THANK YOU!!!
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.
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 it only took one minute to make.
No, really.
If you tried to sum up my blog in a dessert, this cake 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.
One-Minute Chocolate Cake
(can be gluten-free!)
It’s also a new Single-Serving Recipe.
- 1 tablespoon plus 2 tsp cocoa powder
- 3 tablespoons spelt flour (or white, or even peanut flour)
- 1/8 tsp salt
- 2 tsp sugar (pr evaporated cane juice)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more 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. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (I used almond milk)
- 1/2 tsp pure vanilla extract
Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. 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 Chocolate-Fudge Frosting.
Question of the Day:
Can you think of a better way to spend one minute?
Better than making chocolate cake? Is this a trick question? 
And thank you all again. So so much.
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)
{ 418 comments… read them below or add one }
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Hey Weight Watchers, This is only 4 pointsplus! BUT you have to use unsweetened applesauce instead of oil, leave out the sugar and just use Stevia, and if you use peanut flour you add tons of protein! What a delicious way to spend 4 pointplus!! Thanks CCK!
I tried this with 2 tablespoons of applesauce and added a teaspoon of honey based chocolate spread, it’s delicious!
I just want to say how AHmazing this is. I have this almost every night, my hubby and I. I “1/2″ it, make one for each of us. Top it with a little coconut butter and toasted pecans.. DELIGHTFUL. I also sub one of the T milk for T agave and omit the stevia altogether. Oh.My.Word. Katie.. you’re a genius, babe girl!
Guess what: try googling “Best looking blog in the whole wide world” you are on top!
Awww! lol
This cake satisfied my chocolate craving in an instant. It’s a keeper! I followed the recipe but used whole-wheat flour which gave it a heavy, almost nutty taste. I’m going to try it with applesauce next. Thanks!
I absolutely LOVE this recipe! If you add some melted chocolate chips to the mix before microwaving it, the cake turns out suuper gooey and delicious! Thanks, Katie!
made it with whole wheat flour and soy milk – and added some chocolate chips. DELICIOUS!
Just made this, and it was AMAZING. It’s gonna be hard to stop myself from making this multiple times a day!
I used 2 tblspoons white and 1 tblspoon wheat flour, 2tsp sugar and 2 packets splenda ( I need to use that up before I buy stevia!), applesauce instead of oil, almond milk, and microwaved for 65 seconds. Then I used another posters idea and mixed cocoa powder with maple syrup for frosting. Genius! This was a giant piece of chocolate cake heaven
Oh and it came out to exactly 150 calories for just the cake.
I *just* made this and use applesauce- Turned out AMAZING!
I couldn’t believe how big the serving was *SCORE*
Katie, I just made this with 2T sorghum flour/1T coconut flour and 2t applesauce/1t oil and it came out great! Thanks for the great recipe
I am not sure if you realize but….. you are amazing. I just found your blog and have spent hours perusing it. I just made your cookie dough dip and I am so excited to make this tomorrow!! I am so excited to make everything on this blog. Yum Yum Yum! Thank YOU so much !
Oh my. Where has this website been all my life? This little cake was so yummy! And now I know what to do with the coconut oil that I bought with the intention of using but didn’t know exactly how! Big shout-out to Crystal @ MoneySavingMom.com for introducing me to the new love of my life.
Omg, this cake is a pregnant girl’s dream!!!! SO GOOD! I used applesauce and added about a tablespoon of chocolate chips. I also omitted the extra tbsp of sugar. Took about 50 seconds to cook. Wow, wow, wow! Perfect way to satisfy a craving. Thanks, Katie!
I LOOOOOVE that this can be made in a dorm microwave with perfectly reasonable ingredients. Seriously, I’m a baker at heart but a college student by day, and you are an absolute genius for coming up with a recipe that can be delicious, easy, affordable, and even healthy all at once. MY HERO! Just cooked one up with some M&M’s plopped in there (because there’s no such thing as too much chocolate, duh) and it was glorious. Thursday = instantly better. Now maybe this rush of happiness can help me power through homework….we’ll see.
Aww lol!
… thank goodness for chocolate, right?
Good luck with the homework
Absolutely delicious. I substituted a tablespoon of melted smart balance spread for the oil. I am on weight watchers and it’s a lower points+ value. I also tossed a few chocolate chips on top. Thanks, Katie!
I just want…. no i just NEED to share how delish this is!! I’ll admit I was skeptical about how this would turn out in the microwave but I’m super impressed (and a little amazed)!! This tasted so rich and decadant that if I didn’t make it myself I would not believe it was a one minute microwave wonder! This totally took care of my chocolate craving….. so much so that I was scraping the bottom of the dish to make sure I got all that chocolate goodness!! Awesome job! I look foward to trying more goodies!!
just made this this morning. SO SO good. sooo simple yet soo tasty!
it was my friend’s birthday and i was clueless as to what to get her so i made this in a FLASH!
thank you so much KATIE! 
I found this recipe on Pinterest and just made it. So good! It’s moist and fluffy and no eggs means I can lick the spoon haha. By far the best quick chocolate cake I’ve found. Next time I’m adding chocolate chips!
Okay. I read nothing but positive comments, but I just made this exactly and it was a gooey MESS. I tried microwaving for a minute and a half and it was STILL goopy. I love the blog and the recipes but this did not work, and my microwave is definite the overeager type! :/ Or are all of the negative comments being deleted?
Rose: No, I don’t delete negative reviews. I promise you that I haven’t deleted a single review from this cake post… that many people just like it!
(If you look at my other posts, when someone leave a negative review I don’t delete it. Instead, I try to help. And usually we can figure out what went wrong.)
As for where your trial might’ve gone wrong: What flour did you use? And are you sure you didn’t accidentally mis-measure something? It’s not even gooey to begin with, so maybe you added too much liquid?
I bet something wasn’t measured quite right! I have made this at least a dozen times, each time it comes out slightly different, depending on how much milk I use..if I use extra milk it definitely is gooey in the middle, which I like sometimes..LOL I promise you this recipe is worth playing around with. You can add things, or change the ingredient’s anyway you like…Yummy…
I agree with Diana and Katie that it sounds like maybe you measured wrong, because this cake is FANTASTIC!
I also agree with Diana that it’s worth trying again! Although I have loved every one of Katie’s recipes that I’ve tried, this one is my favorite of them all. Even my non-healthy eating boyfriend likes it, and that’s sayin something!
seriously. i love you. thank you so much for doing what you do!!!
Katie, I am making some Vday treats for the kids school party and want to make a “cake” on a stick. Will this cake “stand-up” to being on a stick or will it fall off it lifted up? I can go with a brownie but was hoping to do a cake type. Also, do you know if a GF all purpose blend will work?
I’ve done it with arrowhead mills gluten-free mix and it’s fabulous!
This looks so yummy! I don’t have a microwave, but can you make it in the oven?
Sure!
Well I have to totally agree with Abbey! I have never tried any recipe from the microwave that I thought came out tasting great. I am sooo addicted to this cupcake..that I make one, maybe even two every day! Yes I also work out several hours a day, but my love affair with this cupcake has to lose some of it’s sizzle soon, because the weight is starting to creep up! Luv ya Katie (NOT)….LOL
This was amazing! Trying to talk myself out of making another
! Thank you!!!
This looks absolutely amazing! I will have to make this soon, and WITH the frosting and homemade coconut butter!
Could this also be made into one large cake instead of single serves?
Thanks for the recipe!
Sorry, I’m not sure.
whoa…. so yummy and so fast!
I made this today and it was yummy! I was really amazed, really really amazed that it took less than 1 minute to cook in my microwave! At first I was like there’s no way! Haha
I added a few mini chocolate chips in mine and it was delicious! Thank you.
Just tried this recipe and it’s amazing!
I used apple sauce instead of oil and it turns out really moist and soft!
I tried this recipe first, which was really good! Then edited it the second time using 1 T applesauce (rather than oil), 2 T coffee, and 1 extra tsp of flour. Really great!
i added chocolate chips in the middle of the cake batter, so it resembles molten chocolate cake – yum!
also, i agree tht oil is WAY better than applesauce… i tried both, applesauce makes extra chewy and bouncy cake, oil makes – well – more cake-like cake!!
Haha I’m glad someone finally agrees with me! All these comments from people who love it with applesauce… I was starting to think I was the only one who preferred the oil version!
I’m normally the i-hate-oil group, but yesterday i made the oil version for my boyfriend.. just so yummy!!!
i only have corn oil at home now, though. Katie, would you suggest buying canola oil / coconut oil / other oil? (i prefer oil to butter because it’s easier, without the melting process! =P)
Don’t think I’ve ever used corn oil, but I don’t see why it wouldn’t work just as well!
Oh I used corn oil yesterday and it’s fine.
But it’s running out and I’m considering canola / olive / coconut oil in future. what would you recommend?
I’ve tried it with Canola oil and it turns out great!
I wanted this treat so badly, but my cake ended up raw after only a minute in the microwave. I’ve never done a cake in the microwave before, is it just me? Other bloggers suggest cooking for 2-3min… maybe if I ever give this a try again, I’ll do that.
I’ve baked this 3 times, and for me the cake takes around 1.5mins
u can try microwaving it longer
Maybe your microwave isn’t as powerful as mine? Or you used a different flour?
Is there supposed to be egg in this recipe?
no
I just wanted to say thanks! I’m dieting but have been craving chocolate fiercely. I made this using unsweetened applesauce instead of the oil and when it was done put just a dollop of light whipped cream on top. I also split it with my son. It was perfect!
I have to say I was VERY skeptical when I first saw your blog… I’m currently on Weight Watchers, trying to lose those pesky last few pounds, and get in super-duper shape (something I’ve never been in my life!) and at first I didn’t even want to click on your recipes because I just knew that they would sabatoge me–I mean, c’mon, they look sooooo good. Nothing that looks that good is good for you! Right?!
Well, I was pleasantly surprised, Katie! I’ve already made your nosugar chocolate chip cookies and your secret peanut butter cookies, and can I just say the PB cookies are THE holy grail of PB cookies for WW members?! 4 of those suckers are only 2 points. FOUR COOKIES.
I just punched this cake recipe into my points planner, and it came up as 3 points. I’m so making this tonight!
I love, love, love how knowledgeable you are about food, ingredients, healthy eating, etc. Your blog is so fun to read, with so many good tips and great ideas for substituting things to make everything healthier. Your blog is quickly becoming my #1 dessert resource! You’ve even inspired me to try going vegetarian. Who knows what’s next–vegan?! Thank you, CCK!!!
Wow, thanks for such a sweet comment, Sarah! I hope you like the cake!!
Haha my goal in life isn’t to make everyone vegan, but I’m always happy if it accidentally turns out that way. I certainly never thought I’d be a vegan!
It was delicious! I made it again last night, and put a little peanut butter on top, with some chocolate frosting on top of that. Delish!
Thanks again for your cute blog!
I made this last night for my sister and bestfriend, who were coming home all late and asked for me to bake them something<3. I used coconut flour, which made me add a bit more milk, and I microwave it longer. But it was delicious, we split it and enjoyed.
D none of your recipes have failed me.
Oh. My. Gosh. I found you by accident after reading about your “Dessert for Breakfast” recipes linked in an Everyday Health newsletter, and have been browsing through your site most of the afternoon and evening! I had to try this cake to believe it, and it really is that easy and delicious! I subbed 3 T fat-free half and half since I didn’t have any milk on hand, and was lazy and mixed everything in a coffee mug rather than dirty another dish, so there was some flour at the bottom that had escaped my whisk (my own fault). Still pretty amazing, and wonderfully fast!
I’m so glad you’ve decided to continue your passion here, and kudos for sticking up for yourself when people have offered their unsolicited (and unkind) two cents on your appearance. You are a beautiful and healthy young woman with an amazing talent in the kitchen. I signed up for your newsletter, linked to your blog on Facebook, and bookmarked a ton of recipes that I can’t wait to try. Keep up the great work! (c:
Thank you so much, Alanna
. That really means a lot to me, Alanna. I am so glad you found me!
WOW!!! This CAKE is AMAZING!!! Just made this with my hubby and we are licking our chops!!! You are a GENIUS!!! So HAPPY to have found your blog!
Aww I’m so glad you both like it!!
Is there a way to make this in the oven. We got rid of our microwave! Look’s delicious!
Yes, I know some of the other commenters have done it
I don’t get how this is a healthy chocolate cake if it has 245 calories and 16 grams of fat? I think it could only be healthy if you did not make it with oil. Is that what you mean?
There is more to health than calories. For example, a rice cake is much less caloric than a scoop of peanut butter. But the pb has much more nutrition! Also, if you take a look at traditional mug cakes, they often have at least 800 calories.
i agree!! i used to be a fan of 100-calorie-snack, but there is almost zero nutrition in those “food”!! Plus, I get so much FULLER and SATISFIED with 1 T peanut butter (way more fat, but good ones!) than 100-calorie-snack!! I actually eat less as a whole.
I hope you’re not one of those high-carb low-fat advocators. Fat is good for your body. The sugar is worse, but everything in moderation is fine.
I’ve tried this recipe several times (tweaking the sugar amount each time) and it has always been too bitter and uncooked in the middle. Well, I finally perfected it last night! I cook mine in a coffee mug using the ingredients as listed except this time I also added 2 tsp brown sugar and cooked it for 1 min 30 sec. Perfect! For my taste buds, the brown sugar made it. I just thought I would share in case there are other “sweet-tooths” out there having this issue.
Love your site. Have you ever tried using almond flour for this recipe? I was gonna try it today. Thanks
i’m not sure what went wrong! i made this to a T, but subbed coconut flour- it came out dry and crumbly and not cake like at all! any tips?
See my comment to another reader 2 or 3 comments above.
For those of you contemplating the applesauce substitution–it still tastes okay, but using oil makes it SO much better. go for the oil!
Yum! Love this guilt free treat. I don’t microwave mine for the full time. I leave it slightly undercooked and have it as lava cake! Then, it doesn’t even need frosting
Just made this for my wife and Mom today and they both loved it! I used the fat free version with pumpkin puree one time and mashed banana another time and only stevia for a sweetener. Also made corn bread with pumpkin puree in the microwave and love that too. Such a great, quick way to fix any cravings for tasty treats! Thanks for the post!
Made this with water instead of milk because I didn’t have any, with white vegan chocolate chips on top. Loved it! Thanks
Katie! You are my hero. This is so good. I added some peanut butter right on top before I cooked it. So super yummy! What a genius idea. You deserve the award! LOVE LOVE LOVE your blog!
I addicted to your one-serving microwave chocolate cake. I think I’m going to need an intervention
I tried this cake for the first time last night and it.was.awesome. I used applesauce instead of oil and topped it with some chocolate hazelnut butter. THANK YOU for posting such awesome recipes, the one-serving desserts are especially appreciated since if I make a whole recipe, I have no self control.
Thank you and I love your blog!
Tried the recipe with GF flour, and despite the nice texture and appearance, the taste was, well, not so great (you shouldn’t have to force-feed yourself chocolate cake!)
Now I’m on the hunt for some better flour so I can enjoy what I know will be an amazing, easy-to-make cake
Finally made this and LOVE it! Topped it with thawed berries – YUM!
Holy COW, I just made this cake….and it’s AMAZING! I used banana instead of the oil, and it still tasted fab. I also used water because I was out of milk
and everything still turned out really well. I’m not vegan, so I mixed together some sweetened condensed milk and cocoa powder for a ganche-like frosting. Then I died and went to chocolate heaven.
THANK YOU SO MUCH for this recipe!!!
Delicious and i have to admit i have made it two nights in a row
i also shared your blog with my sister
Thanks, Christy!
hello, i read your blog and its awesome. Being a chocoholic i think this is the best place to be for chocolate recipes. I made this one minute cake… it worked out pretty well except that it was soft when still warm but after it cooled, it kind of became chewy (didn’t actually turn out to be exactly like the one in the picture)…..could you please tell me why this could have happened???
did you use applesauce or oil? and what flour?
i used oil and i used home pride all purpose flour.
thanks a lot for helping. Sorry I did not put my email address last time so it was really hard to find my comment. You are great
Hmmm… I don’t know. Maybe your microwave is stronger or not as strong as mine and you needed to cook it longer/shorter? I really don’t know, since I’ve never had that problem.
Yes that might be just it. I should have used the option of cake from my microwave menu because that would cook it properly instead of cooking it on a regular one min….I did this once with my cookies, and they were better when i cooked it by the auto menu timing. …Okay Thanks…Next time i will do just as you told me
Have a good day!
so i did not think this would work – my microwave blows up everything, I WAS SO WRONG! it was exactly like the picture and even yummier! yay for katie! <3
Can you use almond flour?
I haven’t tried it so I don’t know… if you try it, please please report back and let us all know. I’m sure a lot of readers would be interested in the results!
Just made this for the first time and it is superb! I think I underbaked (undernuked/microwaved?) it a bit, but that just made it all the more fudgy, and no need to worry about eggy salmonella so why not? I think this would be perfect to make some pre-portioned baggies of the dry ingredients, and then when craving hits, really all you have to do is add milk/oil. Would make a great, cute gift in a mug/ramekin!
oh ps i used rye flour, and it worked. only problem is – i really want another one!
I recently came across your website through pinterest. Your recipes are AMAZING. Your such an inspiration! This little cake is so adorable, and so satisfying. Thank you so much for all your effort!
I am so happy I found this site and very excited to try each recipe! I just made this one and was very impressed how easy it was! And also happy because it satisfied my urgent desire for chocolate!
I liked very much the result… the consistence was great!!! But as I made some changes, and also being totally new to this vegan or at-least-healthier enviroment hehe I have some doubts!
I used whole spelt flour, 2T of mascavo sugar (love it!) and 1T of white sugar, no oil and 1T of applesauce.
My question is: as I felt a very strong taste (almost like the feeling of pepper, i mean somewhat “sticky” and “burning”… that would not pass even drinking much water hehe) I wonder if it is because of the big amount of cocoa or some of my changes could have caused it?
I am very curious!!
Thanks!!!
Hi Katie,
I just made this cake using Garbanzo flour and it came out amazing! The garbanzo flour I used was a bit gritty and made the cake denser than probably most people would like, but I didn’t mind at all. Adding the raw chocolate frosting made it so decadent, and I was surprised to find I couldn’t even finish the serving! thanks for sharing.
I’m eating this as I type, and it is delicious! Came to the light, fluffy consistency of fresh chocolate cake- I couldn’t even wait for it to cool to eat. Especially great since I use Nesquick as my makeshift cocoa powder haha (:
Just tried this and all I can tell you is that I’m almost in tears
I’ve been eating clean for 6 weeks trying to lose 135 pounds…36 down and 99 to go…this site is a GODSEND! Honestly….there’s not one bit of guilt and 100% of the pleasure of eating a dessert. Thanks so much! There are so many things I cannot wait to try, in moderation 
Aw so glad you liked it!
Hi Katie!
I am posting again, because I am very curious to have an answer to my doubt, since I loved very much this recipe and want to make it almost everyday! heheeh
Well, thing is I used WHOLE (not regular) spelt flour… and could feel a strange sensation… like it would “burn” my mouth… “sticky”…very strange! Although the cake was good! I thought it could be too much cocoa, but then I made it again using regular white flour (italian 00). It didn’t have that sensation anymore (although consistence changed completely! it was better first!).
Well, I made a test trying to taste the whole spelt flour and could sense that “acidity”… perhaps that’s the thing! Then I thought maybe adding some baking soda could help to reduce it!
What you think?
Thank you very much!!
Sorry, I really don’t know. I use spelt flour in baking all the time and have never experienced the sensation you’re talking about. Maybe your flour is bad? That’s the only thing I can guess!
Hi Katie! My husband says that WHOLE flours have the tendency to have a stronger taste, bit acid… I think it is this! Maybe I will buy the regular spelt one and give it a try!
Thanks anyway!
I actually buy whole-grain spelt. But maybe there’s a difference in the US? Good luck, in any case!!
Hi Katie!
I just made it again tonight adding baking soda and less cocoa… Didn’t feel that burning sensation anymore! Well, I dont know what it could have been, but it seems it is ok now!!!
Hey there,
I’ve read a few of your blog posts and recipes and see that your health and the health of your readers is very important to you. That being so, I’m writing to inform you of the hazards of using a microwave as instructed in this recipe. Microwaves are actually illegal in many countries whose governments are less influenced by industry. They vibrate polar molecules in the food, like water, some amino acids, and manyother, and this vibration is what heats the food. The problem is that the vibration overloads the structural integrity of the molecules and they break. Fracturing nutrients not only lowers the nutritional content of the food, but having these broken food complexes in your blood stream confuses your immune system and your white blood cells spike to cells similar to late-stage leukemia. You can form antibodies to these damage food complexes and since they are similar to tissues in our own body, this increases the likelihood of developing an autoimmune disorder. Also, studies have been preformed on plants in which one group of plants were watered with fresh water and the other group (of the same species of plant) with water that had been microwaved then left to cool. It showed that plants given microwaved water died after nine days while the others lived on long after. Technically nothing was different about the water. Microwaving does something to food and water on an energetic level that is deadly to anything that consumes it.
So, I’d recommend destroying your microwave, it’s not worth the convenience.
These are urban legends. Microwaves have not been banned from any countries.
http://skeptoid.com/episodes/4080
http://www.snopes.com/science/microwave/plants.asp
So delish!! I added a few drops of peppermint extract. YUM! Thank you for giving me a quick and easy guilt free dessert! xx
OMG. I have been hunting for a simple and delicious quick chocolate cake. I’ve tried about 3 other recipes so far and by far this is the most simple and the absolute most delicious. It tastes like a fudgy brownie. I did use a different frosting made with confectioners sugar, cocoa, and milk.
So Katie,
You wouldn’t happen to have the measurements for this recipe for a bigger cake, would you?
I love how this tastes…and I would be able to share with a full size cake!
Elena
Sorry, I don’t!
You could probably just scale it up for a bigger cake–if this makes one serving and you want to make a cake with 8-12 servings, you could multiply everything by that amount (and for the teaspoon/tablespoon/cup conversion, some helpful hints: There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup). Hope this helps!
This is probably me stating the obvious (I’ve been told I do that a lot, hehe), but I doubt a larger cake would still work in the microwave. I would guess if you do make a scaled-up version you can look up the oven baking temp / time for a similar-sized cake as a starting point and then check it frequently. Good luck!
Hi Katie,
I just wanted to let you know I made this cake for my husband and myself. It was one of the best chocolate cakes I have ever had in terms of flavor, ease of preparation and serving size. Thank you so much. I really find your blog valuable. I am a weightlifter and stick to a very strict diet. I have weekly cheat meals but often prefer to opt for a healthier option. I have found your recipes to be perfect for this, especially all the single servings (no left overs to tempt me).
Hooray! This totally saved me from unhealthy snacking last night. I used dark cocoa powder, 2 tbsp whole wheat flour and 1 tbsp cake flour, applesauce instead of oil, and added maybe 20 mini chocolate chips before micro-ing the whole shabang. Reminded me of a lava cake in a mug. I’m making it for my husband tonight too, he was jealous
Yummy, yummy, yummy. Thank you!!
This cake was SO DELICIOUS!! I was actually shocked by how easy it was to make & so so good!!
Wonderful recipe! THANK YOU!
I plate around with gluten-free versions and landed on this: use sorghum flour, add 1/8 tsp xantham gum, and increase cooking time to 60-90 sec.
To cheat for the frosting, I sprinkled dairy-free chocolate chips on top and spread them around after they melted a bit.
Thanks again!
I was having a major emergency tonight – I’m tired, cranky, don’t feel so wonderful – and ALL I wanted was dessert, and we had NOTHING. I decided to make this cake – thank heavens for 1 minute chocolate cake. I’m now feeling happy and chocolatey. All is right with the world.
Just wanted to say that since discovering your blog I’ve made this twice and it’s my new favorite quick dessert (although it’s definitely more than one minute; I have to cook it for 1:30–not that I’m complaining, since it’s still quicker than walking to the store on campus!) I’ve used applesauce both times, and the second time I replaced the cocoa with more flour and upped the vanilla extract to make a lovely vanilla cake.
I made this recipe using nonfat yogurt instead of oil and it worked really well! it just took a little more time in the microwave than it did when I used oil. I added a few chocolate chips to mine
So, it’s two am. I spent the day grocery shopping, cooking, cleaning and was about two hours into relaxing when the urge for cake hit me right in the face. I didn’t have the energy to make the cupcakes I was planning on making but I had remembered seeing this on your site, and I had everything in stock…
IT WAS INCREDIBLE!
Random midnight urges are rarely satisfied, let alone satisfied for such a low calorie/fat intake. Thank you SO MUCH! <3
WOW!! Good one! Made it in the oven 350- 13mins! Soooo good! And with the frosting…wow! Had it with vanilla ice cream! oh my you are just so special:)
Just made this into a mint-chocolate cake with a drop of peppermint extract in place of the vanilla. My substitution for the oil is about 1 tsp chia seeds and enough extra soymilk to replace the liquid portion (I do it by touch). Perfect every time–thanks for your gift!
Had been searching your blog for an easy and quick chocolate recipe. Gave this a try and I’m in love! It totally calmed my craving. Can’t wait to make it again!
Confession? I don’t actually like cake but I LOVE cake batter…so I make this and just eat the batter raw
It’s perfection.
Ooh I love your idea! I’m kinda that way too… cake is too cakey. Why did I never think to eat the batter of this? I love things that are gooey. Sometimes I deliberately underbake a cake or sweet bread
.
This (made with 1.5 T mashed banana, a touch of extra flour and no stevia) + a big dollop of Coyo natural coconut yogurt (creamy and gorgeous quick-fix alternative to coconut cream) = my guilt-free chocolate fix (: Heck, this blog is my guilt-free chocolate fix.
At this point, I’ve made this recipe every morning for breakfast for the last 3 weeks. Thank you, Katie! I’ve always used applesauce in place of the oil, and that’s really good. However, I’ve started using plain Greek yogurt in place of the oil, and it’s even better! It gives it a very fudgy brownie texture, whereas the applesauce makes it more sponge like. Awesome!
Thank you so much for this recipe! I was craving chocolate cake but didn’t have any and didn’t want to make a cake at 8 p.m! I remembered seeing this cake on your blog so..I did it:yumm!!!! Not the last time I make this
I just made this. Amazing. I used 1 T almond meal and 2 T ww flour (that’s what I had). Oh my gosh, it was so good! Warm and gooey and perfectly chocolate. Favorite!!
Hi there! Thanks for this recipe! It looks awesome! I have a quick question if I may. You have a link to your chocolate fudge frosting, but it brings me to a chocolate fudge type cake instead. Is that the same recipe? Thanks!
Oh, gosh! I posted too soon. I just looked at the pix and didn’t even notice that you had typed (and frosting) next to the title. Sorry about that!
i made this a couple of times and loved it, but today’s one was the best: i used instead of the oil peanut butter (crunchy) so that i had litle peanut bits in my cake. and i replaced half of a sugar spoon with one spoon choclate sirup for a bit extr a liquid, because my pb is pretty firm.. tastes like a really derlicious brownie!!!
I made this a few days ago, and again today, and even with all of the substitutions I had to make b/c of the contents of my fridge and pantry, it’s still delicious. (we are non-vegan humans, who also happen to be out of baking powder, lemon juice, and milk. it took some hasty internetting to find substitutions, but it was SO worth it.)
We have made this an embarrassing amount of times, but yesterday I used oat flour and I think it was the best version yet! It didn’t have the gooey, undone center we like (and I actually cooked it less than usual), but the texture was spot on for a “real” baked cake. Our fat of choice is pb.
Awesome! I just made this cake and it just made my night! a warm little ooey gooey mug o chocolate cake just for me!
This is awesome, thanks!
But where you write:
1 stevia packet (or 1 more tablespoon sugar)
Do you mean 1 more TEAspoon sugar or actually 1 tablespoon?
I thought she mean that too, but then I tasted the batter before I baked it. It was definitely not sweet enough! 1 Tablespoon = 3 tsp so I added 2 more teaspoons and it was perfect. And if you have a really big sweet tooth, you may want to add just a bit more too
(I’m not exactly sure, but I might have lost count because I was using a 1/2 tsp measure. If anything it was 1/2 tsp over, but it was great. Just taste it to see your preference.)
I really do mean tablespoon, as it’s written
Finally tried this tonight. So good! Omitted oil, added 5 drops of liquid stevia, sprinkled chopped dark mint chocolate on top-delicious! Thanks for this quick, yummy recipe!
You just solved my chocolate craving! Huzzah! I mixed this up with regular flour, skim milk, regular sugar, and applesauce. I threw in a few butterscotch chips for fun. I made this in a 2-cup silicone prep bowl and it took about a minute and a half in my little microwave for it to be done. FANTASTIC! The butterscotch pieces sunk to the bottom and got just melty enough. If I had dumped it out (which I didn’t because I was too anxious to eat it), the chips would’ve been like frosting! I went crazy and put a squirt of whipped cream on top.
This is way better than the too-eggy-overflows-the-mug microwave cake that I tried before. I love that your recipes are real food. They have real ingredients, taste delicious, and are usually pretty quick! Keep it up!
YUM! I made this today in the toaster oven, baked 24 minutes at 350. Added some Enjoy Life mini chocolate chips – I will make this again and again and again,….
This recipe totally blew me away!!! Haha had it for breakfast with Bob’s Red Mill GF mix, almond milk, and coconut sugar. Can’t believe how fluffy it came out!!! Also it cooked in the middle and kinda stayed a bit gooey on the top and on the bottom- was like self saucing pudding!!!!!
I’ve made a ton of microwave mug cakes I’ve found on the internet, and most of them suck! But not this one! This is now my go-to for a night-time chocolatey fix. I’m not vegan, so I just used “traditional” ingredients (except I did use coconut oil, which I probably wouldn’t consider traditional). Will definitely make again, and hopefully have some cool whip on hand. Saw that a few commenters added chocolate chips, and am now thinking about doing that too. Goes great with a glass of milk!
Maybe someday coconut oil will be traditional… I want that day to come, so the price of a jar goes down
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That would be awesome!
I’ve made this probably over 50 times, and it is so good! It is my go-to for a chocolate fix. It is really delicious with coconut/almond milk blend, I’ve found. Also, it works great with gluten-free flour! My husband also loves this–which is REALLY saying something. He doesn’t like anything healthy, experimental, changed in any way from “the recipe on the box”. But every time I ask if he wants this, he says YES!
Thanks, Katie!
how fabulous what a great quick cake
thanks marlene
I substituted all the sugar with honey and it turned out great. Super moist. Keep up the yumminess.
This is seriously becoming addictive! So good and so very easy, yes, dangerously so!!
This is my go-to treat. I have made this recipe multiple times (but with applesauce) and it tastes better every time. Every time I eat it I want more, but don’t give into or else I’d gorge myself into chocolate heaven.
Katie, I didn’t believe that you could make this cake and cook it for less than a minute. I just went in and made two, and my husband and I both thank you, What a great little recipe to have on hand, and so easy. I can see why you won the award. Thanks for sharing.
I’ve been playing with this recipe trying to find ways to keep this vegan and reduce the calories. Tonight I did a mix of white flour & powdered flax, and instead of 2tbsp of sugar & one of stevia, I did 2 stevia, 1 sugar. I also used unsweetened almond milk as my milk of choice. Next experiment will be replacing the oil with unsweetened applesauce. I’m also thinking of trying black beans or avocados.
It makes the perfect snack that satisfies my sweet tooth.
I love this idea I have made so many versions of this cake. I’m not loving the Bob’s GF flour with this but I’m still trying to work with it. I put coconut oil and milk in one last night and that was pretty good. Most of the time I don’t even put sugar so I feel like it’s a healthy cake what more could you ask for!
Hi! First things first, I love your blog Katie! I’m really really health conscious so these healthy desserts are a dream come true. I need some advice. I have this friend who is completely convinced that “organic” and “healthy” are synonyms for DISGUSTING. Her birthday is this friday and I want to make her an amazing dessert that is really healthy. Her favorite flavors are peanut butter and chocolate together, so I was thinking about making your reese’s pieces frosting with this cake. My friend only likes really moist chocolate cakes, and I was wondering if this comes out moist? Thanks!!
Hmmm… it’s not the most moist cake ever. I’m like your friend, actually. I don’t like cake-y cakes. The Deep-Dish Cookie Pie or the Chocolate Bar Pie (my favorite) are much softer/less cake-y.
I was actually thinking about making the deep dish cookie pie, but
1) I promised her something with peanut butter and chocolate
2) She hates beans, and I’m afraid she’ll be able to taste the garbanzo
I’m thinking about making the peanut butter filling for the Reese’s eggs, putting it between two slices of chocolate cupcake (if I can find a single cupcake recipe xD) and covering the whole thing in chocolate in a muffin tin to make a mini reese’s cup cake. Would the chocolate in your recipe for the Reese’s egg stay relatively hard outside of a fridge?
I also had a question about Mori- nu… Do you think I’d be able to find it at Whole Foods? Also, I saw on the website that I can buy 12 packs for 23 dollars… is that a pretty fair price compared to what you pay buying it at a store? Sorry for the long post, and thanks!!
Sorry, the chocolate melts at room temp because of the coconut oil
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And you should be able to find the mori nu at whole foods. Ask them if you don’t see it!
Your recipes are amazing! As I no longer own a microwave I was wondering if it would be possible to make this in my simple little toaster oven? Has anyone tried this method? Would love to know
Thank you for your recipes,my 4 year old is going to love the larabar recipes!
I think some of the commenters have… I haven’t though. If you try it, let me know how it goes! I don’t see why it wouldn’t work
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FINALLY tried your version of micro chocolate cake in a mug. I want to tweak it a little since I *hate* the taste of Stevia (but *love* the calorie savings by going splitsies with the real and fake sweeteners), but the texture is very awesome and I am impressed. Another hit, Katie!
Katie, I literally had a dream about this cake last night! I made it for the first time right before bed and it was so delicious it stayed on my mind all night haha. Thank you so much for this fabulous recipe! I’m making it for my mom today for a special mini mother’s day cake. You’re the best!
Used Slimsweet (Trimedica) instead of the stevia & sugar (same measurements) and came out great (no bitter aftertaste) and truly sugar free!! As well as adding the 3 ingredient chocolate broken into pieces and it’s my “diet” go to chocolate craving killer!
Oh. My. Word. I know I’m a little late jumping on the bandwagon but I just learned of your blog a couple weeks ago. THIS IS SO GOOD. It hits the chocolate craving-BAM!!-right where it always seems to be and nips it in the bud. You’re a genius. This combined with your cookie cake makes me heap thanks on you, Lady.
This is soooo good!!!
this is agreat recipe, but when i used a different recipe calculator (calorie count.about.com) the calorie count was 330? this is using sugar and oil but even then its less than your calculation, just wondering if i’m missing something?
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