Eggless Chocolate Mug Cake
Warm, fudgy, and ready in under two minutes, this single-serve chocolate mug cake is the kind of weeknight treat that feels almost too easy to be real. The batter comes together with pantry staples — flour, cocoa powder, sugar, a splash of milk, and a little oil — so there's no special shopping trip required. Because oil replaces the fat and milk provides just enough moisture, eggs aren't needed at all, and the result is still a tender, deeply chocolatey cake with a soft, almost molten center. Tossing in a handful of semi-sweet chocolate chips before microwaving takes it to the next level if you're feeling indulgent. The whole thing cooks in 60 to 90 seconds and serves one, which means no leftovers, no sharing, and no waiting. It's the perfect solution for a late-night craving or an afternoon slump when you need something sweet and satisfying fast.
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Learn more →Ingredients
1 serving
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- ⅛ tsp salt
- 3 tbsp milk
- 2 tbsp neutral oil (such as vegetable or canola oil)
- ¼ tsp vanilla extract
- 2 tbsp semi-sweet chocolate chips (optional)
Instructions
- 1
In a 12 oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined with no dry pockets.
- 2
Add the milk, oil, and vanilla extract to the mug and stir with a fork until the batter is smooth and no streaks of flour remain. Fold in the chocolate chips, if using.
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