The Moistest Chocolate Mug Cake

  • This chocolate mug cake recipe has no eggs and can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make and you’ll never make another mug cake again after you try my recipe!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

    Holy bananas, you guys. This chocolate mug cake recipe is one of your all’s favorite desserts to make.

    The simplest chocolate dessert yet incredibly moist, easy, and the best single-serving dessert out there (to share or not to share)!

    Mug cake for one or two!

    You likely have ALL the ingredients in your pantry already. When you get that late night craving? Or want a small batch dessert (and not whip out a giant baking pan to make brownies to nip that craving)? This chocolate mug cake IS FOR YOU!! If you haven’t made this yet; you are 100% missing out.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

    The BEST Chocolate Mug Cake recipe out there!

    Seriously though, you’re probably so over mug cakes and you’re probably rolling your eyes at me right now but STOP! I promise you this isn’t like any other mug cake out there.

    I’ve tried a bunch of mug cakes and I hated them.

    I thought they were a really neat concept for a quick dessert fix but nothing would ever beat baking an entire cake or cupcake. I hated that all the mug cakes came out SPONGY and they had the grossest texture.

    Last week, I was CRAVING chocolate like none other. It was a pretty dire situation. We didn’t have any desserts in the house because I hadn’t been baking and I didn’t want to run out to get anything so I thought I’d give a mug cake a shot.

    It ended up turning into a recipe development hour because the first batch came out horrible. Like, I threw it in the trash can and it was just one lumpy sponge thing.

    The second one was slightly better but still really bad. The third, I switched out some ingredients and added a little bit more of some and it came out how I wanted but I knew it could’ve been better so on the fourth try, I finally got it to work and the exact texture I wanted.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

    What is a mug cake?

    I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug!

    It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

    This chocolate mug cake is made without eggs. Why?

    Okay, I get asked this a lot too and the reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!

    If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?

    This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.

    Just omit it! Best texture, ever!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

    Can I make this with self-raising flour?

    You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted.

    I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted.

    There have been many people who have used self-raising flour in this recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.

    Can this mug cake be made in the oven?

    No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on

    Are you a visual person? Watch this video below as I walk you through on how to make this chocolate mug cake at home!

    If you love mug cakes, you may like these different variations on my chocolate mug cake:

    It’s basically chocolate cake in a mug! Grab your mug and recipe below!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on #chocolatemugcake #mugcake #cake #cakeinamug #chocolatecake #easycake #chocolate

    4.64 from 107 votes
    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on
    The Moistest Chocolate Mug Cake
    Prep Time
    1 min
    Cook Time
    1 min
    Total Time
    2 mins

    This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

    Course: Dessert
    Cuisine: American
    Servings: 1
    Calories: 606 kcal
    • 1/4 cup all-purpose flour
    • 2 tablespoon unsweetened cocoa powder
    • 1/4 teaspoon baking powder
    • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
    • 1/8 teaspoon salt
    • 1/4 cup + 1 tbsp. milk
    • 2 tablespoon vegetable oil
    • 1 tablespoon hazelnut chocolate spread or mini chocolate chips
    1. In a medium bowl, whisk together dry ingredients.
    2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
    3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
    4. Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

    5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
    6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
    7. Carefully remove from microwave and enjoy!

    Recipe Video

    Recipe Notes

    Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds*. Knowing this information, it may help you better judge how long to cook yours for and at what power.

    *When this recipe was developed, we were in another house. That microwave in that house took 70 seconds for me to cook the mug cake. When the video was filmed, we were in a new home. In our current microwave, it takes 90 seconds...which is why there are two different times. The fact still remains: all microwaves are different and can yield different cook times, which proves to be true with my two different microwaves in two different homes.

    You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.) or even chocolate chips like I used in the video. I just thought it made the cake even more moist but the cake itself is moist enough without it!

    **This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

    No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!

    Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

    If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake recipe!

    Nutrition Facts
    The Moistest Chocolate Mug Cake
    Amount Per Serving
    Calories 606 Calories from Fat 378
    % Daily Value*
    Total Fat 42g 65%
    Saturated Fat 16g 80%
    Total Carbohydrates 55g 18%
    Dietary Fiber 7g 28%
    Sugars 21g
    Protein 10g 20%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

    Julie Wampler of Table for Two
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  • Swifti says:

    I really love this recipe but i would like it to be a little bit dry
    What should i do to make it a little dry?????

    • Julie says:

      I would say cook it longer.

    • Txcpxi says:

      Use less oil
      I have tried another recipe and am about to try this 1?

  • Justine says:

    This mug cake was amazing!!
    Used brown sugar and coconut oil (as that’s all I had) and it turned out brilliant.

  • Krizia says:

    Loved it! I used rice flour instead of all purpose flour and stevia instead of sugar. It was delicious!

  • Kristie says:

    This mug cake is the perfect snack when you’re craving something chocolatey and delicious but don’t want to kill your diet. I use coconut milk, one tablespoon of oil instead of two, omit the hazelnut spread and it comes out perfectly every time. I microwave for 60 seconds in a 1000 w microwave. For those who are complaining about texture- this IS a mug cake, you have to be realistic. It isn’t going to be like normal cake! But it is definitely moist and not even close to as spongy as recipes with eggs.

    • Julie says:

      Agree! Thank you :)

    • Alan says:

      This is a marvelous quick fix for me. I usually use peanut butter instead of nutella, and it works great. I recommend using honey roasted natural peanut butter from the crushers at the super market instead of name brand peanut butter for this.

  • Kate says:

    I never liked mug cakes before I tried your recipe! Too right about the egg – that always seemed odd to me. This was a perfect quick treat that kept me from making a whole pan of brownies. I might add even more Nutella next time. In a 1200w microwave, I put it in for 60 seconds but it probably only needed 50-55.

  • Aria says:

    Are you serious? This was the most disgusting thing I have ever eaten WAY too much salt!and just plain gross!!!

    • Julie says:

      Too much salt? Are YOU serious? 1/8 of a teaspoon is hardly a pinch unless you were extremely generous with your pinching.

  • Marta says:

    love it – very very chocolateee!
    used butter instead of oil – did not add any spread – used bisquick instead of flour – 70 sec just right for me!
    very good thank you

  • Laraib says:

    Are you measuring dry ingredients by scooping or spooning and leveling?

    • Julie says:

      Scooping and leveling

  • Kim H says:

    This mug cake was amazing!! Love that their is no eggs! I added some semi sweet chocolate chips on the top and microwaved for ~ 65 seconds! It filled my craving and that way I didn’t have to make a whole pan of brownies! Thanks for the recipe!!

  • Clarissa says:

    You and me? We’d get a long juuuuuuuust fine. From now on this recipe will be my everyone’s-asleep-and-the-house-is-clean-so-I-can-finally-freaking-do-something-for-me treat.

    • Julie says:

      YES!! 2018 GOALS! Self-love!

  • Laraib says:

    I made this today and it had a very moist texture but was a bit bland. I recommend adding the extra tablespoon of sugar, some chopped chocolate and maybe some vanilla extract.

  • Grace says:

    Mine was still a little spongy. I put it in for 60 seconds and then 2 intervals of 15 seconds. I poured a little milk over it, so it tasted amazing, (better than most recipes I’ve tried) but I am still wondering how to make it less spongy… any ideas?

  • Laine says:

    Made this with loose measurements and Greek yogurt instead of oil… So sooooo good!!

  • Christine Lamot says:

    I used gluten free baking flour and added some Xanthan Gum and it worked perfectly!

  • Danielle says:

    This was AMAZING Just what I needed a little cheat and didn’t throw my diet away. (Granted know I might cheat more often?) It was delicious thank you I was scared didn’t know what to expect but it was perfect. I just whipped up a little whip cream (2min) and it was super yummy. (Substituted with truvia) and 70sec was perfect. Thanks for making my night

  • David says:

    Loved it! The filling, when warm, made it a bit like a lava cake. 10/10.

  • Misha says:

    Such a delicious treat. I am a cake freak and this really hit the spot! I threw dark choc chips on top and ate it with some whipped cream. Yeah, my life is complete.
    Thank you!!

  • Kurumi says:

    I LOVE this recipe soo much! It’s my go-to mug recipe <3
    Idk why most people are having trouble with their cake texture, i guess it could be inaccurate measurements and/or microwave issues.
    But for me, it comes out perfect every time. The texture is soft and moist, unlike other gross spongey recipes. It's soo chocolatey and delicious, even without the nutella.
    HIGHLY recommend people try this out

  • Jessica says:

    This was the best chocolate mug cake I’ve had so far. This will be my go to recipe from now on. The addition of a chocolate hazelnut spread was brilliant. The only thing I changed is that I cooked it a bit longer, for 1 minute and 30 seconds in a 1000 watt microwave.

  • Emilie says:

    I made this tonight with oat milk and peanut butter and it was perfect. My experience with mug cakes is that if I mix the ingredients in the mugs, there’ll be a floury, tasteless sludge at the bottom, for sure, every time. I made this one separately in a bowl like you did and it turned out great. My microwave has considerably higher wattage, so I went in 20-sec increments, but it still took about a minute to cook through.

    Thanks for this recipe, Julie!

  • Becca says:

    This recipe was spot on. Thanks for sharing!

  • Dawn says:

    Turned out perfectly the first time! Added some semi-sweet choc chips instead of hazelnut spread and the taste was between a cake and brownie. I LOVED IT!! Thank you!

  • Tricia says:

    I just made my mug cake using your recipe. WOW!!! Thanks for a quick & delicious recipe for those crazy middle of the night cravings!!!

  • Ugnius says:

    I made this cake by exact measurements and the batter was water-like consistency, almost tasteless(I added a LOT of sugar and cocoa) and the consistency of Jell-O, i promise you. I have no idea what I added to make it chewing-gum-like. Also, it was very dry. Don’t know where it went wrong.

    • Traci says:

      Hey! Wondering if maybe you used 1 and 1/4 cup of milk? When I glanced at the recipe quick, that’s what I read and almost used that much until I took a second look!

  • Brandy says:

    I love this. I omitted all the sugar and thought it was just fine. I used Nutella and a scoop of cream cheese.
    Thank you for this recipe!!

  • bri says:

    this is by far the BEST mug cake recipe ever. ive never been able to find a mug cake that’s actually cake-y until today. used dark chocolate cocoa powder & put some chocolate frosting on every bite (as im allergic to hazelnut) and YUM! never making a different mug cake ever again!

  • BELINDA says:

    OMG!!!!! Delicious and just the right amount! I left out the Nutella and added semi sweet chocolate chips. Thanks for sharing!

  • Kiki says:

    This is such an amazing recipe ❤️

  • Emily says:

    Can I use canola oil instead of vegetable oil?

    • Julie says:

      You can but canola oil has a flavor so you might taste it in the mug cake.

  • Kristen Ivie says:

    Just made this as I was craving a quick chocolate fix but didn’t have anything to had. THIS WAS AMAZING. They are not lying when they said moistest mug cake ever. I added a little yogurt because I like my cakes super moist. Will be using this recipe next time I have a hankering for instant chocolate treats!

  • Tonie says:

    It was delicious. I’m on WW and sometimes want something yummy.

  • Natacha says:

    I tried many mug cakes recipes before finding this one and the search is over. So good. Not spongy. Délicieux. Perfect portion for a sugar crave. Thank you so much.

  • Mary says:

    Very good. We like it with three tablespoons sugar

  • Mel says:

    Thank you SO much for creating this – cake is my favorite sweet treat, and it’s amazing to be able to whip up a single serving so easily and deliciously. :-)

    I do have one question! I once tried subbing real dairy milk with almond milk to see if that changed things very much….the taste was still great, but texture was chewy/chunky. Do you have any suggestions for adding something else to make the almond milk suffice, or perhaps a different alternative “milk” altogether? (Trying to figure out how to make this recipe vegan for a friend.)

    • Julie says:

      I really have no experience with making anything vegan so I’m sorry I can’t offer much suggestions or thoughts :( maybe coconut milk?

      • Traci says:

        I used almond milk and didn’t have any issues – thought it was delish!

  • Gloria says:

    I felt like it was a bit unsweetened. But it was really good.

  • Dorothy says:

    Fabulous! I just made this for hubby as a reward for yard work. It’s only 4pm, so I don’t think I’ve spoiled his appetite for dinner.
    Thank you.

  • Linda says:

    I cooked it in a 1100W microwave for 70 seconds at 80% power. It was perfect! I didn’t have any hazelnut spread, so I added some mini chocolate chips. Next time, I will add less sugar, though. Thanks for the recipe!

  • Emily says:

    Absolutely amazing! I always come back to this recipe when I’m looking for a quick fix for a sweet craving. The last time I made it I didn’t have any vegetable oil, so I substituted with a little less than a tablespoon of margarine that I softened and mixed in and I think it made the texture a little lighter than usual. ia quarter of a teaspoon of salt instead of an eighth

    • Emily says:

      Whoops* Accidentally submitted this incomplete. I used a quarter of a teaspoon of salt instead of an eighth for a more intense flavour, and a little bit more hazelnut spread. Definitely not for anybody looking for a healthy alternative, but I enjoyed it! :)

  • Laurie says:

    I made a couple of small adjustments suited to what I had on hand. It was very good and satisfied my sweet tooth in minutes. I used self rising flour and omitted the baking powder. I used 2.5 tbsp unsalted butter instead of oil. I used 2 tbsp sugar and 1.5 tbsp powdered sugar. I used a scant shake of salt and dropped a big dollop of peanut butter in the middle. It really hit the spot! Thank you.

  • Munique says:

    AMAZING !!! So moist and chocolaty and not too sweet :)

  • Glenda says:

    THANK YOU!!! Finally a quick, chocolate fix mug cake that doesn’t feel like I’m chewing on rubber. My new go to recipe. LOVE it!!!

  • Hannah Fretwell says:

    I have just made “The moistest chocolate mug cake ever”. I think it needs more sugar and it isn’t that moist really (i didn’t add any spread in the middle). But it’s better without egg as i don’t always have them in.

  • jessica says:

    I don’t own a microwave, so I made up a batch of this recipe and cooked it in my Babycakes mini cupcake maker. I was the perfect amount for 6 mini cupcakes (perfect treat size!) and it took about 6 minutes to “bake.” I frosted with Nutella. Super yummy!!!

  • Judith Severloh-Hernandez says:

    Absolutely great, thank you so much for this recipe!!!! ? Yummy and 100% as you’ve promised – juicy, not spongy, and works perfectly with peanut butter as well!

  • Joanna says:

    Made this with almond milk and coconut oil and it was AMAZING!! Super rich and delicious!! Totally bookmarked for future brownie/chocolate cake cravings!

  • Gabriella says:

    I tried the recipe as is, and thought it was to chocolatey – tried it another time and used nesquik instead of cocoa powder and I used no sugar (as nesquik is so sweet) and it turned out so well! Much prefer it with nesquik, if you want something chocolatey, but not so heavy

  • Reb says:

    I love this cake so much I’m actually commenting on a blog. Whole wheat flour, no sugar, coconut oil, and it turned out so moist and yummy. Definitely put real full fat vanilla icing on top (evens out the no sugar) but totally works. Thanks so much!

  • Smitha says:

    Just tried it n im having it as i type
    This is perfect
    Have tried so many mug cakes but this one is the best
    Thanks for sharing

  • Kris says:

    Best Valentine’s dessert to finish off the day.

  • Lana says:

    I want to make cupcakes for my kids for valentines day, but really don’t want 24 cupcakes in the house (and I have a vanilla girl and two chocoholics…so what to do??) Anyway…I was searching for single serve recipe for cupcakes and came across yours. My question is…have you ever actually baked (instead of microwave) this recipe? I have the cutest heart shaped muffin baking pan that I want to use and can’t stick that in the microwave. Wondering if I can keep the recipe as is and just bake instead of zap.

    • Julie says:

      Hi! So I haven’t done this in the oven but I know others have actually tried and done this in the oven. I just don’t advise for it because I haven’t tried it my self :)

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