I love this chocolate mug cake because it gives me that lava-cake satisfaction without the wait or mess. It’s perfect for late-night cravings, date nights, or anytime I want a single-serving treat. The ingredients are simple pantry staples, and the texture is customizable—slightly undercook for a molten center or add extra time for a fully set cake. It’s a personal-sized dessert that feels like it came straight from a café.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 4 tablespoons all-purpose flour 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder Pinch of salt 3 tablespoons milk 1 tablespoon vegetable oil 1/4 teaspoon vanilla extract 1–2 tablespoons chocolate chips (optional)
Directions
In a microwave-safe mug, I whisk together the flour, sugar, cocoa powder, baking powder, and salt until fully combined.
I add the milk, vegetable oil, and vanilla extract, then stir until smooth and just combined—being careful not to overmix.
If I want extra richness, I stir in the chocolate chips, pressing a few down into the batter to create that molten center.
I microwave on high for 70–90 seconds, depending on my microwave’s wattage. I like it slightly underdone in the middle for a lava-like texture.
I let it cool for about a minute before digging in directly from the mug (the hardest part is waiting!).
I sometimes add a spoonful of peanut butter or Nutella in the center before microwaving for a creamy surprise.
For a mocha twist, I replace 1 tablespoon of milk with brewed coffee.
When I’m craving spice, I add a pinch of cinnamon or chili powder for a Mexican chocolate flavor.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
If I want something more indulgent, I top it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Storage/Reheating
This mug cake is best enjoyed fresh while warm and gooey. If I have leftovers (which is rare), I cover the mug and store it at room temperature for up to a few hours. To reheat, I microwave it for 10–15 seconds just to warm through. The texture is best the same day it’s made, so I usually make it to enjoy immediately.
FAQs
Can I make this without eggs?
Yes! This recipe is naturally egg-free, which keeps it tender and prevents the texture from becoming rubbery.
Can I use a different oil?
Yes, I often swap vegetable oil for melted coconut oil, butter, or avocado oil depending on what I have.
Why did my mug cake overflow?
The mug might be too small or filled too high. I always use a large mug (at least 12 ounces) to give the cake room to rise.
Can I bake this in the oven instead?
Yes, I bake it at 350°F (175°C) for about 12–15 minutes if I prefer a more traditional texture.
Why is my cake dry?
It was likely overcooked. I start with 70 seconds and add extra time in 10-second increments if needed.
Can I make it vegan?
Yes! I use plant-based milk like almond or oat milk—it works perfectly.
What can I add for extra flavor?
A touch of espresso powder, sea salt flakes, or a splash of almond extract adds a gourmet touch.
Can I double the recipe?
I prefer making two separate mugs rather than doubling in one—it ensures even cooking.
How do I make it extra gooey?
I slightly undercook it and add a few chocolate chips or a piece of chocolate in the center before microwaving.
Can I use hot cocoa mix instead of cocoa powder?
Yes, but I reduce the sugar slightly since hot cocoa mix is already sweetened.
Conclusion
This chocolate lava mug cake is my secret weapon for instant dessert satisfaction. I love how quick and easy it is—just mix, microwave, and indulge. Every bite delivers that rich, molten chocolate flavor I crave without needing to bake a full cake. It’s the perfect treat when I want something decadent in minutes, proving that dessert magic can absolutely happen in a single mug.
This decadent Chocolate Lava Mug Cake is a rich, fudgy single-serving dessert made in under two minutes. With a soft, cake-like edge and a gooey molten chocolate center, it’s the ultimate quick indulgence for chocolate lovers—no oven required!
Ingredients
4 tbsp all-purpose flour
2 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp milk
1 tbsp vegetable oil
1/4 tsp vanilla extract
1–2 tbsp chocolate chips (optional)
Instructions
In a large microwave-safe mug, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
Add milk, vegetable oil, and vanilla extract. Stir until smooth and no lumps remain, but do not overmix.
Stir in chocolate chips, pressing a few into the center for a molten effect.
Microwave on high for 70–90 seconds, depending on your microwave’s power. The center should remain slightly gooey.
Let the mug cake cool for about a minute before enjoying directly from the mug.
Notes
Add a spoonful of peanut butter or Nutella in the center before microwaving for a creamy surprise.
Replace 1 tbsp of milk with coffee for a mocha flavor.
Add cinnamon or chili powder for a spiced twist.
Use gluten-free flour for a gluten-free version.
Top with ice cream, whipped cream, or caramel sauce for extra indulgence.
