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One Minute Vegan Chocolate Mug Cake

People say this fudgy vegan chocolate mug cake is the BEST mug cake they’ve ever tried… and it can even be made in the microwave!

A rich & gooey chocolate mug cake you can make in the microwave, under 200 calories for the entire thing! Full recipe: https://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

This is the chocolate mug cake recipe for chocolate lovers.

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THANK YOU!!!

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

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

So instead, I baked you a cake.

Note: You can also find a much larger healthy chocolate cake recipe–with secretly healthy chocolate fudge frosting–in my new cookbook.

Above – watch the video how to make a chocolate mug cake

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 I could tell you that I slaved in front of a hot oven all day to make said cake.

But the reality is this chocolate mug cake only took one minute to make.

Yes, really.

You May Also Like: Vegan Chocolate Chip Cookies – NO crazy ingredients!

"One Minute" Chocolate Mug Cake - This is my go-to recipe, from @choccoveredkt - It is super easy, & really fudgy and gooey https://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

Vegan Mug Cake Recipe

If you tried to sum up my blog in a dessert, this cake in a mug would be it: healthy–while still tasting ridiculously delicious, vegan with a gluten-free option, and chocolate.

Of course, chocolate.

It wouldn’t be my blog without chocolate.

Feel free to change up the flavor by adding shredded coconut, chopped walnuts, mini chocolate chips, or a few drops of pure peppermint extract to the batter.

And you can frost the cake however you wish, such as with any of the following:

Healthy Chocolate Frosting

Healthy Nutella

Chocolate Cream Cheese Frosting (Reader Favorite Recipe!)

One Minute Chocolate Cake In A Mug Recipe
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Pin it now to save for laterPin Recipe

One Minute Chocolate Mug Cake

This easy chocolate cake in a mug can be made in the microwave or oven.
 4.9/5 (249)
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Yield 1 cake

Ingredients

  • 1 tbsp + 2 tsp cocoa powder
  • 3 tbsp spelt, white, oat, or gf ap flour (or try this Keto Mug Cake Recipe)
  • 1/8 tsp salt
  • 2 tsp sugar, unrefined if desired, or xylitol for sugar-free
  • 1/4 tsp baking powder
  • pinch uncut stevia OR 1 more tbsp sugar
  • 2-3 tsp coconut or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I haven't tried it)
  • 3 tbsp milk of choice, such as almond milk
  • 1/2 tsp pure vanilla extract

Instructions

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

Notes

For a larger recipe, be sure to try this Vegan Chocolate Cake!
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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 4.9/5 (249)

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Published on November 6, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions

1350 Comments

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  1. 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

  2. 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. 🙂

  3. 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! 🙂

  4. 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

  5. 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.

    • 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…. 😀

  6. 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

  7. 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!

  8. 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!

  9. 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!

  10. 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? 😀

    • 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.

       5/5
       5/5
      • 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 🙂

  11. 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!

  12. 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!

  13. 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!)

  14. 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! 🙂

  15. 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!!

  16. 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!

  17. 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!

  18. 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!

  19. 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!)

  20. 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!

  21. 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!)

  22. 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!!

  23. 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!

  24. 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.

  25. Aine @ Something to Chew Over says

    That’s brilliant news Katie, great job! 🙂

    I love the idea of a one minute cake – dangerous 😉

  26. 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. 🙂

  27. 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!

  28. 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!!

  29. 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. 🙂

  30. 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!

  31. 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)

  32. 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.

  33. 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.

  34. 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

  35. 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!)).

  36. 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!

    • 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 :).

  37. Michaela says

    OMG!!!!!!!!!!!!! This is just unbelievable, I am sooooooooooooooooooooooooooooooooooooo happy for you! You totally deserve it!
    Congrats, Katie.
    How aweseome!

  38. 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. 😀

  39. 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

  40. 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!

  41. 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.

  42. 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!

  43. 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! 🙂

  44. 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!

  45. 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.

  46. 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!

  47. 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!

  48. 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!!

  49. 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!

  50. 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! 🙂

  51. 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!! 🙂

  52. 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!

  53. 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 ^^

  54. 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!

  55. 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.

  56. 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!)

      • 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!

  57. 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

  58. 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!

  59. 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 =)

  60. 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!

  61. 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 🙂

  62. 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!

  63. 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! 🙂

  64. 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 🙂

  65. 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??

  66. 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 🙂

  67. 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!

  68. 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.

  69. 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!!

  70. 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!

  71. 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.

  72. 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!

  73. 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!

  74. 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!!!

  75. 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.

  76. 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!

      • 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! 😉

  77. 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!

  78. 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.

  79. 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!

  80. 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! 🙂

  81. 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!

  82. 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!

  83. 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.

  84. 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!

  85. 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!!

  86. 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!

  87. 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 🙂

  88. 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.

  89. 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:).

  90. 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!

  91. 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).

  92. 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

  93. 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!

  94. 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.

  95. 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!!!

  96. 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).

  97. 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!

  98. 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.

  99. 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!

  100. 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 🙂

  101. 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!!

  102. 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 🙂

      • 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.

  103. 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!)

  104. 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!!!!

  105. 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!!!!

  106. 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. 😀

  107. 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!

  108. Hanne Ostyn says

    I tried this with 2 tablespoons of applesauce and added a teaspoon of honey based chocolate spread, it’s delicious!

  109. 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!

  110. 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!

  111. 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! 🙂

  112. 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 🙂

  113. 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 🙂

  114. 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 !

  115. 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. 🙂

  116. 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!

  117. 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.

  118. 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!

  119. 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!!

  120. 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! 😀

  121. 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!

  122. 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! 😉

  123. 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?

  124. 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

  125. 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.

  126. 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!

  127. 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!

  128. 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!!

      • 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)

  129. 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.

  130. 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!

  131. 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!

  132. 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.

  133. 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:

  134. 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!

  135. 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.

  136. 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.

  137. 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?

  138. 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!

  139. 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 🙂

  140. 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!

  141. 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 🙂

  142. 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!

  143. 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!

  144. 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 😀

  145. 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!!!

  146. 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

  147. 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???

      • 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 😀

          • 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!

  148. 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

  149. 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!

  150. 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!

  151. 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!!!

  152. 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.

  153. 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 (:

  154. 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 🙂

  155. 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!!

      • 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!

          • 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!!! 🙂

  156. 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.

  157. 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

  158. 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.

  159. 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

    • 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!

  160. 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).

  161. 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!!

  162. 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!

  163. 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.

  164. 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. 🙂

  165. 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 🙂

  166. 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

  167. 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:)

  168. 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!

  169. 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!

  170. 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.

  171. 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.

  172. 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!

  173. 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 🙂

  174. 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!!

  175. 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!

  176. 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! 🙂

  177. 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!!!

  178. 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.)

  179. 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.

  180. 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!

  181. 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.)

  182. 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!

  183. 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!

  184. 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,….

  185. 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!

  186. 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!!!!!

  187. 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!

  188. Jacinta Zajac says

    I substituted all the sugar with honey and it turned out great. Super moist. Keep up the yumminess.

  189. 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.

  190. 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.

  191. 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.

  192. 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!

  193. 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.

  194. 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!! 🙂

  195. 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!

  196. 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! 😀

  197. 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!

  198. 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!

  199. 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.

  200. 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?

  201. 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!

  202. 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.

  203. 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!!! ♥♥♥

  204. 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.

  205. 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!

  206. 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!!

  207. 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.

  208. 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.

  209. 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!

  210. 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!

  211. 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 🙂

  212. 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

  213. 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.

  214. 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!

  215. 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!

  216. 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!

  217. 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.

  218. 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 🙂

  219. 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

  220. 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. 🙂

  221. 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!!!

  222. 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!

  223. 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!

  224. 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!!

  225. 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!

  226. 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!

  227. 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. 🙂

  228. 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 🙂

  229. 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.

  230. 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!

  231. 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!

  232. 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!!

  233. 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!

  234. 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)

  235. 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?

  236. 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!

  237. 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 !

  238. 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

  239. 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!

  240. 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

  241. 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!

  242. 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!

  243. 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

  244. 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!! 🙂

  245. 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?

  246. 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.

  247. 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

  248. 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!!

  249. 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?

  250. 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!

  251. 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.

  252. 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!

  253. 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.

  254. 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.

  255. 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

  256. 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.

  257. 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!!!

  258. 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!

  259. 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:)

  260. 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!

  261. 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!

  262. 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!

  263. 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! 🙂

  264. 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!

  265. 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! 🙂

  266. 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

  267. 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!

  268. 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.

  269. 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!

  270. 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!

  271. 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)

  272. 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!

  273. 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

  274. 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! 🙂

  275. 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. {:

  276. 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?

  277. 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?

  278. 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!

  279. 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!

  280. 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!

  281. 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!

  282. 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 !!

  283. 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!

  284. 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 🙂

  285. 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!

  286. 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?

  287. 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 :/

  288. 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

  289. 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!

  290. 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.

  291. 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 🙂

  292. 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.

  293. 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!

  294. 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

  295. 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!

  296. 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!

  297. 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!!!

  298. 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

  299. 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?

  300. 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 🙂

  301. 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.

  302. 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 🙂

  303. 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 🙁

  304. 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?

  305. 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.

  306. 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

  307. 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…

  308. 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.

  309. 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.

  310. 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!

  311. 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

  312. 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.

  313. 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!

  314. 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!

  315. 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?

  316. 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.

  317. 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!

  318. 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!

  319. 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!

  320. 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!

  321. 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!!

  322. 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!

  323. ritz says

    i tried it 2day and it was yuum… though it took 1 min 20 sec to make… 😛 but it was really gud…

  324. 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. 🙂

  325. 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!

  326. maRia says

    This is the first recipe I have made from your site and it was AMAZING!! And I used applesauce instead.

  327. 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!

  328. 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. 😀

  329. 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.

  330. 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.

  331. Katie says

    This recipe came out great. It also fixed my craving for chocolate cake within one minute:) Thanks for sharing!

  332. 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 :)))))

  333. 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!

  334. 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?

  335. 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!

  336. Sarah Lattig says

    I love this site!! My dad is trying to loose weight and this will be perfect when he wants something sweet!

  337. 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.

  338. 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 (:

  339. 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!!!

  340. 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!

    • 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.

  341. 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.

  342. 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

  343. 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 😉

  344. 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

  345. 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.

  346. 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.

  347. Alya says

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

  348. Linda says

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

  349. Jen says

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

  350. Tracy says

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

  351. Fabienne says

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

  352. Lyf says

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

  353. Erin says

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

  354. Shannon says

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

  355. Katie WindOM says

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

  356. CutePi says

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

  357. Monika says

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

  358. Camilla says

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

  359. Chris & Jessica says

    Sweet Lord,

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

  360. Carol J says

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

    THANK YOU!!!! 😉

  361. Lily says

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

    • Lily says

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

  362. Melody Kincaid says

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

  363. Sherry says

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

  364. Christa says

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

  365. MJ says

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

  366. Becky says

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

  367. Nicki Ella Smith says

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

  368. jess says

    Oh my goodness deliciousness!

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

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

  369. Jessica says

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

  370. alexis says

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

  371. Erin says

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

  372. Lydia says

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

  373. Adrienne Guarro says

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

    • Unofficial CCK Helper says

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

  374. Sarah says

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

  375. Karen says

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

  376. Rebecca says

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

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

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

  377. Emma says

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

  378. Addie says

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

  379. Prema Parthasarathy says

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

  380. Cait says

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

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

  381. Beth says

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

  382. Shanna says

    Hey Katie,

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

  383. Donna says

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

  384. Gabi says

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

  385. Naomi says

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

  386. Anja says

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

  387. Kat says

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

  388. Charlene says

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

    • Unofficial CCK Helper says

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

  389. brandy says

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

  390. Michelle says

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

    Thanks!

  391. Sha says

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

  392. Kirsty says

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

  393. Aviva says

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

  394. Makayla says

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

  395. Caroline says

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

  396. Ellen says

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

  397. Lorna says

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

  398. Lucille Gherardini says

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

  399. Allie says

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

  400. Adriana says

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

  401. Amie says

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

  402. Jennifer B says

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

  403. JEN says

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

  404. Amanda says

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

  405. Mihaela says

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

  406. Ariel says

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

  407. Shallon says

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

  408. Monique says

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

  409. BRobb says

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

  410. Joli says

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

  411. gbear says

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

  412. Lee says

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

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

    xxx

  413. Tammy says

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

  414. Lola says

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

  415. Lucy R. says

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

  416. fred says

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

  417. Misty says

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

  418. Madeline says

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

  419. SuPat says

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

  420. Isolde says

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

  421. Anne says

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

  422. Julie Angelos says

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

  423. md444444444 says

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

  424. alex says

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

  425. Vainayaki says

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

  426. Louise says

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