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One Minute Chocolate Cake in a Mug

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On Saturday morning, I clicked the Foodbuzz twitter profile, fully expecting to see someone else as the winner of the “best baking blog” award. I never thought I’d see this: Best baking and pastry blog: @ChocCoveredKt

My heart is filled with so much gratitude right now, towards everyone who took time out of their busy lives to vote for me. Because of you, I am the happiest girl on the face of the earth, and I can’t even find the right words to express just how grateful I am to you all.

Note: You can also find a much larger healthy chocolate cake recipe–with secretly healthy chocolate fudge frosting–in The Chocolate-Covered Katie Cookbook.

A rich, gooey, & chocolatey cake you can make in the microwave, under 200 calories for the entire thing! Get the recipe:

So instead, I baked you a cake.

I could tell you that I slaved in front of a hot oven all day to make said cake. But the reality is this chocolate cake in a mug only took one minute to make.

No, really.

If you tried to sum up my blog in a dessert, this cake in a mug would be it: healthy–while still tasting ridiculously delicious, vegan (with a gluten-free option), and chocolate. Of course, chocolate. It wouldn’t be my blog without chocolate.

A rich, gooey, & chocolatey cake from @choccoveredkt you can make in the microwave, under 200 calories for the entire thing! Get the recipe:


One Minute Chocolate Cake In A Mug

Print This Recipe 4.83/5


  • 1 tbsp plus 2 tsp cocoa powder
  • 3 tbsp spelt flour (or white, or Arrowhead Mills gf)
  • 1/8 tsp salt
  • 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
  • 1/4 tsp baking powder
  • pinch uncut stevia OR 1 more tbsp sugar
  • 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. I can't personally vouch for that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/2 tsp pure vanilla extract
Total Time: 5m
Yield: Serves 1


Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

*If desired, top with my favorite Secretly Healthy Chocolate Fudge Frosting

chocoholic cake

Edit: Due to (very) popular demand, I’m finally adding the nutrition facts for this recipe.

Nutritional Info:

  • Calories: 205 with oil (or 140 without)
  • Fat: 12g with oil (or 2g without)
  • Carbs: 30g
  • Fiber: 6.5g
  • Protein: 5.5g
  • ww points (new system): 6 (or 4 without oil)

UPDATE! You finally now have the ability to receive a free recipe email as soon as a new recipe is posted without every having to remember to check back:
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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. emily says:

    Wow, the one minute chocolate cake in a mug came out tasting real gooood, and was just enough to satisfy my craving. Thanks!

  2. Elva Barfield says:

    How do I print the recipe for your one minute chocolate cake in a mug?

    1. Unofficial CCK Helper says:

      The best way is to high-light the recipe, then right-click “copy,” then open a new Word document, move the cursor to the top of the page, right click and hit “Paste.” You can then put a title to it and save it as a Word doc for future reference, including printing a copy.

  3. Katie Pace says:

    I really like your site . My daughter makes the black bean brownies regularly. So good . My question is about coconut oil. I am so confused as to how long it will keep in pantry and what is the right kind to get .I bought a jar of organic spectrum. Is this the right kind? Any info on this would be appreciated. Thanks, from one Katie to another.

    1. That would be fine for this particular recipe. For recipes calling for virgin coconut oil, though, you’ll want to buy one that says “unrefined”. It lasts at least 6 months… there should probably be an expiration date somewhere on the jar.

  4. Mary M. Shelton says:

    Can you use almond flour or brown rice flour for this?

    1. Sorry, I’ve never tried.

  5. Magda says:

    Hi, this was a first recipe I tried from your web and I am pleasantly surprised that this cake is soo tasty (why do we put eggs in every cake). I added banana and baked in oven in ramekins. Took about 20 min but I don’t like microwaves. I think the coconut oil makes it

  6. Zahra says:

    This was DELICIOUS. Just made it and added a tsp of mocha kahlua and a few chocolate chips, it was absolute perfection. It was like a warm cakey brownie! And the best part was I didn’t even have to share 😉

  7. Serena says:

    OMG u r so amazing I just want to give u a huge hug congratulations by the way and this cake is sooooo good. The thing is I want to start a cupcake stall at the local far,era market and everything must be vegan so I thought hey I could use this and just put all the batter together then make smaller mounds for cupcakes. Life saver. I am also vegan myself so I wanted something good and chocolatey- hard to find when your vegan. And bonus it’s healthy. Thanks again will love u for ever and ever, your 12 year old devoted fan, Serena xox

    1. Thanks for trying the recipe :)

  8. Julie says:

    Oh Wow, this looks so good and I thought, “this is something I could have the kids make at farm-camp” But the problem is that we don’t use microwaves at all! Any ideas for doing this in a conventional oven?

    1. Unofficial CCK Helper says:

      Several people on this post have said they baked it (one said she baked it for about 17 minutes at 350 F), and had success with it that way, so it does seem possible.

  9. Kat Dornian says:

    I just made one of these for myself. I too love chocolate more than anything. I just found your site and am so pumped to make some slightly healthier chocolate treats for myself. This was absolutely fantastic. I love your use of stevia and minimal amount of oil. It turned out better than I expected. Thank you.

  10. Alya says:

    Loved this recipe and all its chocolateness. yummmmmmmmmmmmm
    think i’m going to make it again.
    And i just made your chocolate chip cookie dough! can’t wait to try it out 😀
    i shall also make your peanut butter cookie dough cookies as part of my post-workout meal.
    too. much. goodness. overload.
    you, my friend, are a genius.

  11. Linda says:

    I am super grateful to have found this website. I just tried the one minute chocolate cake and I am soooo excited! It’s totally delicious and the best part is that it’s low in points on weight watchers. Going to try some of the oatmeal recipies next! Thank you. Can’t wait to purchase your cook book when it comes out!

  12. Jen says:

    Wow, these were amazing! My son was begging for cupcakes and I was too tired to whip up a batch, then I came across this recipe. Was a huge hit! Thanks for sharing.

  13. Tracy says:

    Do you think there’s a way to modify the recipe to make 1 dozen cupcakes? I have a birthday party coming up and I love this recipe so much! I know it would fool those that don’t usually eat GF/SF.

    1. Sorry, I’ve really never tried it. The cupcake recipe I always use is my Chocolate Mayonnaise Cupcakes :).

  14. Fabienne says:

    Made it this morning as a quick breakfast, yummie! I omitted the sugars and forgot to add stevia. In stead of 3 tsp oil, i used 1 tsp coco-oil en 1 tbsp appelsauce (appelstroop for the dutch people). It was a delicious, healthy brownie and for me sweet enough.

  15. Lyf says:

    How do you come up with all these amazing recipes? I love this one in particular for the ease & flavour, it even taste awesome with applesauce instead of oil. It’s my go-to quick dessert recipe and I thank you for sharing. I would love to see more mug cakes recipes!

  16. Erin says:

    This is so awesome! i make it if i’m just feeling that i really need a dessert! perfect portion, and you can even just guessimate the amounts, turns out just fine everytime!
    Katie you are awesome! I use your website all the time!

  17. Shannon says:

    Any way I could convert this to the toaster oven or regular oven? The danger of micro-waves concerns me. The recipe sounds delicious!!

    1. Unofficial CCK Helper says:

      Check out about ten comments above for something on the use of regular ovens.

  18. Katie WindOM says:

    I made this and did a grain free version. I used coconut flour (double the amlond milk) and used pure maple syrup (added to wet ingredients and ate it with some mint chocolate chip coconut milk ice cream! Oh, it was delicious! Thank you for this recipe and ALL your recipes! I have a major sweet tooth and appreciate all the goodness and love. Also my husband (who is not completely vegan and is picky about cheese) LOVES your mac and cheese recipe! He thanks you also!

  19. CutePi says:

    I’ve tried mug cake before and was heartily disappointed. But knowing that CCK has yet to let me down, I decided to give it another shot. Well, it looks like I’m going to have to plan to have my wedding dress resized, because I cannot.stop.making.this! I made one for company this past weekend with some chocolate chips mixed in and some Nutella on top…wow. Just wow. Just made another one with mint and white chocolate chips. This is pretty much the most amazing cake I’ve ever eaten. And I’ve eaten a LOT of chocolate cake in my lifetime…

  20. Camilla says:

    Absolutely, amazingly delicious–I am in heaven! Now there’s no reason why I can’t have chocolate cake whenever I want!

  21. Monika says:

    Just made it and I am wondering if I did something wrong looks nothing like on your picture and taste like flour. :/

    1. Unofficial CCK Helper says:

      See Katie’s recipe troubleshooting page:

  22. Tracie says:

    Wow! Went to heaven…Thank-you :)

  23. Chris & Jessica says:

    Sweet Lord,

    what an awesome idea it was to google – “tastiest treats to bake at home”. What a recipe, congrats!! cant wait to try the rest!!!

  24. Megan says:

    This recipe is useless. I tried it and to me it tastes horrible. But congrats for winning that website thing!

    1. I stand behind this recipe 100% and know there can’t be a typo in the recipe, as many others have tried it with success (see comments above yours). But if you’d like help in troubleshooting where you went wrong, I’d really love to help. Just leave another comment listing as many specifics as possible about the specific ingredients you used.

  25. Carol J says:

    I found your website by accident [following links] and I was thrilled to find single serving, microwave recipes. I’ve severe RA and I have little control of something being removed from a conventional oven. I miss baking :-( but now, as soon as I get the ingredients in the house, I’m making a cake in a cup.

    THANK YOU!!!! 😉

  26. Lily says:

    I cannot for the life of me get this to bake right! Please don’t take this badly I LOVE almost all of your recipes, and I make at LEAST one recipe a day, but this one recipe (and the mocha cake) are just turning out horrible. They aren’t baked all the way through, they are bitter, and all I can taste is the applesauce. I’m not sure if applesauce is just the problem; it might be, but is it? Does it affect the sweetness/rawness? I love your recipes, and I am addicted to your blog so please don’t take this the wrong way.

    1. Lily says:

      I tried it again, and I baked it in the oven at 350 for 10, and I added 4 drops of stevia (and I still used applesauce). I am so happy with it! It is SO amazing! Thank you for this awesome recipe! I’m sorry if it ever felt like I was blaming you for my substitutions!

  27. Michelle says:

    Hello, is it possible to use chickpea flour? Thanks for the recipe! ^^

  28. Melody Kincaid says:

    Hi katie!!! I really hope you’ll see this! Ive been trying to come up with a good single serving cake recipe that doesn’t have actual flour in it. Instead i want to substitute it with something like buckwheat, almond flour, rice flour ect. But i cant come up with a recipe!! Can you PLEASE PLEASE PLEASE help me!!! Thank you!!

    1. jess says:


      I made with rice flour and it came out perfect!

  29. Marie Grand says:

    Thank you for the recipe! But can you make it in something other than a microwave? I don’t have one.

  30. Maisie says:

    This recipe is so easy to follow and it is sooo delicious!! Thank you so much! :) and Congrats!!!! 😀

  31. Sherry says:

    I have been looking for healthy desserts for my husband for sometime now. I have lots of food allergies including chocolate, but it doesn’t bother me anymore due to the fact that I have been unable to eat it for a couple of decades now, but there was a time that I had a hard time coming to terms with it. Anyway, my husband will love these as he is a major chocoholic! Thanks for sharing and oh by the way I found your site last night when looking for a recipe for a caramel corn that I could actually eat and I found it here! That was the best caramel corn ever, only thing that I had to do different was end up baking it as it didn’t get crunchy, think I had too much caramel for the amount of popcorn I made. I only wish that there was a print button option for your recipes as I do better when recipe is in my hand versus having laptop in kitchen, oh well if the other recipes on your site is as good as the caramel corn then I can copy and paste it’s not that big of deal, just a thought that maybe one day you’ll have that option. I’m sure there are others like me who are old school and need recipe in hand, I’m showing that I am really old school as I still use the old recipe boxes with the index cards, just used to that I guess and seems easier to me. Thanks again for your site, I know I’m gonna find all kinds of goodies for my man now and not have to feel guilty for preparing unhealthy goodies for him and the rest of my family. God Bless you!

    1. Thanks, Sherry! I am working on getting a print button installed.

  32. Christa says:

    This is awesome, thanks! I found it to be a bit on the bitter side, perhaps I need to add more sugar or less cocoa powder next time. Super easy and super quick for those times you just want something sweet. :)

  33. ADC says:

    Are you sure this is 30g of carbs? Looking at the recipe I don’t see where that many carbs is coming from?

  34. MJ says:

    Okay guys just a warning: do NOT use applesauce! I did and my “cake” tasted nasty and had the texture of overly-thick pudding. I should have just used oil! Oh well. The healthy shamrock shake and banana pancakes I made today from this site were delicious though!

  35. Iviannah says:

    Congratulations! And this is by far, the best cake in a mug recipe I’ve ever done! Love it, and thanks :)

  36. Becky says:

    How much is one “packet” of stevia? Mine comes in a container so I usually measure mine out. This looks sooo yummy! Can’t wait to try it out! 😀

    1. Unofficial CCK Helper says:

      Here is a chart that will help:

  37. Amanda Lynn says:

    As a respected mother of five, this recipe deserves my stamp of approval!

  38. Nicki Ella Smith says:

    I have three children and I care deeply about there health. I was unsatisfied with other recipes but this one was very grand. Thank you for making my kids feel as if they were on cloud nine!!!! This my new best-loved website. Have an awe-inspiring day.

  39. GAH! I tried this last night after seeing an Instagram share from @veganbeautyreview. It was deadly. I love chocolate. I love mug cakes <3

  40. jess says:

    Oh my goodness deliciousness!

    This is a mini miracle for me – I have a super restricted diet and have not been able to make successful cake since I had to give up corn as it rules out all gluten free flour mixes (as well as gluten, dairy, egg… the list goes on).

    I made this with rice flour and it came out a treat. THANK YOU!!!

  41. Jessica says:

    Love this single serving cake, but can I put it in the oven. I got rid of my microwave. If so, at what temp & for how long?

    1. Unofficial CCK Helper says:

      Read some of the comments above yours. The other commenters have successfully made this in an oven :-)

  42. alexis says:

    Congrats Katie, you totally deserved to win!! Thank you so much for posting this. I can’t wait to share this with friends. What a wonderful, quick, and easy chocolate cake. It is delicious!!

  43. anna says:

    hi katie,

    very inspired by your website.
    do you use cocoa or cacao?


  44. Erin says:

    Made this last delicious! I decided to top it with cookie butter instead of the frosting, but the cake itself was the perfect size for just me :) Thanks for sharing!

  45. Lydia says:

    Oh my!! This is amazing!! I realized I had everything on hand so I made it for breakfast. What a wonderful go-to when that chocolate craving won’t go away. And it fits in my WW plan. Thank you!

  46. Shannon says:

    I can’t have sugar. Do you think I could use honey instead?

    1. Sorry, I’ve never actually tried. Maybe use less milk of choice?

  47. Adrienne Guarro says:

    This is exactly what I have been looking for. . . . Vegan & gluten free! Woo Hoo! If I decide to make this for my whole family, what are the measurements for more servings – like a whole cake? And I assume that the full-size cake option would have to be baked in the oven – which is fine. THANKS!

  48. Barney says:

    What can I do if I don’t have a microwave? 😛 like as a sub/alternative

    1. Unofficial CCK Helper says:

      Many people have written that they used an oven to great success. Two specific suggestions said 350 degrees for 14-17 minutes.

  49. Bonnie says:

    Can Almond Flour be used for this?

    1. Bonnie says:

      I read your posts above in which you haven’t tried it 😉

  50. Sarah says:

    I just made this and wow, thanks! It was moist, delicious, and satisfying! Did a gluten free version. Normally never use the microwave but made and exception for this and may try the oven next time.

  51. Karen says:

    just had this and it was so perfect:) a little bitter, but not when i topped it with dark chocolate chips and dark chocolate dreams<3

  52. Danielle says:

    the flour alone is about 160cals… I got a total of 430 cals!!

  53. Rebecca says:

    Oh my word…just made it and its the most beautiful microwave cake ever! I subbed the banana in for the oil, and it was perfect.

    I’ve made so many different versions of microwave mug cakes, but almost all have had egg. Some were ok…but the egg always makes the texture strangely spongey (even when it’s just the white).

    But this was perfect! I wouldn’t really have even known it was microwaved. Perfectly dense chocolate, but light enough that I didn’t feel at all guilty after. The only problem is that I’m going to have to make it every day now. *cough bestproblemever cough*

  54. Emma says:

    Since I don’t have a microwave, I tried it in the oven. I baked it at 350 for 17 minutes and it came out great–very moist. It’s not very sweet, but with the frosting it’s perfect!

  55. Addie says:

    Just devoured this as quickly as I made it!! So yummy! I omitted the extra tablespoon of sweetener because I had no xylitol or stevia, and I try to refrain from using too much excess sugar. I was worried about the taste but it was perfect for my huge sweet tooth. I used slightly less than the minimum 2tsp of oil, and it was still perfectly moist. I cooked for 40 seconds, leaving the middle slightly gooey, so it was like a lava cake!! Looks like this is on the menu again for tomorrow night, to try it out on some unsuspecting non-healthy eaters!!

  56. Diana says:

    That is yummy! I subbed the spelt flour for buckwheat, worked out simply great. Thanks, Katie!

  57. Lisa says:

    I made this cake the other day, and boy, was it delicious! I linked to it here .

  58. Prema Parthasarathy says:

    Hey goddess, your one minute chocolate cake was absolutely amazing. The rest of the stuff looks equally delicious. You are fantastic. The single serving recipe is ………… Words fail me! Keep it coming!

  59. Cait says:

    I just made (literally I am eating it while I type) the chocolate mug cake because I was craving something cake-y and delicious without all the fatty stuff! I remembered seeing this on your blog a few days ago and, oh my goodness, this is genius!! So quick and easy… not to mention, healthy! I went to dinner with friends and was so full, but I totally made room for this yummy treat. I’m also carbo-loading for a half marathon so this hit the carb spot haha. Definitely making this more often!

    Keep it up, Katie! I love all your recipes and can’t wait to make more (especially those pumpkin ones)!

  60. Beth says:

    I’ve enjoyed your website and have made a couple of recipes from here by choice, not because I had to eat a certain way. Last week, my 15yo got the results from her allergy test and they weren’t good. This was the first website I looked at when I got home.
    Tonight we made your One Minute Chocolate Cake and she was in heaven. Thank you, thank you, thank you.

  61. Shanna says:

    Hey Katie,

    This is literally one of the best chocolate cakes I ever had. So with that being said. I have a question. Can you post a chocolate cupcake recipe?? Like just chocolate vegan cupcakes. Plain and simple. The simplest (and most delicious) recipe for a dozen or so chocolate cupcakes. I just want cupcakes!! so bad. :)

  62. Donna says:

    Hello Katie,
    Your recipe sounds tasty and fun to make. We don’t use microwave ovens. Do you know what temperature and for how long the cake could be baked in a conventional/convection oven? Thanks!

  63. Gabi says:

    Just made this and it is perfect! I subbed half of the oil out for a tbsp of mashed banana and i used honey instead of sugar. thank you so much! i’ll definitely be making this again.

  64. Emilie says:

    This recipe is actually good! I was a bit skeptical at first but the end result is great, moist and delicious.

  65. Naomi says:

    This recipe looks great but I don’t like using microwaves. I’ve stopped using them over two years ago, and recently got rid of the one we had in the house because of a burnt wire. Is there any other method of cooking this without using a microwave?

  66. Anja says:

    Hi Katie, I adore your blog!
    This recipe saved my afternoon! I really needed something sweet but had nothing there and it is cold outside. So this cake was perfect! Thank you so much for all your recipes and inspiration!

  67. Kat says:

    I’ve been a lurker on this awesome site for a while but I had to comment on this amazing cake! I have a serious cake problem…. and I’m on a diet. You can see the issue. I try to suppress my cake fantasies and they always end up with me devouring an entire bowl of batter, diet out the window. I made this with applesauce and was blown away. Mine took about twice as long to cook, but that could be my microwave. I love how fast it is and that you can make just one! How perfect. 140 calories and I still feel like I’m cheating!

  68. Andrea says:

    I used almond flour and honey for a sweetener. It was delicious.

  69. Charlene says:

    My husband loves these. Last night I realized I didn’t have applesauce (to use instead of the oil) but I did have the apple cinnamon baby food in a pouch. Worked great! Tasted great!

  70. Janette says:

    How long would I have to bake this if I baked it in an oven?

    1. Unofficial CCK Helper says:

      See the many comments above from people who have written that they used an oven to great success. Two specific suggestions said 350 degrees for 14-17 minutes.

      1. Sha says:

        yes, I made this last night with ovem 175C within 10-25mins works well 😉

  71. brandy says:

    I had no sugar, so I made this only with stevia. Don’t do it!!! Pretty disgusting! haha But I’m sure it’s great with sugar.

  72. Lorena says:

    Can the microwave be replaced? If so, what would be best option?

  73. Michelle says:

    I found your site today and I love it! I made this recipe, but I cooked it in two shot cups for 25 seconds each and I only sweetened it with Stevia. I loved it, and my sugar addicted son loved it, too.


  74. Sha says:

    Hi Katie.. could you please make a single serving healthy cheesecake?? pleaseee pleaseeee.. I love cheesecake so much but its hard to feel not guilty eating the whole cake.. LOL. thanx 😉

  75. Kirsty says:

    I’ve eaten this cake about a dozen times and love it! Tonight my hubby made it for my birthday because we’re having a party for my son tomorrow and didn’t want to have too many cakes. It was amazing! I’ve loved all the other things I’ve tried on here too! Thank you :)

  76. Andree Emsley says:

    You go girl!! love your website.

  77. Aviva says:

    I’ve tried a few mug cakes before and all were disappointing., but THIS recipe turned out light and fluffy ! Even though I have a high powered microwave, it took more than 40 seconds. I added a few mini chips on top AFTER it came out, smushed them down a little, and let it cool down before eating.

  78. Kip says:

    helloie, do you think it would be okay made in the oven? I dont have a micro. x

  79. Makayla says:

    Made this tonight after dinner…all I can say is Wow! It was like magic having a delicious chocolate cake in 60 seconds!! Used my new jar of Nutivia coconut oil for the cake and Artisana cashew butter for the base of the frosting. :)

  80. Caroline says:

    After way too many failed attempts of healthy mugcakes that tasted like cardboard I was about to give up, but this one stopped me in my tracks! So incredibly delicious. Instead of a stevia packet I used 3/4 tbsp of maple syrup and it made the cake have the smoothest consistency EVER. Yummo.

  81. Ellen says:

    Hi Katie :) I thought I’d share the recipe I just made. It was basically this cake, except I tweaked a couple of things and added some cauliflower just like in your cauliflower chocolate cake recipe! I used the same amounts of everything in this recipe except I only used 2.5 tbsp flour and 1 tsp of oil. I mixed the dry ingredients together and I blended two small-medium cauliflower florets with the milk and then mixed that into the dry ingredients along with the rest of the wet ingredients. I threw in a handful of mini chocolate chips and put it in a ramekin and into the microwave for 50-60 seconds. It was so delicious and the cauliflower made it very dense and fudgy, I couldn’t believe how well it worked!

  82. Lorna says:

    I don’t use a microwave; could you please give another option or say how long in a toaster or regular oven. Thank you.

  83. Rei says:

    I just made this! I almost can’t believe how simple and easy it was. And with so few ingredients!

  84. Lucille Gherardini says:

    Katie you are a dream come true. thank you thank you for all your hard work. My husband is prediabetic and we both have a sweet tooth. That’s how I found you searching desserts (chocolate) made w/stevia. Do you know is there a sugar free brown sugar? Or a substitue None of the chemical artificial sweetners!

  85. Allie says:

    My god… I cried tears of joy at this delicious yet simple recipe; thank you so much for blessing lazy people such as I.

  86. Adriana says:

    YOU are amazing! My hairdresser told me about you, and i tried this one minute cake tonight, what a master piece. So talented. Thank you for your wonderful recipes.

  87. suzanne says:

    This is GENIUS!!!!!

  88. Erica Weinstein says:

    Your recipes are awesome!! It would be great if you could ship orders that people want!! Thanks, Erica

  89. Haley Bh says:

    I made mine with applesauce and poured a little Bailey’s Irish cream over it when it was done… delicious!

  90. Amie says:

    Tried this tonight, and it turned out fantastic! Used white flour, 3 teaspoons of sugar, olive oil, and water in the place of milk. I left out the vanilla. This recipe is perfect if you want something chocolatey, but not overly sweet. I topped it with some cool whip and drizzed Nesquick syrup on it. The combination was heavenly.

  91. Jennifer B says:

    Hey Katie, I just want to start out by telling you how much I love you website! As a fit type two diabetic, I am always looking for ways to still have things I love in a nonprocessed way! I also have two young girls who are big fans of you recipes as well. Anyway, I made this cake and I ended up using carnation instant breakfast(no sugar added) instead of choco powder and mashed banana instead of oil. It was super good and had a little extra protein! Thanks for all of the great recipes!

  92. Kimberly Schall says:

    Thank you for this! I have been looking for a one-shot cake recipe! Can’t wait to try it!!!

  93. Sher says:

    Thx for the nutritional info. Looks super yummy!!!

  94. JEN says:

    I had been craving chocolate cake like crazy for a week but didn’t want to make a whole cake (cuz I’d just eat it…) when i came across the prefect recipe to satisfy my craving!!! thanks!!

  95. Amanda says:

    I love this recipe! I’ve tried it with coconut oil (yum) and banana. Tonight we used Sunsweet lighter bake (a fruit, etc. blend that’s meant to take the place of oil and butter) and it worked well! I use it in the not guilty cookies every time with good results.

  96. Mihaela says:

    This recipe is incomplete, it is missing the information on the microwave power. I cooked mine at 800W for one and a half minute and still was not sufficient cooked. I am sure the cake is great just that I do not know how to adjust timing considering my microwave highest power is 800W.
    Any input is appreciated.

  97. Emily says:

    I love your recipes! However, I am wondering if I could use millet flour in place of spelt in your recipes? Thanks!

  98. Salpy says:

    This turned out yummy!

  99. susan says:

    this looks so good! i was wondering if there is anyway to make these in the oven? i dont own a microwave :o(

  100. Kailey says:

    This looks as good as it tastes!! I’m addicted!

  101. Ariel says:

    I had been waiting to make this and I finally made it tonight. Oh, it was so divine!! I used coconut oil and it was just perfection! I don’t have cane juice, so I used maple syrup instead- it was so delicious. I made it again tonight and subbed banana for the oil as you had shared as an option. It’s SO good.
    Thank you for all of your recipes. Everything I’ve tried from your site has been very satisfying!

  102. Winter says:

    Definitely gonna make this recipe as a midnight snack to eat while watching SNL! 😀

  103. Shallon says:

    Made a huge batch of the powder just to keep on hand. Take out 48grams per serving, add the liquid and it’s almost instant chocolate cake!

  104. Gregory McCartney says:

    will have to try this out…thank you Katie for this great way to make a quick and easy dessert

  105. Sarah says:

    This is by far the BEST cake in a mug recipe i have found. Thank you!

  106. Monique says:

    This cake is dangerous! I just made it with the Reese’s Pieces frosting and it was super, super indulgent and yummy. A perfect treat for one, thanks :)

  107. Nina says:

    Love this! I didn’t have frosting so I used coolwhip. Yummmmm!

  108. BRobb says:

    Hi Katie! I am so excited to have found your blog. We have MULTIPLE food allergies in our house AND in addition, I follow a paleo lifestyle. Previewing your recipes got me so excited! So many are adaptable for both food allergies and paleo! What a life changer this could be for our family. Imagine….me being able to make an allergy safe single serving chocolate cake in 1 MINUTE for my daughters to take to a birthday party! I’m giddy with the possibilities. Thank you so much for sharing your creativity and love of healthful food! Your blog is beautiful! Thanks again!

  109. Joli says:

    Wow! These are really, really yummy…..and no time wasted driving to a gf cupcake store! I used 2 drops of vanilla stevia instead of the stevia packet and 1 T. of white rice flour and 1 T. of millet flour. They were moist and delicious and my little daughter was thrilled to have the fun activity of “baking” a cupcake together!

  110. caroline says:

    literally so delicious. how have i just now made this for the first time? used quinoa flour.

  111. Joan Pinson says:

    Cant wait to try all your great recipes!

  112. gbear says:

    Great recipes,however,I would stay away from microwave cooking or heating as it rearranges the molecular structure of the materials,including water. Test microwaved water on plants & they will die. This is from physicist Dr. John Miller,retired from Dept of Defense,who stated “microwaves are only good for weapons.”
    Again,great recipes.

  113. Lee says:

    I found this recipe via a Google search for mug cake recipes and I’ve been enchanted by your blog ever since! It was 3am and I was starving (jetlag!) and I stayed browsing all your recipes. A few hours later, I got up and made this minute mug cake for breakfast! Later that night, I made it for dessert… and I’ve just made it for a 3rd time for my afternoon snack. I’m obsessed, hehe. I plan to try a few more recipes soon.

    I’ve liked you Facebook page and subscribed to your email list and I can’t wait to become one of your biggest fans


  114. Elaine says:

    I love the automatic portion control since you end up with just one cupcake. Thanks for posting this!

  115. Tammy says:

    I just made this on a whim with my newly adopted daughter and they turned out magnificent without changing a single thing! I doubled the ingredients, poured the batter into one oversized coffee mug sprayed with vegetable oil, popped it in the microwave for 2 minutes then immediately divided it into 2 small bowls. I then pulled out a frozen container of left over chocolate icing adding a little dollop on each, along with a spoon of french vanilla ice cream. Based on other similar microwave deserts I didn’t expect much but was surprised! I simply cannot believe how sinfully delicious FAST and SIMPLE can be! Definitely going to be making this for a long time to come. :-)

  116. Lola says:

    Uhhh i love you so much when i took this out of the microwave and saw it was a cake i started crying of happiness its so perfect and comforting

  117. Lucy R. says:

    OMG Katie! This cake is so good. I love all your recipes being egg-free because my brother and father are allergic to egg so they always love a good egg-free cake! Thank you! x

  118. fred says:

    Hi very nice recipe but I don’t use microwave becuz I find it’s not healthy for myself and would love to know how to do it but with regular oven please.

  119. Misty says:

    Hi I need a good recipe that is easy for real chocolate frosting and cake do you have one I need a good one for my nephew ,thank you

  120. Madeline says:

    Gluten Free tip!! I didn’t have any pre-made GF flour mixes on hand so I used… 2tbsp brown rice flour, 1 tbsp arrowroot flour, 1/2 tbsp tapioca flour, 1/2 tsp coconut flour, 1/4 tsp xanthan gum, 1/4 tsp baking soda (I also used the baking powder mentioned in the recipe). I know this adds up to more than 3 tbsp, but I just added a little bit more almond milk and it turned out great! I also made the requested frosting, with sunflower butter, and it was AMAZING!!

  121. Solange says:

    Best Mug Cake ever!!!!!

  122. SuPat says:

    I had to add an extra tablespoon of almond milk, as well as a little bit of water to get a liquid consistency. Otherwise, if I followed the directions it was just a dry crumble still. Not sure if that is how it is supposed to be? It also needed more sweetness, but with a little frosting and a dollop of ice cream, it was perfect!

  123. Isolde says:

    Hello Katie,
    I’ve been looking through your recipes & I think they are amazing, BUT I’ve noticed you use the microwave for some. As the recipes and the ingredients are so healthy, you should realy investigate what a microwave oven does to your food: it kills it! It destroys all nutrition and makes it impossible for your body to use it. It may actually harm you. (Off course opinions vary on this subject, but facts don’t lie.)
    But besides that, these recipes all look so good, I wanna spend the next month in the kitchen trying them all out!

  124. Anne says:

    Hi Katie…. LOVE this recipe and your other recipes on this blog… Just found this blog… Can you please let me know (with a photo, if you can, Please) where you purchase these spelt flour, coconut powder, coconut milk? What is spelt flour? Can I use all-purpose instead? Kindly take time to respond… Thank you very much.

    1. Unofficial CCK Helper says:

      You can always use all-purpose. Do a Google image search to see what the other things look like.

  125. mary says:

    just made this and it taste like heaven (:

  126. Julie Angelos says:

    I tried this as a gluten free recipe three times before I finally lit up on the perfect combination (for me). And it passed the 10-year old boy taste test! He warily put it to his lips and took the tiniest bite, then his eyes lit up and he took the entire bite! :-) Anyway, I tried this first with Namaste GF flour…. too rubbery. Then I tried with just coconut flour… to crumbly and dry. So then I did half of each, and it was awesome! And I found that microwaving for 70 seconds was better with the gf flour. Thanks!!

  127. md444444444 says:

    I don’t measure ingredients as it turns fun into drudgery, but I’ve been making this cake–except better–for decades. A) You MUST add coffee to chocolate, even if you’re not a coffee drinker. Don’t use powder/instant/espresso! Make or buy your favorite (percolated) coffee with cream, to add last, to make it the proper cake batter texture. B) Sea salt really DOES taste better. C) Coconut oil is solid, and does not turn to fat in your body, and goes with chocolate like, well, like in a Mounds Bar. You don’t have to melt it–just use it to grease your mug. Use a smidgeon of olive/vegetable oil in batter. D) I always add an egg–a cake is not a cake without egg–which has fat as well. E) For the best taste, don’t cook it completely, and it has its own creamy ‘frosting’. Yes, there is egg, which could have salmonella. It’s time everyone learned about antimicrobials so no one gets sick from them anymore. Simply eat some before your cake. Google ‘plant antimicrobials’. I eat more than one, like pumpkin pie spice. It has cinnamon, cloves, ginger, etc. ♭♮♫♩♪ ♫ ♬ ♪ Just a teaspoon before will kill microbes and more. ♫♩♪ ♫ ♬ ♪

  128. alex says:

    Could you post some of the most popular recipes in larger portions ie for an an entire cake?! It would be really helpful because I end up just making a ton of small batches!

  129. Vainayaki says:

    What would be a good cooking time/temperature in an oven or a toaster oven for those that don’t have a microwave?

  130. Louise says:

    Hi! I’m a girl from Sweden who just found your blog. Did this tonight and it was so delicious!! I’m in love – thank you so much for this blog and this recipe! :)

  131. Aqeelah says:

    just tried this OMGOSH it taste heavenly! and moist! thank you :)

  132. Emily says:

    Hi Katie!
    I absolutely love your blog! I was getting “dessert depressed” when we started eating healthy…. :( You have helped to re-inspire me to get back to my love of baking! I have really enjoyed your blog! Thanks!

    P.S. Have you tried baking this cake in the oven? We don’t use the microwave anymore, and I thought I’d ask if you’d tried it the other way…since I don’t want to ruin this recipe on the first try. I’d love to make it! And trust me, even if I don’t make the cake, I’m sure to whip up a bowl of that frosting! :) Thanks so much!

  133. Maarib says:

    Thx for recipe I just had a sweet tooth and this was so yummy and perfect definitely making it again!!!

  134. C Adams says:

    Just made this with coconut milk, raw cacao nubs, and topped it with raspberry preserves and chocolate. Frosting.
    Really hit the spot!

  135. Meredith says:

    I finally got around to trying this today and because I was afraid I’d eat the whole thing 😉 I split the batter across 4 small silicone baking cups, topped with 3 chocolate chips each. I ended up having to microwave them 60 seconds to cook completely (I started at 30, then went in 10-20 sec increments after that, checking in between). The results are marvelous – light, fluffy, chocolatey cake. I ate my tester and will save the rest for dessert for my family tonight – my 3yr old will be so happy!

  136. Mariel court says:

    I never tire of this recipe. I’ve been making it since you created it and it’s an all-time fav!

  137. Emma says:

    This cake is so deliscious! I mixed some frozen raspberries into the batter and it turned out really good!

  138. Sabah says:

    Hi Katie,
    Just wanted to thank you for this recipe. I’ve tried other recipes in a mug before and they weren’t so good, so I was hesitant to try it.
    In Canada, on a very chilly night of feb, when I was craving chocolate cake, this recipe came in handy and it was delicious!
    I hope you keep doing what you’re doing :)

  139. Marcia says:

    Katie, THANK YOU for this recipe! The cake-in-a-mug recipes I’ve tried before tend to come out a little rubbery and dense, i think because they have egg in them. But yours is PERFECTION! Not to sweet and super fluffy. Excellent!

  140. Shirley says:

    Hi Kate,
    I do not have microwave, do you think this will work on conventional oven? if so, any idea about the times and temps?
    Thank you in advance!

    and Congrats on the award!

    1. Marissa says:

      17 min @ 350 degrees

  141. Gramma Kaye says:

    Wow, wow and wow. Made two of these last night. (Something told me one wouldn’t be enough – I was right.) This is way to easy, and way too fast, which makes this recipe really dangerous. I’ve already set up several pre-mixed dry ingredients packets, so all I have to do is add the liquids, mix and nuke. Love the fudge frosting too, and I think my great-granddaughter is going to love dipping her apples and bananas in it. Congrats on the blog award. I’ll be stopping by frequently to see what’s new. Happy Valentine’s Day!

  142. Lisa says:

    Sweetened up my Saturday night :) Thank you

  143. Adeline says:

    Yes indeed….a miracle invention especially for those who want fresh baked goods and hate to bake!! Its easy and delicious, great for quick deserts for unexpected company shows up…Thanks….Adeline

  144. valerie says:

    I have just found this site – am extremely impressed although I am not efficient enough on the internet to know how to print out these recipes. How would I do that? I hope I don’t loose this site as I intend using it often – I am 81 y.o. and live alone so these recipes will be invaluable to me and others like me.
    Thank you my dear God Bless!

    1. Unofficial CCK Helper says:

      To print, you can highlight just the recipe itself, and right click “copy.” Then open a new Word document and right-click “paste.” You can then give this document a name and save it in a new CCK Recipe folder, and print it easily as needed.

  145. Rosanne says:

    I’d prefer using applesauce instead of oil. Can you tell me how much I should use? Can I throw in a few chocolate chips before bakine?

  146. Rosanne says:

    How much applesauce do I use instead of oil?

  147. gloria rosen says:

    This is a great recipe – but I do not have a microwave. I do have a convection oven – what would the temperature and time be for this cake? I guess that makes it a little more than a minute but it would be worth it!
    Thanks so much, Gloria

    1. Unofficial CCK Helper says:

      Check out some of the comments from other readers. Several people on this post have said they baked it (one said she baked it for about 17 minutes at 350 F), and had success with it that way, so it does seem possible.

  148. gloria rosen says:

    Oh I just saw that you are quite a winner – congratulations!! Gloria

  149. Elaine says:

    3-2-1 Cake
    Mix together in large plastic bag 1 box Angel Food Cake mix
    1 box any other flavor cake mix
    in a mug mix together 3 tablespoons of mixture, 2 tablespoons water and bake
    1 minute in the microwave oven.

  150. Anna says:

    I absolutely LOVE this cake! I am a big fan of sugar but have been restricting in order to lose some weight. I love how delicious and surprisingly good it is for you (better than most pastry and dessert recipes)!
    One thing that tastes really good with this cake it strawberries. It gives it a nice kick and makes the taste even better!
    I cant wait to try the rest of your recipes :)

  151. Catherine says:

    I was having a really, really bad morning. So I decided I needed to make something from your blog. One minute chocolate cake did the trick. Fantastic–made me feel chocolate all over!


  152. Christa says:

    I had all the ingredients so I gave this one a go because I was craving something sweet so bad. It was AMAZING! I just started a vegan diet a week ago and I can tell you that with recipes like these, it will be easier than I thought. don’t feel like I’m missing out at all :) I’ve tried non-vegan one minute chocolate cake before and never has it come out as yummy as this one – so chocolatey and moist. I’m in love

  153. Sherri says:

    Hello. I am from VA and this is brilliant.
    I tried it, going by eye (probably using less)
    and it turned out great.

    The only thing I had to do was increase the microwave time until I saw that most of the batter was baked.

    Tastes well!

    Thanks for sharing and kudos for you!

  154. Michelle says:

    I love this recipe! I have put this recipe on my blog: Thank you so much for creating amazing foods!

  155. MATTIE winston says:

    can this cake be cooked in a regular oven?

  156. Maria says:

    Love your site, Katie! And the single servings are a great idea. Have you tried using almond flour in this recipe? I wonder what happens. ♥

  157. Ruby says:

    Can’t wait to try this.

  158. erik says:

    I just made it, adding less sugar, more coconut oil, a little butter, more vanilla, and cream instead of milk.
    Amazing what can happen in a microwave.
    This will be a standby for me.
    Thanks, Katie.

  159. Rosie says:

    It looks delicious but I will never try it as I would never microwave my food. There are many studies that show the dangers of microwaving. Have you ever tried to just bake these little cakes in the oven. How long would you expect it might take to bake?

  160. Barbara Lewis says:

    I love your recipes. However, every time I want to print one I am subjected to having to include
    all of the ridiculous comments folliwing. It is a waste of my paper and ink.

    Now I know why I stopped reading your site.

    1. If you don’t want to read the site, that is your choice of course. But there’s really no need to leave a mean comment. I run this site by myself and am doing the best job I can do, putting my heart and soul into it. :(
      (Also, if you want to print just the recipe all you need to do is highlight it and paste into a word document.)

    2. Kristy Cannady says:

      You should always choose print preview and find the exact page # u want to print then exit ans select print and put just that page number.

      1. Joy Barker says:

        Yes Ma’am that’s how i found out how to stop wasting my ink and paper on different recipes from other sites!!
        Again Thanks Katie You are a Life Saver and a Healthy Eating Individual, Sincerely Your Friend and Co-Recipe Writer Joy Barker …….

  161. Helen Milchling says:

    Thank you so much. I have food allergies and this is the 1st real tasting cake I have had in a long time. Today was my husband’s birthday and I had a cake for me too.

  162. Bharti says:

    Hi, I tried making this yesterday. Cake came out well. I kept for 60Sec.
    But it was dry. It was not moist at all as shown in ur picture.
    I used exactly same quantity of all ingredients as mentioned in source.
    Please let me know if you have done any variations in ingredients? or what should I change this time. I want to make it for my kid.

    1. Unofficial CCK Helper says:

      Check out CCK’s recipe FAQ page at the top of the blog. Many readers (see comments above yours) have made this recipe successfully, meaning the quantities listed in the recipe are correct if followed to a T.

  163. Suzanne Hoffman says:

    Try olive oil as the oil of choice. I switch out to olive oil whenever I have a recipe for a chocolate dessert that calls for oil. It’s delicious!

  164. JoAnn says:

    This is the first time I visited your site (from Pinterest). And, we are not special dieting needs people. But…WOW! This is a working woman’s dream dessert to make the family happy. And, it has nutritional benefits. So easy it can be made for drop-in guests, too. Thank you! Also just saw your post for Vegetable Miso Soup. We’ll be warming up with that this week, as snow is due here in Chicago-area. Best wishes. Anticipating exploring your past posts and anxiously awaiting the new ones that are yet to come.

  165. Rina Patel says:

    Congrats !!! your all friends and relatives are very happy that you won.. its glad you!!! chocolate cake looks very delicious to eat but make sure that there should be with less sugar or with natural sweetener for diabetic diet.

  166. I tried it using cake mix…it’s easier, faster to prepare and there are endless possiblities in the flavor. I also combined angel food cake with spice cake mix, mixed it all together (added 1/2 pkf sweet & low or stevia and it’s ready to use on the spur of the moment…already mixed. I also topped it with cream cheese icing once in awhile.

  167. MARGARET says:

    i will try this/ sounds so easy

  168. Anya says:

    If you substitute Xylitol would it still be the same measurement? 2 tsp?

  169. Jem says:

    This is my favourite chocolate mug cake. I can’t count how many times I made it (or variations of it) while living in China where it’s hard to get some baking supplies (I used a strange Chinese rice flour to make this while I was there). I still enjoy making it now I’ve returned from China. Recent favourite new way of cooking it is with blueberries! And I also enjoy it with olive oil. Thanks, Katie, for your blog :)

  170. Sharon Rybak says:

    I NEVER use oil in my cake, always use applesauce, saves on calories and makes the cakes more moist!!

  171. Norma says:

    Hello, Thank you so much for including the WW Point Plus values. It is greatly appreciated. I can’t wait to try it, without the oil :^) Norma

  172. Adiarun says:

    Please mention how much the temperature of the oven should be maintained….

  173. Louann Reed says:

    If you do not wish to prepare in the microwave, can you bake in the oven instead. If so at what temperature and for how long?

  174. lisa says:

    this one-minute cake does NOT disappoint! it was awesome…when I pulled it from the microwave I sprinkled top
    with enjoy life mini chocolate chips and sliced strawberries…soooo yummy…also amazing with whipped cream! thank you for posting this recipe…my whole family loves it….and it is amazingly filling!
    oh **** I used the apple sauce instead of oil*** you could NOT tell at all-so yum!

  175. Christine Monchecourt says:

    My favorite recipe on here so far. Absolutely perfect. Usually the mug recipes on other websites don’t work out for me. I loved this, though. The frosting was a bit too peanut buttery for me, but it worked great with the cake. I’ll probably eat this 14 more times in the next week.

  176. Marie says:

    I love Love LOVE this recipe! What a easy chocolate fixI’ve tried it with the oil, apple sauce, and banana. I think banana is the way to go! Double the recipe and make an awesome dessert under 300 calories and hardly any fat!

  177. Sherry Lee says:

    Congratulations! You so deserve this. I’m wondering if you can tell me how many sugars are in this? Thank you.

  178. Rosemary Gavin says:

    Just made your eggless flourless chocolate chip cookies. I have been gluten free for six weeks due to a newly discovered allergy to wheat so the taste of a cookie was almost heaven! I have been egg free for about 8 years and have wonderful recipes but this made my day ! I sprinkled them with cinnamon and it really added the flavor I was so hungry for. I cant wait to make them again with raisins or craisins too! THANK YOU!

  179. Alicia says:

    I just made this except I did half apple sauce and half oil, and o.m.g – SO delicious. I may or may not be contemplating making a second one! Oops! :p

  180. Brittany says:

    This is great! It’s a little bitter, but I also used regular sugar instead of Stevia. I think if you’re going to use regular sugar, you may need just a little more than recommended. However, I also didn’t use almond milk, just regular 2%, which may account for it. The 30-40 seconds left mine still semi-liquid, but I ate it anyway because it was delicious. Great recipe; thanks! (:

  181. Miss_Lee says:

    WOW. I just made this for dessert and it was absolutely incredible! Sort of fudgey and completely delicious!

    I used plain white flour, left out the vanilla (I didn’t have any) and used 1 tablespoon of sugar total (instead of cane juice and stevia)

    SO GOOD!

  182. Calleen says:

    OMG!!!! This was delicious. I made it on my 15 minute break and used gluten free flour and added 1 tbl of angel flake coconut to the top instead of frosting and I am in heaven.


  183. Kristy Cannady says:

    Dear Katie,
    I am so glad I found you. I desperately need your help. I have been put on a no carb no sugar all protein, low carb veggies and and no fruit, yes to unlimited egg program but I just cant do it.i am allowed sugarfree jello and 20 g of carbs a day. The first 7 days I released 5.6lbs. I just cant stay on it. There just arent enough recipes that can substitute my sweet tooth without eating huge amounts of sugar substitue. Maybe you could help me. I did find one recipe but it is very oily and bitter cocoa.
    2oz unsweetened chocolate
    1 cup butter
    1.5 c splenda
    4 large eggs
    4 egg yolks
    3 tblsp cocoa
    325° for 20 mins

    Do u have any suggestions for having no eggs and too much cocoa? Or less egg

    Thank you,

    1. Ana says:

      You can sub butter for greek yogurt or bananas.
      And sub de the eggs for flax seed

  184. candice says:

    Can you make this without a microwave? I don’t have one in my home. I realize it then wouldn’t be 1-minute chocolate cake…

  185. Natasha Sullivan says:

    Looks amazing I cannot wait to make it and send it to my friends Xx

  186. Karin says:

    I can’t believe it actually worked! My first ever mug cake is a succes, i love the taste and was very surprised by the airyness! I did not glaze it, i sprinkled it with coconut flakes. Thank you for posting this recipe!!

  187. Farzana says:

    how much water should i pour for microwave purpose?

  188. Ana says:

    This is SO good! Can’t believe is only 200 cal, Tip: Add more milk to the mix, and top it with nut butter.

  189. Person says:

    Did you use sweetened almond milk?

  190. Jewel says:

    what if I didn’t want to use the microwave, then how long will it take in the oven? As using microwave is not healthy at all. It’s called ‘nuking’ in microwave for a reason apparently.

    1. Marissa says:

      Actually that’s debatable as some studies have proven microwaves to better preserve the nutrients in food. Either way, check back with previous comments and most have had success with 17 min. at 350 degrees.

  191. Jaynthie Ramjith says:

    Got to try this. With kids the quicker i get things done the batter.

  192. Sharon says:

    Oh this is lovely (just made it). I can now consume my 3 tablespoon of coconut oil in one go. For a candida cake this is awesome but have to say it needs alittle moisture such as some some coconut whipping cream. Not sure if you have it on your site but I found this

  193. Jennifer marks says:

    Love this.. tastes yummy and great “craft” to make on rainy days with my 3 yr old.. he is very good mixer!!! & cooks fast.. we eat out of easy clean up too 😉

  194. NUSHEN says:

    Can I try this with, chocolate cake mix with 3 teaspoons of milk?

    1. NUSHEN says:


      1. NUSHEN says:

        excuse me?

  195. Lisa (aka Mom) says:

    Cheers! I’ve just newly discovered your blogful of recipes. I’m going to try the 1-Minute Choc. Cake recipe now! Q: I was able to copy & paste the recipe into a word doc to print (I keep best vegan recipes magnet-posted on my fridge, &/or stored in my iPad)- But for future reference, is there somewhere / someway to single click & print your recipes? Or an e-Book available? (I’m one of those lazy one-click only ppl. If it takes more than a click or 2 to get where I want to be, I’m generally not going.) tyia- Your recipes look sick!

    1. Lisa (aka Mom) says:

      1) YUMMERS!
      2) Print- Oh! Forgive me? My bad- I didn’t realize that you’ve already addressed this ?, apparently you (Katie / hostess) invest your own time, hard work, & effort into maintaining this site with your own heart & soul- I’ll stop being so lazy, b/c your recipes are DEF worth a few clicks to copy & paste into a word doc, or to print preview & limit print portion to selected recipe only :)

      Again, although I made some substitutions (ie Garbanzo Bean flour & Egg replacer, soymilk, etc), it was the *perfect* single – portion size cake, sooo quick & easy to prepare in just a few minutes, in my favorite oversized glass coffee mug, the cake rose to ~ double height, & was Epic-Yummers digging my spoon into the warm, dense, chocolate-ey cake!

      3) Thank you Katie! I can’t wait to try more of your recipes!

    2. Unofficial CCK Helper says:

      Although there’s no single step to printing, it’s still relatively easy to do so. Highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name this file, save it in a CCK Recipe folder, and print it from that point.

  196. constance romgens says:

    microwave isn’t healthy!

  197. Lisa (aka Mom) says:

    1 minute Chocolate Cake in a Mug- The bomb!

    I made some changes, which worked beautifully (!): Substituted Garbanzo Bean Flour & I added Egg replacer (Bob’s Red Mill- Made of Soy Flour w/ Wheat Gluten), in lieu of the Spelt. I used Honey instead of sugar (I’m not strictly vegan, & I don’t keep sugar in the house- I prefer to use Honey for baking, d/t it’s properties in baked goods of moisture-retention & natural preservative). Substituted Olive Oil (vs. Coconut oil); & zero salt- (I just generally prefer my foods unsalted).

    As a note- I used Ghiradelli Cocoa (which I find SO superior!), AND I added a heaping handful of Ghiradelli semi-sweet Choc. Chips. (Without the addition of the Choc. chips, (or some other sweet/creamy addition), I fear this cake would have been too bland.)

    Finally, I doubled the recipe, split into 2 clear glass coffee mugs, & nuked for ~ 3 min’s total, for 2 PERFECTLY risen, absolutely YUMMERS Chocolate Cakes! I enjoyed 1 warm, w/ a glass of Soymilk, & I doubt the other will last until tomorrow :) WOW what a FAB recipe! ty!

  198. rrr says:

    can i substitute cocoa powder and sugar with hot chocolate powder? can the cake be made without oil as it makes the taste bitter?

  199. rrr says:

    hi. can i substitute cocoa powder and sugar with chocolate powder?

  200. Lenore says:


    Congratulations on your win. I want to tell you my opinion for one of the reason you won the award. Not only are you making yummy recipes available to people who wish to make healthier choices when it comes to their desserting/snacking, you are giving the option/information for the not as healthy but equally yummy version in the same recipe. I call that a full service blog. Bravo!

  201. Pooja says:

    O dis one is awesome…..its just made me believe….outstanding recipe …..

  202. Tonya Somers says:

    My daughter is allergic to eggs……..can you suggest any recipe sites????? We will try the brownie this week


    1. Unofficial CCK Helper says:

      Katie’s entire website has NO eggs! All of the recipes are egg-free :-)

  203. Harriet says:

    I saw this recipe a little while ago, and I made this recipe and the coffee cake muffin-in-a-minute. I made it for my breakfast, as something a bit unusual, and as I sat outside, my mum came, said ‘oh wow!’, and promptly started eating it, saying how amazing it was the whole time! Thanks for such a great recipe, and the coffee cake too, which she ate completely! She immediately started thinking how it could be used in desserts, with ice-cream…she was amazed! I love the simplicity, and the convenience of using the microwave- it’s the first thing I’ve ever cooked like that!


  205. Paromita Chowdhury says:

    Looks amazing! I will definitely try this, thanks so much!

  206. Kris Feil says:

    Is there a way to cook this in the oven rather than the microwave? Also does it work to multiply this by like 6 to make a normal cake size for a group?

    1. Unofficial CCK Helper says:

      See previous comments for oven answer :-)

  207. Nancy Marcinkoski says:

    This is a wonderful day when you can just go to your web page and pick a rescript you want to try and that is not just everyone choices and make them just my sizes. Great!!!!

  208. Laura says:

    I make this all the time. It’s my favorite mug cake! Takes 55 seconds in my microwave. Thamks, Katie!

  209. siljr kristne jacobsen says:

    Thank u very much 😀

  210. Jennifer marks says:

    Love it… doubled baking powder. .. and went its hot in mug I just put a couple chocolate chips on top… they melt and its plenty of “frosting” for me

  211. Dan Sizemore says:

    OK, I almost passed this by. I have tasted the so called instant cakes in a cup using 1/2 regular cake mix and 1/2 angel food cake mix, and the result is so-so, not terribly good, but not horrible. This on the other hand is completely delicious. It is light, and moist and tastes like a real cake, and a delicious one at that. I would eat an entire cake if I made this single serving cake is just what the dessert Doctor ordered. A home run! Oh I didn’t get to the frosting…I couldn’t wait, had to eat the cake.. But it is so moist and good, it really doesn’t need frosting!

  212. I have made this twice this week. I may have a problem. :-)

  213. Bryan says:

    Important point concerning coconut oil. Heat in toaster oven or oven and DO NOT USE microwave. The microwave kills all the health benefits of coconut oil. It is a wonderful oil with many health benefits when not microwaved.

  214. SY says:

    Katie, I stumbled upon your blog whilst looking for some healthier versions of desserts, and I’m super glad I came upon THIS recipe. I just made it, and I have to say that… this… wow. I didn’t think it was going to taste that great to be honest, but boy was I wrong. Sort of moist, and DEFINITELY resembles a chocolate cake, albeit a tiny one. It was so good! No eggs, no butter. I’m impressed. Thank you for this recipe! I can’t wait to try some of your other recipes :)

  215. Louise Hey says:

    I just found you and your blog this weekend and what perfect timing! I’ve been trying to teach my daughter about eating healthy but it’s that time of the month and I’m CRAVING CHOCOLATE!!! I was able to make this after she went to bed and satisfy my sweet tooth without feeling like a hypocrite. Thanks!!!

  216. Kylee says:

    Oh my! This is a heaven sent, easier than ever, perfectly portioned answer to any chocolate lover with a late night craving!!! Loved it with the coconut oil-think we might pair it with some fresh raspberries and/or scoop of creamy vanilla ice cream!

  217. Deanna says:

    This is a terrific little cake! So little time preparing it and baking in the
    microwave! Thank you!

  218. ines says:

    wow !! no eges ?
    thx for the receip and fr your answer :)

  219. Chuck says:

    Damn, Katie you are not just the happiest but you are also the prettiest!

  220. JAMBS says:

    Follow your taste, not the latest fad. Gluten free is a remedy for a bad stomach. I add mashed potato and potato water to my bread baking to make it more flavorful, softer and healthier.

  221. Sarah Dirk says:

    I just made this and it was SUPER good and SUPER filling :) I substituted the oil for applesauce, only because I was too lazy to smash up 3 tsp of banana lol, and the cake was fairly hard to eat with the fork just because it was slightly like a spongy rubber… that sounds unappetizing but like I said before it was still delicious!
    And the frosting was also really good, I had to add in some almond milk because it was a little too thick and used crunchy peanut butter to add the reeces “pieces” :) All in all, when I need my chocolate fix ASAP this will be my go to. Thanks for the recipe!!

  222. Michelle says:

    Hi, I accidentally put in 2 Tbls of coconut oil instead of 2 tsps. Just wanted to let you know it came out delicious, like a gooey fudge cake, so this is how I make my version, it is awesome…. Thnx!

  223. Holly Worton says:

    Thanks so much for this recipe! My husband was about to head for the grocery store for some gluten free brownies, and I stopped him and said I’d try this recipe instead. I substituted egg for the oil, regular GF flour for the spelt, and did it in a little clay baking dish instead of a mug. It took quite a bit longer…almost a minute, if I remember correctly, but it was so delicious, and the texture was perfect. I topped it with a coconut cream/cocoa frosting. Thanks again!

  224. Valeria says:

    Hey Katie,

    This recipe sounds great and I would like to bake this for my upcoming b-day to show my colleagues and friends how good vegan desserts can be.
    Therefore I was wondering, may I just multiply the quantities and make a big cake or else many small ones (say in a tray for cupcakes) in the oven? What would you think would be the right temperature and time?

    Thanks in advance!


    1. Unofficial CCK Helper says:

      You can always experiment. Or try Katie’s Frosted chocolate cake without the mint extract:

  225. Cat says:

    I just made this chocolate cake in a mug and it was very good. I didn’t have cocoa powder, so i melted some chocolate chips in place of that, substituted all stevia instead of sugar, used the applesauce instead of oil and i had a different gluten-free baking mix I used. It was very, very good! Thank you for the recipe. I’m wondering if there is a version of this that is a regular cake size portion?

    1. Unofficial CCK Helper says:

      Try Katie’s frosted cake without the mint extract:

  226. Teresa says:

    Ok, so I made this with 2 teaspoons of mashed banana in place of oil, Hershey’s Special Dark blend cocoa powder, and a little bit extra milk. It was…. Heavenly. I’ve never had a fat-free chocolate cake this good! I highly reccommend it!

  227. WOW! This is the most amazing thing ever. Thank you!!!

  228. Ali M says:

    Katie. I’m eating this cake right know. It tastes delicious. :)

  229. Petra says:

    Congratulations Katie! And another great recipe!

  230. Lily Evans says:

    Just made this. Adjusted flour to a bland of coconut flour and whole wheat, and I used a little bit less sugar. Ate with a serving of fresh raspberries. IT WAS SO GOOD! AH! Just need some of your frosting or whipped coconut cream!!!

  231. dee says:

    I make something like this but it is much easier – I call it the 3-2-1 Cake in a Mug.

    You have to use Angel Food cake mix (Always Angel Food cake mix) and combine it with any other cake mix, i.e. brownie mix, cake mix of any kind).

    Use 3 tablespoons of this cake mixture, add 2 tablespoons of water, microwave for 1 minute. Use a mug or anything else you have around. See? 3-2-1 – Just plain fun for the little ones. (with a little help from mommy!)

    The kids love doing this

  232. zhaokexu says:

    i know a better way to spend one minute than baking chocolate cake which is………………………………………………………..EAT CHOCOLATE CAKES!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  233. Ruthie says:

    Would really love to try this, but wondering if it would work in a regular oven. Have you tried? Just curious. Thanks!

    1. Unofficial CCK Helper says:

      It looks like some of the other commenters above you have tried successfully.

      1. Ruthie says:

        Thanks! Hoping to try this (in a regular oven) soon!

  234. Audra says:

    This is so good! Thank you so much! I’m gonna show this to all my friends! :)

  235. Jackie says:

    Thank you! I am disabled with MS feeling good following a special diet however I’m addicted to chocolate. Chocolate is not allowed but cocoa is. Your recipe is spectacular! I simply follow the cake recipe and I get to enjoy a proper portion of my favorite chocolate cake. I add fruit to skip frosting sure is great.

  236. margarita spalione says:

    Now I know how to make a yummy chocolate cake in the microwave for those hot days when I can’t use my oven, but want something truly sweet & satisfying!

  237. I am not found of the heavy frosting

    This cake recipe could use about a tsp. of beaten egg

    1. Lee says:

      None of Katie’s recipes use eggs or dairy. They’re plant based, aka vegan.

  238. Amy W says:

    I am SO glad I stumbled upon your blog while I was searching for dairy free baking ideas, because this cake is AMAZING! I made it last night, and the night before that, and I’m thinking of making it again tonight. It’s ridiculously easy to make, and I can’t believe it cooks that fast! I did have to microwave it for about 1 minute though. I’m also amazed at how such simple ingredients can make such a deliciously rich and moist cake – I love it! I made some chocolate syrup to go with it too. : )
    I’m definitely going to go and look at some of your other recipes now. I’ve been dairy free for a couple of years, and I often feel like I’m missing out when it comes to dessert (I’m getting sick of fruit salad or sorbet being the only options at weddings or when eating out!), so it’s nice to see some recipes that I can use!

  239. Becca says:

    This was really yummy! Both the cake and frosting were easy to make and made a great pair! I still have left over frosting so I plan on making another one ^.^

  240. Kim says:

    Do you have diabetic desert recipes in a Minuit? With sugar substitute like Splenda? Also any more of those one Minuit recipes?

    1. Unofficial CCK Helper says:

      Yes, she has many! Browse through her sugar-free category for recipes that can be sugar-free if made with stevia or splenda. And always ask your doctor if you have questions about specific recipes. It is always better to be safe!

  241. Zara says:

    It looks amazing!!!!! and may I add I am drooling as I write…will definitely be trying this recipe out tonight…yum!

  242. Barbora says:

    Really quick, easy and delicious! Made it for breakfast today combined with mixture of cinnamon, banana, sunflower seeds and riccota cheese and was much more than satisfied :) Thanx for amazing recipes (all of them I had tried worked very well and were awsome) and nice blog, which helps me to serve healthy delicious desserts to my daughters and whole family :)
    (please excuse my poor english)

  243. Javonni says:

    Your page is the one I always come back to. You’re the best! Congratulations!

  244. Jessica says:

    I’m not sure what went wrong, but mine tasted salty. Maybe because I used kosher salt? Aside from that it was quite yummy and very quick and easy.

  245. Jenna Hutensky says:

    Thank you so much for this recipe, I love it!!!

  246. rochelle says:

    what a good idea and site for singles that wish to have a special treat without the whole cake idea.

  247. Libby says:

    Yowser, lady! You were born with a chocolate thumb! Indeed, such lovely and delicious pastries and goodies! So proud of you! Thank you for sharing with all of us. Keep those delicious and sumptuous recipes coming! Instead of ‘Katie by the door’ it is ‘Katie by the oven’! And I have a strong sense that you put a LOT of love into everything you make and bake!

  248. Wikki says:

    Thank you for the recipe! I just gave it a go and it’s awesome!!!!
    So so soft and fluffy!! I’ll add more sugar next time . I’ll go and cook some at work to shock people for fun:)

  249. Terah says:

    Thanks to a flu shot 1yr & 1/2 ago my immune system went into overdrive & in order to try to heal my body naturally (you know, as opposed to steroids & sulfasalazine which long list of side effects include possible rectal bleeding in my breast feeding infant & lymphoma…um no…but thanks) I can no longer have gluten, dairy, soy & I do my best to avoid sugar…but it’s sooooo hard! Someone recommended this blog to me. I am looking ,forward to trying these recipes!

  250. Lee says:

    You should probably be awarded some sort of Nobel Prize.

  251. Jasmine says:

    Just made this, sooo delicious!! It’s now going to be my new fav mug cake recipe! Thank you!! :)

  252. Dee Alves says:

    Congrats…… happy for you, just color me CHOCOLATE, yea………..

  253. Laura says:

    I subbed oat flour and used 2 tsp coconut oil and 1 tsp applesauce. It was like a brownie, so good!

  254. Colene Ruggiero says:

    First time on site, I eaten steva before very bitter in recipes. I like healthy recipes
    what can be used instead?

    1. Unofficial CCK Helper says:

      The recipes always list a non-stevia option right in the ingredient list. Every recipe on this site can be made without stevia.

  255. Gail Crandall says:

    its called busy day chocolate cake

  256. Donna says:

    Just a question re: nutritional info. Where do the 6 grams of fiber & 5.5 grams of protein come from?

  257. letizia says:

    Olá!….I think…. I’ll love it……bj.

  258. they look gtera cant wait to try the chocolate cake its my favorite. and so easy to do
    thanks again angie

  259. sorry meant great misspelled it

  260. Diane Noland says:

    Congratulations, Katie, and well-deserved. I love your recipes. Several have become my go to desserts for company and for anytime I want a dessert. Regarding the one-minute chocolate cake, I wanted you to know that I made it tonight with applesauce instead of coconut oil and it is JUST AS GOOD! Wow! I really did not expect that. But from now on this is how I’m going to make it. Thank you so much for the recipe and the options!

  261. Heather says:

    WARNING: I used to make this every day after school. IT’S HIGHLY ADDICTIVE!!!!! But soooo tasty. I didn’t even like chocolate cake until I tried this. I have since made my friends make this. Thanks Katie :)

  262. Karolyn says:

    I don’t use a microwave. How can I do this with an oven or toaster oven? Temp and time, please. Thank you!

  263. Mariah says:

    This cake is to die for so glad I checked out your website!!! The frosting just completes it and it truly does taste like cake. It`s soft and moist and just pure amazing that it came from the microwave.

  264. Robin says:

    Thank you Katie, the cake was my first recipe from
    your blog. DELICIOUS
    I oven baked 350 degrees for 15 mins :)

  265. Donna says:

    I just tried your 1-minute chocolate cake with the Reese’s Pieces frosting. It was quite good. I didn’t have a ramekin that would hold all the batter so I used my Corelle cereal bowl. It came out good. Very tasty. In looking at the shape of the cake I thought to myself that it would be the perfect amount of batter for an Easy-Bake oven. SO, share this with all those health-conscious little girls/kids (er, little girls/kids with health-conscious moms). Bake-on children, bake-on!!!

    1. Donna says:

      Oh, by the way, I used barley flour and Xylitol. I think I will try substituting applesauce for some or all of the coconut oil to lower the fat content, especially with the higher fat content in the frosting (from the peanut butter). Very yummy nonetheless. Thanks.

  266. Rita windle says:

    Just discovered your site and love it. Have already made the one minute choc cake kids love. can’t wait to try more of your fantastic recipes. Great work

  267. keira says:

    is there a way to make this recipe grain free?
    thanks so much!

  268. rudi says:

    Wow! Just came across this while browsing. It sparked a lot of interest in this family….especially since our oven is dead. Yay! for the microwave. Thanks, Katie!

  269. Lovely says:

    Thank you for your amazing creations… luv it soooo much

  270. Rachel says:

    I’ve tried ton and tons of brownies/cake in a mug and not a single one of them was good.
    They were runny, the edges burned or they tasted awful.
    That you for restoring my hope for microwavable dessert! This was delicious!
    It tasted exactly like a cake out of the oven, but it only took 50 seconds to bake!
    It was a little gooey in some spots, but it still tasted awesome!
    Thank you so much!

  271. Uebcuvw says:


  272. Mairzy says:

    Katie, is it possible to mix the ingredients in advance (24 hours) and refrigerate them? Then, bring to room temp and microwave? I’m an obsessive mise en place person who wants everything prepped before working.

  273. Joy Barker says:

    Thank You Katie I will be trying this recipe today because i live alone i don’t need anymore than one piece of cake and i have all of the ingredients so Thanks Again :)

  274. Elle says:

    Possibly the best chocolate cake I’ve ever tasted. So quick so easy and so delicious !!!

  275. Adaeze Juwe says:

    How do I like ur page? Are u on twitter or face book, thanks

    1. Unofficial CCK Helper says:

      Here is a link to receive her recipes free by email:

  276. thepestilence says:

    Peanut butter buckeye brownies for one:
    1 recipe one-minute chocolate cake, made and cooled slightly
    1 tablespoon peanut butter or other nut butter
    1/2 tablespoon milk
    sweetener to taste
    pinch salt
    2 teaspoons coconut oil, melted
    2 teaspoons cocoa powder
    agave nectar, maple syrup, honey etc. to taste

    Mix peanut butter, milk, sweetener and salt. Spread on top of cake and chill if desired. Mix oil, cocoa and sweetener and spread on top of peanut butter. Freeze or refrigerate until chocolate sauce sets.
    (Proportions are probably a little off)
    Mix of two recipes: Chocolate Peanut Butter Buckeye Brownies and One-Minute Chocolate Cake

  277. Ida says:

    Oh my god! Just tried this recipe – and I love it! Its filling and chocolate and relatively low carb. My new favorite recipe!

  278. Kathy L says:

    have you, or anyone tried baking it rather than nuking? I’d rather not infuse my foods with any harmful “rays”.

    1. Unofficial CCK Helper says:

      Read the comments above yours for many people who have said they’ve baked it.

  279. Yum! I just tried this cake and it’s delicious! I made it once before a couple months ago, and it tasted awful, but I’m pretty sure I did something wrong last time, so that was a fault on my behalf. But, anyways, it tastes AMAZING. I used spelt flour, and I used half applesauce and half oil. It tasted a lot like a real chocolate cake! I will definitely be making this again. I’m glad it only makes one, because PORTION CONTROL. Thanks for the recipe!

  280. diamond says:

    that’s easy!!! thanks alot

  281. diamond says:

    i’m going to make it but what is cane juice?? :)

    1. I would recommend googling for more information, but basically it is sugar.

  282. Heather says:

    Just tried this recipe – YUM!!! So good to find a sweet treat that I can eat (I can’t have dairy, wheat or egg)! I made it with mashed banana instead of the oil (it took a bit longer to cook – about 1 1/2 mins) and was absolutely delicious! Thanks :-)

  283. Suzy says:

    congratulations on winning. Your cake sounds amazing. Your ingredients are brilliant – really healthy. But, it would be so much better cooked conventionally in an oven! Microwaves are really not healthy.

    1. Hi Suzy,
      I guess I am confused… There is an oven option listed in the recipe directions :)

    2. Unofficial CCK Helper says:

      There are many comments on this page from readers who list how to do it in an oven. Or see this post:

  284. DOTTIE B says:

    Hey Katie Love your site and all the ‘healthy receipes’!! I just wish you had a format so I could print the receipes and pics only! If you do I sure can’t find it! Keep up the good work!!

    1. Unofficial CCK Helper says:

      Although there’s no print button, it’s still relatively easy to print Katie’s recipes. You can highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.

  285. Lisa says:

    I would love to try this with coconut or almond flour to make it low carb.

  286. Stacey says:

    O.M.G. I loved this. I made it with brown rice flour, and apple sauce instead of oil. When I took it out of the oven, I plopped a tsp of peanut butter on top. It was so good. Completely satisfied my cravings for 179 calories, incl. the PB!

  287. Ana says:

    Heyy, yesterday I made this cake and it was super delicious. It was chocolaty, spongy, soft and super tasty. Even after cooling the texture of a cake didn’t change. Thanks a ton for such a wonderful recipe. I tried 4 cup cakes yesterday and I just wanted to ask whether I can bake this cake on a larger scale? That means in a microwave safe cake pan? Please reply. Thanks again :)

  288. Hi, I just wanted to say KUDOS to you and your 1 minute cbocolate cake recipe. Recently, I was diagnosed with diabetes and, being a chocolate/sweets junkie, thought it was the end of the world. I am bookmarking your site and cannot wait to start trying some of your recipes.

    Warm Hugs,
    Robin P. Waldrop

  289. Adinah says:

    I recently found your blog and I can’t tell you how glad I am! I just made this case and I can’t believe how good it is! I too made it with the applesauce to lower the calorie count and I can’t believe I can have this for 140 calories! Love it!

  290. Epic Toast says:

    How many calories do these have, I am in the 6th grade choir and we are doing a fundraiser for our shirts and it’s a bake sale we have to have it under so many calories,I think we shouldn’t have to worry about how many calories we eat at such a young age

  291. Russell Mann says:

    Hello, I have tired this and use it as a quick winter dessert with a few subs to lessen the guilt. I have subbed the oil for apple sauce, used coconut flour and honey for sweetner. I have even added a mashed banana but this adds to cooking time.
    PS love this site.

  292. Catwalk803 says:

    Hi Kate — I’m a new follower to your blogs. I’m excited to try many of your recipes. However, I’m wondering if maybe I’m just not seeing a “print” icon for them as I do not see a way to print them. Please let me know if there is one and I’m just missing it. Thanks and also Congrats to you for winning.

    1. Unofficial CCK Helper says:

      Although there’s no print button, it’s still relatively easy to print Katie’s recipes. You can highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.

  293. Katrina says:

    Thanks for sharing your recipe for a chocolate mug cake! I tried it with the applesauce instead of the oil and thought it was pretty good. I went heavy on the cocoa powder and used whole wheat flour, 1 stevia packet, a little less than 2 tsp regular sugar, and light original soymilk. I may try it with dark cocoa powder next time.

  294. katemarie says:

    made me smile…and for this day, that puts you right up there with sunshine, Son-shine, cherry tomatoes, grandchildren, and sunflowers, lily and chet (dog friends), and dehydrated pickled watermelon rinds.(worth a try, like licorice only better) guess i have been smiling alot

  295. JBT says:

    HOW can I PRINT OUT RECIPES, please?

    1. Unofficial CCK Helper says:

      To print, highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.

      1. JB Thomas says:

        Thank you for your response but I’m STILL not having any luck printing from your website! It may be my advanced years (85 of them!) but please don’t delete me from receiving your posts in the future!…….JBThomas

        1. Hi JB!

          Just highlight the entire recipe and then press the “control” key and the letter “c” key on your keyboard. Then open a Word document and press “control” and “v”

          This should give you a Word document with only the recipe on there. :)

  296. JBen says:

    Yeah! You have invented a chocolate muffin!

  297. Gerry says:

    SO my first shot it came out a bit “doughy” but I made it in the microwave and I accidentally put 2 tbsp of apple sce instead of 2 tsp. I tried scooping out some of extra but that’s not exact. I also wouldn’t use sea salt in the future because it didn’t really mix in well. Will definitely try this again and bake in oven instead of microwave. Thanks for your hard work Katie! I’ve made youre reeses pieces fudge frosting before and it was a HUGE HIT!!!

  298. Em says:

    i loooove this recipe. it works just as well with yoghurt as a sub for the oil/applesauce :)

  299. Anonymous says:

    I just made this and omg! I used the apple sauce and it was the best thing ever! My sister and I both made our mug cakes; I made this one and she made the typical recipe; and I loved this one so much more! Thank you!

  300. CG says:

    I just tried this with a mashed banana and cacao powder, and it is fabulous! Even though are are a few banana chunks in the finished product, you can’t taste them ❤️

  301. Dharma says:

    Ok, so I’m clearly very, very late to this chocolatey party. But this recipe is so incredible I had to write. I had seen it a few weeks ago & remembered thinking that I always have all those baking ingredients on hand because I never bake. Tonight, hubby is traveling on business & I had a MEAN sweet tooth going with nary a piece of candy in the house. It was time.
    I got out two ramekins (like I said, BIG sweet tooth) and mixed up the dry ingredients for 2 cakes. But when it was time for the wet I discovered: no vanilla! Not to worry, I threw in a little Pusser’s dark rum. BUT…NO MILK!! Aaaaggghhh! I had finished it with my sugary cereal for yesterday’s snack! In desperation I mixed up some powdered milk, which I keep on hand for quick bread-making. Our crummy microwave took a whole minute to cook each of them, but in that time I mixed up a batch of the frosting in a third ramekin & whipped it up with the immersion blender (used the faux milk & rum again, along with my homemade PB) & dumped it over the cakes.
    I just ate one and was BLOWN AWAY. SOOO indulgent & chocolatey & sweet without being cloying & SO SATISFYING that I stuck the second one in the fridge for tomorrow. I never skip seconds on dessert but I just can’t do it.
    I’m mixing up a giant batch of the dry ingredients (maybe without the baking powder) so I can scoop some out, add the wet, & make these even faster without destroying my kitchen quite so badly anytime I’m jonesing for sweets.
    Amazing. This recipe is one of the best I’ve tried in a loooonnng time.

  302. Marsha Griffin says:

    try this

  303. Fran says:

    Can you substitute coconut palm sugar for white sugar and/or Stevia in your recipes?

    1. Unofficial CCK Helper says:

      Yes, always.

    2. Marissa says:

      i used sucanat

  304. Michelle says:

    Hi! How can I use almond flour in this recipe?

  305. Michelle says:

    Hi! How can I use almond flour instead of spelt flour?

  306. Lalitha says:

    Hi Katie, It looks so awesome, that I want to try this today. But is there anyway to replace the sugar in this with sweetener? If so how much would i need to substitute? Please let me know. Am dying to try this 😀

  307. JoAnn McBrady says:

    I came across your site from Top Secret and I must say that I too enjoy Chocolate of any kind especially the dark chocolate and it has to be unsweetened. I am a Herbalife Distributor and also partake of it and have lost quite a bit of weight. So let get to what I was going to suggest. I use Nutrese which is made from Monk Fruit and I also use a combination of nut meals to use in place of flour of any kind. As that is a really killer for someone wanting to lose weight and not eating flour of any kind and sticking to the program. I hope that helps and thanks for letting me run on about this note. Thanks again JoAnn

  308. Lesley says:

    I just saw this recipe and went into the kitchen immediately. To my surprise, I didn’t have any oil or coco powder. You would assume I would have just given up, but no. I decided to replace the oil with melted peanut butter (use the same amount of peanut butter as oil is called for and microwave it for up to 1 minute). I also used chocolate chips as the coco part. I added those in with the peanut butter when I melted it. Then I just mixed it with everything and added a splash of water and it worked and tastes amazing! I also added some chopped dates so I could leave out some sugar :) So even if you do not have the ingredients you can still make something delicious with a little creativity. And it adds tons of protein to this snack :)

  309. Kit says:

    On a rainy day, my 5 year old and I felt like baking without the hassle of preheating oven, cleaning up multiple pots and pans, nor ending up with 30 cupcakes to eat on our own. This was perfect! However, we did add an extra teaspoon of white sugar, 1/2 teaspoon of brown sugar and used SR flour instead to give it a bit more lift – also thus needed cooking for total of about 45-50seconds. Thank you Katie!

  310. Tabitha Pahl says:

    This is amazing. Thank you for this great recipe.

  311. Sarah says:

    This cake is SO good!!!!! I Just made it in honor of National Dessert Day and am enjoying it as a delicious afternoon snack. I know it’s an old post, but I just found it and love it :).

  312. Maia says:

    SO yummy! I microwaved mine for 50 seconds and it was light and fluffy just how I like it :) I also omitted the vanilla extract as I used vanilla flavoured soy milk as my milk of choice

  313. Linda says:

    I run the kitchen of a long term care facility and we made these one minute chocolate cakes with some of our residents and it was a blast! They loved them and we had so much fun making them.

  314. Adele says:

    Oh wow. You are a genius.

    I have been looking for a perfect microwave chocolate pudding for DAYS that was a) vegan, b) made with wholefoods and c) was easy and speedy to make. You have fulfilled all my wishes in one go!!!

    This tasted delicious, and the consistency for me was perfect – soft, fluffy yet fudgy.

    I made mine with freshly ground almond flour (to make it grain-free); coconut sugar (for a natural sweetness) and oat milk (my favourite non-dairy milk). I love that you can sub in whatever you happen to have in the house.

    Pro tip: drizzle Oatly’s oat cream over the top. Yummy!!


  315. Just have to tell you that I LOVE this recipe! It’s my go-to recipe when I’m craving chocolate. I’m on a AIP diet so with just a little tweaking, this satisfies my sweet tooth. Thank you SO much!

  316. Lydia says:

    omg I just made this and it is AMAZING! mmmmmm thank you! 😀

  317. Jackie says:

    I made this with the applesauce, coconut sugar, + raw cacao. SO GOOD. Sometimes it’s hard to pass up unhealthy food as a teen but this blog makes it so much easier! :)

    1. Jackie says:

      (and i used oat flour and almond milk :)

  318. Ces Buenavista says:

    is vegetable or coconut oil really needed for this recipe?

  319. sabrina says:

    Thank you so much for this recipe! I’ve used applesauce instead of oil and it turned out great! Had to share it with my brother though but could have eaten the whole mug!! :)

  320. Suzanne says:

    Great recipe

    Excellent chocolate cake

    I used

    canola oil
    Unsweetened vanilla almond milk
    Stevia along with the sugar

    I also mixed in mini chocolate chips (Enjoy Life brand)

    My microwave took over minute to cook the cake all the way through

  321. Suzanne says:

    Today I came across your website for the first time so cannot compare to previous look. I love it as is and can’t wait to try some of your ” for one” recipes. It’s going to be great not to have to eat 4 or 6 of everything.

  322. Maia says:

    I’ve made (and ate) this at least 5 times over the past 2 weeks and it seriously comes out perfect every time! I’ve actually resorted to doubling the recipe because one just isn’t enough for me hahaha, oh gosh I have a problem.

  323. Austin says:

    Hi, there is no spelt flour within a comfortable distance in my area, so I’m planning to substitute it but don’t know what. By white flour, do you mean APF?

    1. Keri says:

      Bet oat flour would work too

    2. Unofficial CCK Helper says:


  324. Angela Gaskins says:

    I love the one cup wonders and one pot wonders. These look so delicious…..look forward to doing some cookin.

  325. aza says:

    I cant resist the sweetness of chocolate cakes, im addicted to them

  326. Keri says:

    I substituted 1 Tbsp maple syrup for all of the sugar & it turned out great!

    1. Kathie says:

      Thanks for this tip!

  327. Tamanna azmi says:

    good recipes 😀

  328. Mina says:

    I was trying to fast today, but then I saw this recipe… and the ingredients jumped into a bowl… and then into the microwave… and then into my mouth to melt into succulent bliss. There went my fast!!! Thank you for this amazingly delicious recipe!

  329. abcdefg says:

    1. Shouldnt I add eggs?
    2.What should I spray?

  330. lexis says:

    Hi, :) I loved the recipe!! and just wondered if you had a share button for facebook?, perhaps I over looked it.

    1. Thanks!! There’s not one on each post, but you can just paste the link into your facebook status and it will generate a picture for you :)
      Or you can share from my own facebook page if that’s easier:

  331. Maerwhyn says:

    I am loving this idea. I’ve tried cake-in-a-mug before, but they always have a weird texture. This one looks really good, and it’s more healthy! I just have one question–do you taste the coconut oil if you use it? I like the idea of coconut oil (the health benefits are awesome) but every time I try to cook with it, that’s all I can taste, and I don’t really like the taste. It tastes slightly smoky to me. Anyway, just wondering if the chocolate in this recipe covers up the coconut oil flavor or if I should just stick with canola. Thanks for the amazing blog! I have sooooo many new recipes I want to try now!

    1. Unofficial CCK Helper says:

      Either way works well!

  332. Maerwhyn says:

    I am in heaven. I’ve tried chocolate-cake-in-a-mug before, but they’re always gummy and weird. This is two-minute dark-chocolate perfection with the proper moist, fluffy cake texture. Thank you Katie! You’re amazing! Next time I’m totally trying it with the frosting. :)

  333. Mattie says:

    I believe the applesauce and banana are substitute for the eggs in a chocolate recipe, not the oils. I’ve used them for brownies and they tasted out of this world. Yams worked as well. You need oils in a chocolate recipe, in my opinion. I’ve used olive and grapeseed oil (the best for brownies).

  334. Joanne says:

    This is amazing! Especially since I literally have all the ingredients with me. I will always rely on this recipe whenever I need a chocolate fix! PS – adding chocolate chips will make it taste amazing! :)

  335. Icecream & sprinkles of Pepper!! says:

    it works with hot chocolate packets too

  336. Chelsea says:

    I had a less than positive experience with a different mug cake before, but wow Katie! You have converted me to the mug cakes! I can’t wait to peep around your website some more and try out some amazing recipes. Congratulations on all of your success :)

  337. Ansley says:

    Umm….Noo one has said anything adout too much salt!!! I must have just put too much in but…..I have checked it over and over….

  338. Kimi says:

    yay! yummy. I love these. :)

  339. Kathie says:

    re: chocolate cake in a cup

    What do you mean by If you don’t want to eat it out of the dish, be sure to spray it first. WHAT? spray your dish? with what?
    thank you, Kathie

    1. Hayley says:

      Cooking oil spray so it doesn’t stick to the dish! :)

  340. Hayley says:

    This was delicious! It tasted like a warm gooey brownie! I substituted a few ingredients for what I didn’t have. I used self-raising flour instead of regular flour as I did not have baking powder, I used olive oil instead of vegetable oil, I used light milk and I didn’t include vanilla extract. Absolutely amazing! Thank you so much for this recipe!

  341. Hannah says:

    So delicious and satisfying!

  342. Sonja says:

    hi Katie! Will it work to substitute the flour with almond/coconut flour to reduce carbs?

  343. r says:

    Does the nutritional info include the chocolate frosting?

  344. Sandra says:

    SHUT THE FRONT DOOR! What is this craziness?
    I just made this on a whim. and it took 30 seconds (SECONDS!!!!) in the microwave and it is flipping delicious. I can’t believe this. Absolutely FABULOUS. This is good enough to serve when people come over. And in a mug? Serious awesomeness going on at Katies!

  345. BakedByH says:

    Yeah, so I just made this. So tasty.

  346. Love,Love this recipe, your site and especially the single serving recipes. I have food allergies and your recipes are so easy for me.
    I now need to keep my carbs at a minimum and that makes your recipes even more valuable.
    I was in NEED of cake tonight. I made the one minute chocolate cake but to reduce the carbs and calories a bit I sprinkled a couple enjoy life chocolate chips while it was hot-yummy!
    I love the book too!

    Made this tonight and sprinkled a couple chocolate chips on top while hot- Yummy!

  347. I think I just sent a very weird looking comment. I rewrote a comment and I think both ended up together so I meant to send only the second part-sorry.

  348. Madison says:

    Delicious! I doubled the recipe and made it in two of the cutest little Le Creuset cocottes in the oven. Perfect dessert for me and the hubby! We loved how chocolatey it was and not too sweet. I made an icing of melted butter, instant coffee, cocoa and powdered sugar.

  349. Lilliput says:

    Love the idea and will try as soon as i get some of my weights down.

  350. Julie says:

    I just made this but subbed in chocolate Vega One all-in-one nutritional shake mix for the cocoa. It was actually kind of awesome plus packed with protein and nutrients.

  351. mairy says:

    hello there !
    I’d like to try and substitute oil with the smashed banana….
    does anyone have any idea how much banana do i need to use ?

    thank you so much :)

    1. D says:

      Just s heads up, I tried it & didn’t care for it with the banana. I actually threw it away.

  352. Charlotte says:

    Your one-minute chocolate cake in a mug, is NOT gluten-free. If I fed this to my celiac friends they’d all be sick. Unfortunately, it has spelt in it, which is similar to wheat and has gluten in it. Anything with spelt, rye, barley, kamut, triticale, has gluten it it. I suggest going to a celiac’s website to down-load a list of gluten containing ingredients, and then re-doing your website. Other than that your recipes are probably delicious.

    1. Unofficial CCK Helper says:

      You need to go back and read the recipe again. There most certainly IS a gluten-free option.

  353. leticia says:

    How do you replace the oil for banana or apple sauce?

  354. Millie says:

    Just made this… YUM. Even though it fell apart 😛 (dont know why)

  355. Kanda King says:

    Just wondering….With 150 thousand kids running in and out of our house on any given day, is it possible to mix the dry ing., and then, the wet ingredients(separately, of course) and let the kids make their own cakes when desired?

    1. Unofficial CCK Helper says:

      Sure! Sounds like a great idea!

  356. Shadowolf352 says:

    Delicious best served with whipped cream

  357. Naomi says:

    This has to be one of the best chocolate cake in a mug recipe that I’ve tried. And most amazingly? You get the job done within minutes when you have the best microwave around in your kitchen top. Love it!

    PS: Thanks Katie for adding the nutrition info to this recipe. It’s so useful for health freak like me.

  358. Tim says:

    Hi Katie,
    Love the recipes you make and all the options you give for people with allergies/issues with certain types of food! I was wondering for this recipe if coconut flour could be used and what else might have to be added to handle the absorption effect of coconut flour?

    My wife can’t do most flours (even the gluten free ones because they have tapioca starch which she is cross-reactive to) and I would like to see if she would like this recipe with things in it that she can have.

    Great blog, keep up the chocolatie work!

    1. Unofficial CCK Helper says:

      You can always experiment! Be sure to report back if you do! I would try adding some extra liquid and ground flaxmeal for binding if using coconut flour.

  359. Sanjana says:

    Can we make it without baking soda as well?????

  360. Paulina says:

    Your recipes look amazing! Can’t wait to try them out. It’s really great you post recipes for relatively small batches – calorie – conscious but indulgent at the same time :) Thank you!

  361. Ben Trovato says:

    I used King Arthur AP unbleached flour and regular cocoa powder (not Dutch process) and strong black coffee instead of milk. With my particular microwave, I needed to bake it 60 seconds. The ‘cake in a mug came out great.’ And, many, many mre did also.


  362. sue warner says:

    I LOVE your recipes- this one especially! I reward myself with your deserts.. I used coconut flour last night for this and did not turn out at all. FYI- stick to AP flour or Spelt.

  363. Skip says:

    You just changed my life forever!! Thank you, you’re the best!
    I bake and experiment myself to make cakes healthier and I tried this recipe with a little scepticism, but it turned out beyond good. Mind blown!

  364. Kristine says:

    Katie, I found your site a while back when I was deep in training for a marathon with a weak tummy (demanded Vegan or else!) but the rest of me demanded real, tasty, and satisfying food and TREATS. yum. This one-minute cake recipe is my go-to when I need a treat/cake fast! Now I’m pregnant with baby#3 and this is a life saver for a mama that wants something satisfying, but with not as much guilt. Not having a whole cake in the house is awesome. My favorite topping is PB2 mixed with maple syrup to make a nice glaze. Also, your black bean brownies are a huge favorite in the house. My husband has requested them as his birthday “cake” for two years in a row! Thank you!

  365. Riz says:

    Been experimenting with mug cakes all week! Definitely going to give this a shot tonight. Can’t wait to see how it turns out.


  366. SandraALCF says:

    Congratulations Katie! You know I tried a chocolate cake in a mug a couple of weeks back, recommended from a different site and it wasn’t great. I tried this recipe though (since I really love chocolate) and I liked it. Thanks for sharing.

  367. Vicky says:

    Hi Katie,

    I have made the one minute chocolate cake in a mug several times and love it. I used a cappuccino hazelnut spread for the frosting tonight and it was fabulous. I also made a cranberry orange oat cake glazed with orange marmalade that I have used for breakfast and a cinnamon mocha coffee cake. Thank you for giving me a great recipe to use as a base for my creativity.

  368. D says:

    Very good. I tried it with & without the banana. I did not personally care for it with the banana. The mix of the flavors together didn’t work for me. I actually threw away the one with the banana. Your original recipe is really good & is best left the way it is:)

  369. ashlee says:

    This is the best thing ever!! I’ve just made some as a gift for my friend!

  370. kaytee says:

    Oh my word, just tried this, and it might be the best thing I’ve ever eaten! Thank you!

  371. Deborah says:

    pero que riiiico!!! es la mejor receta que he probado en mucho tiempo!!!

  372. Janie says:

    Hi Katie, I made one last night and it was just gorgeous – soft, moist and didn’t taste healthy at all! How about a gingerbread version??

  373. melissa says:

    Thankyou i love you yummm

  374. Merilee says:

    Looking forward to trying this!

  375. Lynne Pocaterra says:

    Wanted dessert. Nothing in the cupboard. Except ungredients for “Chocolate Cake for One.” Oh yeahhhhhhhhhhhhh!

  376. Bayan Sharafi says:

    Youre amazing Katie

  377. jas says:


  378. Gemma says:

    Wow! This recipe is genious! I wasn’t really sure it would work while making it, it looked too simple, but… my cake just came out of the microwave and it’s delicious! Thank you!

  379. Faith says:

    Congrats Katie! I have loved your blog since I first read it! Your recipes came with me to OBX, Cape May and my own kitchen. Now that I have my own blog, I love reading other ones.
    love, Grace and Faith

  380. hiimme says:

    Hihi~~~~super impressed with this recipe as it is SO healthy compared to the ~900 calories regular chocolate mug cakes…

    I’m slightly disappointed because of the stevia…as I am one without the stevia and it is fake sugar…

    How will using regular sugar and flour affect the calories?

    1. Karen says:

      When I tripled this recipe (see my comment below) I only used three tablespoons sugar for the whole recipe (and no stevia) which is the equivlent of one tablespoon for a single recipe and it was sweet enough for my family and I. So, if you do not mind a cake that is not super sweet, then you can just reduce the sugar by a lot so that you won’t be using much more than if you added the stevia.

  381. PinkShoos says:

    I just made this, but I baked it in one of these little Wilton individual baking pans that I got for Christmas.

    Oh. My. Goodness. Me.

  382. Karen says:

    Today is my Dad’s 50th birthday and because it is a weekday he is not having his official birthday party until the weekend, but my mom and I still wanted to do something special for him on his actual birthday, but didn’t really plan anything in advance. So, when I got home from karate at around 7:30 pm, I decided I wanted to make him a cake. However, my mom said that we had too many leftover desserts lying around so she really didn’t want me to make anything that would involve more leftovers. So, what I decided to do was triple the recipe for this cake so that there would be exactly the right amount for the three of us! Then I baked it for around 30 minutes in this sufflee dish we have that was just the right size and then I made a half batch of Katie’s cream cheese frosting (though with all (vegan) cream cheese and no tofu because I didn’t want to dirty the food processor) and frosted the cake with it and topped it with some sprinkles. Now we just finished eating it and we all really liked it! And my dad was super happy that I’d made him a cake!

  383. Marissa says:

    I jest made this recipe and must say it wounderful without salt and oil, i sauce abd it gave the cake a slight apple.taste but it think it went great with the cocolate. thanks for posting.the recipe with the vegan substitute

  384. OMG! NO WORDS!
    It was amazing! I added 1/8 tsp of cinnamon, topped it off with homemade chocolate frosting, and sprinkles, and some peppermint meringues (also homemade!) But I tried it as is and it’s so delish! **since it does not contain eggs, and considered healthy, I can make it everyday right?**

  385. Jeanette says:

    Hi Katie, Thank you! My 4 year old daughter often tells me it is one of her dolls birthdays, and I was able to appease her and my health oriented husband in record time. Because she doesn’t care for nut butter, I found a chocolate frosting that we had the ingredients for at A few sprinkles, and my daughter and her doll were pleased and full of chocolate. Thanks!

  386. Sherlock says:

    Holy crap! I made this with almond butter instead of the oil and it’s fantastic! Thanks for such a quick and easy recipe. Definitely helped kick my sweet tooth this evening :)

  387. Christa says:

    Does it only make one serving?

  388. Gabrielle says:

    oh. my. lord. this is the best mug cake i ever ate. and probably one of the best cake too. i toooootally recommend it.

  389. Anna says:

    I have to tell you that your recipes are outstanding. Please keep this up.

  390. Kyle says:

    I did the whole thing in the mug. Also, tastes divine if you put peanut butter in the center of the batter, without mixing, and push it down in. It makes a gooey, tasty, peanut butter-y center~.

  391. Alexandra says:

    This was so delish!!!

  392. Jen says:

    This is such a great recipe!! And it’s quick too!!! Thanks for this great cake!!

  393. Emika says:

    I tried two variations of this cake (since my mom decided she wanted one while I was making mine) and it was very interesting to see how each one turned out. Mine had coconut oil, soymilk, and stevia in it, while my mom’s was vegetable oil, whole milk, and no stevia. Coconut oil definitely altered the flavor of the cake in the best way! My mom’s cake was a lot fluffier than mine, but I looooove a little dense cake, especially because this one tasted even a little bit fudgey. I am completely in love with this recipe!!

  394. Caitlyn Carby says:

    I have been following this website for about a month now because I am a HUGE dessert freak but eat a very clean diet so this blog is absolutely perfect for me! I was craving something sweet tonight and decided to make this chocolate cake in a mug and may I say this was the BEST cake in a mug I have ever had! If you haven’t already, you must try this recipe! What a great first experience and I am beyond excited to try more of these amazing recipes!!

  395. Kaley says:

    Hey Katie,
    So I know I’m suuuuuper late but I love this and have made it over 30 times but I was hoping to make it tonight and I am out of white flour. The only thing I have is whole wheat flour. Would this be okay to use or would moisture be too different. If so, would the ratio be 1:1? Thanks!

  396. TOM says:


  397. Alex says:

    I tried it with apple sauce, and it turned out AMAZING. Thank you for this recipe. Absolutely delicious!

  398. chhiwat says:

    Thanks for sharing the recipe, it looks moist and delicious!

  399. Cathy says:

    Can you substitute spelt flour for coconut flour?

  400. Lana Kung says:

    I will be seeing to your cake recipe. Thank you.

  401. Samie says:

    Wow! I have made this at least 10 times and it is terrific. I love how quickly it comes together.



  402. Maria says:

    I made this for my husband. It’s hard to please him with desserts. He said “he wanted more.” For this to be made in the microwave, it was awesome. I left the chocolate out and put cinnamon it. This is great for a quick snack.
    Thank you

  403. SG Fitz says:

    What is your favorite kind of chocolate chips for baking? I cannot remember the kind I was using years ago. Enjoy Life, maybe? The wrapper was yellow, LOL

    1. Unofficial CCK Helper says:

      Yes, enjoy life has the yellow label! They are fantastic in Katie’s recipes :-)

  404. Kyla says:

    looks so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



  405. Amy says:

    This was so good — definitely something I will make again and again!
    I was nervous because I subbed in whole wheat flour, AND maple syrup (because I try not to eat refined sugars), then to compensate for the watery texture I added a bit more flour and cocoa powder. It was still super good! I would imagine that the texture was grainier due to the whole wheat but certainly not bad at all.

  406. Joyce hurt says:

    Love this web site.

  407. Michaela says:

    Just made it with apple, artificial sweetener, wholegrain flour, and added about 1/4 cup of bran cerial. Topped it with unsweetened yoghert and had it for breakfast. Feels like a really big treat.

  408. victoria leong says:

    ok so i tried using the mashed bananas to sub the oil but i totally did not incorporate any sugar into the recipe ( because everyone knows bananas are naturally super sweet duh pfffttt ) and the mug cake turned out super chewy!!! but it took 3 minutes in the microwave for the mug cake to cook entirely… nevertheless, i am in love!!!! you are my queen!!!



  409. San says:

    I’ve wanted to try this recipe for a long time but just got around to baking it today. I used my oven even tho it’s a tiny bake good, I like to bake in the fall and rarely use my microwave.

    I used organic coconut palm sugar, sunflower seed oil, King Arthur All purpose flour & almond milk. I used a ramekin and thought it would rise higher but it wasn’t as tall as yours in the picture but my ramekin may be larger.

    I melted chocolate chips and added chopped walnuts to frost it and it was delicious!

    Perfect treat for a fall afternoon with a cup of tea. Great recipe, thanks!



  410. Theresa says:

    DUDE!!! this was AMAAAZING!!! but— I accidentally use 2 TBSP of coconut oil lol!!!! but i think its okay just 120 cals more than the calorie count– after a healthy day of eating.



  411. Ilana says:

    This was the best chocolate cake I’ve ever had, vegan or not.