People say this fudgy chocolate mug cake recipe is the best mug cake they’ve ever tried. And you can make it in the microwave or oven!
The best chocolate cake in a mug
This is the chocolate mug cake recipe for chocolate lovers.
Rich, decadent, and delicious, the recipe has over two thousand positive reviews from readers who’ve made the chocolate cake and absolutely love it.
So if you’ve been disappointed with other chocolate mug cake recipes in the past, definitely be sure to give this one a try, because it will not disappoint!
Readers also love this Brownie in a Mug
Microwave chocolate mug cake recipe
I could tell you that I labored in front of a hot oven all day baking this cake.
But the reality is that the chocolate mug cake took only one minute.
Yes, really.
And it’s made with pantry staple ingredients you can always keep on hand, with no eggs required.
Any time you are craving chocolate, now all you have to do is head to the kitchen and whip up this easy chocolate dessert in the microwave.
You can even portion out the dry ingredients ahead of time and store the chocolate cake mix in small Ziploc bags so the recipe will be even quicker to make when you’re ready to eat.
It’s like chocolate cake meal prep!
For a larger version, try this Vegan Chocolate Cake
Chocolate mug cake flavors
Chocolate Peanut Butter: Omit the oil in the recipe below, and stir in one or two tablespoons of peanut butter (or almond butter) in its place.
Nutella Mug Cake: Instead of oil, add a tablespoon of your favorite chocolate hazelnut spread. I like this Homemade Nutella Recipe. Top with more Nutella!
Chocolate Peppermint: Stir a fourth teaspoon of pure peppermint extract into the liquid ingredients before stirring everything together to form a batter.
Dark Chocolate Coconut: Use coconut oil, and top the finished mug cake with dark chocolate chips, shredded coconut, and a scoop of Coconut Ice Cream.
Mocha Mug Cake: Stir half a teaspoon of instant coffee granules, regular or decaf, in with the cake’s dry ingredients.
Chocolate Orange: Add one teaspoon of orange zest to the mug before stirring.
What is your dream single serving mug cake flavor? If there are any other ideas you’d like to see that I do not have listed above, definitely let me know!
Frosting options
Feel free to decorate your single serving chocolate cake with shredded coconut, chopped walnuts or pecans, mini chocolate chips, hot fudge sauce or caramel sauce.
I used this homemade Chocolate Cream Cheese Frosting.
Or you can frost the cake however you wish, such as with store bought or homemade vanilla or chocolate frosting, powdered sugar or melted chocolate, sliced bananas, strawberries, cherries, blueberries, or raspberry jam.
It’s also wonderful topped with Coconut Whipped Cream or Almond Milk Ice Cream.
Chocolate mug cake recipe video
Above, watch the step-by-step video
How to make a chocolate mug cake
Start by combining all of the dry ingredients in a cereal bowl or small dish. Stir very well, to ensure the salt and baking powder are evenly distributed.
Add liquid, stir to form a chocolate cake batter, and pour the batter into a microwave or oven safe dish, ramekin, or coffee mug.
Especially if you are not planning to eat the cake straight out of the mug, be sure to grease the dish well before adding the batter.
Microwave for thirty to forty seconds. Mine is always fluffy and cooked through after this time, but you may need to cook longer depending on your microwave’s wattage.
Or bake the mug cake in the oven for fourteen minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
Frost the top of the dessert and enjoy. To store leftovers… Wait, what leftovers?
Mug cake recipe ingredients
Here’s what you need to make the single serving recipe: cocoa, flour, sweetener, salt, baking powder, milk of choice, pure vanilla extract, and oil or banana.
Cocoa powder – Use regular unsweetened cocoa powder for the first tablespoon of cocoa. Dutch cocoa powder, hot chocolate mix, or additional regular unsweetened cocoa can be used for the two teaspoons.
Flour – The recipe works well with white flour, oat flour, all purpose gluten free flour, or spelt flour (my personal preference). I have not tried it with any other options such as whole wheat flour or pastry flour. A keto mug cake version with almond flour is also included in the recipe box below.
Sweetener – This can be granulated sugar or unrefined coconut sugar or a liquid option like pure maple syrup or honey. For a sugar free mug cake, use xylitol or granulated erythritol. Stevia technically works, but the flavor and texture are better if you go with one of the other options listed here.
Fat source – I think the cake tastes best made with coconut oil. My second favorite choice is peanut butter or almond butter. Vegetable oil is also fine to use. If you want a low fat or fat free mug cake, many readers have written in to say that it works to substitute applesauce, Greek yogurt, sweet potato, pumpkin, or mashed banana. I much prefer the taste with some fat added, but that is a personal taste preference.
Vegan chocolate mug cake
The mug cake is already naturally eggless, which means it is super easy to create a dairy free and vegan version.
Just use a plant based milk, such as coconut milk, soy milk, or almond milk. If topping with chocolate chips, ice cream, or frosting, choose vegan options for those as well.
For a gluten free chocolate mug cake, use either oat flour or gluten free all purpose flour. If you experiment with any other gluten free flours, let me know how it goes.
You may also like these Vegan Chocolate Chip Cookies
Chocolate Mug Cake
Ingredients
- 1 tbsp cocoa powder
- 2 tsp Dutch cocoa powder or additional regular
- 3 tbsp flour spelt, white, oat, or all purpose gluten free (or try this Keto Mug Cake Recipe)
- 1/8 tsp salt
- 2 tbsp sweetener of choice
- 1/4 tsp baking powder
- 2 1/2 tsp oil or nut butter (While I much prefer the version with fat, many commenters say they love substituting applesauce or mashed banana here)
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- How to make a chocolate 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 30-60 seconds (time will depend on your microwave's wattage) OR cook in a preheated 350 F 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 the mug cake to cool before trying to remove it. Frosting ideas are listed above in the post!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Easy Chocolate Dessert Recipes
Julie H. of Spinach and Sprinkles says
YAY! YAY!! YAY!!!!! Congrats Katie! We are all pretty pumped for you 🙂 That is truly amazing! Thank you for thanking us with cake. Now we can all celebrate!
Anonymous says
I hated this cake! It downright tasted like avocado oil. No joke! Anonymous
Captain Obvious says
Well then don’t use avocado oil. Seems pretty self explanatory.
Lieutenant Sarcasm says
Not all heroes wear capes.
Luisa says
If rancid, avocado oil has an even stronger taste (and becomes somewhat unpleasant). Use a neutral one.
Alexandera Smith says
Why are you so negative?? Be kinder. It’s YOUR fault it tastes that way. Its so easy, USE A DIFFERENT OIL. Katie is such an amazing baker and does not deserve to get RUDE comments from people like you.
Very obvious person says
Buddy don’t use oil that would ruin the taste your mistake don’t write a nasty reply that’s just rude to tell someone else there recipe is bad when it’s really your fault. Btw recipe was amazing great job 😁 👍 👍 👍
Amy says
Yay! I’m so glad you won 😀 and THANK YOU for making this recipe!
Oh boy, I am heading to my kitchen now!! <3<3<3
Rhonda R Sneed says
Thank you for this recipe it came out really good l used avocado oil and it’s still good
Alexandra (Veggin' Out in the Kitchen) says
Congratulations Katie!!!! You deserve the award SO much so I’m really glad you got it!! 😀
This cake looks so yummy! I’m thinking it would be a wonderful side dish for lunch 😉
I think you pretty much summed up the best use of a minute! If there’s chocolate involved, it always wins!
<3 <3
Molly says
Katie,
You *definitely* deserve this! Your work is such a huge help to so many people and your efforts make a difference for tons of us who eat special diets, who choose to eat or not eat certain things, or who just want to eat a little healthier. I hope this win garners some publicity and many more followers for you, though we love your being the ‘girl next door’ that you are. Congratulations, dear. So, so much. 🙂
Tricia says
Sooo happy that you won! 🙂 And this chocolate fudge cake is gonna be the perfect addition to my Sunday 😉
Meline Meaux says
Congratulations to you on this honor, Katie! I have only recently found your wonderful blog thought Pinterest, and you truly deserve this! Thank you so much for sharing all these delicious chocoholic yummies with us! 🙂
Chocolate-Covered Katie says
Aww, I’m so glad you found me! 🙂
MAggie says
Hi dear I’m new in your site Katie, and I made the unbaked brownies for this Thanksgiving and it was AMAZING, NOW what I want to know , what or where can i get informed about this new form of measurement like pb i never heard about it,
Julie Dove says
Hi, do you mean how much pb to add? You can add a tbsp to this recipe and it is good. Hope that helps!
cj says
It might be peanut butter. PB equals peanut butter 🙂
michelle says
YA YOU WON…you deserve it so much…because you have great recipes AND you are so helpful with questions with everyone..congrats
And this chocolate looks yummy
katie @KatieDid says
So happpy for you! This cake is soooo cute! I think I’ll be making this very soon, its too simple not to.
Christine says
Congratulations! You (and your blog) deserve it!! 🙂
Tine says
I’m not a chocolate fan (but I love your ‘chocolaty’ blog ;)). Can I make this cake just without the cacao? Or do I need a substitute? Some vanilla extract? Apple sauce? Any suggestions? I love the one-serving idea of this recipe.
Chocolate-Covered Katie says
Here are a bunch of single-serving cake (or cupcake) recipes that aren’t chocolate: https://chocolatecoveredkatie.com/chocolate-covered-recipes/most-popular/single-lady-cupcakes/
🙂
bob says
Tine: For future reference, coconut flour is a pretty good substitute for cocoa powder. Just use a 1:1 ratio and it should work = ).
Randee B. says
Hi Katie,
I had seen your site late year while I was ..’No land animals for Lent’..seeking stuff to eat for my 45 days+…well…I’m back this year and was so excited and craving chocolate so bad …I learned 1) I can use cocoa powder…which will get me away from the candy bars after the 45+days. and 2) The Chocolate Cake in a Cup is ….shall I say…’DIVINE!’ I just finished eating mine and it was VERY good…NOw..I must tell you….I did sub (after beginning and realizing I was out) H2O for milk, Absolute for Vanilla (lol, really I did, figured the alcohol was most important part, lol..was I correct, lol) and Unbleached flour for Spelt.. also, I walked to the other side of the kitchen and as I turned to go back…the 1min timer of the microwave went off. Now, it was still a bit soft in the middle…but DELICIOUS! Thank you so much…by the way I friended you the other day on my Facebook and can’t wait to ask a Vegan friend or 3 do they know you…. 😀
Jennyb says
Congrats! I love single serve!! Hopefully i’ll give it a go – maybe tonight as i’m not short of time due to gym classes. I have apple sauce & would probably try that, so i’ll let you know!
Jenny
xx
Lauren W says
Congrats Katie! You definitely deserve it-you put in so much hard work and creativity into this blog! 🙂 I may have to make this cake later to celebrate with you!
Qi Ting @ Misadventures of Fat free Baking says
Congratulations on the win! You totally deserve it!!! 😀
Is there any way to bake this in an oven instead? I don’t have a microwave! 🙁
Chocolate-Covered Katie says
Definitely! I don’t know about how much time, but you can definitely do it in the oven!
Sarah Davis says
Let me know how long in the oven if you have figured it out! I am gonna try it tonight too
Qi Ting @ Misadventures of Fat free Baking says
I made them into… wait for it… SEVEN Mini-muffins!!!!!
I used applesauce and wholewheat flour and frosted with cocoa powder and pure maple syrup mixed together (really good). They bake for 10 minutes at 350F/ 180 degrees Celsius!! I thought they were kinda bitter, so the frosting balanced it out! That’s because I have a sweet tooth. 😀
Qi Ting @ Misadventures of Fat free Baking says
oops! I know why mine were bitter! I accidentally added a tbsp of cocoa powder!!!
Anonymous says
It says a tbsp plus two tsp, mine was just slightly bitter, like it needed just a touch more sugar, wouldnt make again unless i could sweeten it up.
Ruth says
So proud of you for winning that award Katie! I love your blog. Back in July I started a gluten free, dairy free, sugar free diet for health reasons and it has been really hard to find good dessert recipes. I have always been a chocoholic and am supremely grateful to have found your blog. Your recipes are simple and I love the joy you take in sharing your recipes. Keep them coming!
Mandee says
You really read my mind! I went to the single lady cupcake page in search of a chocolate cupcake last night and was so bummed when I didn’t find one! Now I can make one!
Aja says
Best cake in the whole wide world. I know what I’m having for breakfast today. 🙂 Chocolate for breakfast is always the best.
Laura says
Congrats Katie! You deserve it.
The cake looks awesome. I’ll try it the next time I get a chocolate craving.
I was wondering if you had a healthy granola recipe floating around..or if you could make one? 😀
Chocolate-Covered Katie says
Hmmm… I don’t have one 🙁
I can definitely put it on my list!
Leanna says
Congratulations! And thank you for the recipe! 🙂
Katie says
Can you fix the pin version so it doesn’t have the oil left out? Every time I check my pin for this recipe, I have to click to come to the real site to get the last ingredient.
Chocolate Covered Katie says
Unfortunately, Pinterest generates ingredients on its own for rich pins. I actually put in a request/suggestion about a year ago for them to change that, since it often gets the ingredients wrong. Sadly, no change yet. Please feel free to leave them a request about it as well… if enough people complain, maybe they will change 🙂
Emmillie Ritz says
Katie. Congratulations. We are so glad we have you. You are the cats meow.
Frances says
Congrats Katie!
I’m so happy you won, you really deserved it :)) And thanks for smashing up the stereotypes of Vegans only eating ‘Rabbit food’ I dont think anyone could say that after looking at your amazing, inspiring recipes. I’m made up for you. Well done again!
Jess says
Yes, I can- eating chocolate cake!
Damn, you walked into that one 😉
Well done on the award! xx
Chocolate-Covered Katie says
LOL! Oops!!
tea-bagginit says
i’ll do a one-minute plank and then a one-minute cake! sounds like a good two minutes to me! 🙂
Nicole @ Giraffelegs says
perfect for students with 0 time on their hands!! and CONGRATS!!
meg says
Congrats lady! You so, so deserve this award! Honestly, every time I get the baking urge (which is usually the single-lady microwave baking urge!) your blog is the first place I look for ideas. Know what else I love? That a VEGAN blog won!!
Oh, and I have been waiting for this cake recipe forever. I will probably make it every day, starting now!
Alyssa says
Yahooooo!!!!! Congratulations!!!!!
I might make this for my little girl today. It’s her 8th birthday, and she LOVES chocolate! (That’s my girl, lol!)
Chocolate-Covered Katie says
Aww happy birthday to her!!
radioactivegan says
You could always spend that minute *eating* chocolate cake!
Congratulations on your win. You’re winning accolades all over the place – congrats on the vegan.com win as well!
Laura says
YUM! Just made this, and you weren’t kidding. This is amazing!
It was rich and chocolatey and OMG just amazing! I think I want another one right now! 🙂
Liz says
A well-deserved win! Congrats! I’m eating this chocolate cake out of my glass Pyrex measuring cup as I type this. Awesome. Thanks!
Erin says
Congratulations!!!!!!!! Well deserved!! I’ll make this in your honor 🙂
Jeanna says
Congratulations!!! You deserve it. Thanks for another version of the one minute cake!! I had adapted your 1 min PB cake to a white cake with Chocolate chips already. Used hazelnut butter instead of PB and it was wonderful!!! One more quick healthy desert for when your craving something a little sweet!(and chocolatey)
Enjoy basking in your much deserved win!!
Chocolate-Covered Katie says
Ooh that sounds delicious!!
Andrea says
HOW EXCITING!!! Congratulations. You totally deserve it.
Ashley says
Congratulations! All your recipes are amazing:)
Erin says
Congrats Katie! So excited for you! 🙂 And this recipe looks amazing!
Sarahishealthy says
I made this as SOON as I saw the recipe, and it is so good! I originally thought about making a frosting for it, but it’s so good that it really doesn’t need one at all. I can’t get over how easy it was, and it really does taste just like a sinful chocolate cake from a fancy restaurant! Good work, CCK!
Sarahishealthy says
Oh, and congratulations!!! I can’t think of anyone who would be a better pick for the award. No one else does what you do!
Sam says
Yay! Congratulations!
Also, I think I’m in love.
B'klynHeart says
Congratulations! I’m so happy that you won, and oh! What a wonderful treat for us all, I’ve been waiting for a single chocolate cake! Today I think we are all winners! 🙂 Thank you, and congratulations again!
Katie @ Peace Love and Oats says
That looks delicious! I’ve been experimenting with quick microwavable cookies or protein cookies, but I never imagined chocolate cake would work!
Sadie says
It’s too funny that you decided to post a recipe for chocolate cake since today is my birthday! I was just going to make baked oatmeal for my birthday but not anymore!
Chocolate-Covered Katie says
Aw, happy birthday!!!
Christie says
I’m so happy for you! You deserved the win. And, I’m still looking forward to that cookbook coming out sometime! (Not a hint, I promise!)
LightOnMyFeet says
Congrats!! 🙂
Savannah @ Sweet and Savvy says
This looks awesome! 🙂 Anytime the words “chocolate” and “one minute” are in the same phrase, I’m down!
Liz says
FYI–works fine with applesauce, but don’t use all whole wheat flour! LOL….then it really starts to TASTE healthy.
Char @ www.charskitchen.ca says
Yaaayyy congrats, Katie!! You totally deserve it.
That chocolate cake looks suuuuper yummy 🙂
Lena says
Congratulations on winning!! 🙂 I totally just read this recipe, though “man, I want to make this”… and then went and made it right after. That’s pretty big for a girl who’s read thousands of recipes, thought “man, I want to make this” subsequently thousands of times, and then never made them (or, best case scenario, finally got around to it weeks after). And it tasted amazing. I made it with applesauce and half-white, half-whole wheat flour and it turned out delicious (I did have to microwave it longer for it to get all spongey/cakey and not be liquidy anymore, but I don’t know if that’s the applesauce or my microwave). I was going to ice the top with some chocolate fondue my mom brought home a few days ago but I ate the whole thing before I could. 😉 Thank you so much for this!
Chocolate-Covered Katie says
I am so excited you tried it!!
Lena says
Just wanted to randomly update that I had a persistent craving for chocolate souffle today, so just now I made this cake, cut a hole out of the top, and poured hot melted chocolate inside.
… sdjfijsdiofjsdiosdfsdisdfjosfjsdo. (Yes, it is absolutely keysmash worthy. Gah. Perfect.)
Chocolate-Covered Katie says
Oh my yum!! 🙂
Jessy (squeezetheday) says
This looks amazing.
Jennifer says
YAY for Katie!!!! I am so glad that you won!!!! Congratulations! (And I really think that this cake is going to be my dessert later tonight. I’ve wanted something chocolate all day!)
Hannah says
what are the calories?
Tracey says
Congrats – and this is soooo yummy. Just made (and ate) it! Also wondering if you know what the calories are on this? I’m trying to figure it out – not sure what the calories are on a few of the ingredients. Thanks so much – love!!
Chocolate-Covered Katie says
Just quickly doing it in my head, I came up with 245 (with the oil).
Lori Z. says
Congratulations! You definitely deserve it!!!
Alexis says
Congrats Katie! And I think I am going to make this single-lady chocolate cake right now, but sprinkle some chocolate chips into it before baking…. yum!
Susan says
Can you include a guess on time/temp for oven baking? We don’t use a microwave.
Chocolate-Covered Katie says
It can definitely be done in the microwave… I really can’t tell you how much time, though, since I’ve never done it. I do know that my other single-serving muffins/cupcakes take around 10-15 minutes.
Kara says
you’re kiiiiiiiillling me. this looks to die for!
Kerry says
Congratulations on your award! You definitely deserve it! Your cake looks so good too – I can’t wait to try it!
Melomeals: Vegan for $3.33 a Day says
Congratulations!!
Sarah says
Oh my chocolate…. this looks AMAZING!!! I’m definitely making this soon! I was at foodbuzz fest and when they called your name I was so happy for you. TX girls represen
t! Wish you were here.
Jane Plass says
Congratulations! You deserve the award.
zippo lighter says
It’s going to be end of mine day, except before ending I am reading this great piece
of writing to improve my know-how.
Aine @ Something to Chew Over says
That’s brilliant news Katie, great job! 🙂
I love the idea of a one minute cake – dangerous 😉
Haley @ Fit, Young, and Fabulous says
Yay! Congrats!! I can NOT WAIT to try this cake!! Mmmmmmmmmmmmm ((((:
Moni'sMeals says
CONGRATS!!!! Of course…(duh!) 🙂
So I think we all need this and most likely right now! Just Brilliant. I will double it for my husband too. 🙂
Jenny@HealthyMOChick says
CONGRATS! and also that is about the best looking mini *gluten free* chocolately piece of goodness ever!
Emily says
Congrats, Katie! Well deserved! I’ll have to celebrate for you by making this cake!
Erica @ For the Sake of Cake says
Congrats Katie! And the cake looks amazing!
Kathy says
I love the last picture, Katie :] oh, and congratz on winning! You deserve it! Actually, it’s not really surprising that you won ^^
Whenever I want a healthy treat that doesn’t taste healthy (like your tofu brownies), I go here!
Amy-Nutrition by Nature says
Congrats to you!! You earned it! 🙂 I’m off to celebrate with a 1-minute chocolate cake! 🙂
Paulina (One Smile Ahead) says
Katie, this is my first time commenting on your blog, but I’ve been silently following it for a while. I wanted to say huge congratulations on winning the award! I’m so happy for you and you totally deserve it 🙂 Second thing, I just finished having the chocolate cake and it’s amazing! I’ve had big fails with microwave baking but this cake absolutely blew me away! I used peanut flour, only stevia, apple sauce, and had to microwave it for longer than 40 seconds. I think that’s because of the substitutions and my microwave though. It came out very rich and chocolaty. I’d been craving something like this for a while, and it hit the spot perfectly! I think I might have it again for dinner 😀 Thanks!!
Chocolate-Covered Katie says
Awww hi Paulina!!!
*Waves like a crazy girl* 🙂
I am so so glad it worked for you!
Eleanor@Eatinglikeahorse says
Congratulations! Great news and well-deserved 🙂
Ellen says
Yeaaaaaa! So glad you won!
And I hope you spend many, many more minutes celebrating your win:)
dreaminitvegan says
Katie! It’s been a while since I’ve been here on your blog. Congrats on your award you are just too sweet! Chocolate cake for 1…lovely!
Mary @ Bites and Bliss says
Congratulations, Katie!!!!! You deserve it!
Jessica @ Jess Go Bananas says
Congrats Katie!!! You totally deserve it! You can make your cake and eat it too 😀
Iris says
Love and kisses, lady! You deserve it!
Amber K says
I’m not a huge choco-holic, but this looks absolutely delicious. Congrats on your win! I especially love that it means I get to eat chocolate cake. 🙂
Ashley @ My Food 'N' Fitness Diaries says
You deserve it pretty lady! Congratulations!
Anonymous says
Congratulations Katie! I am super excited for you! You really do have an exceptional blog and have earned the award! Thank you for sharing your recipes and experiences with all of us!
Anna @ Food Fitness Frolicking says
Congratulations Katie, you absolutely deserve it!!!! 🙂
Albizia says
I love you <3 You deserve the award and I need to bake this asap!
shanna says
Katie, you totally deserve the award, and I hope you enjoy every minute of it! Congratulations!
Kit-Kat says
Congratulations, Katie!
I love your blog so much, that I would spend minutes on end on it and not care how long I would hog my family computer! You are the best, and I think you deserve the award utensils down on the table!
—Kit-Kat (Katie)
Alexandra says
KATIE!!!! I LOVE THE LAST PHOTO!!!! it’s amazing!
Barb says
yay katie!!! congrats and love the chocolate cake!!
Averie @ Love Veggies and Yoga says
Congrats on your award, Katie!!!
Single serving, microwave, chocolate…count me in. 🙂
Allie says
Congratulations Katie!! You totally deserve this honor. I found your blog on Pinterest and LOVE the single-lady recipes you have. I would like to second that request for a healthy granola recipe.
Chocolate-Covered Katie says
I will definitely have to work on it! 🙂
Josh says
This is the reason why you win awards! I just made this and it tasted amazing. This is restaurant quality cake! Mmmm..it was so good.
Chocolate-Covered Katie says
Wow, thank you so much! That really means a lot to me :).
mags0277 says
1 was not enough. i had to make another one. you are my savior!! but i didnt have any thing to make the frosting so i just melted chocolate chips. probably not as good as the frosting but still yummy:0
Chocolate-Covered Katie says
Mmmm I actually can’t think of ANYthing better than melted chocolate chips!
Rebecca says
Congrats Katie! Well done (and deserved!)
But MORE than that—I have to say that these one-minute cake photos are BY FAR the best ones you have ever done. The difference struck me immediately. The soft focus in the background, the sharp focus on the cake, the lighting accenting the frosting, having a bite taken out of the cake (a few crumbs would actually accent the photo as well…deconstruction and a bit of messiness actually really enhance food photos and are both popular techniques with many food stylists). However, I think what made these jump off the page is the plain setup, background and simple, white plates. I know you like to really coordinate, decorate and style photos but the more clean and simple the better (I know..it’s hard to resist sometimes!).
So, again, kudos on the award but especially this latest set of pics (and this is coming from a photo editor : ) )
Chocolate-Covered Katie says
Oh wow, that REALLY means a lot to me, Rebecca. I can’t even tell you how much. I feel like I struggle so much with my photos; I’m good with photoshop, but I’d love to get better with the actual photography so I don’t need to edit so much. Someday it would be awesome to take a class or attend a workshop, because there is so much I need to learn and it’s not always easy to teach myself! I risk the chance of repeating the same mistake over and over (and thus ingraining it in my mind, which is hard to un-learn).
And lol I’ve definitely (finally!) figured out that white plates are much better than the scary-colorful plates I used to use! Now if only I could figure out ISO… 😉
Rebecca says
In it’s simplest terms, a low ISO setting works best in bright light (i.e. outdoors on a sunny day) and a high ISO setting is more appropriate for low-light situations (indoors without a flash, nighttime shots, etc.).
*That being said, it is best to use a lower ISO whenever possible (the trade-off with a higher ISO is that the picture will be gritty/grainy..NOT what you want in a food photo!) Although using a flash will allow you to use a lower ISO, a flash with food photography typically does not give a great result. So, making sure that you have plenty of (non-yellow!) lighting OR using *lots* of daylight is how you want to go about this. Many of the best food photos I’ve seen on blogs are even shot outside (no matter the temperature!). As a general rule, the most flattering photos are taken on a slightly overcast day (the clouds diffuse the light). I (unfortunately!) don’t get to a lot of food photography myself so I can’t speak to this from experience—but I would assume this works best for food as well. If it is too sunny there will be lots of “hot spots” and probably give you much more contrast than you want (basically, some really bright, overexposed, blown-out spots and some really dark, underexposed low spots).
As with anything, it is important to play around and find your own style. In terms of styling, look through LOTS of food blogs and cooking magazines to find what you like (and what you don’t like. Don’t underestimate how much finding a photo you DON’T like can help you hone in on what you DO like). I know you said you don’t typically read lots of cooking blogs but I would DEFINITELY start if you want to take your photos skills up a notch. Trust me, the more you see the better you will get (the caveat is that you really need to pay attention to WHAT you like and don’t like—I even take notes and print/cut out examples)
Hope this helps!
Chocolate-Covered Katie says
You are so sweet to take the time to help me, Rebecca! I guess I just get ISO and shutter speed mixed up when I look at my camera. I usually try to shoot in “aperature priority,” which means the ISO sets itself automatically. As for the yellow lighting… that might be my biggest problem! My parents’ entire house is filled with either yellow or beige walls! (And my new place doesn’t get very good light at all, sadly.)
What I did for these shots was to actually go in and move my camera’s white balance settings away from the yellow and red.
You’re definitely right about the overcast days for food photos! Unfortunately, Texas is usually super-sunny! I should probably try to be more organized and get outside earlier in the day (like 8am!) before that harsh Texas sun comes up.
I don’t read a lot of food blogs, but I DO peruse foodgawker almost daily! And my friends make fun of me because I’ll always want to flip through the Taste of Home magazines instead of the tabloids while we’re waiting in line at places like Target. For my birthday this year, they got me a whole stack of those magazines with the punch card recipes!
Eek, sorry for writing you a novel of a response! Although I’m obviously a novice when it comes to photography, I still love talking about it. Thanks for listening to my ramblings :).
Rebecca says
No worries! I am horribly verbose myself…it is quite embarrassing actually : (
Shutter speed is how long the shutter stays open and ISO is how sensitive the “film” is to light. All variable settings (f-stop, shutter speed, ISO) play out a bit differently on digital cameras than on film but the general idea is the same. If you have a low ISO (ex. 100) you need the shutter to stay open longer in order to get a good exposure. (And, likewise, for a higher ISO the shutter does not need to be open quite as long).
I learned photography before digital cameras got really popular (Seriously, I am not that old…but I did learn before everyone had super-fancy digital cameras!) so ISO was more of a pain because you have to decide what ISO film you wanted to buy/load into your camera and then couldn’t change it unless you were done with the entire roll. Digital cameras make the whole process of changing mid-stream easy peas-y!
Feel free to email me any time with questions (or if you want feedback)…I am actually starting a wellness website so we could swap pointers. (I left the best email to reach me at..the other one I was using to leave comments with sometimes spoofs (ugh!)).
cammy says
Congrats! I voted for you and LOVE your recipes and blog. You are beautiful talented young lady
Sarah P says
Congratulations! I made this cake for myself as soon as I saw it – thanks! I am sharing this one 🙂
Monica says
Congrats!!!
I just made this cake, and it’s the best individual cake I’ve tried yet because it’s moist and it doesn’t dry up. Mine didn’t rise much, but maybe that’s because I added mashed banana instead of oil, and a bit of agave syrup instead of the packet of additional sweetener. I made the frosting too, but it was just banana + cocoa + agave + vanilla and it was yummy! I calculated the calories for my version and it was 250 calories for the whole thing + icing. Crazy!
Thanks for being an awesome blogger, Katie 🙂 and i hope to see more of these individual cakes!
Anna says
Congratulations Katie!
Xina says
Delicious recipe, my dear! I sprinkled brown sugar on top rather than put frosting on and it was very good.
Maria @ Beautiful Busy Bee says
A better way to spend a minute? Honestly? No. 😀 Spelt flour is gluten free, right? And you dont even need xanthan gum? Awesome! I know what I’ll be doing once I find me some spelt flour…
Chocolate-Covered Katie says
I have a friend who eats spelt flour and still says he’s gluten free… but if you really have Celiac Disease, spelt flour is NOT actually gluten free. (I *think* it has less gluten than regular wheat flour, but I’m not sure of that.) I do know it works with peanut flour (which is GF). And I’m sure it would work with a gf mix (such as Arrowhead Mills) too. But if you’re not gluten-free, my favorite way is with spelt flour :).
Val says
Looks sooo good!! I might have this for breakfast tomorrow!!
Baking Serendipity says
Congratulations! This is a fantastic celebration cake 🙂 I can definitely find one minute in my day for it!
Michaela says
OMG!!!!!!!!!!!!! This is just unbelievable, I am sooooooooooooooooooooooooooooooooooooo happy for you! You totally deserve it!
Congrats, Katie.
How aweseome!
Erin says
Great job girl 🙂 Congratulations! So totally well earned
Anna @ The Guiltless Life says
Congratulations! That cake looks like the best thank you I’ve had in a long time! 🙂
Kat @ a dash of fairydust says
Congratulations,Katie!
I am so happy to hear that you won, you really deserve the award more than anyone! 🙂
Thanks for so many wonderful recipes,inspiring posts & beautiful photos. And for the chocolate cake. Yummy. 😀
Pure2raw twins says
soooo happy to hear you won!!! we knew you would 🙂 xoxo wish we could enjoy some chocolate cake with you…one day
Della says
Hi Katie – great job with the reward – well deserved. I’ve been experimenting with your recipes for about a month now and just made this one – tastes great with applesauce though I imagine not as rich! I’ll keep checking back often – your recipes inspire me!
Jemma @ Celery and Cupcakes says
CONGRATULATIONS to you and your fab blog!
Shahida says
Congrats!!
you have no idea how much in love I am with your blog!!! 🙂
Chocolate-Covered Katie says
Awwww times a million!! 🙂
Alexia @ NamasteYoga says
congrats katie! and i definitely cant think of a better way to spend a minute!
Ela says
Congratulations Katie! You are inspiring! x
Ivette Lopez says
This sounds so delish will be making this week, was just curious do you have the nutrition values for this? I had GBS and have to limit my sugar so I wasn’t sure. Thank you in advance!
Chocolate-Covered Katie says
I quickly calculated it as having around 240 calories (with the oil, or 140ish without). As for sugar, it depends on whether you use the stevia option. A teaspoon of sugar is about 5 grams, so this would have ten grams if you made it as written.
Allie says
YUM, looks like a great way to celebrate 😀 Congrats!!
Emily @ Glitz Glam Granola says
Congrats!!! I’m so excited for you- you totally deserve it!! And omg this chocolate cake looks amazing!! I will definitely be making it tonight!! I think to keep with the timing, I’ll add a little Dark Chocolate dreams as frosting!! YUM!
LizAshlee says
Seriously, 1 minute and voila…chocolate cake…now I am going to go get the recipe..I was so excited I had to comment first! 🙂
Alex@Spoonful of Sugar Free says
Ohmygoodness gracious, Katie!!!!!! Congrats! Congrats! Congrats! I am so excited for you!!!! YAYAYAYAYAYAYAYAYAYAY!
Lisa says
I made this just now withe the applesauce and Bob’s gluten free all purpose flour. I put a tablespoon of choco chips on top. It’s pretty good, but I think I need to try a different flour next time. The texture is wonderful though, and it is sweet without being overly sweet! I just found your blog via a friend last night, and I already made 3 recipes (pumpkin pb and cookie dough dip) and printed out a bunch more to try! Next up, muffins! Thank you!
Chocolate-Covered Katie says
Aw, you are so welcome! I’m so glad you found me :).
Lisa says
i made this again this morning with oat flour and one more teaspoon of sugar, and it is perfect! thank you so much!
karyna b says
help! i have no baking soda is there a substitution?
Chocolate-Covered Katie says
Sorry, I really don’t think so :(. The baking soda adds poof, but also a little flavor kick.
karyna b says
thanks for replying! ill go run to the grocery store!!! it looks to yummy to pass up!
Heather @ Better With Veggies says
Congratulations – I can’t believe you were surprised, your blog has the best desserts! 🙂 This recipe looks awesome, perfect for a last minute chocolate craving!
Kathleen @ KatsHealthCorner says
Oh gosh Katie, you are the BEST CHOCOLATE RECIPES EVER!!! 😀
Michele says
Thanks Katie! This passed the ‘hubby’ test 😉 I did sub the oil for a tablespoon of pumpkin, but it worked great. Very moist and fluffy, not gummy at all.
Weirdly, it took a full minute in my microwave. It’s a powerful one too – but that’s not an issue. I have TWO MINUTES. Heh.
Adrienne Orpheus says
Congratulations on the well-deserved award! I made this little cake for dessert tonight along with the frosting, it was AMAZING! I made a gluten free version by blending 1 TBSP corn, quinoa, and buckwheat flours and it came out awesome. It would be even better with ice cream instead of frosting!
Kaitlyn@TheTieDyeFIles says
Congrats Katie, I was so excited when I saw the results! And now I’m even more excited to make this!
Susan says
Congratulations!! You deserve it!!
I just made this cake tonight. My microwave must not be as high powered as yours, because after 40 seconds it was not yet cooked. I tasted it, and it was so delicious I decided to just eat it like a warm, chocolatey pudding instead of bothering to cook it into a cake! OMG, it was amazing!! I’ll be making this again very soon, and next time I’ll double the recipe!
Leslie says
Congrats!! You deserved to win Katie. I think this is my new favorite recipe 🙂 I slightly undercooked mine and topped it with some dark chocolate chips. It was awesome. Reminded me of chocolate lava cake but WAY better. I also think it would be delicious with some banana soft serve. Might have to try that tomorrow. Thanks!!
Maya says
Congrats Katie! How exciting 🙂
Holly says
I have been following your blog for a while and I FINALLY tried this recipe – it is delicious! Thank you so much for posting!
Willow says
Most. Brilliant. Ever. I’m honestly jealous I didn’t think of this – thank you so much for sharing!!!
Ivy says
I just found this blog recently and I have to say your recipes are wonderful and your creativity is so inspiring! I am gluten intolerant so I was happy to see that peanut flour could be substituted in this recipe. I live in a college dorm and have been looking for a GF microwave cake recipe for awhile and nothing until this one has been good!!
I was wondering about peanut flour substitution: in this recipe it works 1:1 but can you sub peanut flour for spelt/white flour this way normally? I assume it would at least work like this in the other single lady cupcakes? I just started using peanut flour so I haven’t experimented much yet.
Thanks again for the recipe! 🙂
Chocolate-Covered Katie says
I don’t think so, because it probably would have trouble in some recipes not getting crumbly. But I really haven’t experimented with peanut flour much at all, either!
Megan says
Umm…so this has been “gawked” on Food Gawker over 1000 times! Congrats!
Chocolate-Covered Katie says
I saw that! I was/am SO excited! Out of all the things I’ve ever submitted to them, I think this was the photo I was hoping the most would make page 1 lol!
Vicki says
Ok, I made a gluten free version of this yesterday using almond flour. It never solidified, even after adding extra cooking time. I put it in the fridge to see if it would firm up, but had no luck. What did I do wrong?
I ate it anyway, it was like a super decadent chocolate pudding, LOL! especially since I covered the top in dark chocolate chips while it was hot for icing. mmmm, it was tasty 🙂 Any suggestion to making it gluten free and cake-like?
Chocolate-Covered Katie says
I wouldn’t use almond flour. With gf baking, you often need to use other ingredients (xantham or guar gum, etc) to make things rise. If I were to make this gluten free, I’d probably use a gf mix, such as Arrowhead Mills. But that’s just because I really don’t have much experience cooking with xantham gum.
Vicki says
Thanks Katie for the advice! I have a severe corn allergy, so I have tried to avoid any mixes since they sometimes contain corn products, but will check out the Arrowhead mix.
Linda says
Yeh i tried with almond flour and coconut milk and it just stayed like a pudding, I don’t have trouble getting other things to rise with the almond flour so not sure why this one wouldn’t work? Please post if you get it to work! the cake looks amazing I want mine to look like that!! 🙂
Sara A says
Hooray! Congratulations, Katie, you deserve this accolade 100%, hands down!
I sadly learned a few weeks ago that I am allergic to gluten and vanilla AND chocolate (the horror!) (and about 20 other things) but I just made this with sorghum flour (plus a scant 1/4tsp xanthan gum as a stabalizer) and carob powder, plus a 1/4tsp maple syrup to make up for the vanilla. It was a bit gooey so I should have cut down more on the coconut milk to compensate for the extra liquid from the maple syrup (and liquid stevia) and possibly added a bit more xanthan gum. I’m still learning how to play with the gf baking fun, obviously. It was a far cry from the decadence one would get from chocolate, but considering I’m still learning to like carob it was pretty good. I will continue to dream of chocolate and try to find creative loopholes so that I can still play with your recipes because I love them SO much!
Thank you again for being amazing!
Kathy says
I made this today, and let me just say, THIS WAS THE BEST (MICROWAVE) CAKE EVER.
I made a ‘frosting’ by mixing together 2 tsp cocoa powder, 1 tsp honey, and 1 or 2 tbsp milk then poured it over the cake. I actually don’t want to move this from my “to try recipes” to the “already tried recipes” board on Pinterest! It’s so good ;]
Plus, it’s nice to get some iron from a daily cake 😀 haha ^^
Shelley says
yummmmm that looks sooooooooo goood. I love you for this.
Aurélia says
(Belated) congratulations!
I tried a ‘different’ version of this chocolate cake today… subbed almond butter for the oil, 1T ground flax seeds for 1T flour, agave for the sugar, used corn flour and only 1T+1t cocoa powder (the original recipe tasted a tad bitter to me). It turned out just like chocolate mousse… only hot and vegan. NUM! Thank you for sharing!
mag says
I was home alone last night and decided to make this. Oh my world! Not only is it delicious, it’s the best allergy friendly cake i have ever tried! i can’t wait to make this for my son tonight.
Mushroomz says
I made the cake with coconut oil (what’s with all the subbing with applesauce? Coconut oil is HEALTHY and SATIATING, people!) but subbed the sugar with agave. The results? I LOVE it!
(and congrats for the win, of course!)
Chocolate-Covered Katie says
LOL agreed! Coconut oil is my favorite oil for baking, and it is way yummier than applesauce baked goods!
Maya says
So, the doctor told me I am hypothyroid, which I’m determined to first attempt to treat naturally sans prescription meds. Anyway, one of the foods the trusty internet told me to eat is coconut oil. You better believe I’m putting it on EVERYTHING whether or not it is good for thyroid function!
Liz @ iheartvegetables says
Katie you TOTALLY deserve it! Congrats!!!
Marissa says
Applesauce worked great and the batter alone was delicious (yeah for no eggs/salmonella!)
Sara says
BRB HAVING A LIFE CHANGING EXPERIENCE.
Sherisse says
Congrats!
I tried this cake last night……………oh boy it is GOOOOOOOD! I want to make this every day, twice a day, but then I wouldn’t get to try your other recipes, so I’ll resist and make it every other day!
I substituted apple sauce instead of oil and I put a few chocolate chips in the center. YUM!
Thanks for the delish dessert Katie! <3
krystle says
I just made this as an afternoon snack for my 2.5 year old and I. Let me just say, delicious! I didn’t even have any vanilla, and I had to use olive oil instead of veg or coconut, and it STILL was so good!
Rebecca says
I made this for dessert tonight and it was really good! I drizzled some peanut butter on top too and it was incredible =)
Molly says
Congrats, not only on the award but for making life as a single lady so much easier!
Quimicococinero says
Wonderful recipe and photo. And it seems easy!
Melodie says
I just made this and it was delicious! I threw in some chocolate chips after it was microwaved to make it the perfect amount of sweetness. It solves the problem of making a whole cake that most of it gets thrown away because everyone gets sick of eating cake every day to finish it off. one-person-cake is perfect!
Ashley says
Congrats Katie!! You totally deserve this award and this recipe proves why!! Its simple, has few ingredients and taste awesome!! Even my picky little sister liked it!! You have taught me so much about eating healthy and still being able to eat things that taste good!! keep up the awesome work 🙂
Lina says
Having tried some of the other microwave cakes out there before, I have to say, this is the best chocolate cake ever! Instead of icing, I spread some peanut butter on top right after it came out of the microwave so it would melt a little bit. Mmmmmmmmmm… It may be a little dangerous now that I am only 2 minutes away from delicious cake at any time!
misty says
I just made this. I used the banana and its good!!!!!
Laura (Blogging Over Thyme) says
I literally just made this and was so impressed! It was moist, had a great texture (who knew a microwave could do that?!), and definitely satisfied any chocolate craving I was having. And it still was a bit gooey at the end, so no frosting was necessary.
How did you come up with this?!
Chocolate-Covered Katie says
I am so glad you liked it!! Oddly enough, it was a mistake! I was trying to do a molten lava cake, and I didn’t have time to bake the third attempt while the oven was still hot. So the next day, when I finally got a chance to cook it, I didn’t want to heat the oven just for one cake! 🙂
Lindsey says
Just wanted to let you know that I made this last week…and WOW! It was super delish. I was doubtful when I put it in the microwave, but it was so satisfying 🙂
Carly says
This cake is the most awesome single serve cake I have ever tasted!!
Jana says
hmmmm. perfect!
Camille- the college girl says
I just had this and it was so delicious! I also add a touch of cinnamon (kind of like a mexican chocolate) and love it!
Thought: I think next time I’m going to add 1 Tbs of pumpkin instead of applesauce, maybe it will taste pumpkin-y. What do you think??
Chocolate-Covered Katie says
It definitely sounds like it has potential! 🙂
Maggie @ Vittles and Bits says
Katie, CONGRATULATIONS! Love the cake, too 🙂
natalia says
wow I have to try this! 🙂 How long do you have to bake it if you don’t have a microwave? Natalia
Chocolate-Covered Katie says
Sorry, I haven’t tried it. If you do try it, I’d love to know how long it takes in an oven! Maybe try 8-10 minutes?
Maya says
Just made this and it was soooo good. I just love coconut oil. It makes everything so rich and delicious.
Cara Lee Mazor says
Just ate the one minute chocolate cake, wow! seriuosly this is delicious, what a great treat!!!!!
Kat says
I just tried this! What a perfect dessert for one, and a great end to a long day! 🙂
Cathy Davis says
Katie, you are my hero. You have just made it possible for my daughter, who has a severe food allergy to eggs, to have cake along with all the other kids at any birthday party she goes to! I am so thankful for this post! In fact, I wrote about my gratitude on my blog today http://www.sidetrackedmom.net/2011/11/feeding-your-egg-allergy-child-at-other.html.
Before my daughter finished eating her cake, she said, “I love my cake!” I thought that was so sweet. She knows she can’t have all foods and whenever I make her something that is safe from Mom’s kitchen but rarely safe anywhere else she is always so excited. She says things like, “Awww, it’s my special cake? You made it for me!? Thanks, Mom!” She is so sweet! So, thank you, Katie, for helping make her life with allergies a little sweeter 🙂
Cathy Davis says
Oops! Meant to also include a big congratulations on your award! Way to go! 🙂
Lady Katie says
I am eating this right now and it is MARVELOUS. I made my version with organic dark buckwheat flour, olive oil, raw honey and coconut milk (I added 2 tspns water because the milk is thick). I topped it with coconut milk as a kind of whipped cream. Delicious and healthy!
Jenny says
Just curious- why did you choose to use some sugar and some stevia rather than just using all stevia to make it even healthier? Thanks! It was delicious by the way.
Chocolate-Covered Katie says
I usually use a combination because I know most people don’t like the taste of completely-stevia-sweetened baked goods.
Kyra says
I used chocolate soy milk for the milk, and nutella instead of the oil, and put ice cream on top. Yum 🙂
Adrienne says
I was craving your pumpkin stuffed cookies tonight, but in a very lazy mood. I made the pumpkin stuffing and put it in the center of this cake in a ramekin and it was fabulous!! Hit the spot without too much work! Love it!!
Shannon says
This is truely amazing!! Thank you 🙂
Katie says
I’ve made this cake 10 times. But yesterday I tried something a bit different and I loved it, so I thought I’d share. I omitted the cocoa, added an extra tablespoon of flour, and then I swirled some homemade strawberry jam on top right before putting it into the microwave. Now that is what summer tastes like!
Chocolate-Covered Katie says
Oh wow, that sounds so good! I’ve been working on a cookie dough version, but I like your version even better… it sounds like a strawberry shortcake! (Ugh, I wish it were summer!)
Kirsten says
I noticed some people were asking about calories. Although I myself do not really count calories, I still like to know what I’m eating. So I took the liberty of doing some calorie counting for the cake the way I make it. The two things I concentrated on most were calories, fat, and fiber. It came out to about 310 calories, 5.5 g fat (1 g from saturated fats, 2.5 g from mono-unsaturated fats, and 2.5 g from polyunsaturated fats) and 7.5 g of fiber. However, I also made my own changes to the recipe so here is the recipe I followed:
1 tbsp cocoa powder (I used nestle powder)
3 tbsp whole wheat flour
dash of salt
1/4 tsp baking powder
3 tbsp applesauce
3 tbsp nonfat milk
1/4 tsp pure vanilla extract
1 tsp flax seed
1/2 cup steel cut oats
ok so my recipe sort of differs from the one above but I found that I did not even need any added in sugar so I completely eliminated that. I added in flax for the omega 3 fatty acids and the oats for the extra fiber. I’ve made it a few times now and it keeps me full and still tastes pretty good.
Jessica says
I tried this cake today! I liked the flavor, but the texture was a bit too dense. How can I make it lighter/more airy? I noticed the batter was pretty thick…do I add more milk? More baking powder? Less flour? Thanks!
Chocolate-Covered Katie says
More oil would make it more moist. Or maybe nondairt yogurt, but I ahven’t tried that.
Tatum says
I topped this with your pumpkin spread that we had left over and BAM! it was gone in 10 seconds 🙂 You definetly deserved to win!
Monica says
i just couldn’t believe a cake could be ready that fast, so i decided to test it myself…. it was so fluffy and moist….& i still cannot believe it!!!
eli says
Oh my chocolate!!! Of all the microwave-chocolate cakes this is by far the best, and it’s also eggless!!
I think of myself as a born chocoholic and this recipe is going to kill me :)) Really congrats! This tastes awesome.
Stephanie says
You say to add 1 MORE TABLESPOON of sugar if not using stevia. There are not other Tablespoons of sugar, just teaspoons. I was just wondering if it was t or T for the sugars 🙂 Thanks!
Chocolate-Covered Katie says
I’m not really sure what your question is… but yes, it means 1 more tablespoon sugar. 🙂
Stephanie says
I guess I was confused with the MORE part lol…more meant there were tablespoons of sugar in the recipe elsewhere and it was just teaspoons. So I am understanding it to me simply 1 T sugar? Thanks for helping this dig bat 😉 (chronic illness can leave your brain mush at times) 🙂
Chocolate-Covered Katie says
LOL no worries!!
The fourth ingredient says “2 tsp sugar” so in ADDITION to that ingredient, you’ll probably also want to add another 1 tablespoon sugar if you don’t add the 1 packet of stevia.
Never hesitate to ask if you need clarification! Sometimes my directions can be confusing! 😉
wendi says
I don’t use a microwave. Do you think I could put in oven for 15-20 min? I was thinking of doubling it too 🙂 Thanks for awesome recipe!
Chocolate-Covered Katie says
Yes, definitely! I don’t know the time, but I do know others have used the oven :).
Anonymous says
Ok..if we do use the oven, can someone advise on the temperature and time setting , please? When I set it for 175 deg for about 20 minutes, it turned out hard.
Kayley says
I’ve made several other microwave cakes and this is BY FAR the best! Rich and chocolately (and that’s with the applesauce substitution)! I also dissolved a little less than a teaspoon instant coffee in the almond milk that I heated and it made the cake! I would definitely suggest it for future recipes.
Lauren Ochoa says
I made this exactly according to the recipe and it was delicious! Who knew you could have fresh chocolate cake in less than 5 minutes? I’m afraid, I’m very afraid… I can think of too many fun variations that could be done to this. Sprinkle some crushed up peppermint candies in the batter. With peanut butter frosting. With coconut “whipped cream” frosting. With cinnamon mixed in. I even think a little cayenne mixed in would be really cool. Cayenne tastes strangely delicious with chocolate. I’m going to end up making one every day, I just know it!
jeffie says
Yummy!! I was craving chocolate cake and was pressed for time so instantly rushed to your blog. I subbed the cocoa powder for cacao and instead of coconut oil I used 1 tablespoon of pumpkin puree which worked deliciously. I also added chopped pecans and vegan chocolate chips because I was feeling indulgent! 🙂
Paulina says
Mmmm! This was wonderful, thanks!
Julia says
Just made this with blackberry applesauce and topped it with some almond butter. I microwaved it for 40 seconds, but only half of it became cake-like. The other half was like warm chocolate syrup… and i LOVED it that way! Thanks!
Trieste says
Ohmygoodness the possibilities… Today I made the cake by subbing vanilla pudding mix for the cocoa, and making frosting by mixing white chocolate pudding mix and water with the banana. I COVERED the cake with raspberries (my fave!)… and had myself a very sweet treat! BTW, I typically bake with barley flour. Does that make baked goods gummier, or is it the fact that I haven’t tried this recipe with oil that makes it gummy-ish? Not that I mind… both the chocolate and this version are absolutely delicious!
Chocolate-Covered Katie says
I’ve never tried barley flour, but I would say that the gumminess is most likely because you made it without oil. Fat-free baked goods are often gummy.
MehganB says
OMG, yum! My roommates and I were having a chocolate craving and needed a quick vegan fix. This was amazing. This was the first thing we tried from your blog, but it definitely won’t be the last! Thanks, Katie.
Robin says
Substituting unsweetened applesauce for the oil worked well for me. I used sugar free jello chocolate pudding as frosting. So good! Mine was perfectly done in 40 seconds. This recipe is a keeper for sure!
Rena says
Hi!
I just found your website (through skinnytaste) and I am totally obsessed! I’ve looked at all your recipes and they look amazing!!! Yesterday I made this One Minute Cake. I used WW flour instead, no sugar and only did stevia. The cake itself was perfect consistency but it was too bitter for me (My fault b.c of the stevia..) I tried again today lol I did WW flour, used applesauce instead of oil. My applesauce was suagr free but also tastes very sweet so it helped adding sweetness and i only did one packet of stevia. Mixed it all in the same bowl that i microwaved it in. Came out PERFECT!!!! I then mixed some natural peanut butter with 1 packet of stevia and a little cocoa powder as my frosting. AMAZING!!! I feel so bad eating it, but then i realize its not bad at all!! Thanks for all the great recipes. Looking forward to trying more!!
Chocolate-Covered Katie says
Aww I’m so glad the second try worked for you 🙂
sabrina says
congratulations! (late but sincere :P)
I just tried this cake with all purpose flour and applesauce..it took slightly longer to cook but it was SO worth it 😀 a yummy dessert as a snack without the guilt..(or with less guilt but w/e)
can’t wait to try some of your other stuff!
MJ says
Do you know how many calories are in this single serve cake???
Chocolate-Covered Katie says
If I remember correctly, it’ll have around 245 calories with the oil, or 140 without.
Mozzie says
there is only one bad thing about this cake…. before i finished reading all the comments, it was already mixed, baked and gone 😉 but the whole microwave-one-minute-trick is really cool 🙂 a friend of mine is coming tomorrow for a visit, so i think i won’t have to worry about the sweet stuff to eat 😀 by the way – i still remember highly addictive chocolate-pumpkin brownie.. what about adding some pumpkin to it? just a teaspoon to add a flavour 😀
and of course congrats 🙂
Christi says
I made this today because I was craving chocolate cake and was so pleased with how good it came out. I have been wanting to make a “mug” cake forever but the calorie count on most of them is crazy and the one “diet” one I made with egg whites tasted like a chocolate omelate….not in a good way. So I made this version with a Tbs. of applesauce and really thought it was very good. I topped it with 1/4 cup of vanilla frozen yogurt and a little organic chocolate sauce and it was a perfectly decadent dessert. By my calculations using ghiradelli cocoa, unsweetened almond milk, applesauce and raw sugar it was 159 calories for the cake alone. It made plenty to satisfy my craving so I forsee making this a lot in the future. I also love the brownie pancake recipe you have for dessert. I know you are making changes to your blog but please keep dessert recipes b/c they are hard to find if you count calories. Savory recipes are good too though. Your hard work is appreciated.
Melinda says
I just made this cake, and garnished it with a little powdered sugar- it’s pretty good! It was a nice, quick fix to satisfy my sweet tooth without stepping too much over the line:).
Shelly says
whats the nutritional info? carbs, fat, protein, fiber? thanks!
Kristy says
Just made one, it came out SO WELL. I want to make one subbing orange or almond for the vanilla, I bet that would be really great, too. Thank you for the recipe, SO GOOD!
Penny @ Big Spoon, Little Spoon says
Well done on the award, CCK! Wanted to let you know that I tried this method with your pumpkin pie bar recipe, and it worked like a charm! Just a few more minutes in the microwave and I had a delish pumkin-ey dessert (texture was more like a cakey-brownie as I subbed the oil for applesauce).
Diana Moreau says
I just wanted to take a minute to thank you…I have a severe metabolism problem, had diabetes in the past which has now turned to hypoglycemia..in other word’s I have a bad problem with any form of sugar..I have been converting recipe’s for years, cutting out the sugar entirely, or cutting them back to a healty sweetner etc….I can gain 10 pounds just from eating just one piece of cake, or a bar of chocolate…so I have had to be real creative with how I overcome “the sweet tooth”
So my thank’s to you for all the many recipes you have…they are fantastic…I have ordered your e-books for myself, and friend’s….This has made my life so much easier, and fulfilling…
I love going on FB every week to see your new recipes and to try them out & see how they effect me.
Thank’s again for all of your hard work, it is much appreciated…and congrat’s on winning your award, you deserve it..
Diana
Diana
Chocolate-Covered Katie says
Aww thanks, Diana. That really means a lot to me :).
cyndi says
This cake is so easy and delicious!!!! Loved it!
Jocelyn says
Made this recipie with applesauce and splenda…. DELICIOUS! mine came out owey gooey … love it
Mandy says
WOW! Me and my girls just made this for a quick dessert. And it is delicious! The kids loved being able to stir up their own cake. What fun! I’m sure they are going to be asking to do this again very soon. Thanks for the wonderful recipe!
Kate says
Just made this for my sister and I. It was a bit too gooey, so I would recommend microwaving it for about 50 seconds unless your microwave is super strong. But other than that it was delicious and satisfied by cravings completely.
Alessandra says
I made this last night but baked it instead as I don’t have a microwave and it was fantastic!!! It settled my chocolate cravings perfectly! 🙂 Thank you!!!
Susan L says
Less than 300 calories for a delicious chocolate dessert? I’ll take that any day. It’s so satisfying too, I don’t want any more sweets now (and I can have quite the sweet tooth, let me tell you). Perfect with a cup of Lipton tea and soy milk. I’m officially obsessed with your blog. Thank you so much for sharing your amazing recipes with the less culinarily creative. You’re a lifesaver and I cannot wait to try all of your recipes (I’ll just have to remember to eat some ‘real’ food once in awhile as well).
Kim says
For any non-vegans, two tablespoons of regular old one percent milk will do in a pinch for the non-dairy milk.
Also, made with applesauce, it is really quite good! And just that wee bit healthier 🙂
I’ve made two of these so far, and it’s definitely going in my “good college snack” recipes list!
Lorin says
AMAZING. I used banana instead of the oil and it came out fabulous! This is my new favorite foodie blog! <3
Jade says
This is the first recipe I’ve made from this site and I made it last night when I stumbled in drunk! It turned out great, which just shows how easy it is. Can’t wait to try more recipes on here.
Brittany says
I must say, I had my doubts about this concept, but it turned out AMAZINGLY. Single-serving microwave cake in a coffee mug = biggest win of my week! Thanks!
Allison says
OMG! You seriously just changed my life! 1 min cake in a mug was exactly what i needed just now. It satisfied my sweet tooth, but didn’t make me sick and desperate for protein like most sugary foods. It also only dirtied a mug and some spoons. YAY! Whats better is, its so easy, my 5 year old can cook it for me next time 🙂
michelle says
I’ve made this cake so many times and now have my family, friends and boyfriend hooked! Thank you so much for your wonderful easy delicious vegan dessert recipes love love love!!
Elizabeth says
So, I made this cake the other day for my sister (I used ground up oats as flour ’cause she can’t eat gluten and it tasted really good) but the first time I tried it exploded in the microwave but didn’t cook. The second time I tried it I baked it longer on a lower power level and used a different dish but it still didn’t get done and I eventually ended up burning it in hopes of baking it all the way through. So, I was wondering exactly how you baked it and what size and depth dish you used, ’cause my pathetic little clump of chocolately crumbs was a far way from resmbling a cake, despite its delightful flavour. Anyhoos, I LOVE this site, thanks so much 🙂
Chocolate-Covered Katie says
Sorry, I’ve never used oat flour for this recipe. I would think that’s probably the problem.
(I used a 1-cup ramekin)
talli says
I usually use oats or oatmeal flour for everything. But I found using oats in this recipe doesnt cook it at all inside (although the outside might burn). The advantage of oats is that when mixed with water, they become very mucilaginous (like flax in water), so they bind things well. But if there’s no other flours, it stays gloppy. So I think the trick is combining oats with other flours. I tried it today with 1 tbp cooked whipped oats (or you could use plain oat flour), and 2 tbp spelt flour. And just for fun, included a bit of ground flax, pre-soaked in yogurt (which I used as part of the liquid). It cooked very well. I think next time, if I add flax, I have to add in a bit more liquid than called for.
So try a mixture of oat flour with spelt, and maybe rice flour or cornstarch and see what happens.
Sara says
Nice! I’ll definitely try it with mashed banana next time instead of oil since I think it would add more flavour.
(These would be the greatest homemade gift-y things ever!)
Megan says
Looks delish!! I too am with multiple allergies but I have the problem of also being underweight and need snacking inspiration and this is it!! Perfect to top with ice cream and frosting but super fast so I can make it in a flash!!! <3 you so much right now!!!!
KayDee says
THIS CAKE IS SOOOOO GOOD! i just tried it today and loved it! im thankful you have this blog.. because i love to bake and its hard when you dont want to eat unhealthy. THANK YOU!!!!
Shelley says
WOW this was good! I added chocolate chips to mine, and boy was it tasty! I am very impressed. And happy that all my future chocolate cake cravings will be easy to satisfy…without making a whole cake. 😀
Aubre Rice says
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!
Hanne Ostyn says
I tried this with 2 tablespoons of applesauce and added a teaspoon of honey based chocolate spread, it’s delicious!
Shannin says
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!
shnitzy from knitting yarn blog says
Guess what: try googling “Best looking blog in the whole wide world” you are on top! 🙂
Chocolate-Covered Katie says
Awww! lol
Renee says
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!
Janet says
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! 🙂
KC says
made it with whole wheat flour and soy milk – and added some chocolate chips. DELICIOUS!
Emma says
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 🙂
Emma says
Oh and it came out to exactly 150 calories for just the cake.
Julie H. of Spinach and Sprinkles says
I *just* made this and use applesauce- Turned out AMAZING!
I couldn’t believe how big the serving was *SCORE*
Sarah says
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 🙂
Sktaggart says
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 !
Suzanne Carino says
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. 🙂
Jessica says
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!
Katy says
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.
Chocolate-Covered Katie says
Aww lol!
Good luck with the homework :-(… thank goodness for chocolate, right?
Nicole says
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!
Heather Segura says
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!!
Rachel L says
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! 😀
Laura says
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!
Rose says
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?
Chocolate-Covered Katie says
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?
Diana Moreau says
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…
Abby says
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! 😉
Sf says
What a rude comment. You must have measured wrongly because this recipe turns out flawless every time.
jasmine wietzke says
seriously. i love you. thank you so much for doing what you do!!!
Delta says
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?
Abby says
I’ve done it with arrowhead mills gluten-free mix and it’s fabulous!
denise says
This looks so yummy! I don’t have a microwave, but can you make it in the oven?
Chocolate-Covered Katie says
Sure! 🙂
Diana Moreau says
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
Jennpent says
This was amazing! Trying to talk myself out of making another :)! Thank you!!!
Derek says
This looks absolutely amazing! I will have to make this soon, and WITH the frosting and homemade coconut butter!
ruby says
Could this also be made into one large cake instead of single serves?
Thanks for the recipe!
Chocolate-Covered Katie says
Sorry, I’m not sure.
natalie says
whoa…. so yummy and so fast!
Thalia says
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.
Jessica says
Just tried this recipe and it’s amazing! 😀 I used apple sauce instead of oil and it turns out really moist and soft!
Allison says
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!
Phoebe says
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!!
Chocolate-Covered Katie says
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! 🙂
Phoebe says
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)
Chocolate-Covered Katie says
Don’t think I’ve ever used corn oil, but I don’t see why it wouldn’t work just as well!
Phoebe says
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?
Alanna says
I’ve tried it with Canola oil and it turns out great!
GREENfatima says
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.
Phoebe says
I’ve baked this 3 times, and for me the cake takes around 1.5mins
u can try microwaving it longer 🙂
Chocolate-Covered Katie says
Maybe your microwave isn’t as powerful as mine? Or you used a different flour?
Kara says
Is there supposed to be egg in this recipe?
Chocolate-Covered Katie says
no
Joanne says
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!
Sarah says
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!!! 🙂
Chocolate-Covered Katie says
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! 😉
Sarah says
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!
katia says
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. :DD none of your recipes have failed me.
Alanna says
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:
Chocolate-Covered Katie says
Thank you so much, Alanna :). That really means a lot to me, Alanna. I am so glad you found me!
Alex says
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!
Chocolate-Covered Katie says
Aww I’m so glad you both like it!! 🙂
Karen says
Is there a way to make this in the oven. We got rid of our microwave! Look’s delicious!
Chocolate-Covered Katie says
Yes, I know some of the other commenters have done it 🙂
Anonymous says
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?
Chocolate-Covered Katie says
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.
Phoebe says
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.
Mushroomz says
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.
Rachel says
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.
Jen says
Love your site. Have you ever tried using almond flour for this recipe? I was gonna try it today. Thanks
sarah says
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?
Chocolate-Covered Katie says
See my comment to another reader 2 or 3 comments above.
Julia says
For those of you contemplating the applesauce substitution–it still tastes okay, but using oil makes it SO much better. go for the oil!
Mary says
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 🙂
RC @ Just Add Cayenne says
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!
Nina says
Made this with water instead of milk because I didn’t have any, with white vegan chocolate chips on top. Loved it! Thanks 🙂
Andrea says
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!
Lisa says
I addicted to your one-serving microwave chocolate cake. I think I’m going to need an intervention 😉
Jessica says
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!
Sarah says
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 😀
Heather says
Finally made this and LOVE it! Topped it with thawed berries – YUM!
Kate says
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!!!
Christy K says
Delicious and i have to admit i have made it two nights in a row 🙂 i also shared your blog with my sister
Chocolate-Covered Katie says
Thanks, Christy! 🙂
J says
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???
Chocolate-Covered Katie says
did you use applesauce or oil? and what flour?
J says
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 😀
Chocolate-Covered Katie says
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.
J says
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!
courtney says
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
whitney says
Can you use almond flour?
Chocolate-Covered Katie says
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!
deidra says
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!
deidra says
oh ps i used rye flour, and it worked. only problem is – i really want another one!
Jessi says
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!
Alessandra says
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!!!
Nat says
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.
Felicia says
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 (:
Kimberly says
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 🙂
Chocolate-Covered Katie says
Aw so glad you liked it!
Alessandra says
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!!
Chocolate-Covered Katie says
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!
Alessandra says
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!
Chocolate-Covered Katie says
I actually buy whole-grain spelt. But maybe there’s a difference in the US? Good luck, in any case!!
Alessandra says
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!!! 🙂
fractalforests says
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.
Cat W. says
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
Mia says
Sorry, but this is silly and not true at all.
Sahar says
So delish!! I added a few drops of peppermint extract. YUM! Thank you for giving me a quick and easy guilt free dessert! xx
Jessica says
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.
Elena says
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
Chocolate-Covered Katie says
Sorry, I don’t!
Aly says
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!
Alanna says
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!
Lulu says
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).
Rachel S. says
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!!
Mary says
This cake was SO DELICIOUS!! I was actually shocked by how easy it was to make & so so good!!
Amy says
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!
Jessica @ Feastie says
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.
Jordan Riley says
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. 🙂
Julie says
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 🙂
Cara Roxanne says
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
LaNita says
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:)
Aly says
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!
Lauren says
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!
Autumn says
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.
Chocolate-Covered Katie says
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 ;).
Claire says
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.
Carissa says
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!
Sabrina says
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 🙂
Mindi says
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!!
chanda says
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!
chanda says
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! 🙂
Jana says
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!!!
Ayriannah says
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.)
Karen says
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.
Nichole says
Awesome! I just made this cake and it just made my night! a warm little ooey gooey mug o chocolate cake just for me!
Anne says
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?
Cat W. says
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.)
Chocolate-Covered Katie says
I really do mean tablespoon, as it’s written 🙂
Kathryn says
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!
Kelly says
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!
Michele says
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,….
Cat W. says
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!
Chocolate-Covered Katie says
Maybe someday coconut oil will be traditional… I want that day to come, so the price of a jar goes down ;).
Cat W. says
That would be awesome!
Lucy says
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!!!!!
Sarah says
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!
marlene says
how fabulous what a great quick cake
thanks marlene
Jacinta Zajac says
I substituted all the sugar with honey and it turned out great. Super moist. Keep up the yumminess.
Della says
This is seriously becoming addictive! So good and so very easy, yes, dangerously so!!
Odette says
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.
Sally says
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.
milaxx says
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.
Jessica says
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!
April says
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!! 🙂
Chocolate-Covered Katie says
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.
April says
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!! 🙂
Chocolate-Covered Katie says
Sorry, the chocolate melts at room temp because of the coconut oil :(.
And you should be able to find the mori nu at whole foods. Ask them if you don’t see it!
Jacqueline says
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!
Chocolate-Covered Katie says
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 :).
Liz dR says
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! 😀
Becca says
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!
Tash says
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!
Kate says
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.
Ruth says
This is soooo good!!!
kiran says
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?
Callie says
This is by far the best microwave chocolate cake ever. I’ve tried other recepies and they come out dry and with an odd texture, but yours was so moist and delicious! It was perfection(: thanks so much!
Bridgit says
I have to tell you, my 3 year old made this all by herself the other day! she was SOOO proud. I had to help get her supplies together. But she dumped, poured, mixed and “cooked” (in the microwave) all by herself. Thank you. I love that she can have a “treat” that is healthy and do it herself.
Chocolate-Covered Katie says
Aww that is so cute! I think that just made my morning!
Sun says
Omgosh, you are a genius!!! I was craving for chocolate cake and made this. Had an intense chocolate flavor and definitely hit the spot! Thank you!!! ♥♥♥
Laura says
Even though I was an idiot and forgot the flour, this is still super yummy!! Kinda like hot fudge soup. I’ll make it again the right way… or maybe I’ll just keep it like this.
Lisa says
Hi Katie,
Your blog is awesome, I have coeliac disease AND am interested in healthy versions of chocolate treats!! When i discovered i could make cake out of chickpeas I nearly exploded. Anyway, I just tried this cake with the following recipe, gluten free and i’m trying to cut down a bit on fat due to the fact i eat so many avocados. Not sure if anyone has done the same but here is what I did, not that much difference from your recipe:
1 tbsp + 2tsp Cocoa powder
3 tbsp gf mix flour (not sure if i’m able to say the brand..let’s just say it rhymes with Pob’s and begins with a b)
1/4 tsp baking powder (gf)
bit of salt
a banana
2 tsp Agave nectar
1/4 tsp vanilla extract
3 tbsp milk
I whacked it all in the blender and then shoved it in the micro for 1 min, checked it and then did another 30sec (I think my microwave is from the 1970’s…or it could be the mixture differs) and voila, a yummy gooey-ish cake!! I waited for it to cool down a bit then had it with some natural yoghurt (i’m not vegan) and some blueberries…i’m thinking of making another one and having it for breakfast!
Cheers!
Mia says
Congratulations! 🙂
This is a very dangerous cake, I must say! very dangerous indeed..so easy to make and so good!
I actually only used 2,5teaspoons of sugar and no frosting, I thought it was really good (my soya milk has a bit of sweetness though). So good that three hours later I made another one, buuuut I left out the cocoa powder and added about 1/4t of poppy seeds, some lemon zest and about 1t of lemon juice (reducing the other liquids) and it came out gorgeous.
This has just become my to go recipe for a quick and delicious fix of chocolate and I cant wait to continue experimenting with it… cinnamon and pumpkin pure or applesauce or carrot pure for some autumn feel. I think I will do one just now 🙂
Brilliant idea of a cake, thank you!!
Ally says
I used almond flour and it turned out as a cake rather than pudding as reported by some readers! 30 seconds on high= pudding-y, 40 seconds on high= cake. 35 seconds creates a sort of chocolate fondant thing- half pudding, half cake.
However I did a lot of recipe changing to suit my diet and taste- didn’t use sugar or stevia, used 2 tbsp of egg white instead of oil and used soy milk.
Tara @ Chip Chip Hooray says
I made this for my spur-of-the-moment dessert tonight, and it was so delicious! Thanks. :):)
Allyson says
🙂
Kim says
Made this tonight for the DH and myself. OMG sooooo good. Love your site!!! Have also made the flourless choc chip cookies the kids love those!!!! It’s a bonus because it is healthy. Thank you so much for this site and recipes.
chocolate covered brekkie says
Oh my gosh. I just made this…for breakfast. I don’t even remember the last time I had chocolate cake, and now, I am eating it for breakfast. It was delicious! Thank you Katie!
Katie says
Eating this now!! A-M-A-Z-I-N-G!!!! Put a little Smucker’s marshmallow topping on it for a little extra sweetness. Thank you for the personal size treat!
Brittany says
Oh my goodness I JUST now tried this recipe… I added a little chocolate syrup ang agave instead of the sugar and used half the coconut oil… this was delicious! I topped it with a bit of PB and it is such a moist cake! Thanks for the recipe 🙂
Tayla says
I made this and subbed oil for a very ripe mini banana, I used whole meal flour, omitted the salt, and it was DELICIOUS definitely make again 🙂 so so glad I found your website I am obsessed ahah 🙂 xxx
Michelle says
Just made this, sooooo good!!
Kate says
So here I am, 1:00 a.m. in my kitchen, itchin’ for a chocolate fix. I mix all the ingredients in my mug and shake my head. No, certainly this delicious pudding concoction won’t turn itself into cake, certainly not from the microwave.. 30 seconds later, I stood corrected. The most delicious thing I’ve ever eaten out of a mug. Each of the 170 calories was worth it. Thank you, Katie.
Lauren says
This is so good!! I’ve been making it way too often, but using applesauce instead of oil, so it’s not too much of a source of guilt in my life ; ). Also, I put it in a little soufle cup in the microwave and I accidentally added too much baking powder the last time and it poofed up and got quite fluffy. It was even better that way, so from now on I’m going to use a heavy hand with the baking powder!
Andrea says
Just tried this recipe… I had to bake mine in the oven, since my microwave is broken. I put it in for 10 minutes, and it came out undercooked in the middle. I was a little disappointed, until I started eating it! It tasted just like the Chocolate Melting Cake I had on my Carnival cruise a few months ago. Delicious!
Julie says
Hi, Katie! I wanted to avoid using oil just for the fat factor, but I didn’t have any pureed fruit, and am without a food processor, so I subbed the oil for vanilla soy yogurt! It came out great, dense and fudgy like a brownie!
I want to thank you so much for all of your single lady, and microwavable options! For a college-aged girl living in a tiny dorm on a tiny budget, it’s the best that I can still bake from scratch delicious things!
Marlie says
Oh my freaking goodness. This is delicious. I just tried it with all whole wheat flour just to see what happens, it took 65 seconds to cook and is probably gooier than its supposed to be but I am in heaven. Thank you so much.
Diana says
Hi Katie!
I wanted to ask you what cocoa powder did you use, dutch-processed or regular cocoa? Also, have you tried this with whole wheat flour?
Thanks! I love your blog 🙂
Chocolate-Covered Katie says
Regular cocoa 🙂
Sorry, I haven’t tried another flour.
Lola says
Made this today after being hit by a huge chocolate craving- worked perfectly! I microwaved it for 50 seconds (warning to those who think it’s not cooked after a certain amount of time: the top never really looks cooked but as soon as you dig in with a spoon you’ll realise it has a cake like consistency). Perfect perfect perfect
Marla says
So I pretty much make this all the time now. I LOVE IT. I’ve made it with all canola oil, all coconut oil, half of either oil and half applesauce, all white sugar, sugar and stevia, only spelt flour, spelt mixed with whole wheat pastry flour, with extra chocolate chips and without…and always with unsweetened vanilla almond milk. It is ALWAYS amazing and so easy to make. Thank you! I’m eating it RIGHT NOW and just Instagrammed its deliciousness too. 🙂
Rachel says
I am going to make this now, hubby and I already make it but this recipe is much lower in cals! although I might be naughty and add some PB, can’t believe you don’t have a PB/Chocolate version Katie! 😉
love your recipes!!!
Justine says
This was my first attempt at a recipe from your website – it was fantastic!!! All your recipes look soooo good. My 7 year old daughter has a virus / flu and I needed her to have something to eat so that I could give her a dose of antibiotics. After offering every bit of food in the house, the only thing she wanted was chocolate cake (I was the silly one who offered it to her after reading your recipes – ha!). She loved it! Now my husband wants me to make him one. The other thing I’m excited about is that it’s something I can make my sister who has an egg allergy – she always misses out on dessert… So, thank you Kate for being so awesome!
Dee says
I just made this and it was AWESOME. Couldn’t believe how much it filled me up. The frosting is perfect for it…I think I was a little too generous with frosting the cake, as it was no longer a “sensible snack” hehe 🙂
Thank you and CONGRATS!
Kat says
I have tried DOZENS of microwave cake recipes. They all come out too heavy or overdone. This one was so so so good! I love your blog!!
Melissa Eggertsen says
Oh wow! This is perfectly amazing! You have so many wonderful things on your blog! I successfully subbed the fat for banana and used sucanut for the sugar. Topped with your Banana butter, this is out of this world! I totally needed a chocolate banana fixing and this hit the spot! And hubby thanks you!
Tiffany says
Hi Katie,
I made this today and it was wonderful! I used the exact ingredients you mentioned (I used oil too) and the cake was so light and delicious! My grandma and mom absolutely loved the cake!! 🙂 Thank you for a great recipe!
Tiffany says
I forgot to add I made the cake in the oven at 350 degrees for 14 minutes…perfection!!
Raisha says
Hi, can I ask are there other gluten free flours that are okay to use? Like white rice flour, potato starch, mixed flours (rice+potato+garbanzo bean flours) or something like this? I am allergic to so many things including the flours you use in your recipe. 🙁 I remember try rice flour once but it resulted into something gluey. :\ Please advise me, thank you and take care, bye. 🙂
ChocochipBritt says
Love love love the recipe. I made the full recipe without subs trying it for the first time, and with your reese frosting. I couldn’t believe how rich and fudgy it was! Thanks sooo much 🙂
Anonymous says
OMG! Me discovering this recipe is going to end very very badly. Thank god its healthy. Going to try adding some chocolate chips next time.
lisa says
Wow, this is a great instant picker-upper. I didn’t have any milk, so I added a tsp powdered buttermilk and water. It was delicious. My son dehydrated some stevia from my herb garden. Yummy!
Bren says
I just stumbled across your blog for the first time and I can’t even believe how AMAZING this little cake is! I am still in shock. And to think I just whipped it up in the microwave….you are truly talented! 🙂 Also, I used chia flour and its SO good!
Anonymous says
Ok so i started making this and ended up just eating up the batter! and it was good!!!!
Lindsey says
Easiest and healthiest way to satisfy both my craving for chocolate and baking!! I used applesauce and light vanilla soy milk… I imagine it might be more decadent with oil and mini chocolate chips, but I feel less guilt making the 140-calorie version at 9pm. Definitely a recipe I’ll use again! Thank you so much!!
Maelee says
Home alone (well…kids in bed) and got a craving for a little sweetness. Have been seeing all over Pinterest desserts in a mug. I found this and it was…perfect. I couldn’t believe it was so light and fluffy. I just sprinkled a few semi sweet chocolate chips on for my ‘frosting.’ Thanks!
Andrea says
I made this with Bob’s Red Mill All-Purpose Gluten Free Flour and homemade applesauce (just cooked/pureed apples with a pinch of Stevia) and it turned out great!!! Sometimes a girl just wants chocolate cake for breakfast :o)
Stephanie says
I was considering going to the gas station to buy some blueberry donuts for breakfast, but after getting on the scales this morning, that was no longer an option. So I’ve decided to not spend any money (or guilt) and enjoy this instead! Thanks, Katie!
PS, I can’t find your mocha cake recipe, and I’ve been dying to try it! Where did it go?
Chocolate-Covered Katie says
https://chocolatecoveredkatie.com/2012/01/19/single-serving-mocha-chocolate-cake/
🙂
Amy says
These were so fun to make as a spur of the moment dessert! Thanks!
Kat Stubblefield says
ZOMG…this is amazing. I’ve experimented the past couple of nights with some mug cake recipes but they had that weird spongy texture, probably due to the egg, & an odd flavor from the artificial sweetener. Made your recipe using real sugar & 2 tsp oil…I expected this to be dense & brownie-like but it was fluffy & DELICIOUS. I poked 3 holes in the top & dropped a few Hershey Hugs upside down in them…*sigh* I’m getting all emotional from the memory. Thanks for this, I’ll definitely be trying more of your recipes!
Rama says
Thank you so much……such a wonderful recipe. I never thought of making a chocolate cake in 60 seconds. Very soft.
Christina says
Hi! This looks delicious! I was just wandering if you can cook this cake in the oven as well?
Chocolate-Covered Katie says
Commenters have said 350 for 13-14 minutes.
priya says
OMG !!! this is simply the awesomest recipe I have ever com across!!! Just made this and with this mix i got 2 muffins flat!!! I was so pessimistic when i started mixing it up and all set to throw it down the sink …then MIRACLE HAPPENED !!!! You are the best food blogger and a blessing to mommies like me who hardly have time working in IT from home & managing an ever demanding toddler all alone !! THANKS A TON!!! love ya !
Christy says
mmmmm i just made this and it was a major sucess! so chocolatey and light and fluffy! next time ill only put it in 20 sec though cause i like doughy stuff. you also taught me oil is really good! i used the always sub the oil for apple sauce in many recipies but ive learned that oil is usually the difference between sucess and failure! so thankyou katie
Christy says
oh and id love it if you would make a single serving brownie!
Sherlock says
I made this without cocoa powder because I just wanted white/yellow cake. Poured half the mixture into a microwavable bowl, then added pineapple and coconut flakes, then added the rest of the batter. Was like a pineapple upside down cake! So yummy!
Thalia says
I just made this using chocolate almond milk and no sweeteners. It was incredible!
Katy says
Have any of your readers used protein powder instead of flour? If I did so, should I change any of the other measurements?
Thanks,
Katy
Chocolate-Covered Katie says
Sorry, I don’t know of anyone who has tried it.
Surya says
hi katie!! Tried this cake and just loved it!
Thanks for the recipe and my wishes to you!
Surya
Steph says
The following is NOT CCK-approved, but I had some leftover egg yolks and subbed that for the coconut oil. I’ve tried the originally recipe too, but there’s definitely more rise with the yolk. Tastes amazing either way. Thanks!
KT says
Finally made this because I realized while I was making dinner that I am OUT OF DESSERTS!! The horror. But yea…this was amazing. I will definitely be making it again, next time with fun mix-ins. Chocolate chips, definitely – YUM YUM YUM! Thanks for another amazing recipe. You never disappoint!
Kiki says
I just made these for me and my husband tonight and we loved them!
Rosa says
Hello there!
I made this as well as the frosting today! For some reason, I was so amused when I saw it finish in the microwave. It actually DOMED like a cake! I know it was supposed to, but to see a baked good in a microwave still threw me off. Haha. The texture was a bit crumbly, and I wonder if it’s because I melted the coconut oil? Also, it was a tad bitter. Did I add too much cocoa or baking powder? Overall, I really liked it! It was fun to make and the dome brought a smile to my face. I’m not a baker, see. So it’s these little success that make me happy. Thanks for your lovely recipes!
– Rosa
Kayla says
I’ve tried a single serve chocolate cake before. I’m short, it did NOT taste like chocolate cake. Yours though.. Is PERFECT! I love it! It tastes exactly like chocolate cake!! 🙂
Marie says
These look delicious!
Katie, if you use the sugar, over the other substitutes are the calories still the same? I don’t have Stevia or cane juice on hand, but really am dying to make these, could a person sub with honey?
Chocolate-Covered Katie says
You might want to reduce the other liquid if you use a liquid sweetener… you’ll have to experiment! I’ve never made it into cupcakes, but I’d think it would make one big cupcake.
Marie says
Ps: will this make 2 cupcakes or one? We are huge fans of the single serving carrot cupcake, but it makes 2, and I was wondering if this was the same – perfect for my mom and i! 😉 -the only ladies in the house.
PG says
Can I subsitute agave syrup for all the sugar/stevia? If so, how much should I use?
Chocolate-Covered Katie says
Sorry, I haven’t tried it. You might want to reduce the other liquid… you’ll have to experiment. And the best part is you get to eat all the less-than-perfect trials ;).
Jenna says
Hi Katie,
I just made this cake for the first time tonight, and oh my word, I loved it. Thank you so much for all that you do. I can’t wait to make more of your yummy (and healthy) recipes!
Jenna
Natalie says
ok to be honest i was a bit skeptical of this recipe buttt…… wow was i wrong!!! soooo good and so actually cake like!! thank you Katie!!
Melissa says
I tried to make this tonight and the batter was really crumbly and not pourable. Is that how it’s supposed to be?
Jessica says
I just made this with pumpkin substituted for the oil, brown sugar instead of stevia, plus some added cinnamon and yum! I took inspiration from the chocolate pumpkin pie brownies. Popped it in the microwave for 50 seconds, checked it, then another 30 seconds (I made it in a mug, so that’s probably why). It’s so yummy! All for a bit less than 200 calories!
Anonymous says
Made this yesterday…looked good, but had no taste. It was also a little gummy. The icing was good, but didn’t look like the pic.
Chocolate-Covered Katie says
Hi Anonymous,
Did you use the applesauce version or the oil version? Also, what flour? If made correctly, it should not be gummy at all!
Tanisha says
Just made this (and the icing!) and it is delicious!
Tracy Thompson says
Wow Wow wow! I just made this and it was so so so good! I have tried single serving desserts (from other blogs) before and they never were very good. This was as good or better then any chocolate cake I have made. I added chocolate chips (because I believe chocolate chips make almost everything better) and I iced it with natural peanut butter. IT was amazing. Thanks for posting this recipe!
Amber says
My mom suggested I try this cake. I finally did. I wish I’d have made two at once because I had to go make another. Shame on me.
Thank you for existing.
Holly says
OMG. This little cake is amazing. I just made one for my husband, who is the chocolate freak in the house, and it’s delicious…and I’m not even into chocolate. I did it in a ramekin, with GF flour, and it did take longer…about 60 seconds. Since it was the first one I’d done, I microwaved it for 40 seconds, then in increments of 10. It did volcano over a bit in the ramekin, but it was fantastic. Didn’t even need to frost it.
Trina says
Hey Katie!
I was referred to your site by a friend and this is the first of your recipes I actually tried. I didn’t have spelt flour so I ended up using whole grain flour. It ended up being very chewy, much like a brownie! I added a bit of almond milk to my cup and it was awesome. Thank you so much, and I can’t wait to try the rest of your recipes.
– Trina
Tia says
I just made this and it was amazing!
petit4chocolatier says
Great idea! The cake looks delicious!!
Tori says
These were awesome. As I’m working with limited kitchen supplies I made some easy substitutions. I used olive oil, and baking powder instead of baking soda. It came out incredibly dense and fudge-like. A+, I will make it again.
bridget says
so happy, you are totally the best anyway, even without the validation! your recipes changed my household life, as I love sweets and try to be a very healthy young mom to my two young girls. love your recipes and your creativity and recommend your blog to everyone I meet who needs healthy, great tasting fun desserts! Your tofu chocolate pie is my fav and I don’t eat tofu any other way usually!!!
Ciara says
I loved this dessert, especially since i was craving chocolate cake and didn’t want to have to make a whole cake…. thanks and congrats on your win!
Cindy says
Just got done eating this cake…scraped the bottom of the cup and didn’t have to feel guilty:) Absolutely LOVE your blog:)
nina says
Katie could you give me the recipe for a whole batch of these and what flours would you use of they were gf????
Toni says
I just made this cake this morning. I used mashed bananas and added dark chocolate chips. It turned out wonderfully! It’s nice and moist with a great chocolate taste. Thank you for creating this recipe!
Sushma says
I just made this – baked in the oven at 350F for about 17 mins. Cake turned out perfect. Delish!!!
S says
Katie, you are a goddess! How on earth did you think this up? I tried this and it was delicious! And I had no idea we could use the microwave for baking. The only problem was, I couldn’t get it to bake completely evenly so some of it was still wet, but boy was it good!
Fatima says
This looks so good and with the time it takes to make – it’s a winner! Delicious!!!!
Michal says
Hey Katie..
This sure looks good,..
do you happen to know if I can make it without heating it up, then put it in the fridge for awhile (mmm… a few days for example) and then put it in the microwave?
thanks!
vona says
Hey! Congrats, your blog is a life saver! 🙂
Quick question: can I make the cake in the oven?
I don’t have a microwave and I surely dotn’t want that to stop me from experiencing this heavenly thing! 🙂
Chocolate-Covered Katie says
Yes, see comment 4 above yours 🙂
eValerie says
Katie, you might want to add a link to this recipe on your page with links to your single-serving cupcakes. I was surprised that there wasn’t already a chocolate one listed there!
dabble@baking says
Brilliant! i too added mint and choco chips and made mini cupcakes with this.. makes around 8 of them! too easy and quite yummy! 🙂
Ashleigh says
Okay chef fail over here, I’m pretty sure. I am doing these with the oven recipe mentioned above. I doubled the recipe and doubled everything in it. Now they are uber liquidy. I wasn’t supposed to double the coconut oil was I? Help please! 🙂
Michal says
Hey Katie 🙂
I tried to make it and it was NICE 🙂
it’s extra fun to eat warm chocolate cake, if it took you five minutes to make it.
I was wondering if it’s possible to put it in a fridge for a few days and THEN microwave.
Have you ever tried that?
Thanks!!! 🙂
Michal
Rose says
First time visiting your site and it is impressive. I really love the ideas you come up with, but I’m really lazy. Like, one minute is too long if I have to get out more than one measuring tool. This may be why baking is my weakest subject in the kitchen (second only to washing dishes). Know of any blogs for lazy bakers like me who don’t add in any of the extras? E.g. a recipe I would love to see would be: 1 packet instant oatmeal flavor X, 1 egg, mush in some berries and 1/4 c water, micro one minute. Even this request is evidence of me being lazy, jeez! But if you know of one, I’d love to hear about it. Thanks and congrats/good luck!
Kathryn says
Home alone on my birthday watching my diet, decided to try this single serve cake. I skipped the coffee and added coconut. Forgot the Baking powder but it didn’t matter. I added 1/4 tsp of chocolate flavor & only one T of cocoa. It was to die for… thanks for all your great recipes.
Mary says
This is so tasty Katie! Thanks!
I made a few extra batches of the dry ingredients pre-mixed in baggies so I always have a single-serving cake mix ready in an emergency 😉
I added chocolate chips and dried coconut shreds and it was absolutely delicious. I cannot wait to try the coffee cake!
clemmy says
holy guacamole! i added a banana, substituted honey for sugar, and replaced the flour with flax and it is pretty much out of this world. thanks for a creative, delicious, healthy cake i can tweak and tweak!
Aparna says
I just made this, with a LOT of substitutions. I tried a mix of whole wheat flour and white flour, added soy milk, 2 huge squeezes of Hershey’s chocolate syrup (I ran out of cocoa powder), and added just half a spoon of ghee (clarified butter), and it was yummm!! 🙂 Thank you thank you for satisfying all my cravings in 2 minutes (I think I over baked, and may stick to regular flour next time, but otherwise it was amazing)
Torrie says
OH MY GOSH. AMAZING. I used the applesasauce, and a pack of sweet and low instead of stevia or sugar, and its AMAZING! (Eating it as I type…) I’m a 15 year old gymnast who needs a chocolate fix every now and then before (or after) practice, and for 2 grams of fat? (when adding applesauce) SCORE! Thanks Katie!
Tanya says
I am newly wheat free and only had coconut flour on hand, so I tried that and it was just liquid lol. i added some oats to add texture. it was decent but not at all cake-like
Julia says
YUM! This is so good! I have made this twice, with one failure, and one sucess. I tried it the first time with applesauce and it was not really very moist and didn’t have quite enough flavor. The second time I made this, my applesauce was rotten so I used some nonfat plain greek yogurt.It was so great! The first time, it hadnt really cooked through either, and this one did! I am so glad I tried this with greek yogurt! Thank you for this awesome recipe! 🙂
Valerie says
This was so yummy! I saw a link for your mac n’ “cheese” on r/vegan and then i found this. thank you for this little ray of sunshine in my day. {:
Michelle says
Hi Katie. I really want to make this for tomorrow. However, I do not have any spelt flour. Would I be able to just use all purpose flour?
tracie says
hi! recipie looks amazing but could you please tell me a substitute for spelt flour? I do not know what it is!
I’M AN INDIAN …COULD WE USE WHOLE WHEAT FLOUR? IF NOT WHY?
tracie says
hi! me again… can we use all purpose flour?
please reply!
Paige says
This was absolutely fantastic! I know this will now be my new favorite recipe to make whenever I’m having a chocolate craving. Thank you so much for posting this!
Elizabeth says
Just made this and currently eating it…Sooooooo gooooooood!!! Hubby is very happy too :)Thank you Katie!
Carolyn says
Thank-you so much for this recipe. Delicious and the best part is that there isn’t any left over for me to over eat on. Thanks again!
Marilyn says
So I am A HUGE fan of You miss KATIE! you got me eating oatmeal when i thought I WOULD NEVER! I love your recipes and have tried almost all ( almost all only because well theres certain things i dont like) but anyway, I tried this today cuse i wanted to indulge a little =0) and i never write comments but i just had TO! i fallowed this except i put less sugar , cuse i used the banana and put half to maybe a little more of PB2 ( powder Penut Butter) put a little crushed Graham cracker at the bottom to =) and HOLY Sweet chocolate banana and PB love! its amazing! thank you and i cant wait to try more yummy recipes from your blog!
Elise says
Absolutely amazing!! Thanks for the recipe 🙂
Gillian says
I have been bookmarking almost every recipe on your site, and finally made this one tonight. I was craving something chocolate but am trying to limit how much baking I do. My cake never cooked through, even though I microwaved it for nearly 2 minutes total. I kept taking it out and checking every 15ish seconds but the middle never set and I didn’t want the edges to burn or go horribly rubbery. The half that did turn in to cake was actually very very moist, to the point of being almost pudding. The pudding-cake combined with the liquid that thickened but never cooked (combined with the sneaky handful of mini chocolate chips that may have found their way into the batter) was AMAZINGLY SATISFYING. Even more satisfying than if the batter had turned into real cake. This is the first recipe I’ve made from your site and I will definitely be making more. Thanks!
Myriam says
Wow !!! My mom and I were so impressed with this !! It rised so much and the texture was perfect once it had cooled a little bit. Thank you Katie for making it that easy !!
Next time I’ll try with a little more stevia and your amazing frosting that I LOVEEEE so so much.
YUM !!
Elizabeth says
I just made this lil cake and used 4 squares of Godiva 85% dark chocolate as I didn’t have any cocoa powder. It turned out pretty tasty! I also substituted apple sauce for oil. Topped it with some whipped cream and sprinkles and it totally satisfied my sweet tooth and I can’t believe this mug full of decadence is so low calorie!
Chocolate-Coated Runner says
Hey Katie! I would love to make this using protein powder and plain yogurt. Any ideas?
Alex says
great recipe! so yummy! I added a bit more milk to make it less dense – it was sooooo nice! thanks so much.
Danielle says
I was wondering if the nutrition facts cover just the cake, or the reese’s frosting as well? I’m assuming just the cake, but hoping it’s for both 🙂
Steph says
Made this again today! I used applesauce and pure stevia this time. It turned out brownie-esque but that’s not a bad thing! I’ll be making it again tomorrow with coconut butter instead of oil! I love trying your recipes with all sorts of subs!
annie says
Wow, this is incredible! I had tried a mug cake before but this definitely beats it! I love your website!
Andrea says
I just made this and devoured it in about 45 seconds. This recipe may be my demise. I want to make it again!
Mikila says
Hi Katie, I tried this cake last night. The flavour was delicious (especially with some raspberries on top) but the texture wasn’t as fluffy looking as yours. I used g/f flour so had to up the liquid, but what consistency (pourable, spoonable etc) should I be looking for before transferring to the ramekin?
Courtney Walsh says
Can you please explain to me where/how you count the calories for these things? I seem to always get much more when I count them than what you say :/
Sarah @ SimplyScrumptiousBySarah says
Katie this is awesome!! I have tried several mug cake recipes and been dissapointed, but this is by FAR the best! Thanks!!
Alba says
This is absolutely ridiculous. So good! I can not express my face when I took the mug out of the microwave. No surprise you won; congratulations! Please keep bringing awesomeness! xxxx
Victoria says
Hey!
I’ve never use gluten free flour in a recipe but have a friend who’s allergic to it, I wanted to do this cake for her tonight! But I’m not sure if spelt can be substituted with just gluten free flour?
Thanks!
Jamie Scott says
Wow katie, I had the biggest chocolate craving last night, and i made your cake in a mug. Now it is really hard to find good ones, and i have tested ALOT lol. Your one is the best so far. So thank you for helping me in a time of need. I really really needed chocolate that night. lol.
bernice says
Just made it! And it hit THE SPOT perfectly with just a little peanut butter added to the batter. didn’t even need to make the frosting, but i think I will sometime as that seems so easy and simple to make, as well. Plus I have all the ingredients 🙂
Kelley says
Yay! I have tried several different single-serving chocolate microwave cake recipes, and this one is a winner! I used a tablespoon of honey in place of the stevia/extra sugar, and it was delicious.
marie says
first time posting here, I just made this cake and it was so yummy decadent. I have the hugest sweet tooth so was skeptical but it is so rich and yummy (especially with whip cream on top). I messed up initially as I hadn’t baked with coconut oil before so wasnt sure how to add it. I melted it since I thought it should be in liquid state but it congealed when added to the cold milk of course. So I scooped it out and added vegetable oil, not so healthy but oh well! So my question is how to incorporate the coconut oil which is a solid at room temp?? Thank you for the help and your website-so excited to try more recipes!
Andrea says
Hi Katie, I love your site and all that you share with us and am so excited about the cookbook news! Quick question, when you say a packet of Stevia, is that the same as a packet of Truvia?
Thanks,
Andrea
Charity Norem says
I finally tried this… So good! I didn’t think it needed anything on top. I used coarse sea salt, raw cacao, and maple sugar. It was a lovely dark chocolate flavor, with the occasional bite of a fleck of sea salt. Delicious. Thank you so much for the recipe!
Bea says
Made this tonight on a whim and it was incredible. I just topped it with some light whipped cream and it was heavenly. Curbed my sugar cravings and I will definitely be making again! Thanks!
Sidonie says
WOW! I love this website. I made some adjustments…eg using apple sauce, ending up making my own using purred apples (only needed a third of a small granny smith) and adjustments in adding an extra sachet of stevia however I was sooooo impressed. I love the idea of healthy desserts and this was a fantastic treat when i’ve been dying for some cake! I just need to find a way to make a nice topping that doesn’t contain nut butter because I despise the taste of all nut butters. With my ingredients and calculations this only came to around 190 calories and was a very generous serve! Next time i would sprinkle dark chocolate flakes throughout to make some melting’s sections, however truly amazing!!!
Kim says
Katie I have been making this nearly every single day for the past week… yummy!!!
Anonymous says
i still think the flour is un healthy my family eats only veggies and fruits sorry i bet some one else would like good efort
denise says
hey katie! can i sub in all the flour for coconut flour? i tried the recipe doing that and the cupcake didn’t come out right at all because it didn’t even cook! it just stayed the same, but it was hot…what should i do to fix this?
Morgan says
Can you make a healthy monkey bread?
A says
I just wanted to thank you for posting this. As a chocolate “addict” I would bake chocolate cakes every day. Unfortunately my oven doesn’t work but now that I have found this healthy, small-portioned, and (most importantly) microwaveable option I am even happier than I already was. Thank you again!!!
Also, congratualtions on your award!! You completely deserve it 🙂
Amy says
YUM! Just made this with applesauce, white sugar, and WW flour — so delicious!! Thanks a million! I mixed and cooked just in one coffee mug, and it worked great. I found that it takes just a bit more time to cook with applesauce than with oil, but maybe that’s my microwave.
Sandra Barry says
My 7 year old son just made this as it was so simple, it was yummy but I probably wouldn’t add salt the next time. Thanks 🙂
Amelia says
Mine didn’t work I did exactly what you recipe said and it didn’t do anything but make a mess in the kitchen. no dessert for me tonight 🙁
Mary Ann alexander says
That looks so delicious and I can’t wait to try. That’s the moment I remembered I ran out of flour. I don’t know what spelt flour is. I haven’t heard about something like that in India. Will the cake come out ood if I use all purpose flour?
Chocolate-Covered Katie says
yes
Anonymous says
Thanks katie
Carla says
I’m in love with this cake!!! I can’t believe it was that easy to make 🙂
Thanks Katie!
Patti says
Can I use coconut palm sugar instead of sugar?
Chocolate-Covered Katie says
Yes. As a general rule, that can always be subbed… I can’t think of any of my recipes where it wouldn’t work as an even sub.
Kate says
Omg soooo good. I just made this using 1 tablespoon of buckwheat flour, sorghum and tapioca and it was delic!! I also added a pinch of xanthan gum, a dash of cinnamon (yes, I love Mexican chocolate) and subbed maple syrup for sugar… For some reason my cake was really spongey, almost like a big chocolate marshmallow, it was odd…. But still really good. If anyone has any idea why it was so marshmallowy please let me know! Ps a drizzle of pure honey is really good for frosting.
Gracie says
IT IS DEISH!!!!!!!!!!!!
B says
this tastes really good with dried cherries added in!
Rhi says
Thank you so much Katie! I’m an aspiring baker, and trying to get my long-distance fiancé into baking too, I thought this would be a great thing for him to try as his first ever cake (he doesn’t have an oven) and he and his family love it. Where he lives in India it’s not easy to find cake supplies etc, and I’m really proud of him for trying ! (Even if the first one was a little burnt). Thank you again so much for your amazing recipes, I’m about to try your cookie pie for a school health food competition… 🙂 wish me luck
ash says
I subbed bananas and used half coffee to replace half the almond milk because i thought the chocolate would be good with a hint of coffee… i do NOT reccomend the coffee sub it came out tasting very strange 🙁 it also tasted salty to me but i only used the amount stated in the recipe…
April says
This is my new favorite dessert. It really is just as good with apple sauce. I use almond milk, too. It’s just so good and I don’t feel super guilty. I honestly could cry. THANK YOU for this! I have lost a lot of weight with diet and exercise, but I’ve always had a sweet tooth and this really works for me. Now I can have something fun while not worrying about lot of sugar (I use less than said) or butter, etc. It’s like a brownie cake.
Shannon says
Excellent, really comes in handy when you are craving something chocolaty, that is healthy.
Danielle says
This was soooo good! I will admit that I had my doubts that it would turn out, but it did beautifully and delectably too I might add. It reminded me of my childhood and making goodies in my Easy Bake Oven.
Avsky says
Wow, this was deliciously RICH (I only got halfway through) and definitely better served a little mushy I think! I’m keen to give this a go with almond meal instead of flour. This recipe seems to lean towards being best eaten a little moist, topped with chopped peanuts! Thanks for sharing!
Ellie says
I used black beans instead of flour and banana instead of oil, tasted super good. ALso I forgot to put in the milk, I would just put in a tablespoon. Put it in for 1:30. Awesome Recipe
Joy Stephenson says
I love your site and just found it. You should so open a chain of stores that offer these alternative desserts. This was awesome. I used the suggestion of applesauce in place of oil. I also used 2 tablespoon of Pb2 powder in place of 2tblsp of flour so it had a peanut butter choc taste.
Anonymous says
it was bitter but i added some chocolate sauce to sweeten it up
avigail says
is there a way to make this in an oven? no microwave…and it looks so yummy 🙁
Rachael says
I really REALLY love your recipes! I am terrible at social media, kind of hate blogging, and I am a makeup artist not at all a cook! However, I feel like I can make this stuff! I am single so the “single serving recipes” are awesome for me. I have a mad sweet tooth, but not for sugar, just for chocolate and some kind of treat in general. Your stuff is perfect. Love it. Thank you!
PJ says
Love this cake! It was so fast! I changed it a little for our health needs with carob powder, GF flour, coconut oil, carob chips and walnuts. It turned out perfect! Congrats Katie and thank you so much! I love this web site!
Dray says
I’ve tried this recipe a couple different times now, and it is amazing. However, every time I have made this, the very bottom is still raw. I’ve tried cooking it longer, but by the time I get it to cook on the bottom, the top is burning. Should I use a flatter dish?
Vikki says
Very dark chocolate taste! Only used 2 tsp of oil. Think my husband is gonna really like this! He loves the 80 percent cocoa chocolate bars.
Naomi D. says
I just made this cake and its good. I added some more sugar though and next time for milk I will be using regular milk. I also didn’t have oil so I just used some butter but next I will be try the “not guilty” cookies, they’re actually in the oven as we speak. Thanks for the recipe Katie!
Rhonda says
Okay. Do not freak out but I wanted to make a ‘less-chocolate-y’ version for my man. I know, crazy!
So in place of the Tbsp of cocoa I used a Tbsp of ground almonds and walnuts I already had chopped and in freezer (I kept the 2 tsp of cocoa). I did use banana in place of oil. Then, since I didn’t have ingredients to make the pb icing I drizzled about 1/2 tsp decoratively over the top and on plate under cake. O M G! Amazing!
Rhonda says
Oops drizzled ALMOND BUTTER above.
Monica says
It’s sad how much time I can spend on you’re fab blog. I get so overwhelmed with inspiration I just want to drop everything and bake all day!
AbFab79 says
Mmmmmmmm. I had run out of chocolate and was craving my daily chocolate fix when I came across this recipe…what could be better than a one minute chocolate cake! I was a bit skeptical but it was absolutle delicious- thank you, Katie. Plus, I didnt have to veganise it myself- bonus!
Amy S. says
I just made this – I may have to tweak the cooking time for my microwave – I added 30 seconds on to the 40, and it was still kind of mushy – it could be that our mic doesn’t have a turn plate – or maybe I added too much vanilla….(tbspn, instead of tspn, by accident).
Also added peanut butter chips – and regardless of how well it was cooked – it tasted SO GOOD! I will certain be keeping this recipe handy and making it again in the future!! Thank you!!
me says
Awesome! It inspired me to invent my own recipe, please check it out! Definitely the best recipe I’ve seen so far. Love!
Natalie says
Noooo I don’t have a microwave! Might try this in the oven.
ritz says
i tried it 2day and it was yuum… though it took 1 min 20 sec to make… 😛 but it was really gud…
Teri Lynn says
Can I use almond or chickpea flour instead of the aforementioned flour?
Rebecca says
WOW! Impressive! This tastes… perfect.
I made it with applesauce and I can’t taste a difference. I added a handful of chocolate chips and it. was. heavenly.
and its so moist! Most single serving microwave cakes are dry and gross… but this…. is… amazing. 🙂
Wendi says
Katie, I’m 50lbs overweight and made this tonight to satisfy a nasty chocolate craving. thanks for helping me stay on my diet with yet again, another delicious recipe!
maRia says
This is the first recipe I have made from your site and it was AMAZING!! And I used applesauce instead.
Holly says
Thank you for this… been searching for a mug cake that is not rubbery and this is PERFECT! I put a bit of brown sugar in too, and slightly undercook it for a gooey texture, its amazing!
Sydney Barton says
This is the most brilliant website I’ve ever heard of! I love your recipes Katie! The one minute chocolate cake was so delicious. Mmmm-mmmmm. 😀
Joanne Castle says
Great site, can’t wait to try it!
Sonja says
I received a message from Pinterest that one of your recipes you posted had been
removed off Pinterest per your request. I don’t know why since you do post on Pinterest.
Just wondered.
Chocolate Covered Katie says
Hi Sonja,
Please read the edit on the chocolate frosting post. I did NOT tell pinterest to send those emails out, and I am so upset :(.
Julie says
I just made this with orange extract instead of vanilla and ohholymoly! Thanks for the recipe.
calledtobeuncommon says
My kids think I’m the coolest mom ever, I made them chocolate cake in 2 seconds when they got home from school. Thank you for this! Providing a link at my brand new blog: http://www.calledtobeuncommon.blogspot.com
Fatemah Sedoo says
I tried out the chocolate cake and it was delicious. Even my husband had to admit it was the best chocolate cake ever and he is not a fan of chocolate. I made this cake yesterday when a few friends came round and they loved it. Very soon the whole cake was finished and I made another one of the cakes. I must say it was the best cake Ive ever made.
jawairiya says
i must agree with you fatemah, it is the best cake ever !!! 🙂
Katie says
This recipe came out great. It also fixed my craving for chocolate cake within one minute:) Thanks for sharing!
Nina says
oh katie, this cake was exactly what I needed today. I felt like eating a whole batch of brownies and then I remembered this recipe. thanks so much for it! it satisfied my craving perfectly without making me sick from eating a ton of chocolate or making me clean up a thousand dishes 😉 it was sooooo good :)))))
Jessica Parsons says
Brilliant!
The only thing I wonder is “1Tbsp + 2tsp cocoa”? Why not just toss in 2Tbsp? Is that extra tsp going to make it explode? I love dark chocolate!
Chocolate Covered Katie says
I know it sounds funny, but in small-scale recipes, it can be important to be precise. 🙂
Lisa says
I made this cake and you made me a believer. As a semi-pro baker I was skeptical that a great cake could come from a microwave. I made this cake with Dutch cocoa, coconut oil, and coconut sugar. As if that wasn’t enough, I topped the cooled cake with your recommended frosting. For that I used Dutch cocoa, almond butter, and coconut sugar. The result was the love child of an Oreo and dark chocolate Almond Joy with devil’s food lineage. WOW! I rarely make cake just for myself because the quantity is too much for me to consume. This is just what I needed! Thanks!
Talli says
I love all your microwave cupcake recipes. BUT… I cant seem to get them to cook all the way through… Any advice? Also, have you tried using oatmeal or oatmeal flour (or better yet, whipped oatmeal) in it?
Chocolate Covered Katie says
Maybe try using a more-shallow (wider) dish? Oat flour might be too dense and crumbly, but I haven’t tried.
Tia says
this website is officially now my favorite baking/cooking website 🙂
dominique says
Great recipe! I’d like to note that substituting applesauce for oil is NOT a healthier option. Applesauce is processed and sugary, even without “added” sugar. Most of the nutritional benefit has been cooked out leaving behind a carb-loaded mush. Oils on the other hand are beneficial and don’t make you fat. The oil is definitely the healthier option!
Sarah Lattig says
I love this site!! My dad is trying to loose weight and this will be perfect when he wants something sweet!
Ashley says
that’s great.. Tasty cake in one minute. Its super awesome.
Amy @ FaveGlutenFreeRecipes.com says
Hi Katie! Congrats on your award! Very exciting.
We’ve featured this recipe on our website and in a newsletter, as well as in a blog post (check it out here: http://www.recipechatter.com/30-minute-meals-gluten-free-edition/).
We just wanted to let you know that your recipe has quickly become the most popular one on our site.
Thank you again for sharing with us!
Ellen O. says
Hi! I really love your site, and this cake (so good, I’m eating it right now, in fact), because I can have sweet treats and know it’s healthy. Thank you for all the great recipes!
Oh, and on the banana vs oil: I’ve made this twice now and personally prefer the bananas. Sometimes you get a bite of the mashed goodness and the chocolate flavor is intensified and mm, so good. I see no large change between the cakes.
noor says
i tried it it is very delicious, tomorrow i will make one for my grand mother
Colette says
A canadian name Ricardo gave us almost the same recipe, it’s very good
Kat says
Oh my I am DEFINITELY making this. I think I’ll add some peppermint extract since I love anything chocolate-minty. Thanks for the recipe (:
Den says
I want to have this on my table. Its an art but yummy.
Gen Smiley says
I have made a conscious decision to not use a microwave for a little over a year now and I swear, everything tastes so much better and the less radiation is another total bonus! 😉 LOL. I don’t mind taking a little more time to make good food the way everyone used to before the 80s. LOL. If I was to make this delightful little chocolate cake in a ramekin in an oven, I’m guessing, the standard 350 degrees, how long do you think it would take to bake?
P.S. Congratulations!!!
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!
Elva Barfield says
How do I print the recipe for your one minute chocolate cake in a mug?
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.
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.
Chocolate Covered Katie says
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.
Mary M. Shelton says
Can you use almond flour or brown rice flour for this?
Chocolate Covered Katie says
Sorry, I’ve never tried.
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
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 😉
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
Chocolate Covered Katie says
Thanks for trying the recipe 🙂
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?
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.
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.
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