white chocolate chips
Instructions
- Place the flour, cocoa powder and brown sugar in a large mug (at least 310 ml capacity) and stir to combine.
- Add the remaining ingredients (oil, milk, vanilla and chocolate chips) and stir until just combined.
- Microwave on full powder for between 1 minute 10 seconds and 1 minute 30 seconds (see notes on varying cooking times below) until the cake is cooked, fluffy and moist and the chocolate chips have melted.
- Serve on its own, or with your choice of toppings. Enjoy!
Video
Notes
- This recipe makes one, single-serve mug cake (that can be divided into two serves with some toppings if you want to share!). For more, simply add more mugs and multiply the recipe. I still recommend microwaving one at a time, to ensure they are cooked properly.
- For best results, I recommend weighing the flour using gram measurements (with a digital scale), rather than relying on cup measurements which are not as accurate. Too much of the dry ingredients will result in a dry cake.
- Be careful not to overcook, or the cake will be dry. The cake should be fluffy and moist and mostly cooked through, with bits of melted chocolate throughout. Since there is no egg, it’s ok for it to be slightly undercooked if you prefer a gooier texture.
- Don’t overfill your mug. The batter will rise up in the microwave and may overflow if your mug is too small. Choose a large mug with at least 310ml capacity. Tall is best.
- If you prefer, the batter can be made in a mixing bowl and then transferred to a mug to microwave. This is especially helpful if you are making more than one serve. Or it can be cooked in a small, microwave-safe bowl instead.
- Microwave times; All microwaves vary in wattage and cooking times, so microwave for the shortest time the recipe calls for to start. For reference, my microwave is 1100W and I cook mine for 1 minute 10 seconds. Lower wattage microwaves may need a little longer. If it’s not ready, keep going at 15 second intervals until it’s done. Once you have made it once, you can keep a note on the best cooking time and use it next time you make this recipe!
- The chocolate chips which will melt throughout the batter, making it extra gooey. You can also microwave it for a little less time, if you prefer a fudgier texture.
- Please note that the nutrition information is based on the ingredients being cooked into one mug, with one mug cake being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the mug cake.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 533kcal | Carbohydrates: 58g | Protein: 7g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 4mg | Sodium: 38mg | Potassium: 280mg | Fiber: 5g | Sugar: 36g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 2mg