I am totally addicted to making mug cakes. Not even eating them, necessarily (except, yes, obviously), but I’m always asking people if they want one just so I can perform the magic trick of INSTANT CAKE!
Maybe you’re thinking, sure, but I bet it’s gross cake. Really oily, or dry, or something weird. Right? Wrong! It’s perfect. It’s moist, it’s fluffy, and it goes great with a scoop of ice cream on top.
I can’t say that I often want to bake a whole cake. Events only, really. On the regular, there’s no way that having a whole cake sitting around at home is a good idea. Which makes mug cakes perfect.
So, regarding tools and techniques. Instead of a mug, I usually use a small ramekin (like in the pictures). Just for aesthetic purposes, really. It works exactly the same in a regular mug, and I recommend something wide so that you can fit some toppings on there too.
I experimented with substituting apple sauce for the oil, hoping to find a slightly lighter alternative. It…didn’t really work well. I’d still classify what it made as cake, but it was lacking the richness. Give it a go if you’re desperate for chocolate but can’t have oil, but otherwise, don’t mess too much with the recipe.
Since the proportions are so small, its important to be exact. But mistakes happen. Sometimes the batter ends up being far too stiff, even with good intentions. So just add a teensy bit more water at a time to loosen it up. It should have the same texture as normal cake batter.
Let it sit for a minute or two before eating (it’ll be too hot to eat, anyway). This lets the cake settle and firm up, and gives any chocolatey toppings a chance to melt.
And in advance, I’m sorry for sharing this recipe. I’m sorry it’s super easy and delicious. It’s my curse to share.
Instant Chocolate Mug Cake
- 4 tsp white flour
- 4 tsp white sugar
- 2 tsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 2 tsp water
- 2 tsp vegetable oil
- 1/4 tsp vanilla extract
- 1 tbsp chocolate chips (optional)
- 1 tbsp chopped walnuts (optional)
- 1 scoop ice cream, vegan or otherwise (optional)
In a small ramekin or mug, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix with a fork to thoroughly combine.
Add the water, vegetable oil, and vanilla. Stir well to create the batter, leaving no dry pockets.
Put in the microwave for 30-45 seconds. The time will depend entirely on your microwave, so try it for 30; if it still looks wet in the middle, put it in for another 10 seconds or so. My microwave calls for 45 seconds.
Remove from the microwave and allow to sit for a few minutes. Sprinkle the chocolate chips and nuts on top while still hot to let the chocolate melt.
Serve with a scoop of ice cream on top, if you like!