Some days call for nothing but chocolate. That was the case for me recently, and this Chocolate Chip Chocolate Cake in a Mug delivered instant relief—ready in about a minute in the microwave for immediate chocolate gratification.
Rich and satisfying, this little cake can be made gluten-free, dairy-free, nut-free, or soy-free with a few simple swaps. It’s an ideal after-school treat when the kids insist they’re “starved,” and you can have everything gathered, mixed by hand, and cooked in roughly 15 minutes.
I first spotted the recipe on Hungry and Fussy, made a couple of tiny adjustments, and loved the result. Because the batter contains no eggs, you can undercook it slightly for a molten, fudgy center that’s utterly indulgent.
For my version I kept things simple: a few mini chocolate chips mixed into the batter and a sprinkle on top. If you prefer, add nuts, a spoonful of peanut butter, or a dash of espresso powder—just avoid adding facts I haven’t tested myself.
I recently rediscovered the whisk attachment on my immersion blender and used it to whip a small amount of cream for topping. It whipped up quickly and a little granulated sugar folded in while whipping balanced the intense chocolate flavor perfectly.
Make sure your mug is microwave-safe before cooking—avoid any metallic decoration that could spark. Also, set the mug on a plate when microwaving to protect the oven in case of overflow.
Try these 1-minute cakes the next time you need a quick chocolate hit. Let them rest a few minutes before digging in, especially if you prefer a molten center—no one wants a burnt tongue.
Enjoy your Chocolate Monday and any upcoming celebrations!
How to make the Chocolate Chip Chocolate Cake in a Mug:
- Whisk together the dry ingredients, then add the milk, melted butter (or oil), and vanilla. Whisk until smooth.
- Fold in the chocolate chips and pour the batter into a microwave-safe mug set on a plate.
- Microwave for 45 to 70 seconds depending on how molten or cake-like you want the center.
- Top with a dollop of lightly sweetened whipped cream and a sprinkle of mini chocolate chips.
- Let the cake rest a few minutes, then enjoy.
PRO Tip:
Confirm the mug is microwave-safe and avoid any metallic trim.
Can I make this dessert dairy-free?
Yes. Substitute plant-based milk (almond, coconut, oat, etc.) and use coconut oil or another solid plant oil in place of butter. Use dairy-free chocolate chips labeled for your dietary needs.
PRO Tip:
Use a small deep bowl when whipping cream so there’s enough room for it to expand to soft peaks.
Key Ingredients for this Recipe
- Gluten-free flour or regular all-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking powder and salt
- Milk (or plant milk), melted butter (or coconut oil), and vanilla
- Chocolate chips
- Lightly sweetened whipped cream and mint sprigs for garnish (optional)
Chocolate Chip Chocolate Cake in a Mug (Gluten Free)
A quick, single-serving chocolate cake ready in minutes—perfect when you need fast chocolate satisfaction.
5 minutes
1 minute
2 minutes
8 minutes
Ingredients
Cake in a Cup
- 3 tbsp (22.5 g) any gluten-free flour, such as rice, sorghum, millet, or regular all-purpose flour
- 3 tbsp (37.5 g) granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- Pinch of kosher or fine sea salt
- 3 tbsp milk, coconut milk, almond milk, or other plant milk
- 1 tbsp melted butter or coconut oil
- 1/2 tsp pure vanilla extract or vanilla paste
- 2 tbsp chocolate chips
Optional Garnishes
- Lightly sweetened whipped cream
- Mini chocolate chips
- Mint sprigs
Instructions
Whisk the dry ingredients in a small bowl until there are no lumps. Add the milk, melted butter or oil, and vanilla; whisk to combine. Stir in the chocolate chips.
Pour the batter into a microwave-safe mug placed on a plate. Microwave for 45 to 70 seconds: 45 seconds yields a more molten center, while 60–70 seconds produces a firmer, cake-like texture.
Top with a dollop of whipped cream, sprinkle with mini chocolate chips, add a mint sprig if desired, and serve. If your microwave is very powerful, start at 50% power to avoid overflow.
Notes
Adapted from a recipe by Helen of Hungry and Fussy.
Nutrition Information:
Yield:
1
Serving Size:
1
Amount Per Serving:
Calories: 3369Total Fat: 144gSaturated Fat: 99gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 39mgSodium: 455mgCarbohydrates: 492gFiber: 28gSugar: 131gProtein: 61g
Nutritional calculations are not always accurate.
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First Published: 20 Mar 2017
Last Updated: 30 Dec 2019
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