People say this fudgy chocolate mug cake recipe is the best mug cake they’ve ever tried. And you can make it in the microwave or oven!
The best chocolate cake in a mug
This is the chocolate mug cake recipe for chocolate lovers.
Rich, decadent, and delicious, the recipe has over two thousand positive reviews from readers who’ve made the chocolate cake and absolutely love it.
So if you’ve been disappointed with other chocolate mug cake recipes in the past, definitely be sure to give this one a try, because it will not disappoint!
Readers also love this Brownie in a Mug
Microwave chocolate mug cake recipe
I could tell you that I labored in front of a hot oven all day baking this cake.
But the reality is that the chocolate mug cake took only one minute.
Yes, really.
And it’s made with pantry staple ingredients you can always keep on hand, with no eggs required.
Any time you are craving chocolate, now all you have to do is head to the kitchen and whip up this easy chocolate dessert in the microwave.
You can even portion out the dry ingredients ahead of time and store the chocolate cake mix in small Ziploc bags so the recipe will be even quicker to make when you’re ready to eat.
It’s like chocolate cake meal prep!
For a larger version, try this Vegan Chocolate Cake
Chocolate mug cake flavors
Chocolate Peanut Butter: Omit the oil in the recipe below, and stir in one or two tablespoons of peanut butter (or almond butter) in its place.
Nutella Mug Cake: Instead of oil, add a tablespoon of your favorite chocolate hazelnut spread. I like this Homemade Nutella Recipe. Top with more Nutella!
Chocolate Peppermint: Stir a fourth teaspoon of pure peppermint extract into the liquid ingredients before stirring everything together to form a batter.
Dark Chocolate Coconut: Use coconut oil, and top the finished mug cake with dark chocolate chips, shredded coconut, and a scoop of Coconut Ice Cream.
Mocha Mug Cake: Stir half a teaspoon of instant coffee granules, regular or decaf, in with the cake’s dry ingredients.
Chocolate Orange: Add one teaspoon of orange zest to the mug before stirring.
What is your dream single serving mug cake flavor? If there are any other ideas you’d like to see that I do not have listed above, definitely let me know!
Frosting options
Feel free to decorate your single serving chocolate cake with shredded coconut, chopped walnuts or pecans, mini chocolate chips, hot fudge sauce or caramel sauce.
I used this homemade Chocolate Cream Cheese Frosting.
Or you can frost the cake however you wish, such as with store bought or homemade vanilla or chocolate frosting, powdered sugar or melted chocolate, sliced bananas, strawberries, cherries, blueberries, or raspberry jam.
It’s also wonderful topped with Coconut Whipped Cream or Almond Milk Ice Cream.
Chocolate mug cake recipe video
Above, watch the step-by-step video
How to make a chocolate mug cake
Start by combining all of the dry ingredients in a cereal bowl or small dish. Stir very well, to ensure the salt and baking powder are evenly distributed.
Add liquid, stir to form a chocolate cake batter, and pour the batter into a microwave or oven safe dish, ramekin, or coffee mug.
Especially if you are not planning to eat the cake straight out of the mug, be sure to grease the dish well before adding the batter.
Microwave for thirty to forty seconds. Mine is always fluffy and cooked through after this time, but you may need to cook longer depending on your microwave’s wattage.
Or bake the mug cake in the oven for fourteen minutes or until a toothpick inserted into the center of the cake comes out mostly clean.
Frost the top of the dessert and enjoy. To store leftovers… Wait, what leftovers?
Mug cake recipe ingredients
Here’s what you need to make the single serving recipe: cocoa, flour, sweetener, salt, baking powder, milk of choice, pure vanilla extract, and oil or banana.
Cocoa powder – Use regular unsweetened cocoa powder for the first tablespoon of cocoa. Dutch cocoa powder, hot chocolate mix, or additional regular unsweetened cocoa can be used for the two teaspoons.
Flour – The recipe works well with white flour, oat flour, all purpose gluten free flour, or spelt flour (my personal preference). I have not tried it with any other options such as whole wheat flour or pastry flour. A keto mug cake version with almond flour is also included in the recipe box below.
Sweetener – This can be granulated sugar or unrefined coconut sugar or a liquid option like pure maple syrup or honey. For a sugar free mug cake, use xylitol or granulated erythritol. Stevia technically works, but the flavor and texture are better if you go with one of the other options listed here.
Fat source – I think the cake tastes best made with coconut oil. My second favorite choice is peanut butter or almond butter. Vegetable oil is also fine to use. If you want a low fat or fat free mug cake, many readers have written in to say that it works to substitute applesauce, Greek yogurt, sweet potato, pumpkin, or mashed banana. I much prefer the taste with some fat added, but that is a personal taste preference.
Vegan chocolate mug cake
The mug cake is already naturally eggless, which means it is super easy to create a dairy free and vegan version.
Just use a plant based milk, such as coconut milk, soy milk, or almond milk. If topping with chocolate chips, ice cream, or frosting, choose vegan options for those as well.
For a gluten free chocolate mug cake, use either oat flour or gluten free all purpose flour. If you experiment with any other gluten free flours, let me know how it goes.
You may also like these Vegan Chocolate Chip Cookies
Chocolate Mug Cake
Ingredients
- 1 tbsp cocoa powder
- 2 tsp Dutch cocoa powder or additional regular
- 3 tbsp flour spelt, white, oat, or all purpose gluten free (or try this Keto Mug Cake Recipe)
- 1/8 tsp salt
- 2 tbsp sweetener of choice
- 1/4 tsp baking powder
- 2 1/2 tsp oil or nut butter (While I much prefer the version with fat, many commenters say they love substituting applesauce or mashed banana here)
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- How to make a chocolate mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-60 seconds (time will depend on your microwave's wattage) OR cook in a preheated 350 F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first and then wait for the mug cake to cool before trying to remove it. Frosting ideas are listed above in the post!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Easy Chocolate Dessert Recipes
Julie H. of Spinach and Sprinkles says
YAY! YAY!! YAY!!!!! Congrats Katie! We are all pretty pumped for you 🙂 That is truly amazing! Thank you for thanking us with cake. Now we can all celebrate!
Anonymous says
I hated this cake! It downright tasted like avocado oil. No joke! Anonymous
Captain Obvious says
Well then don’t use avocado oil. Seems pretty self explanatory.
Lieutenant Sarcasm says
Not all heroes wear capes.
Luisa says
If rancid, avocado oil has an even stronger taste (and becomes somewhat unpleasant). Use a neutral one.
Alexandera Smith says
Why are you so negative?? Be kinder. It’s YOUR fault it tastes that way. Its so easy, USE A DIFFERENT OIL. Katie is such an amazing baker and does not deserve to get RUDE comments from people like you.
Very obvious person says
Buddy don’t use oil that would ruin the taste your mistake don’t write a nasty reply that’s just rude to tell someone else there recipe is bad when it’s really your fault. Btw recipe was amazing great job 😁 👍 👍 👍
Amy says
Yay! I’m so glad you won 😀 and THANK YOU for making this recipe!
Oh boy, I am heading to my kitchen now!! <3<3<3
Rhonda R Sneed says
Thank you for this recipe it came out really good l used avocado oil and it’s still good
Alexandra (Veggin' Out in the Kitchen) says
Congratulations Katie!!!! You deserve the award SO much so I’m really glad you got it!! 😀
This cake looks so yummy! I’m thinking it would be a wonderful side dish for lunch 😉
I think you pretty much summed up the best use of a minute! If there’s chocolate involved, it always wins!
<3 <3
Molly says
Katie,
You *definitely* deserve this! Your work is such a huge help to so many people and your efforts make a difference for tons of us who eat special diets, who choose to eat or not eat certain things, or who just want to eat a little healthier. I hope this win garners some publicity and many more followers for you, though we love your being the ‘girl next door’ that you are. Congratulations, dear. So, so much. 🙂
Tricia says
Sooo happy that you won! 🙂 And this chocolate fudge cake is gonna be the perfect addition to my Sunday 😉
Meline Meaux says
Congratulations to you on this honor, Katie! I have only recently found your wonderful blog thought Pinterest, and you truly deserve this! Thank you so much for sharing all these delicious chocoholic yummies with us! 🙂
Chocolate-Covered Katie says
Aww, I’m so glad you found me! 🙂
MAggie says
Hi dear I’m new in your site Katie, and I made the unbaked brownies for this Thanksgiving and it was AMAZING, NOW what I want to know , what or where can i get informed about this new form of measurement like pb i never heard about it,
Julie Dove says
Hi, do you mean how much pb to add? You can add a tbsp to this recipe and it is good. Hope that helps!
cj says
It might be peanut butter. PB equals peanut butter 🙂
michelle says
YA YOU WON…you deserve it so much…because you have great recipes AND you are so helpful with questions with everyone..congrats
And this chocolate looks yummy
katie @KatieDid says
So happpy for you! This cake is soooo cute! I think I’ll be making this very soon, its too simple not to.
Christine says
Congratulations! You (and your blog) deserve it!! 🙂
Tine says
I’m not a chocolate fan (but I love your ‘chocolaty’ blog ;)). Can I make this cake just without the cacao? Or do I need a substitute? Some vanilla extract? Apple sauce? Any suggestions? I love the one-serving idea of this recipe.
Chocolate-Covered Katie says
Here are a bunch of single-serving cake (or cupcake) recipes that aren’t chocolate: https://chocolatecoveredkatie.com/chocolate-covered-recipes/most-popular/single-lady-cupcakes/
🙂
bob says
Tine: For future reference, coconut flour is a pretty good substitute for cocoa powder. Just use a 1:1 ratio and it should work = ).
Randee B. says
Hi Katie,
I had seen your site late year while I was ..’No land animals for Lent’..seeking stuff to eat for my 45 days+…well…I’m back this year and was so excited and craving chocolate so bad …I learned 1) I can use cocoa powder…which will get me away from the candy bars after the 45+days. and 2) The Chocolate Cake in a Cup is ….shall I say…’DIVINE!’ I just finished eating mine and it was VERY good…NOw..I must tell you….I did sub (after beginning and realizing I was out) H2O for milk, Absolute for Vanilla (lol, really I did, figured the alcohol was most important part, lol..was I correct, lol) and Unbleached flour for Spelt.. also, I walked to the other side of the kitchen and as I turned to go back…the 1min timer of the microwave went off. Now, it was still a bit soft in the middle…but DELICIOUS! Thank you so much…by the way I friended you the other day on my Facebook and can’t wait to ask a Vegan friend or 3 do they know you…. 😀
Jennyb says
Congrats! I love single serve!! Hopefully i’ll give it a go – maybe tonight as i’m not short of time due to gym classes. I have apple sauce & would probably try that, so i’ll let you know!
Jenny
xx
Lauren W says
Congrats Katie! You definitely deserve it-you put in so much hard work and creativity into this blog! 🙂 I may have to make this cake later to celebrate with you!
Qi Ting @ Misadventures of Fat free Baking says
Congratulations on the win! You totally deserve it!!! 😀
Is there any way to bake this in an oven instead? I don’t have a microwave! 🙁
Chocolate-Covered Katie says
Definitely! I don’t know about how much time, but you can definitely do it in the oven!
Sarah Davis says
Let me know how long in the oven if you have figured it out! I am gonna try it tonight too
Qi Ting @ Misadventures of Fat free Baking says
I made them into… wait for it… SEVEN Mini-muffins!!!!!
I used applesauce and wholewheat flour and frosted with cocoa powder and pure maple syrup mixed together (really good). They bake for 10 minutes at 350F/ 180 degrees Celsius!! I thought they were kinda bitter, so the frosting balanced it out! That’s because I have a sweet tooth. 😀
Qi Ting @ Misadventures of Fat free Baking says
oops! I know why mine were bitter! I accidentally added a tbsp of cocoa powder!!!
Anonymous says
It says a tbsp plus two tsp, mine was just slightly bitter, like it needed just a touch more sugar, wouldnt make again unless i could sweeten it up.
Ruth says
So proud of you for winning that award Katie! I love your blog. Back in July I started a gluten free, dairy free, sugar free diet for health reasons and it has been really hard to find good dessert recipes. I have always been a chocoholic and am supremely grateful to have found your blog. Your recipes are simple and I love the joy you take in sharing your recipes. Keep them coming!
Mandee says
You really read my mind! I went to the single lady cupcake page in search of a chocolate cupcake last night and was so bummed when I didn’t find one! Now I can make one!
Aja says
Best cake in the whole wide world. I know what I’m having for breakfast today. 🙂 Chocolate for breakfast is always the best.
Laura says
Congrats Katie! You deserve it.
The cake looks awesome. I’ll try it the next time I get a chocolate craving.
I was wondering if you had a healthy granola recipe floating around..or if you could make one? 😀
Chocolate-Covered Katie says
Hmmm… I don’t have one 🙁
I can definitely put it on my list!
Leanna says
Congratulations! And thank you for the recipe! 🙂
Katie says
Can you fix the pin version so it doesn’t have the oil left out? Every time I check my pin for this recipe, I have to click to come to the real site to get the last ingredient.
Chocolate Covered Katie says
Unfortunately, Pinterest generates ingredients on its own for rich pins. I actually put in a request/suggestion about a year ago for them to change that, since it often gets the ingredients wrong. Sadly, no change yet. Please feel free to leave them a request about it as well… if enough people complain, maybe they will change 🙂
Emmillie Ritz says
Katie. Congratulations. We are so glad we have you. You are the cats meow.
Frances says
Congrats Katie!
I’m so happy you won, you really deserved it :)) And thanks for smashing up the stereotypes of Vegans only eating ‘Rabbit food’ I dont think anyone could say that after looking at your amazing, inspiring recipes. I’m made up for you. Well done again!
Jess says
Yes, I can- eating chocolate cake!
Damn, you walked into that one 😉
Well done on the award! xx
Chocolate-Covered Katie says
LOL! Oops!!
tea-bagginit says
i’ll do a one-minute plank and then a one-minute cake! sounds like a good two minutes to me! 🙂
Nicole @ Giraffelegs says
perfect for students with 0 time on their hands!! and CONGRATS!!
meg says
Congrats lady! You so, so deserve this award! Honestly, every time I get the baking urge (which is usually the single-lady microwave baking urge!) your blog is the first place I look for ideas. Know what else I love? That a VEGAN blog won!!
Oh, and I have been waiting for this cake recipe forever. I will probably make it every day, starting now!
Alyssa says
Yahooooo!!!!! Congratulations!!!!!
I might make this for my little girl today. It’s her 8th birthday, and she LOVES chocolate! (That’s my girl, lol!)
Chocolate-Covered Katie says
Aww happy birthday to her!!
radioactivegan says
You could always spend that minute *eating* chocolate cake!
Congratulations on your win. You’re winning accolades all over the place – congrats on the vegan.com win as well!
Laura says
YUM! Just made this, and you weren’t kidding. This is amazing!
It was rich and chocolatey and OMG just amazing! I think I want another one right now! 🙂
Liz says
A well-deserved win! Congrats! I’m eating this chocolate cake out of my glass Pyrex measuring cup as I type this. Awesome. Thanks!
Erin says
Congratulations!!!!!!!! Well deserved!! I’ll make this in your honor 🙂
Jeanna says
Congratulations!!! You deserve it. Thanks for another version of the one minute cake!! I had adapted your 1 min PB cake to a white cake with Chocolate chips already. Used hazelnut butter instead of PB and it was wonderful!!! One more quick healthy desert for when your craving something a little sweet!(and chocolatey)
Enjoy basking in your much deserved win!!
Chocolate-Covered Katie says
Ooh that sounds delicious!!
Andrea says
HOW EXCITING!!! Congratulations. You totally deserve it.
Ashley says
Congratulations! All your recipes are amazing:)
Erin says
Congrats Katie! So excited for you! 🙂 And this recipe looks amazing!
Sarahishealthy says
I made this as SOON as I saw the recipe, and it is so good! I originally thought about making a frosting for it, but it’s so good that it really doesn’t need one at all. I can’t get over how easy it was, and it really does taste just like a sinful chocolate cake from a fancy restaurant! Good work, CCK!
Sarahishealthy says
Oh, and congratulations!!! I can’t think of anyone who would be a better pick for the award. No one else does what you do!
Sam says
Yay! Congratulations!
Also, I think I’m in love.
B'klynHeart says
Congratulations! I’m so happy that you won, and oh! What a wonderful treat for us all, I’ve been waiting for a single chocolate cake! Today I think we are all winners! 🙂 Thank you, and congratulations again!
Katie @ Peace Love and Oats says
That looks delicious! I’ve been experimenting with quick microwavable cookies or protein cookies, but I never imagined chocolate cake would work!
Sadie says
It’s too funny that you decided to post a recipe for chocolate cake since today is my birthday! I was just going to make baked oatmeal for my birthday but not anymore!
Chocolate-Covered Katie says
Aw, happy birthday!!!
Christie says
I’m so happy for you! You deserved the win. And, I’m still looking forward to that cookbook coming out sometime! (Not a hint, I promise!)
LightOnMyFeet says
Congrats!! 🙂
Savannah @ Sweet and Savvy says
This looks awesome! 🙂 Anytime the words “chocolate” and “one minute” are in the same phrase, I’m down!
Liz says
FYI–works fine with applesauce, but don’t use all whole wheat flour! LOL….then it really starts to TASTE healthy.
Char @ www.charskitchen.ca says
Yaaayyy congrats, Katie!! You totally deserve it.
That chocolate cake looks suuuuper yummy 🙂
Lena says
Congratulations on winning!! 🙂 I totally just read this recipe, though “man, I want to make this”… and then went and made it right after. That’s pretty big for a girl who’s read thousands of recipes, thought “man, I want to make this” subsequently thousands of times, and then never made them (or, best case scenario, finally got around to it weeks after). And it tasted amazing. I made it with applesauce and half-white, half-whole wheat flour and it turned out delicious (I did have to microwave it longer for it to get all spongey/cakey and not be liquidy anymore, but I don’t know if that’s the applesauce or my microwave). I was going to ice the top with some chocolate fondue my mom brought home a few days ago but I ate the whole thing before I could. 😉 Thank you so much for this!
Chocolate-Covered Katie says
I am so excited you tried it!!
Lena says
Just wanted to randomly update that I had a persistent craving for chocolate souffle today, so just now I made this cake, cut a hole out of the top, and poured hot melted chocolate inside.
… sdjfijsdiofjsdiosdfsdisdfjosfjsdo. (Yes, it is absolutely keysmash worthy. Gah. Perfect.)
Chocolate-Covered Katie says
Oh my yum!! 🙂
Jessy (squeezetheday) says
This looks amazing.
Jennifer says
YAY for Katie!!!! I am so glad that you won!!!! Congratulations! (And I really think that this cake is going to be my dessert later tonight. I’ve wanted something chocolate all day!)
Hannah says
what are the calories?
Tracey says
Congrats – and this is soooo yummy. Just made (and ate) it! Also wondering if you know what the calories are on this? I’m trying to figure it out – not sure what the calories are on a few of the ingredients. Thanks so much – love!!
Chocolate-Covered Katie says
Just quickly doing it in my head, I came up with 245 (with the oil).
Lori Z. says
Congratulations! You definitely deserve it!!!
Alexis says
Congrats Katie! And I think I am going to make this single-lady chocolate cake right now, but sprinkle some chocolate chips into it before baking…. yum!
Susan says
Can you include a guess on time/temp for oven baking? We don’t use a microwave.
Chocolate-Covered Katie says
It can definitely be done in the microwave… I really can’t tell you how much time, though, since I’ve never done it. I do know that my other single-serving muffins/cupcakes take around 10-15 minutes.
Kara says
you’re kiiiiiiiillling me. this looks to die for!
Kerry says
Congratulations on your award! You definitely deserve it! Your cake looks so good too – I can’t wait to try it!
Melomeals: Vegan for $3.33 a Day says
Congratulations!!
Sarah says
Oh my chocolate…. this looks AMAZING!!! I’m definitely making this soon! I was at foodbuzz fest and when they called your name I was so happy for you. TX girls represen
t! Wish you were here.
Jane Plass says
Congratulations! You deserve the award.
zippo lighter says
It’s going to be end of mine day, except before ending I am reading this great piece
of writing to improve my know-how.
Aine @ Something to Chew Over says
That’s brilliant news Katie, great job! 🙂
I love the idea of a one minute cake – dangerous 😉
Haley @ Fit, Young, and Fabulous says
Yay! Congrats!! I can NOT WAIT to try this cake!! Mmmmmmmmmmmmm ((((:
Moni'sMeals says
CONGRATS!!!! Of course…(duh!) 🙂
So I think we all need this and most likely right now! Just Brilliant. I will double it for my husband too. 🙂
Jenny@HealthyMOChick says
CONGRATS! and also that is about the best looking mini *gluten free* chocolately piece of goodness ever!
Emily says
Congrats, Katie! Well deserved! I’ll have to celebrate for you by making this cake!
Erica @ For the Sake of Cake says
Congrats Katie! And the cake looks amazing!
Kathy says
I love the last picture, Katie :] oh, and congratz on winning! You deserve it! Actually, it’s not really surprising that you won ^^
Whenever I want a healthy treat that doesn’t taste healthy (like your tofu brownies), I go here!
Amy-Nutrition by Nature says
Congrats to you!! You earned it! 🙂 I’m off to celebrate with a 1-minute chocolate cake! 🙂
Paulina (One Smile Ahead) says
Katie, this is my first time commenting on your blog, but I’ve been silently following it for a while. I wanted to say huge congratulations on winning the award! I’m so happy for you and you totally deserve it 🙂 Second thing, I just finished having the chocolate cake and it’s amazing! I’ve had big fails with microwave baking but this cake absolutely blew me away! I used peanut flour, only stevia, apple sauce, and had to microwave it for longer than 40 seconds. I think that’s because of the substitutions and my microwave though. It came out very rich and chocolaty. I’d been craving something like this for a while, and it hit the spot perfectly! I think I might have it again for dinner 😀 Thanks!!
Chocolate-Covered Katie says
Awww hi Paulina!!!
*Waves like a crazy girl* 🙂
I am so so glad it worked for you!
Eleanor@Eatinglikeahorse says
Congratulations! Great news and well-deserved 🙂
Ellen says
Yeaaaaaa! So glad you won!
And I hope you spend many, many more minutes celebrating your win:)
dreaminitvegan says
Katie! It’s been a while since I’ve been here on your blog. Congrats on your award you are just too sweet! Chocolate cake for 1…lovely!
Mary @ Bites and Bliss says
Congratulations, Katie!!!!! You deserve it!
Jessica @ Jess Go Bananas says
Congrats Katie!!! You totally deserve it! You can make your cake and eat it too 😀
Iris says
Love and kisses, lady! You deserve it!
Amber K says
I’m not a huge choco-holic, but this looks absolutely delicious. Congrats on your win! I especially love that it means I get to eat chocolate cake. 🙂
Ashley @ My Food 'N' Fitness Diaries says
You deserve it pretty lady! Congratulations!
Anonymous says
Congratulations Katie! I am super excited for you! You really do have an exceptional blog and have earned the award! Thank you for sharing your recipes and experiences with all of us!
Anna @ Food Fitness Frolicking says
Congratulations Katie, you absolutely deserve it!!!! 🙂
Albizia says
I love you <3 You deserve the award and I need to bake this asap!
shanna says
Katie, you totally deserve the award, and I hope you enjoy every minute of it! Congratulations!
Kit-Kat says
Congratulations, Katie!
I love your blog so much, that I would spend minutes on end on it and not care how long I would hog my family computer! You are the best, and I think you deserve the award utensils down on the table!
—Kit-Kat (Katie)
Alexandra says
KATIE!!!! I LOVE THE LAST PHOTO!!!! it’s amazing!
Barb says
yay katie!!! congrats and love the chocolate cake!!
Averie @ Love Veggies and Yoga says
Congrats on your award, Katie!!!
Single serving, microwave, chocolate…count me in. 🙂
Allie says
Congratulations Katie!! You totally deserve this honor. I found your blog on Pinterest and LOVE the single-lady recipes you have. I would like to second that request for a healthy granola recipe.
Chocolate-Covered Katie says
I will definitely have to work on it! 🙂
Josh says
This is the reason why you win awards! I just made this and it tasted amazing. This is restaurant quality cake! Mmmm..it was so good.
Chocolate-Covered Katie says
Wow, thank you so much! That really means a lot to me :).
mags0277 says
1 was not enough. i had to make another one. you are my savior!! but i didnt have any thing to make the frosting so i just melted chocolate chips. probably not as good as the frosting but still yummy:0
Chocolate-Covered Katie says
Mmmm I actually can’t think of ANYthing better than melted chocolate chips!
Rebecca says
Congrats Katie! Well done (and deserved!)
But MORE than that—I have to say that these one-minute cake photos are BY FAR the best ones you have ever done. The difference struck me immediately. The soft focus in the background, the sharp focus on the cake, the lighting accenting the frosting, having a bite taken out of the cake (a few crumbs would actually accent the photo as well…deconstruction and a bit of messiness actually really enhance food photos and are both popular techniques with many food stylists). However, I think what made these jump off the page is the plain setup, background and simple, white plates. I know you like to really coordinate, decorate and style photos but the more clean and simple the better (I know..it’s hard to resist sometimes!).
So, again, kudos on the award but especially this latest set of pics (and this is coming from a photo editor : ) )
Chocolate-Covered Katie says
Oh wow, that REALLY means a lot to me, Rebecca. I can’t even tell you how much. I feel like I struggle so much with my photos; I’m good with photoshop, but I’d love to get better with the actual photography so I don’t need to edit so much. Someday it would be awesome to take a class or attend a workshop, because there is so much I need to learn and it’s not always easy to teach myself! I risk the chance of repeating the same mistake over and over (and thus ingraining it in my mind, which is hard to un-learn).
And lol I’ve definitely (finally!) figured out that white plates are much better than the scary-colorful plates I used to use! Now if only I could figure out ISO… 😉
Rebecca says
In it’s simplest terms, a low ISO setting works best in bright light (i.e. outdoors on a sunny day) and a high ISO setting is more appropriate for low-light situations (indoors without a flash, nighttime shots, etc.).
*That being said, it is best to use a lower ISO whenever possible (the trade-off with a higher ISO is that the picture will be gritty/grainy..NOT what you want in a food photo!) Although using a flash will allow you to use a lower ISO, a flash with food photography typically does not give a great result. So, making sure that you have plenty of (non-yellow!) lighting OR using *lots* of daylight is how you want to go about this. Many of the best food photos I’ve seen on blogs are even shot outside (no matter the temperature!). As a general rule, the most flattering photos are taken on a slightly overcast day (the clouds diffuse the light). I (unfortunately!) don’t get to a lot of food photography myself so I can’t speak to this from experience—but I would assume this works best for food as well. If it is too sunny there will be lots of “hot spots” and probably give you much more contrast than you want (basically, some really bright, overexposed, blown-out spots and some really dark, underexposed low spots).
As with anything, it is important to play around and find your own style. In terms of styling, look through LOTS of food blogs and cooking magazines to find what you like (and what you don’t like. Don’t underestimate how much finding a photo you DON’T like can help you hone in on what you DO like). I know you said you don’t typically read lots of cooking blogs but I would DEFINITELY start if you want to take your photos skills up a notch. Trust me, the more you see the better you will get (the caveat is that you really need to pay attention to WHAT you like and don’t like—I even take notes and print/cut out examples)
Hope this helps!
Chocolate-Covered Katie says
You are so sweet to take the time to help me, Rebecca! I guess I just get ISO and shutter speed mixed up when I look at my camera. I usually try to shoot in “aperature priority,” which means the ISO sets itself automatically. As for the yellow lighting… that might be my biggest problem! My parents’ entire house is filled with either yellow or beige walls! (And my new place doesn’t get very good light at all, sadly.)
What I did for these shots was to actually go in and move my camera’s white balance settings away from the yellow and red.
You’re definitely right about the overcast days for food photos! Unfortunately, Texas is usually super-sunny! I should probably try to be more organized and get outside earlier in the day (like 8am!) before that harsh Texas sun comes up.
I don’t read a lot of food blogs, but I DO peruse foodgawker almost daily! And my friends make fun of me because I’ll always want to flip through the Taste of Home magazines instead of the tabloids while we’re waiting in line at places like Target. For my birthday this year, they got me a whole stack of those magazines with the punch card recipes!
Eek, sorry for writing you a novel of a response! Although I’m obviously a novice when it comes to photography, I still love talking about it. Thanks for listening to my ramblings :).
Rebecca says
No worries! I am horribly verbose myself…it is quite embarrassing actually : (
Shutter speed is how long the shutter stays open and ISO is how sensitive the “film” is to light. All variable settings (f-stop, shutter speed, ISO) play out a bit differently on digital cameras than on film but the general idea is the same. If you have a low ISO (ex. 100) you need the shutter to stay open longer in order to get a good exposure. (And, likewise, for a higher ISO the shutter does not need to be open quite as long).
I learned photography before digital cameras got really popular (Seriously, I am not that old…but I did learn before everyone had super-fancy digital cameras!) so ISO was more of a pain because you have to decide what ISO film you wanted to buy/load into your camera and then couldn’t change it unless you were done with the entire roll. Digital cameras make the whole process of changing mid-stream easy peas-y!
Feel free to email me any time with questions (or if you want feedback)…I am actually starting a wellness website so we could swap pointers. (I left the best email to reach me at..the other one I was using to leave comments with sometimes spoofs (ugh!)).
cammy says
Congrats! I voted for you and LOVE your recipes and blog. You are beautiful talented young lady
Sarah P says
Congratulations! I made this cake for myself as soon as I saw it – thanks! I am sharing this one 🙂
Monica says
Congrats!!!
I just made this cake, and it’s the best individual cake I’ve tried yet because it’s moist and it doesn’t dry up. Mine didn’t rise much, but maybe that’s because I added mashed banana instead of oil, and a bit of agave syrup instead of the packet of additional sweetener. I made the frosting too, but it was just banana + cocoa + agave + vanilla and it was yummy! I calculated the calories for my version and it was 250 calories for the whole thing + icing. Crazy!
Thanks for being an awesome blogger, Katie 🙂 and i hope to see more of these individual cakes!
Anna says
Congratulations Katie!
Xina says
Delicious recipe, my dear! I sprinkled brown sugar on top rather than put frosting on and it was very good.
Maria @ Beautiful Busy Bee says
A better way to spend a minute? Honestly? No. 😀 Spelt flour is gluten free, right? And you dont even need xanthan gum? Awesome! I know what I’ll be doing once I find me some spelt flour…
Chocolate-Covered Katie says
I have a friend who eats spelt flour and still says he’s gluten free… but if you really have Celiac Disease, spelt flour is NOT actually gluten free. (I *think* it has less gluten than regular wheat flour, but I’m not sure of that.) I do know it works with peanut flour (which is GF). And I’m sure it would work with a gf mix (such as Arrowhead Mills) too. But if you’re not gluten-free, my favorite way is with spelt flour :).
Val says
Looks sooo good!! I might have this for breakfast tomorrow!!
Baking Serendipity says
Congratulations! This is a fantastic celebration cake 🙂 I can definitely find one minute in my day for it!
Michaela says
OMG!!!!!!!!!!!!! This is just unbelievable, I am sooooooooooooooooooooooooooooooooooooo happy for you! You totally deserve it!
Congrats, Katie.
How aweseome!
Erin says
Great job girl 🙂 Congratulations! So totally well earned
Anna @ The Guiltless Life says
Congratulations! That cake looks like the best thank you I’ve had in a long time! 🙂
Kat @ a dash of fairydust says
Congratulations,Katie!
I am so happy to hear that you won, you really deserve the award more than anyone! 🙂
Thanks for so many wonderful recipes,inspiring posts & beautiful photos. And for the chocolate cake. Yummy. 😀
Pure2raw twins says
soooo happy to hear you won!!! we knew you would 🙂 xoxo wish we could enjoy some chocolate cake with you…one day
Della says
Hi Katie – great job with the reward – well deserved. I’ve been experimenting with your recipes for about a month now and just made this one – tastes great with applesauce though I imagine not as rich! I’ll keep checking back often – your recipes inspire me!
Jemma @ Celery and Cupcakes says
CONGRATULATIONS to you and your fab blog!
Shahida says
Congrats!!
you have no idea how much in love I am with your blog!!! 🙂
Chocolate-Covered Katie says
Awwww times a million!! 🙂
Alexia @ NamasteYoga says
congrats katie! and i definitely cant think of a better way to spend a minute!
Ela says
Congratulations Katie! You are inspiring! x
Ivette Lopez says
This sounds so delish will be making this week, was just curious do you have the nutrition values for this? I had GBS and have to limit my sugar so I wasn’t sure. Thank you in advance!
Chocolate-Covered Katie says
I quickly calculated it as having around 240 calories (with the oil, or 140ish without). As for sugar, it depends on whether you use the stevia option. A teaspoon of sugar is about 5 grams, so this would have ten grams if you made it as written.
Allie says
YUM, looks like a great way to celebrate 😀 Congrats!!
Emily @ Glitz Glam Granola says
Congrats!!! I’m so excited for you- you totally deserve it!! And omg this chocolate cake looks amazing!! I will definitely be making it tonight!! I think to keep with the timing, I’ll add a little Dark Chocolate dreams as frosting!! YUM!
LizAshlee says
Seriously, 1 minute and voila…chocolate cake…now I am going to go get the recipe..I was so excited I had to comment first! 🙂
Alex@Spoonful of Sugar Free says
Ohmygoodness gracious, Katie!!!!!! Congrats! Congrats! Congrats! I am so excited for you!!!! YAYAYAYAYAYAYAYAYAYAY!
Lisa says
I made this just now withe the applesauce and Bob’s gluten free all purpose flour. I put a tablespoon of choco chips on top. It’s pretty good, but I think I need to try a different flour next time. The texture is wonderful though, and it is sweet without being overly sweet! I just found your blog via a friend last night, and I already made 3 recipes (pumpkin pb and cookie dough dip) and printed out a bunch more to try! Next up, muffins! Thank you!
Chocolate-Covered Katie says
Aw, you are so welcome! I’m so glad you found me :).
Lisa says
i made this again this morning with oat flour and one more teaspoon of sugar, and it is perfect! thank you so much!
karyna b says
help! i have no baking soda is there a substitution?
Chocolate-Covered Katie says
Sorry, I really don’t think so :(. The baking soda adds poof, but also a little flavor kick.
karyna b says
thanks for replying! ill go run to the grocery store!!! it looks to yummy to pass up!
Heather @ Better With Veggies says
Congratulations – I can’t believe you were surprised, your blog has the best desserts! 🙂 This recipe looks awesome, perfect for a last minute chocolate craving!
Kathleen @ KatsHealthCorner says
Oh gosh Katie, you are the BEST CHOCOLATE RECIPES EVER!!! 😀
Michele says
Thanks Katie! This passed the ‘hubby’ test 😉 I did sub the oil for a tablespoon of pumpkin, but it worked great. Very moist and fluffy, not gummy at all.
Weirdly, it took a full minute in my microwave. It’s a powerful one too – but that’s not an issue. I have TWO MINUTES. Heh.
Adrienne Orpheus says
Congratulations on the well-deserved award! I made this little cake for dessert tonight along with the frosting, it was AMAZING! I made a gluten free version by blending 1 TBSP corn, quinoa, and buckwheat flours and it came out awesome. It would be even better with ice cream instead of frosting!
Kaitlyn@TheTieDyeFIles says
Congrats Katie, I was so excited when I saw the results! And now I’m even more excited to make this!
Susan says
Congratulations!! You deserve it!!
I just made this cake tonight. My microwave must not be as high powered as yours, because after 40 seconds it was not yet cooked. I tasted it, and it was so delicious I decided to just eat it like a warm, chocolatey pudding instead of bothering to cook it into a cake! OMG, it was amazing!! I’ll be making this again very soon, and next time I’ll double the recipe!
Leslie says
Congrats!! You deserved to win Katie. I think this is my new favorite recipe 🙂 I slightly undercooked mine and topped it with some dark chocolate chips. It was awesome. Reminded me of chocolate lava cake but WAY better. I also think it would be delicious with some banana soft serve. Might have to try that tomorrow. Thanks!!
Maya says
Congrats Katie! How exciting 🙂
Holly says
I have been following your blog for a while and I FINALLY tried this recipe – it is delicious! Thank you so much for posting!
Willow says
Most. Brilliant. Ever. I’m honestly jealous I didn’t think of this – thank you so much for sharing!!!
Ivy says
I just found this blog recently and I have to say your recipes are wonderful and your creativity is so inspiring! I am gluten intolerant so I was happy to see that peanut flour could be substituted in this recipe. I live in a college dorm and have been looking for a GF microwave cake recipe for awhile and nothing until this one has been good!!
I was wondering about peanut flour substitution: in this recipe it works 1:1 but can you sub peanut flour for spelt/white flour this way normally? I assume it would at least work like this in the other single lady cupcakes? I just started using peanut flour so I haven’t experimented much yet.
Thanks again for the recipe! 🙂
Chocolate-Covered Katie says
I don’t think so, because it probably would have trouble in some recipes not getting crumbly. But I really haven’t experimented with peanut flour much at all, either!
Megan says
Umm…so this has been “gawked” on Food Gawker over 1000 times! Congrats!
Chocolate-Covered Katie says
I saw that! I was/am SO excited! Out of all the things I’ve ever submitted to them, I think this was the photo I was hoping the most would make page 1 lol!
Vicki says
Ok, I made a gluten free version of this yesterday using almond flour. It never solidified, even after adding extra cooking time. I put it in the fridge to see if it would firm up, but had no luck. What did I do wrong?
I ate it anyway, it was like a super decadent chocolate pudding, LOL! especially since I covered the top in dark chocolate chips while it was hot for icing. mmmm, it was tasty 🙂 Any suggestion to making it gluten free and cake-like?
Chocolate-Covered Katie says
I wouldn’t use almond flour. With gf baking, you often need to use other ingredients (xantham or guar gum, etc) to make things rise. If I were to make this gluten free, I’d probably use a gf mix, such as Arrowhead Mills. But that’s just because I really don’t have much experience cooking with xantham gum.
Vicki says
Thanks Katie for the advice! I have a severe corn allergy, so I have tried to avoid any mixes since they sometimes contain corn products, but will check out the Arrowhead mix.
Linda says
Yeh i tried with almond flour and coconut milk and it just stayed like a pudding, I don’t have trouble getting other things to rise with the almond flour so not sure why this one wouldn’t work? Please post if you get it to work! the cake looks amazing I want mine to look like that!! 🙂
Sara A says
Hooray! Congratulations, Katie, you deserve this accolade 100%, hands down!
I sadly learned a few weeks ago that I am allergic to gluten and vanilla AND chocolate (the horror!) (and about 20 other things) but I just made this with sorghum flour (plus a scant 1/4tsp xanthan gum as a stabalizer) and carob powder, plus a 1/4tsp maple syrup to make up for the vanilla. It was a bit gooey so I should have cut down more on the coconut milk to compensate for the extra liquid from the maple syrup (and liquid stevia) and possibly added a bit more xanthan gum. I’m still learning how to play with the gf baking fun, obviously. It was a far cry from the decadence one would get from chocolate, but considering I’m still learning to like carob it was pretty good. I will continue to dream of chocolate and try to find creative loopholes so that I can still play with your recipes because I love them SO much!
Thank you again for being amazing!
Kathy says
I made this today, and let me just say, THIS WAS THE BEST (MICROWAVE) CAKE EVER.
I made a ‘frosting’ by mixing together 2 tsp cocoa powder, 1 tsp honey, and 1 or 2 tbsp milk then poured it over the cake. I actually don’t want to move this from my “to try recipes” to the “already tried recipes” board on Pinterest! It’s so good ;]
Plus, it’s nice to get some iron from a daily cake 😀 haha ^^
Shelley says
yummmmm that looks sooooooooo goood. I love you for this.
Aurélia says
(Belated) congratulations!
I tried a ‘different’ version of this chocolate cake today… subbed almond butter for the oil, 1T ground flax seeds for 1T flour, agave for the sugar, used corn flour and only 1T+1t cocoa powder (the original recipe tasted a tad bitter to me). It turned out just like chocolate mousse… only hot and vegan. NUM! Thank you for sharing!
mag says
I was home alone last night and decided to make this. Oh my world! Not only is it delicious, it’s the best allergy friendly cake i have ever tried! i can’t wait to make this for my son tonight.
Mushroomz says
I made the cake with coconut oil (what’s with all the subbing with applesauce? Coconut oil is HEALTHY and SATIATING, people!) but subbed the sugar with agave. The results? I LOVE it!
(and congrats for the win, of course!)
Chocolate-Covered Katie says
LOL agreed! Coconut oil is my favorite oil for baking, and it is way yummier than applesauce baked goods!
Maya says
So, the doctor told me I am hypothyroid, which I’m determined to first attempt to treat naturally sans prescription meds. Anyway, one of the foods the trusty internet told me to eat is coconut oil. You better believe I’m putting it on EVERYTHING whether or not it is good for thyroid function!
Liz @ iheartvegetables says
Katie you TOTALLY deserve it! Congrats!!!
Marissa says
Applesauce worked great and the batter alone was delicious (yeah for no eggs/salmonella!)
Sara says
BRB HAVING A LIFE CHANGING EXPERIENCE.
Sherisse says
Congrats!
I tried this cake last night……………oh boy it is GOOOOOOOD! I want to make this every day, twice a day, but then I wouldn’t get to try your other recipes, so I’ll resist and make it every other day!
I substituted apple sauce instead of oil and I put a few chocolate chips in the center. YUM!
Thanks for the delish dessert Katie! <3
krystle says
I just made this as an afternoon snack for my 2.5 year old and I. Let me just say, delicious! I didn’t even have any vanilla, and I had to use olive oil instead of veg or coconut, and it STILL was so good!
Rebecca says
I made this for dessert tonight and it was really good! I drizzled some peanut butter on top too and it was incredible =)
Molly says
Congrats, not only on the award but for making life as a single lady so much easier!
Quimicococinero says
Wonderful recipe and photo. And it seems easy!
Melodie says
I just made this and it was delicious! I threw in some chocolate chips after it was microwaved to make it the perfect amount of sweetness. It solves the problem of making a whole cake that most of it gets thrown away because everyone gets sick of eating cake every day to finish it off. one-person-cake is perfect!
Ashley says
Congrats Katie!! You totally deserve this award and this recipe proves why!! Its simple, has few ingredients and taste awesome!! Even my picky little sister liked it!! You have taught me so much about eating healthy and still being able to eat things that taste good!! keep up the awesome work 🙂
Lina says
Having tried some of the other microwave cakes out there before, I have to say, this is the best chocolate cake ever! Instead of icing, I spread some peanut butter on top right after it came out of the microwave so it would melt a little bit. Mmmmmmmmmm… It may be a little dangerous now that I am only 2 minutes away from delicious cake at any time!
misty says
I just made this. I used the banana and its good!!!!!
Laura (Blogging Over Thyme) says
I literally just made this and was so impressed! It was moist, had a great texture (who knew a microwave could do that?!), and definitely satisfied any chocolate craving I was having. And it still was a bit gooey at the end, so no frosting was necessary.
How did you come up with this?!
Chocolate-Covered Katie says
I am so glad you liked it!! Oddly enough, it was a mistake! I was trying to do a molten lava cake, and I didn’t have time to bake the third attempt while the oven was still hot. So the next day, when I finally got a chance to cook it, I didn’t want to heat the oven just for one cake! 🙂
Lindsey says
Just wanted to let you know that I made this last week…and WOW! It was super delish. I was doubtful when I put it in the microwave, but it was so satisfying 🙂
Carly says
This cake is the most awesome single serve cake I have ever tasted!!
Jana says
hmmmm. perfect!
Camille- the college girl says
I just had this and it was so delicious! I also add a touch of cinnamon (kind of like a mexican chocolate) and love it!
Thought: I think next time I’m going to add 1 Tbs of pumpkin instead of applesauce, maybe it will taste pumpkin-y. What do you think??
Chocolate-Covered Katie says
It definitely sounds like it has potential! 🙂
Maggie @ Vittles and Bits says
Katie, CONGRATULATIONS! Love the cake, too 🙂
natalia says
wow I have to try this! 🙂 How long do you have to bake it if you don’t have a microwave? Natalia
Chocolate-Covered Katie says
Sorry, I haven’t tried it. If you do try it, I’d love to know how long it takes in an oven! Maybe try 8-10 minutes?
Maya says
Just made this and it was soooo good. I just love coconut oil. It makes everything so rich and delicious.
Cara Lee Mazor says
Just ate the one minute chocolate cake, wow! seriuosly this is delicious, what a great treat!!!!!
Kat says
I just tried this! What a perfect dessert for one, and a great end to a long day! 🙂
Cathy Davis says
Katie, you are my hero. You have just made it possible for my daughter, who has a severe food allergy to eggs, to have cake along with all the other kids at any birthday party she goes to! I am so thankful for this post! In fact, I wrote about my gratitude on my blog today http://www.sidetrackedmom.net/2011/11/feeding-your-egg-allergy-child-at-other.html.
Before my daughter finished eating her cake, she said, “I love my cake!” I thought that was so sweet. She knows she can’t have all foods and whenever I make her something that is safe from Mom’s kitchen but rarely safe anywhere else she is always so excited. She says things like, “Awww, it’s my special cake? You made it for me!? Thanks, Mom!” She is so sweet! So, thank you, Katie, for helping make her life with allergies a little sweeter 🙂
Cathy Davis says
Oops! Meant to also include a big congratulations on your award! Way to go! 🙂
Lady Katie says
I am eating this right now and it is MARVELOUS. I made my version with organic dark buckwheat flour, olive oil, raw honey and coconut milk (I added 2 tspns water because the milk is thick). I topped it with coconut milk as a kind of whipped cream. Delicious and healthy!
Jenny says
Just curious- why did you choose to use some sugar and some stevia rather than just using all stevia to make it even healthier? Thanks! It was delicious by the way.
Chocolate-Covered Katie says
I usually use a combination because I know most people don’t like the taste of completely-stevia-sweetened baked goods.
Kyra says
I used chocolate soy milk for the milk, and nutella instead of the oil, and put ice cream on top. Yum 🙂
Adrienne says
I was craving your pumpkin stuffed cookies tonight, but in a very lazy mood. I made the pumpkin stuffing and put it in the center of this cake in a ramekin and it was fabulous!! Hit the spot without too much work! Love it!!
Shannon says
This is truely amazing!! Thank you 🙂
Katie says
I’ve made this cake 10 times. But yesterday I tried something a bit different and I loved it, so I thought I’d share. I omitted the cocoa, added an extra tablespoon of flour, and then I swirled some homemade strawberry jam on top right before putting it into the microwave. Now that is what summer tastes like!
Chocolate-Covered Katie says
Oh wow, that sounds so good! I’ve been working on a cookie dough version, but I like your version even better… it sounds like a strawberry shortcake! (Ugh, I wish it were summer!)
Kirsten says
I noticed some people were asking about calories. Although I myself do not really count calories, I still like to know what I’m eating. So I took the liberty of doing some calorie counting for the cake the way I make it. The two things I concentrated on most were calories, fat, and fiber. It came out to about 310 calories, 5.5 g fat (1 g from saturated fats, 2.5 g from mono-unsaturated fats, and 2.5 g from polyunsaturated fats) and 7.5 g of fiber. However, I also made my own changes to the recipe so here is the recipe I followed:
1 tbsp cocoa powder (I used nestle powder)
3 tbsp whole wheat flour
dash of salt
1/4 tsp baking powder
3 tbsp applesauce
3 tbsp nonfat milk
1/4 tsp pure vanilla extract
1 tsp flax seed
1/2 cup steel cut oats
ok so my recipe sort of differs from the one above but I found that I did not even need any added in sugar so I completely eliminated that. I added in flax for the omega 3 fatty acids and the oats for the extra fiber. I’ve made it a few times now and it keeps me full and still tastes pretty good.
Jessica says
I tried this cake today! I liked the flavor, but the texture was a bit too dense. How can I make it lighter/more airy? I noticed the batter was pretty thick…do I add more milk? More baking powder? Less flour? Thanks!
Chocolate-Covered Katie says
More oil would make it more moist. Or maybe nondairt yogurt, but I ahven’t tried that.
Tatum says
I topped this with your pumpkin spread that we had left over and BAM! it was gone in 10 seconds 🙂 You definetly deserved to win!
Monica says
i just couldn’t believe a cake could be ready that fast, so i decided to test it myself…. it was so fluffy and moist….& i still cannot believe it!!!
eli says
Oh my chocolate!!! Of all the microwave-chocolate cakes this is by far the best, and it’s also eggless!!
I think of myself as a born chocoholic and this recipe is going to kill me :)) Really congrats! This tastes awesome.
Stephanie says
You say to add 1 MORE TABLESPOON of sugar if not using stevia. There are not other Tablespoons of sugar, just teaspoons. I was just wondering if it was t or T for the sugars 🙂 Thanks!
Chocolate-Covered Katie says
I’m not really sure what your question is… but yes, it means 1 more tablespoon sugar. 🙂
Stephanie says
I guess I was confused with the MORE part lol…more meant there were tablespoons of sugar in the recipe elsewhere and it was just teaspoons. So I am understanding it to me simply 1 T sugar? Thanks for helping this dig bat 😉 (chronic illness can leave your brain mush at times) 🙂
Chocolate-Covered Katie says
LOL no worries!!
The fourth ingredient says “2 tsp sugar” so in ADDITION to that ingredient, you’ll probably also want to add another 1 tablespoon sugar if you don’t add the 1 packet of stevia.
Never hesitate to ask if you need clarification! Sometimes my directions can be confusing! 😉
wendi says
I don’t use a microwave. Do you think I could put in oven for 15-20 min? I was thinking of doubling it too 🙂 Thanks for awesome recipe!
Chocolate-Covered Katie says
Yes, definitely! I don’t know the time, but I do know others have used the oven :).
Anonymous says
Ok..if we do use the oven, can someone advise on the temperature and time setting , please? When I set it for 175 deg for about 20 minutes, it turned out hard.
Kayley says
I’ve made several other microwave cakes and this is BY FAR the best! Rich and chocolately (and that’s with the applesauce substitution)! I also dissolved a little less than a teaspoon instant coffee in the almond milk that I heated and it made the cake! I would definitely suggest it for future recipes.
Lauren Ochoa says
I made this exactly according to the recipe and it was delicious! Who knew you could have fresh chocolate cake in less than 5 minutes? I’m afraid, I’m very afraid… I can think of too many fun variations that could be done to this. Sprinkle some crushed up peppermint candies in the batter. With peanut butter frosting. With coconut “whipped cream” frosting. With cinnamon mixed in. I even think a little cayenne mixed in would be really cool. Cayenne tastes strangely delicious with chocolate. I’m going to end up making one every day, I just know it!
jeffie says
Yummy!! I was craving chocolate cake and was pressed for time so instantly rushed to your blog. I subbed the cocoa powder for cacao and instead of coconut oil I used 1 tablespoon of pumpkin puree which worked deliciously. I also added chopped pecans and vegan chocolate chips because I was feeling indulgent! 🙂
Paulina says
Mmmm! This was wonderful, thanks!
Julia says
Just made this with blackberry applesauce and topped it with some almond butter. I microwaved it for 40 seconds, but only half of it became cake-like. The other half was like warm chocolate syrup… and i LOVED it that way! Thanks!
Trieste says
Ohmygoodness the possibilities… Today I made the cake by subbing vanilla pudding mix for the cocoa, and making frosting by mixing white chocolate pudding mix and water with the banana. I COVERED the cake with raspberries (my fave!)… and had myself a very sweet treat! BTW, I typically bake with barley flour. Does that make baked goods gummier, or is it the fact that I haven’t tried this recipe with oil that makes it gummy-ish? Not that I mind… both the chocolate and this version are absolutely delicious!
Chocolate-Covered Katie says
I’ve never tried barley flour, but I would say that the gumminess is most likely because you made it without oil. Fat-free baked goods are often gummy.
MehganB says
OMG, yum! My roommates and I were having a chocolate craving and needed a quick vegan fix. This was amazing. This was the first thing we tried from your blog, but it definitely won’t be the last! Thanks, Katie.
Robin says
Substituting unsweetened applesauce for the oil worked well for me. I used sugar free jello chocolate pudding as frosting. So good! Mine was perfectly done in 40 seconds. This recipe is a keeper for sure!
Rena says
Hi!
I just found your website (through skinnytaste) and I am totally obsessed! I’ve looked at all your recipes and they look amazing!!! Yesterday I made this One Minute Cake. I used WW flour instead, no sugar and only did stevia. The cake itself was perfect consistency but it was too bitter for me (My fault b.c of the stevia..) I tried again today lol I did WW flour, used applesauce instead of oil. My applesauce was suagr free but also tastes very sweet so it helped adding sweetness and i only did one packet of stevia. Mixed it all in the same bowl that i microwaved it in. Came out PERFECT!!!! I then mixed some natural peanut butter with 1 packet of stevia and a little cocoa powder as my frosting. AMAZING!!! I feel so bad eating it, but then i realize its not bad at all!! Thanks for all the great recipes. Looking forward to trying more!!
Chocolate-Covered Katie says
Aww I’m so glad the second try worked for you 🙂
sabrina says
congratulations! (late but sincere :P)
I just tried this cake with all purpose flour and applesauce..it took slightly longer to cook but it was SO worth it 😀 a yummy dessert as a snack without the guilt..(or with less guilt but w/e)
can’t wait to try some of your other stuff!
MJ says
Do you know how many calories are in this single serve cake???
Chocolate-Covered Katie says
If I remember correctly, it’ll have around 245 calories with the oil, or 140 without.
Mozzie says
there is only one bad thing about this cake…. before i finished reading all the comments, it was already mixed, baked and gone 😉 but the whole microwave-one-minute-trick is really cool 🙂 a friend of mine is coming tomorrow for a visit, so i think i won’t have to worry about the sweet stuff to eat 😀 by the way – i still remember highly addictive chocolate-pumpkin brownie.. what about adding some pumpkin to it? just a teaspoon to add a flavour 😀
and of course congrats 🙂
Christi says
I made this today because I was craving chocolate cake and was so pleased with how good it came out. I have been wanting to make a “mug” cake forever but the calorie count on most of them is crazy and the one “diet” one I made with egg whites tasted like a chocolate omelate….not in a good way. So I made this version with a Tbs. of applesauce and really thought it was very good. I topped it with 1/4 cup of vanilla frozen yogurt and a little organic chocolate sauce and it was a perfectly decadent dessert. By my calculations using ghiradelli cocoa, unsweetened almond milk, applesauce and raw sugar it was 159 calories for the cake alone. It made plenty to satisfy my craving so I forsee making this a lot in the future. I also love the brownie pancake recipe you have for dessert. I know you are making changes to your blog but please keep dessert recipes b/c they are hard to find if you count calories. Savory recipes are good too though. Your hard work is appreciated.
Melinda says
I just made this cake, and garnished it with a little powdered sugar- it’s pretty good! It was a nice, quick fix to satisfy my sweet tooth without stepping too much over the line:).
Shelly says
whats the nutritional info? carbs, fat, protein, fiber? thanks!
Kristy says
Just made one, it came out SO WELL. I want to make one subbing orange or almond for the vanilla, I bet that would be really great, too. Thank you for the recipe, SO GOOD!
Penny @ Big Spoon, Little Spoon says
Well done on the award, CCK! Wanted to let you know that I tried this method with your pumpkin pie bar recipe, and it worked like a charm! Just a few more minutes in the microwave and I had a delish pumkin-ey dessert (texture was more like a cakey-brownie as I subbed the oil for applesauce).
Diana Moreau says
I just wanted to take a minute to thank you…I have a severe metabolism problem, had diabetes in the past which has now turned to hypoglycemia..in other word’s I have a bad problem with any form of sugar..I have been converting recipe’s for years, cutting out the sugar entirely, or cutting them back to a healty sweetner etc….I can gain 10 pounds just from eating just one piece of cake, or a bar of chocolate…so I have had to be real creative with how I overcome “the sweet tooth”
So my thank’s to you for all the many recipes you have…they are fantastic…I have ordered your e-books for myself, and friend’s….This has made my life so much easier, and fulfilling…
I love going on FB every week to see your new recipes and to try them out & see how they effect me.
Thank’s again for all of your hard work, it is much appreciated…and congrat’s on winning your award, you deserve it..
Diana
Diana
Chocolate-Covered Katie says
Aww thanks, Diana. That really means a lot to me :).
cyndi says
This cake is so easy and delicious!!!! Loved it!
Jocelyn says
Made this recipie with applesauce and splenda…. DELICIOUS! mine came out owey gooey … love it
Mandy says
WOW! Me and my girls just made this for a quick dessert. And it is delicious! The kids loved being able to stir up their own cake. What fun! I’m sure they are going to be asking to do this again very soon. Thanks for the wonderful recipe!
Kate says
Just made this for my sister and I. It was a bit too gooey, so I would recommend microwaving it for about 50 seconds unless your microwave is super strong. But other than that it was delicious and satisfied by cravings completely.
Alessandra says
I made this last night but baked it instead as I don’t have a microwave and it was fantastic!!! It settled my chocolate cravings perfectly! 🙂 Thank you!!!
Susan L says
Less than 300 calories for a delicious chocolate dessert? I’ll take that any day. It’s so satisfying too, I don’t want any more sweets now (and I can have quite the sweet tooth, let me tell you). Perfect with a cup of Lipton tea and soy milk. I’m officially obsessed with your blog. Thank you so much for sharing your amazing recipes with the less culinarily creative. You’re a lifesaver and I cannot wait to try all of your recipes (I’ll just have to remember to eat some ‘real’ food once in awhile as well).
Kim says
For any non-vegans, two tablespoons of regular old one percent milk will do in a pinch for the non-dairy milk.
Also, made with applesauce, it is really quite good! And just that wee bit healthier 🙂
I’ve made two of these so far, and it’s definitely going in my “good college snack” recipes list!
Lorin says
AMAZING. I used banana instead of the oil and it came out fabulous! This is my new favorite foodie blog! <3
Jade says
This is the first recipe I’ve made from this site and I made it last night when I stumbled in drunk! It turned out great, which just shows how easy it is. Can’t wait to try more recipes on here.
Brittany says
I must say, I had my doubts about this concept, but it turned out AMAZINGLY. Single-serving microwave cake in a coffee mug = biggest win of my week! Thanks!
Allison says
OMG! You seriously just changed my life! 1 min cake in a mug was exactly what i needed just now. It satisfied my sweet tooth, but didn’t make me sick and desperate for protein like most sugary foods. It also only dirtied a mug and some spoons. YAY! Whats better is, its so easy, my 5 year old can cook it for me next time 🙂
michelle says
I’ve made this cake so many times and now have my family, friends and boyfriend hooked! Thank you so much for your wonderful easy delicious vegan dessert recipes love love love!!
Elizabeth says
So, I made this cake the other day for my sister (I used ground up oats as flour ’cause she can’t eat gluten and it tasted really good) but the first time I tried it exploded in the microwave but didn’t cook. The second time I tried it I baked it longer on a lower power level and used a different dish but it still didn’t get done and I eventually ended up burning it in hopes of baking it all the way through. So, I was wondering exactly how you baked it and what size and depth dish you used, ’cause my pathetic little clump of chocolately crumbs was a far way from resmbling a cake, despite its delightful flavour. Anyhoos, I LOVE this site, thanks so much 🙂
Chocolate-Covered Katie says
Sorry, I’ve never used oat flour for this recipe. I would think that’s probably the problem.
(I used a 1-cup ramekin)
talli says
I usually use oats or oatmeal flour for everything. But I found using oats in this recipe doesnt cook it at all inside (although the outside might burn). The advantage of oats is that when mixed with water, they become very mucilaginous (like flax in water), so they bind things well. But if there’s no other flours, it stays gloppy. So I think the trick is combining oats with other flours. I tried it today with 1 tbp cooked whipped oats (or you could use plain oat flour), and 2 tbp spelt flour. And just for fun, included a bit of ground flax, pre-soaked in yogurt (which I used as part of the liquid). It cooked very well. I think next time, if I add flax, I have to add in a bit more liquid than called for.
So try a mixture of oat flour with spelt, and maybe rice flour or cornstarch and see what happens.
Sara says
Nice! I’ll definitely try it with mashed banana next time instead of oil since I think it would add more flavour.
(These would be the greatest homemade gift-y things ever!)
Megan says
Looks delish!! I too am with multiple allergies but I have the problem of also being underweight and need snacking inspiration and this is it!! Perfect to top with ice cream and frosting but super fast so I can make it in a flash!!! <3 you so much right now!!!!
KayDee says
THIS CAKE IS SOOOOO GOOD! i just tried it today and loved it! im thankful you have this blog.. because i love to bake and its hard when you dont want to eat unhealthy. THANK YOU!!!!
Shelley says
WOW this was good! I added chocolate chips to mine, and boy was it tasty! I am very impressed. And happy that all my future chocolate cake cravings will be easy to satisfy…without making a whole cake. 😀
Aubre Rice says
Hey Weight Watchers, This is only 4 pointsplus! BUT you have to use unsweetened applesauce instead of oil, leave out the sugar and just use Stevia, and if you use peanut flour you add tons of protein! What a delicious way to spend 4 pointplus!! Thanks CCK!
Hanne Ostyn says
I tried this with 2 tablespoons of applesauce and added a teaspoon of honey based chocolate spread, it’s delicious!
Shannin says
I just want to say how AHmazing this is. I have this almost every night, my hubby and I. I “1/2” it, make one for each of us. Top it with a little coconut butter and toasted pecans.. DELIGHTFUL. I also sub one of the T milk for T agave and omit the stevia altogether. Oh.My.Word. Katie.. you’re a genius, babe girl!
shnitzy from knitting yarn blog says
Guess what: try googling “Best looking blog in the whole wide world” you are on top! 🙂
Chocolate-Covered Katie says
Awww! lol
Renee says
This cake satisfied my chocolate craving in an instant. It’s a keeper! I followed the recipe but used whole-wheat flour which gave it a heavy, almost nutty taste. I’m going to try it with applesauce next. Thanks!
Janet says
I absolutely LOVE this recipe! If you add some melted chocolate chips to the mix before microwaving it, the cake turns out suuper gooey and delicious! Thanks, Katie! 🙂
KC says
made it with whole wheat flour and soy milk – and added some chocolate chips. DELICIOUS!
Emma says
Just made this, and it was AMAZING. It’s gonna be hard to stop myself from making this multiple times a day!
I used 2 tblspoons white and 1 tblspoon wheat flour, 2tsp sugar and 2 packets splenda ( I need to use that up before I buy stevia!), applesauce instead of oil, almond milk, and microwaved for 65 seconds. Then I used another posters idea and mixed cocoa powder with maple syrup for frosting. Genius! This was a giant piece of chocolate cake heaven 🙂
Emma says
Oh and it came out to exactly 150 calories for just the cake.
Julie H. of Spinach and Sprinkles says
I *just* made this and use applesauce- Turned out AMAZING!
I couldn’t believe how big the serving was *SCORE*
Sarah says
Katie, I just made this with 2T sorghum flour/1T coconut flour and 2t applesauce/1t oil and it came out great! Thanks for the great recipe 🙂
Sktaggart says
I am not sure if you realize but….. you are amazing. I just found your blog and have spent hours perusing it. I just made your cookie dough dip and I am so excited to make this tomorrow!! I am so excited to make everything on this blog. Yum Yum Yum! Thank YOU so much !
Suzanne Carino says
Oh my. Where has this website been all my life? This little cake was so yummy! And now I know what to do with the coconut oil that I bought with the intention of using but didn’t know exactly how! Big shout-out to Crystal @ MoneySavingMom.com for introducing me to the new love of my life. 🙂
Jessica says
Omg, this cake is a pregnant girl’s dream!!!! SO GOOD! I used applesauce and added about a tablespoon of chocolate chips. I also omitted the extra tbsp of sugar. Took about 50 seconds to cook. Wow, wow, wow! Perfect way to satisfy a craving. Thanks, Katie!
Katy says
I LOOOOOVE that this can be made in a dorm microwave with perfectly reasonable ingredients. Seriously, I’m a baker at heart but a college student by day, and you are an absolute genius for coming up with a recipe that can be delicious, easy, affordable, and even healthy all at once. MY HERO! Just cooked one up with some M&M’s plopped in there (because there’s no such thing as too much chocolate, duh) and it was glorious. Thursday = instantly better. Now maybe this rush of happiness can help me power through homework….we’ll see.
Chocolate-Covered Katie says
Aww lol!
Good luck with the homework :-(… thank goodness for chocolate, right?
Nicole says
Absolutely delicious. I substituted a tablespoon of melted smart balance spread for the oil. I am on weight watchers and it’s a lower points+ value. I also tossed a few chocolate chips on top. Thanks, Katie!
Heather Segura says
I just want…. no i just NEED to share how delish this is!! I’ll admit I was skeptical about how this would turn out in the microwave but I’m super impressed (and a little amazed)!! This tasted so rich and decadant that if I didn’t make it myself I would not believe it was a one minute microwave wonder! This totally took care of my chocolate craving….. so much so that I was scraping the bottom of the dish to make sure I got all that chocolate goodness!! Awesome job! I look foward to trying more goodies!!
Rachel L says
just made this this morning. SO SO good. sooo simple yet soo tasty!
it was my friend’s birthday and i was clueless as to what to get her so i made this in a FLASH! 😀 thank you so much KATIE! 😀
Laura says
I found this recipe on Pinterest and just made it. So good! It’s moist and fluffy and no eggs means I can lick the spoon haha. By far the best quick chocolate cake I’ve found. Next time I’m adding chocolate chips!
Rose says
Okay. I read nothing but positive comments, but I just made this exactly and it was a gooey MESS. I tried microwaving for a minute and a half and it was STILL goopy. I love the blog and the recipes but this did not work, and my microwave is definite the overeager type! :/ Or are all of the negative comments being deleted?
Chocolate-Covered Katie says
Rose: No, I don’t delete negative reviews. I promise you that I haven’t deleted a single review from this cake post… that many people just like it! 🙂 (If you look at my other posts, when someone leave a negative review I don’t delete it. Instead, I try to help. And usually we can figure out what went wrong.)
As for where your trial might’ve gone wrong: What flour did you use? And are you sure you didn’t accidentally mis-measure something? It’s not even gooey to begin with, so maybe you added too much liquid?
Diana Moreau says
I bet something wasn’t measured quite right! I have made this at least a dozen times, each time it comes out slightly different, depending on how much milk I use..if I use extra milk it definitely is gooey in the middle, which I like sometimes..LOL I promise you this recipe is worth playing around with. You can add things, or change the ingredient’s anyway you like…Yummy…
Abby says
I agree with Diana and Katie that it sounds like maybe you measured wrong, because this cake is FANTASTIC!
I also agree with Diana that it’s worth trying again! Although I have loved every one of Katie’s recipes that I’ve tried, this one is my favorite of them all. Even my non-healthy eating boyfriend likes it, and that’s sayin something! 😉
Sf says
What a rude comment. You must have measured wrongly because this recipe turns out flawless every time.
jasmine wietzke says
seriously. i love you. thank you so much for doing what you do!!!
Delta says
Katie, I am making some Vday treats for the kids school party and want to make a “cake” on a stick. Will this cake “stand-up” to being on a stick or will it fall off it lifted up? I can go with a brownie but was hoping to do a cake type. Also, do you know if a GF all purpose blend will work?
Abby says
I’ve done it with arrowhead mills gluten-free mix and it’s fabulous!
denise says
This looks so yummy! I don’t have a microwave, but can you make it in the oven?
Chocolate-Covered Katie says
Sure! 🙂
Diana Moreau says
Well I have to totally agree with Abbey! I have never tried any recipe from the microwave that I thought came out tasting great. I am sooo addicted to this cupcake..that I make one, maybe even two every day! Yes I also work out several hours a day, but my love affair with this cupcake has to lose some of it’s sizzle soon, because the weight is starting to creep up! Luv ya Katie (NOT)….LOL
Jennpent says
This was amazing! Trying to talk myself out of making another :)! Thank you!!!
Derek says
This looks absolutely amazing! I will have to make this soon, and WITH the frosting and homemade coconut butter!
ruby says
Could this also be made into one large cake instead of single serves?
Thanks for the recipe!
Chocolate-Covered Katie says
Sorry, I’m not sure.
natalie says
whoa…. so yummy and so fast!
Thalia says
I made this today and it was yummy! I was really amazed, really really amazed that it took less than 1 minute to cook in my microwave! At first I was like there’s no way! Haha
I added a few mini chocolate chips in mine and it was delicious! Thank you.
Jessica says
Just tried this recipe and it’s amazing! 😀 I used apple sauce instead of oil and it turns out really moist and soft!
Allison says
I tried this recipe first, which was really good! Then edited it the second time using 1 T applesauce (rather than oil), 2 T coffee, and 1 extra tsp of flour. Really great!
Phoebe says
i added chocolate chips in the middle of the cake batter, so it resembles molten chocolate cake – yum!
also, i agree tht oil is WAY better than applesauce… i tried both, applesauce makes extra chewy and bouncy cake, oil makes – well – more cake-like cake!!
Chocolate-Covered Katie says
Haha I’m glad someone finally agrees with me! All these comments from people who love it with applesauce… I was starting to think I was the only one who preferred the oil version! 🙂
Phoebe says
I’m normally the i-hate-oil group, but yesterday i made the oil version for my boyfriend.. just so yummy!!!
i only have corn oil at home now, though. Katie, would you suggest buying canola oil / coconut oil / other oil? (i prefer oil to butter because it’s easier, without the melting process! =P)
Chocolate-Covered Katie says
Don’t think I’ve ever used corn oil, but I don’t see why it wouldn’t work just as well!
Phoebe says
Oh I used corn oil yesterday and it’s fine.
But it’s running out and I’m considering canola / olive / coconut oil in future. what would you recommend?
Alanna says
I’ve tried it with Canola oil and it turns out great!
GREENfatima says
I wanted this treat so badly, but my cake ended up raw after only a minute in the microwave. I’ve never done a cake in the microwave before, is it just me? Other bloggers suggest cooking for 2-3min… maybe if I ever give this a try again, I’ll do that.
Phoebe says
I’ve baked this 3 times, and for me the cake takes around 1.5mins
u can try microwaving it longer 🙂
Chocolate-Covered Katie says
Maybe your microwave isn’t as powerful as mine? Or you used a different flour?
Kara says
Is there supposed to be egg in this recipe?
Chocolate-Covered Katie says
no
Joanne says
I just wanted to say thanks! I’m dieting but have been craving chocolate fiercely. I made this using unsweetened applesauce instead of the oil and when it was done put just a dollop of light whipped cream on top. I also split it with my son. It was perfect!
Sarah says
I have to say I was VERY skeptical when I first saw your blog… I’m currently on Weight Watchers, trying to lose those pesky last few pounds, and get in super-duper shape (something I’ve never been in my life!) and at first I didn’t even want to click on your recipes because I just knew that they would sabatoge me–I mean, c’mon, they look sooooo good. Nothing that looks that good is good for you! Right?!
Well, I was pleasantly surprised, Katie! I’ve already made your nosugar chocolate chip cookies and your secret peanut butter cookies, and can I just say the PB cookies are THE holy grail of PB cookies for WW members?! 4 of those suckers are only 2 points. FOUR COOKIES. 🙂
I just punched this cake recipe into my points planner, and it came up as 3 points. I’m so making this tonight!
I love, love, love how knowledgeable you are about food, ingredients, healthy eating, etc. Your blog is so fun to read, with so many good tips and great ideas for substituting things to make everything healthier. Your blog is quickly becoming my #1 dessert resource! You’ve even inspired me to try going vegetarian. Who knows what’s next–vegan?! Thank you, CCK!!! 🙂
Chocolate-Covered Katie says
Wow, thanks for such a sweet comment, Sarah! I hope you like the cake!!
Haha my goal in life isn’t to make everyone vegan, but I’m always happy if it accidentally turns out that way. I certainly never thought I’d be a vegan! 😉
Sarah says
It was delicious! I made it again last night, and put a little peanut butter on top, with some chocolate frosting on top of that. Delish! 🙂 Thanks again for your cute blog!
katia says
I made this last night for my sister and bestfriend, who were coming home all late and asked for me to bake them something<3. I used coconut flour, which made me add a bit more milk, and I microwave it longer. But it was delicious, we split it and enjoyed. :DD none of your recipes have failed me.
Alanna says
Oh. My. Gosh. I found you by accident after reading about your “Dessert for Breakfast” recipes linked in an Everyday Health newsletter, and have been browsing through your site most of the afternoon and evening! I had to try this cake to believe it, and it really is that easy and delicious! I subbed 3 T fat-free half and half since I didn’t have any milk on hand, and was lazy and mixed everything in a coffee mug rather than dirty another dish, so there was some flour at the bottom that had escaped my whisk (my own fault). Still pretty amazing, and wonderfully fast!
I’m so glad you’ve decided to continue your passion here, and kudos for sticking up for yourself when people have offered their unsolicited (and unkind) two cents on your appearance. You are a beautiful and healthy young woman with an amazing talent in the kitchen. I signed up for your newsletter, linked to your blog on Facebook, and bookmarked a ton of recipes that I can’t wait to try. Keep up the great work! (c:
Chocolate-Covered Katie says
Thank you so much, Alanna :). That really means a lot to me, Alanna. I am so glad you found me!
Alex says
WOW!!! This CAKE is AMAZING!!! Just made this with my hubby and we are licking our chops!!! You are a GENIUS!!! So HAPPY to have found your blog!
Chocolate-Covered Katie says
Aww I’m so glad you both like it!! 🙂
Karen says
Is there a way to make this in the oven. We got rid of our microwave! Look’s delicious!
Chocolate-Covered Katie says
Yes, I know some of the other commenters have done it 🙂
Anonymous says
I don’t get how this is a healthy chocolate cake if it has 245 calories and 16 grams of fat? I think it could only be healthy if you did not make it with oil. Is that what you mean?
Chocolate-Covered Katie says
There is more to health than calories. For example, a rice cake is much less caloric than a scoop of peanut butter. But the pb has much more nutrition! Also, if you take a look at traditional mug cakes, they often have at least 800 calories.
Phoebe says
i agree!! i used to be a fan of 100-calorie-snack, but there is almost zero nutrition in those “food”!! Plus, I get so much FULLER and SATISFIED with 1 T peanut butter (way more fat, but good ones!) than 100-calorie-snack!! I actually eat less as a whole.
Mushroomz says
I hope you’re not one of those high-carb low-fat advocators. Fat is good for your body. The sugar is worse, but everything in moderation is fine.
Rachel says
I’ve tried this recipe several times (tweaking the sugar amount each time) and it has always been too bitter and uncooked in the middle. Well, I finally perfected it last night! I cook mine in a coffee mug using the ingredients as listed except this time I also added 2 tsp brown sugar and cooked it for 1 min 30 sec. Perfect! For my taste buds, the brown sugar made it. I just thought I would share in case there are other “sweet-tooths” out there having this issue.
Jen says
Love your site. Have you ever tried using almond flour for this recipe? I was gonna try it today. Thanks
sarah says
i’m not sure what went wrong! i made this to a T, but subbed coconut flour- it came out dry and crumbly and not cake like at all! any tips?
Chocolate-Covered Katie says
See my comment to another reader 2 or 3 comments above.
Julia says
For those of you contemplating the applesauce substitution–it still tastes okay, but using oil makes it SO much better. go for the oil!
Mary says
Yum! Love this guilt free treat. I don’t microwave mine for the full time. I leave it slightly undercooked and have it as lava cake! Then, it doesn’t even need frosting 🙂
RC @ Just Add Cayenne says
Just made this for my wife and Mom today and they both loved it! I used the fat free version with pumpkin puree one time and mashed banana another time and only stevia for a sweetener. Also made corn bread with pumpkin puree in the microwave and love that too. Such a great, quick way to fix any cravings for tasty treats! Thanks for the post!
Nina says
Made this with water instead of milk because I didn’t have any, with white vegan chocolate chips on top. Loved it! Thanks 🙂
Andrea says
Katie! You are my hero. This is so good. I added some peanut butter right on top before I cooked it. So super yummy! What a genius idea. You deserve the award! LOVE LOVE LOVE your blog!
Lisa says
I addicted to your one-serving microwave chocolate cake. I think I’m going to need an intervention 😉
Jessica says
I tried this cake for the first time last night and it.was.awesome. I used applesauce instead of oil and topped it with some chocolate hazelnut butter. THANK YOU for posting such awesome recipes, the one-serving desserts are especially appreciated since if I make a whole recipe, I have no self control.
Thank you and I love your blog!
Sarah says
Tried the recipe with GF flour, and despite the nice texture and appearance, the taste was, well, not so great (you shouldn’t have to force-feed yourself chocolate cake!)
Now I’m on the hunt for some better flour so I can enjoy what I know will be an amazing, easy-to-make cake 😀
Heather says
Finally made this and LOVE it! Topped it with thawed berries – YUM!
Kate says
Holy COW, I just made this cake….and it’s AMAZING! I used banana instead of the oil, and it still tasted fab. I also used water because I was out of milk 🙁 and everything still turned out really well. I’m not vegan, so I mixed together some sweetened condensed milk and cocoa powder for a ganche-like frosting. Then I died and went to chocolate heaven.
THANK YOU SO MUCH for this recipe!!!
Christy K says
Delicious and i have to admit i have made it two nights in a row 🙂 i also shared your blog with my sister
Chocolate-Covered Katie says
Thanks, Christy! 🙂
J says
hello, i read your blog and its awesome. Being a chocoholic i think this is the best place to be for chocolate recipes. I made this one minute cake… it worked out pretty well except that it was soft when still warm but after it cooled, it kind of became chewy (didn’t actually turn out to be exactly like the one in the picture)…..could you please tell me why this could have happened???
Chocolate-Covered Katie says
did you use applesauce or oil? and what flour?
J says
i used oil and i used home pride all purpose flour.
thanks a lot for helping. Sorry I did not put my email address last time so it was really hard to find my comment. You are great 😀
Chocolate-Covered Katie says
Hmmm… I don’t know. Maybe your microwave is stronger or not as strong as mine and you needed to cook it longer/shorter? I really don’t know, since I’ve never had that problem.
J says
Yes that might be just it. I should have used the option of cake from my microwave menu because that would cook it properly instead of cooking it on a regular one min….I did this once with my cookies, and they were better when i cooked it by the auto menu timing. …Okay Thanks…Next time i will do just as you told me 🙂 Have a good day!
courtney says
so i did not think this would work – my microwave blows up everything, I WAS SO WRONG! it was exactly like the picture and even yummier! yay for katie! <3
whitney says
Can you use almond flour?
Chocolate-Covered Katie says
I haven’t tried it so I don’t know… if you try it, please please report back and let us all know. I’m sure a lot of readers would be interested in the results!
deidra says
Just made this for the first time and it is superb! I think I underbaked (undernuked/microwaved?) it a bit, but that just made it all the more fudgy, and no need to worry about eggy salmonella so why not? I think this would be perfect to make some pre-portioned baggies of the dry ingredients, and then when craving hits, really all you have to do is add milk/oil. Would make a great, cute gift in a mug/ramekin!
deidra says
oh ps i used rye flour, and it worked. only problem is – i really want another one!
Jessi says
I recently came across your website through pinterest. Your recipes are AMAZING. Your such an inspiration! This little cake is so adorable, and so satisfying. Thank you so much for all your effort!
Alessandra says
I am so happy I found this site and very excited to try each recipe! I just made this one and was very impressed how easy it was! And also happy because it satisfied my urgent desire for chocolate! 🙂
I liked very much the result… the consistence was great!!! But as I made some changes, and also being totally new to this vegan or at-least-healthier enviroment hehe I have some doubts!
I used whole spelt flour, 2T of mascavo sugar (love it!) and 1T of white sugar, no oil and 1T of applesauce.
My question is: as I felt a very strong taste (almost like the feeling of pepper, i mean somewhat “sticky” and “burning”… that would not pass even drinking much water hehe) I wonder if it is because of the big amount of cocoa or some of my changes could have caused it?
I am very curious!!
Thanks!!!
Nat says
Hi Katie,
I just made this cake using Garbanzo flour and it came out amazing! The garbanzo flour I used was a bit gritty and made the cake denser than probably most people would like, but I didn’t mind at all. Adding the raw chocolate frosting made it so decadent, and I was surprised to find I couldn’t even finish the serving! thanks for sharing.
Felicia says
I’m eating this as I type, and it is delicious! Came to the light, fluffy consistency of fresh chocolate cake- I couldn’t even wait for it to cool to eat. Especially great since I use Nesquick as my makeshift cocoa powder haha (:
Kimberly says
Just tried this and all I can tell you is that I’m almost in tears 🙂 I’ve been eating clean for 6 weeks trying to lose 135 pounds…36 down and 99 to go…this site is a GODSEND! Honestly….there’s not one bit of guilt and 100% of the pleasure of eating a dessert. Thanks so much! There are so many things I cannot wait to try, in moderation 🙂
Chocolate-Covered Katie says
Aw so glad you liked it!
Alessandra says
Hi Katie!
I am posting again, because I am very curious to have an answer to my doubt, since I loved very much this recipe and want to make it almost everyday! heheeh 🙂
Well, thing is I used WHOLE (not regular) spelt flour… and could feel a strange sensation… like it would “burn” my mouth… “sticky”…very strange! Although the cake was good! I thought it could be too much cocoa, but then I made it again using regular white flour (italian 00). It didn’t have that sensation anymore (although consistence changed completely! it was better first!).
Well, I made a test trying to taste the whole spelt flour and could sense that “acidity”… perhaps that’s the thing! Then I thought maybe adding some baking soda could help to reduce it!
What you think?
Thank you very much!!
Chocolate-Covered Katie says
Sorry, I really don’t know. I use spelt flour in baking all the time and have never experienced the sensation you’re talking about. Maybe your flour is bad? That’s the only thing I can guess!
Alessandra says
Hi Katie! My husband says that WHOLE flours have the tendency to have a stronger taste, bit acid… I think it is this! Maybe I will buy the regular spelt one and give it a try!
Thanks anyway!
Chocolate-Covered Katie says
I actually buy whole-grain spelt. But maybe there’s a difference in the US? Good luck, in any case!!
Alessandra says
Hi Katie!
I just made it again tonight adding baking soda and less cocoa… Didn’t feel that burning sensation anymore! Well, I dont know what it could have been, but it seems it is ok now!!! 🙂
fractalforests says
Hey there,
I’ve read a few of your blog posts and recipes and see that your health and the health of your readers is very important to you. That being so, I’m writing to inform you of the hazards of using a microwave as instructed in this recipe. Microwaves are actually illegal in many countries whose governments are less influenced by industry. They vibrate polar molecules in the food, like water, some amino acids, and manyother, and this vibration is what heats the food. The problem is that the vibration overloads the structural integrity of the molecules and they break. Fracturing nutrients not only lowers the nutritional content of the food, but having these broken food complexes in your blood stream confuses your immune system and your white blood cells spike to cells similar to late-stage leukemia. You can form antibodies to these damage food complexes and since they are similar to tissues in our own body, this increases the likelihood of developing an autoimmune disorder. Also, studies have been preformed on plants in which one group of plants were watered with fresh water and the other group (of the same species of plant) with water that had been microwaved then left to cool. It showed that plants given microwaved water died after nine days while the others lived on long after. Technically nothing was different about the water. Microwaving does something to food and water on an energetic level that is deadly to anything that consumes it.
So, I’d recommend destroying your microwave, it’s not worth the convenience.
Cat W. says
These are urban legends. Microwaves have not been banned from any countries.
http://skeptoid.com/episodes/4080
http://www.snopes.com/science/microwave/plants.asp
Mia says
Sorry, but this is silly and not true at all.
Sahar says
So delish!! I added a few drops of peppermint extract. YUM! Thank you for giving me a quick and easy guilt free dessert! xx
Jessica says
OMG. I have been hunting for a simple and delicious quick chocolate cake. I’ve tried about 3 other recipes so far and by far this is the most simple and the absolute most delicious. It tastes like a fudgy brownie. I did use a different frosting made with confectioners sugar, cocoa, and milk.
Elena says
So Katie,
You wouldn’t happen to have the measurements for this recipe for a bigger cake, would you?
I love how this tastes…and I would be able to share with a full size cake!
Elena
Chocolate-Covered Katie says
Sorry, I don’t!
Aly says
You could probably just scale it up for a bigger cake–if this makes one serving and you want to make a cake with 8-12 servings, you could multiply everything by that amount (and for the teaspoon/tablespoon/cup conversion, some helpful hints: There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup). Hope this helps!
Alanna says
This is probably me stating the obvious (I’ve been told I do that a lot, hehe), but I doubt a larger cake would still work in the microwave. I would guess if you do make a scaled-up version you can look up the oven baking temp / time for a similar-sized cake as a starting point and then check it frequently. Good luck!
Lulu says
Hi Katie,
I just wanted to let you know I made this cake for my husband and myself. It was one of the best chocolate cakes I have ever had in terms of flavor, ease of preparation and serving size. Thank you so much. I really find your blog valuable. I am a weightlifter and stick to a very strict diet. I have weekly cheat meals but often prefer to opt for a healthier option. I have found your recipes to be perfect for this, especially all the single servings (no left overs to tempt me).
Rachel S. says
Hooray! This totally saved me from unhealthy snacking last night. I used dark cocoa powder, 2 tbsp whole wheat flour and 1 tbsp cake flour, applesauce instead of oil, and added maybe 20 mini chocolate chips before micro-ing the whole shabang. Reminded me of a lava cake in a mug. I’m making it for my husband tonight too, he was jealous 🙂 Yummy, yummy, yummy. Thank you!!
Mary says
This cake was SO DELICIOUS!! I was actually shocked by how easy it was to make & so so good!!
Amy says
Wonderful recipe! THANK YOU!
I plate around with gluten-free versions and landed on this: use sorghum flour, add 1/8 tsp xantham gum, and increase cooking time to 60-90 sec.
To cheat for the frosting, I sprinkled dairy-free chocolate chips on top and spread them around after they melted a bit.
Thanks again!
Jessica @ Feastie says
I was having a major emergency tonight – I’m tired, cranky, don’t feel so wonderful – and ALL I wanted was dessert, and we had NOTHING. I decided to make this cake – thank heavens for 1 minute chocolate cake. I’m now feeling happy and chocolatey. All is right with the world.
Jordan Riley says
Just wanted to say that since discovering your blog I’ve made this twice and it’s my new favorite quick dessert (although it’s definitely more than one minute; I have to cook it for 1:30–not that I’m complaining, since it’s still quicker than walking to the store on campus!) I’ve used applesauce both times, and the second time I replaced the cocoa with more flour and upped the vanilla extract to make a lovely vanilla cake. 🙂
Julie says
I made this recipe using nonfat yogurt instead of oil and it worked really well! it just took a little more time in the microwave than it did when I used oil. I added a few chocolate chips to mine 🙂
Cara Roxanne says
So, it’s two am. I spent the day grocery shopping, cooking, cleaning and was about two hours into relaxing when the urge for cake hit me right in the face. I didn’t have the energy to make the cupcakes I was planning on making but I had remembered seeing this on your site, and I had everything in stock…
IT WAS INCREDIBLE!
Random midnight urges are rarely satisfied, let alone satisfied for such a low calorie/fat intake. Thank you SO MUCH! <3
LaNita says
WOW!! Good one! Made it in the oven 350- 13mins! Soooo good! And with the frosting…wow! Had it with vanilla ice cream! oh my you are just so special:)
Aly says
Just made this into a mint-chocolate cake with a drop of peppermint extract in place of the vanilla. My substitution for the oil is about 1 tsp chia seeds and enough extra soymilk to replace the liquid portion (I do it by touch). Perfect every time–thanks for your gift!
Lauren says
Had been searching your blog for an easy and quick chocolate recipe. Gave this a try and I’m in love! It totally calmed my craving. Can’t wait to make it again!
Autumn says
Confession? I don’t actually like cake but I LOVE cake batter…so I make this and just eat the batter raw 🙂 It’s perfection.
Chocolate-Covered Katie says
Ooh I love your idea! I’m kinda that way too… cake is too cakey. Why did I never think to eat the batter of this? I love things that are gooey. Sometimes I deliberately underbake a cake or sweet bread ;).
Claire says
This (made with 1.5 T mashed banana, a touch of extra flour and no stevia) + a big dollop of Coyo natural coconut yogurt (creamy and gorgeous quick-fix alternative to coconut cream) = my guilt-free chocolate fix (: Heck, this blog is my guilt-free chocolate fix.
Carissa says
At this point, I’ve made this recipe every morning for breakfast for the last 3 weeks. Thank you, Katie! I’ve always used applesauce in place of the oil, and that’s really good. However, I’ve started using plain Greek yogurt in place of the oil, and it’s even better! It gives it a very fudgy brownie texture, whereas the applesauce makes it more sponge like. Awesome!
Sabrina says
Thank you so much for this recipe! I was craving chocolate cake but didn’t have any and didn’t want to make a cake at 8 p.m! I remembered seeing this cake on your blog so..I did it:yumm!!!! Not the last time I make this 🙂
Mindi says
I just made this. Amazing. I used 1 T almond meal and 2 T ww flour (that’s what I had). Oh my gosh, it was so good! Warm and gooey and perfectly chocolate. Favorite!!
chanda says
Hi there! Thanks for this recipe! It looks awesome! I have a quick question if I may. You have a link to your chocolate fudge frosting, but it brings me to a chocolate fudge type cake instead. Is that the same recipe? Thanks!
chanda says
Oh, gosh! I posted too soon. I just looked at the pix and didn’t even notice that you had typed (and frosting) next to the title. Sorry about that! 🙂
Jana says
i made this a couple of times and loved it, but today’s one was the best: i used instead of the oil peanut butter (crunchy) so that i had litle peanut bits in my cake. and i replaced half of a sugar spoon with one spoon choclate sirup for a bit extr a liquid, because my pb is pretty firm.. tastes like a really derlicious brownie!!!
Ayriannah says
I made this a few days ago, and again today, and even with all of the substitutions I had to make b/c of the contents of my fridge and pantry, it’s still delicious. (we are non-vegan humans, who also happen to be out of baking powder, lemon juice, and milk. it took some hasty internetting to find substitutions, but it was SO worth it.)
Karen says
We have made this an embarrassing amount of times, but yesterday I used oat flour and I think it was the best version yet! It didn’t have the gooey, undone center we like (and I actually cooked it less than usual), but the texture was spot on for a “real” baked cake. Our fat of choice is pb.
Nichole says
Awesome! I just made this cake and it just made my night! a warm little ooey gooey mug o chocolate cake just for me!
Anne says
This is awesome, thanks!
But where you write:
1 stevia packet (or 1 more tablespoon sugar)
Do you mean 1 more TEAspoon sugar or actually 1 tablespoon?
Cat W. says
I thought she mean that too, but then I tasted the batter before I baked it. It was definitely not sweet enough! 1 Tablespoon = 3 tsp so I added 2 more teaspoons and it was perfect. And if you have a really big sweet tooth, you may want to add just a bit more too 🙂 (I’m not exactly sure, but I might have lost count because I was using a 1/2 tsp measure. If anything it was 1/2 tsp over, but it was great. Just taste it to see your preference.)
Chocolate-Covered Katie says
I really do mean tablespoon, as it’s written 🙂
Kathryn says
Finally tried this tonight. So good! Omitted oil, added 5 drops of liquid stevia, sprinkled chopped dark mint chocolate on top-delicious! Thanks for this quick, yummy recipe!
Kelly says
You just solved my chocolate craving! Huzzah! I mixed this up with regular flour, skim milk, regular sugar, and applesauce. I threw in a few butterscotch chips for fun. I made this in a 2-cup silicone prep bowl and it took about a minute and a half in my little microwave for it to be done. FANTASTIC! The butterscotch pieces sunk to the bottom and got just melty enough. If I had dumped it out (which I didn’t because I was too anxious to eat it), the chips would’ve been like frosting! I went crazy and put a squirt of whipped cream on top.
This is way better than the too-eggy-overflows-the-mug microwave cake that I tried before. I love that your recipes are real food. They have real ingredients, taste delicious, and are usually pretty quick! Keep it up!
Michele says
YUM! I made this today in the toaster oven, baked 24 minutes at 350. Added some Enjoy Life mini chocolate chips – I will make this again and again and again,….
Cat W. says
I’ve made a ton of microwave mug cakes I’ve found on the internet, and most of them suck! But not this one! This is now my go-to for a night-time chocolatey fix. I’m not vegan, so I just used “traditional” ingredients (except I did use coconut oil, which I probably wouldn’t consider traditional). Will definitely make again, and hopefully have some cool whip on hand. Saw that a few commenters added chocolate chips, and am now thinking about doing that too. Goes great with a glass of milk!
Chocolate-Covered Katie says
Maybe someday coconut oil will be traditional… I want that day to come, so the price of a jar goes down ;).
Cat W. says
That would be awesome!
Lucy says
This recipe totally blew me away!!! Haha had it for breakfast with Bob’s Red Mill GF mix, almond milk, and coconut sugar. Can’t believe how fluffy it came out!!! Also it cooked in the middle and kinda stayed a bit gooey on the top and on the bottom- was like self saucing pudding!!!!!
Sarah says
I’ve made this probably over 50 times, and it is so good! It is my go-to for a chocolate fix. It is really delicious with coconut/almond milk blend, I’ve found. Also, it works great with gluten-free flour! My husband also loves this–which is REALLY saying something. He doesn’t like anything healthy, experimental, changed in any way from “the recipe on the box”. But every time I ask if he wants this, he says YES! 🙂 Thanks, Katie!
marlene says
how fabulous what a great quick cake
thanks marlene
Jacinta Zajac says
I substituted all the sugar with honey and it turned out great. Super moist. Keep up the yumminess.
Della says
This is seriously becoming addictive! So good and so very easy, yes, dangerously so!!
Odette says
This is my go-to treat. I have made this recipe multiple times (but with applesauce) and it tastes better every time. Every time I eat it I want more, but don’t give into or else I’d gorge myself into chocolate heaven.
Sally says
Katie, I didn’t believe that you could make this cake and cook it for less than a minute. I just went in and made two, and my husband and I both thank you, What a great little recipe to have on hand, and so easy. I can see why you won the award. Thanks for sharing.
milaxx says
I’ve been playing with this recipe trying to find ways to keep this vegan and reduce the calories. Tonight I did a mix of white flour & powdered flax, and instead of 2tbsp of sugar & one of stevia, I did 2 stevia, 1 sugar. I also used unsweetened almond milk as my milk of choice. Next experiment will be replacing the oil with unsweetened applesauce. I’m also thinking of trying black beans or avocados.
It makes the perfect snack that satisfies my sweet tooth.
Jessica says
I love this idea I have made so many versions of this cake. I’m not loving the Bob’s GF flour with this but I’m still trying to work with it. I put coconut oil and milk in one last night and that was pretty good. Most of the time I don’t even put sugar so I feel like it’s a healthy cake what more could you ask for!
April says
Hi! First things first, I love your blog Katie! I’m really really health conscious so these healthy desserts are a dream come true. I need some advice. I have this friend who is completely convinced that “organic” and “healthy” are synonyms for DISGUSTING. Her birthday is this friday and I want to make her an amazing dessert that is really healthy. Her favorite flavors are peanut butter and chocolate together, so I was thinking about making your reese’s pieces frosting with this cake. My friend only likes really moist chocolate cakes, and I was wondering if this comes out moist? Thanks!! 🙂
Chocolate-Covered Katie says
Hmmm… it’s not the most moist cake ever. I’m like your friend, actually. I don’t like cake-y cakes. The Deep-Dish Cookie Pie or the Chocolate Bar Pie (my favorite) are much softer/less cake-y.
April says
I was actually thinking about making the deep dish cookie pie, but
1) I promised her something with peanut butter and chocolate
2) She hates beans, and I’m afraid she’ll be able to taste the garbanzo
I’m thinking about making the peanut butter filling for the Reese’s eggs, putting it between two slices of chocolate cupcake (if I can find a single cupcake recipe xD) and covering the whole thing in chocolate in a muffin tin to make a mini reese’s cup cake. Would the chocolate in your recipe for the Reese’s egg stay relatively hard outside of a fridge?
I also had a question about Mori- nu… Do you think I’d be able to find it at Whole Foods? Also, I saw on the website that I can buy 12 packs for 23 dollars… is that a pretty fair price compared to what you pay buying it at a store? Sorry for the long post, and thanks!! 🙂
Chocolate-Covered Katie says
Sorry, the chocolate melts at room temp because of the coconut oil :(.
And you should be able to find the mori nu at whole foods. Ask them if you don’t see it!
Jacqueline says
Your recipes are amazing! As I no longer own a microwave I was wondering if it would be possible to make this in my simple little toaster oven? Has anyone tried this method? Would love to know 🙂 Thank you for your recipes,my 4 year old is going to love the larabar recipes!
Chocolate-Covered Katie says
I think some of the commenters have… I haven’t though. If you try it, let me know how it goes! I don’t see why it wouldn’t work :).
Liz dR says
FINALLY tried your version of micro chocolate cake in a mug. I want to tweak it a little since I *hate* the taste of Stevia (but *love* the calorie savings by going splitsies with the real and fake sweeteners), but the texture is very awesome and I am impressed. Another hit, Katie! 😀
Becca says
Katie, I literally had a dream about this cake last night! I made it for the first time right before bed and it was so delicious it stayed on my mind all night haha. Thank you so much for this fabulous recipe! I’m making it for my mom today for a special mini mother’s day cake. You’re the best!
Tash says
Used Slimsweet (Trimedica) instead of the stevia & sugar (same measurements) and came out great (no bitter aftertaste) and truly sugar free!! As well as adding the 3 ingredient chocolate broken into pieces and it’s my “diet” go to chocolate craving killer!
Kate says
Oh. My. Word. I know I’m a little late jumping on the bandwagon but I just learned of your blog a couple weeks ago. THIS IS SO GOOD. It hits the chocolate craving-BAM!!-right where it always seems to be and nips it in the bud. You’re a genius. This combined with your cookie cake makes me heap thanks on you, Lady.
Ruth says
This is soooo good!!!
kiran says
this is agreat recipe, but when i used a different recipe calculator (calorie count.about.com) the calorie count was 330? this is using sugar and oil but even then its less than your calculation, just wondering if i’m missing something?
Callie says
This is by far the best microwave chocolate cake ever. I’ve tried other recepies and they come out dry and with an odd texture, but yours was so moist and delicious! It was perfection(: thanks so much!
Bridgit says
I have to tell you, my 3 year old made this all by herself the other day! she was SOOO proud. I had to help get her supplies together. But she dumped, poured, mixed and “cooked” (in the microwave) all by herself. Thank you. I love that she can have a “treat” that is healthy and do it herself.
Chocolate-Covered Katie says
Aww that is so cute! I think that just made my morning!
Sun says
Omgosh, you are a genius!!! I was craving for chocolate cake and made this. Had an intense chocolate flavor and definitely hit the spot! Thank you!!! ♥♥♥
Laura says
Even though I was an idiot and forgot the flour, this is still super yummy!! Kinda like hot fudge soup. I’ll make it again the right way… or maybe I’ll just keep it like this.
Lisa says
Hi Katie,
Your blog is awesome, I have coeliac disease AND am interested in healthy versions of chocolate treats!! When i discovered i could make cake out of chickpeas I nearly exploded. Anyway, I just tried this cake with the following recipe, gluten free and i’m trying to cut down a bit on fat due to the fact i eat so many avocados. Not sure if anyone has done the same but here is what I did, not that much difference from your recipe:
1 tbsp + 2tsp Cocoa powder
3 tbsp gf mix flour (not sure if i’m able to say the brand..let’s just say it rhymes with Pob’s and begins with a b)
1/4 tsp baking powder (gf)
bit of salt
a banana
2 tsp Agave nectar
1/4 tsp vanilla extract
3 tbsp milk
I whacked it all in the blender and then shoved it in the micro for 1 min, checked it and then did another 30sec (I think my microwave is from the 1970’s…or it could be the mixture differs) and voila, a yummy gooey-ish cake!! I waited for it to cool down a bit then had it with some natural yoghurt (i’m not vegan) and some blueberries…i’m thinking of making another one and having it for breakfast!
Cheers!
Mia says
Congratulations! 🙂
This is a very dangerous cake, I must say! very dangerous indeed..so easy to make and so good!
I actually only used 2,5teaspoons of sugar and no frosting, I thought it was really good (my soya milk has a bit of sweetness though). So good that three hours later I made another one, buuuut I left out the cocoa powder and added about 1/4t of poppy seeds, some lemon zest and about 1t of lemon juice (reducing the other liquids) and it came out gorgeous.
This has just become my to go recipe for a quick and delicious fix of chocolate and I cant wait to continue experimenting with it… cinnamon and pumpkin pure or applesauce or carrot pure for some autumn feel. I think I will do one just now 🙂
Brilliant idea of a cake, thank you!!
Ally says
I used almond flour and it turned out as a cake rather than pudding as reported by some readers! 30 seconds on high= pudding-y, 40 seconds on high= cake. 35 seconds creates a sort of chocolate fondant thing- half pudding, half cake.
However I did a lot of recipe changing to suit my diet and taste- didn’t use sugar or stevia, used 2 tbsp of egg white instead of oil and used soy milk.
Tara @ Chip Chip Hooray says
I made this for my spur-of-the-moment dessert tonight, and it was so delicious! Thanks. :):)
Allyson says
🙂
Kim says
Made this tonight for the DH and myself. OMG sooooo good. Love your site!!! Have also made the flourless choc chip cookies the kids love those!!!! It’s a bonus because it is healthy. Thank you so much for this site and recipes.
chocolate covered brekkie says
Oh my gosh. I just made this…for breakfast. I don’t even remember the last time I had chocolate cake, and now, I am eating it for breakfast. It was delicious! Thank you Katie!
Katie says
Eating this now!! A-M-A-Z-I-N-G!!!! Put a little Smucker’s marshmallow topping on it for a little extra sweetness. Thank you for the personal size treat!
Brittany says
Oh my goodness I JUST now tried this recipe… I added a little chocolate syrup ang agave instead of the sugar and used half the coconut oil… this was delicious! I topped it with a bit of PB and it is such a moist cake! Thanks for the recipe 🙂
Tayla says
I made this and subbed oil for a very ripe mini banana, I used whole meal flour, omitted the salt, and it was DELICIOUS definitely make again 🙂 so so glad I found your website I am obsessed ahah 🙂 xxx
Michelle says
Just made this, sooooo good!!
Kate says
So here I am, 1:00 a.m. in my kitchen, itchin’ for a chocolate fix. I mix all the ingredients in my mug and shake my head. No, certainly this delicious pudding concoction won’t turn itself into cake, certainly not from the microwave.. 30 seconds later, I stood corrected. The most delicious thing I’ve ever eaten out of a mug. Each of the 170 calories was worth it. Thank you, Katie.
Lauren says
This is so good!! I’ve been making it way too often, but using applesauce instead of oil, so it’s not too much of a source of guilt in my life ; ). Also, I put it in a little soufle cup in the microwave and I accidentally added too much baking powder the last time and it poofed up and got quite fluffy. It was even better that way, so from now on I’m going to use a heavy hand with the baking powder!
Andrea says
Just tried this recipe… I had to bake mine in the oven, since my microwave is broken. I put it in for 10 minutes, and it came out undercooked in the middle. I was a little disappointed, until I started eating it! It tasted just like the Chocolate Melting Cake I had on my Carnival cruise a few months ago. Delicious!
Julie says
Hi, Katie! I wanted to avoid using oil just for the fat factor, but I didn’t have any pureed fruit, and am without a food processor, so I subbed the oil for vanilla soy yogurt! It came out great, dense and fudgy like a brownie!
I want to thank you so much for all of your single lady, and microwavable options! For a college-aged girl living in a tiny dorm on a tiny budget, it’s the best that I can still bake from scratch delicious things!
Marlie says
Oh my freaking goodness. This is delicious. I just tried it with all whole wheat flour just to see what happens, it took 65 seconds to cook and is probably gooier than its supposed to be but I am in heaven. Thank you so much.
Diana says
Hi Katie!
I wanted to ask you what cocoa powder did you use, dutch-processed or regular cocoa? Also, have you tried this with whole wheat flour?
Thanks! I love your blog 🙂
Chocolate-Covered Katie says
Regular cocoa 🙂
Sorry, I haven’t tried another flour.
Lola says
Made this today after being hit by a huge chocolate craving- worked perfectly! I microwaved it for 50 seconds (warning to those who think it’s not cooked after a certain amount of time: the top never really looks cooked but as soon as you dig in with a spoon you’ll realise it has a cake like consistency). Perfect perfect perfect
Marla says
So I pretty much make this all the time now. I LOVE IT. I’ve made it with all canola oil, all coconut oil, half of either oil and half applesauce, all white sugar, sugar and stevia, only spelt flour, spelt mixed with whole wheat pastry flour, with extra chocolate chips and without…and always with unsweetened vanilla almond milk. It is ALWAYS amazing and so easy to make. Thank you! I’m eating it RIGHT NOW and just Instagrammed its deliciousness too. 🙂
Rachel says
I am going to make this now, hubby and I already make it but this recipe is much lower in cals! although I might be naughty and add some PB, can’t believe you don’t have a PB/Chocolate version Katie! 😉
love your recipes!!!
Justine says
This was my first attempt at a recipe from your website – it was fantastic!!! All your recipes look soooo good. My 7 year old daughter has a virus / flu and I needed her to have something to eat so that I could give her a dose of antibiotics. After offering every bit of food in the house, the only thing she wanted was chocolate cake (I was the silly one who offered it to her after reading your recipes – ha!). She loved it! Now my husband wants me to make him one. The other thing I’m excited about is that it’s something I can make my sister who has an egg allergy – she always misses out on dessert… So, thank you Kate for being so awesome!
Dee says
I just made this and it was AWESOME. Couldn’t believe how much it filled me up. The frosting is perfect for it…I think I was a little too generous with frosting the cake, as it was no longer a “sensible snack” hehe 🙂
Thank you and CONGRATS!
Kat says
I have tried DOZENS of microwave cake recipes. They all come out too heavy or overdone. This one was so so so good! I love your blog!!
Melissa Eggertsen says
Oh wow! This is perfectly amazing! You have so many wonderful things on your blog! I successfully subbed the fat for banana and used sucanut for the sugar. Topped with your Banana butter, this is out of this world! I totally needed a chocolate banana fixing and this hit the spot! And hubby thanks you!
Tiffany says
Hi Katie,
I made this today and it was wonderful! I used the exact ingredients you mentioned (I used oil too) and the cake was so light and delicious! My grandma and mom absolutely loved the cake!! 🙂 Thank you for a great recipe!
Tiffany says
I forgot to add I made the cake in the oven at 350 degrees for 14 minutes…perfection!!
Raisha says
Hi, can I ask are there other gluten free flours that are okay to use? Like white rice flour, potato starch, mixed flours (rice+potato+garbanzo bean flours) or something like this? I am allergic to so many things including the flours you use in your recipe. 🙁 I remember try rice flour once but it resulted into something gluey. :\ Please advise me, thank you and take care, bye. 🙂
ChocochipBritt says
Love love love the recipe. I made the full recipe without subs trying it for the first time, and with your reese frosting. I couldn’t believe how rich and fudgy it was! Thanks sooo much 🙂
Anonymous says
OMG! Me discovering this recipe is going to end very very badly. Thank god its healthy. Going to try adding some chocolate chips next time.
lisa says
Wow, this is a great instant picker-upper. I didn’t have any milk, so I added a tsp powdered buttermilk and water. It was delicious. My son dehydrated some stevia from my herb garden. Yummy!
Bren says
I just stumbled across your blog for the first time and I can’t even believe how AMAZING this little cake is! I am still in shock. And to think I just whipped it up in the microwave….you are truly talented! 🙂 Also, I used chia flour and its SO good!
Anonymous says
Ok so i started making this and ended up just eating up the batter! and it was good!!!!
Lindsey says
Easiest and healthiest way to satisfy both my craving for chocolate and baking!! I used applesauce and light vanilla soy milk… I imagine it might be more decadent with oil and mini chocolate chips, but I feel less guilt making the 140-calorie version at 9pm. Definitely a recipe I’ll use again! Thank you so much!!
Maelee says
Home alone (well…kids in bed) and got a craving for a little sweetness. Have been seeing all over Pinterest desserts in a mug. I found this and it was…perfect. I couldn’t believe it was so light and fluffy. I just sprinkled a few semi sweet chocolate chips on for my ‘frosting.’ Thanks!
Andrea says
I made this with Bob’s Red Mill All-Purpose Gluten Free Flour and homemade applesauce (just cooked/pureed apples with a pinch of Stevia) and it turned out great!!! Sometimes a girl just wants chocolate cake for breakfast :o)
Stephanie says
I was considering going to the gas station to buy some blueberry donuts for breakfast, but after getting on the scales this morning, that was no longer an option. So I’ve decided to not spend any money (or guilt) and enjoy this instead! Thanks, Katie!
PS, I can’t find your mocha cake recipe, and I’ve been dying to try it! Where did it go?
Chocolate-Covered Katie says
https://chocolatecoveredkatie.com/2012/01/19/single-serving-mocha-chocolate-cake/
🙂
Amy says
These were so fun to make as a spur of the moment dessert! Thanks!
Kat Stubblefield says
ZOMG…this is amazing. I’ve experimented the past couple of nights with some mug cake recipes but they had that weird spongy texture, probably due to the egg, & an odd flavor from the artificial sweetener. Made your recipe using real sugar & 2 tsp oil…I expected this to be dense & brownie-like but it was fluffy & DELICIOUS. I poked 3 holes in the top & dropped a few Hershey Hugs upside down in them…*sigh* I’m getting all emotional from the memory. Thanks for this, I’ll definitely be trying more of your recipes!
Rama says
Thank you so much……such a wonderful recipe. I never thought of making a chocolate cake in 60 seconds. Very soft.
Christina says
Hi! This looks delicious! I was just wandering if you can cook this cake in the oven as well?
Chocolate-Covered Katie says
Commenters have said 350 for 13-14 minutes.
priya says
OMG !!! this is simply the awesomest recipe I have ever com across!!! Just made this and with this mix i got 2 muffins flat!!! I was so pessimistic when i started mixing it up and all set to throw it down the sink …then MIRACLE HAPPENED !!!! You are the best food blogger and a blessing to mommies like me who hardly have time working in IT from home & managing an ever demanding toddler all alone !! THANKS A TON!!! love ya !
Christy says
mmmmm i just made this and it was a major sucess! so chocolatey and light and fluffy! next time ill only put it in 20 sec though cause i like doughy stuff. you also taught me oil is really good! i used the always sub the oil for apple sauce in many recipies but ive learned that oil is usually the difference between sucess and failure! so thankyou katie
Christy says
oh and id love it if you would make a single serving brownie!
Sherlock says
I made this without cocoa powder because I just wanted white/yellow cake. Poured half the mixture into a microwavable bowl, then added pineapple and coconut flakes, then added the rest of the batter. Was like a pineapple upside down cake! So yummy!
Thalia says
I just made this using chocolate almond milk and no sweeteners. It was incredible!
Katy says
Have any of your readers used protein powder instead of flour? If I did so, should I change any of the other measurements?
Thanks,
Katy
Chocolate-Covered Katie says
Sorry, I don’t know of anyone who has tried it.
Surya says
hi katie!! Tried this cake and just loved it!
Thanks for the recipe and my wishes to you!
Surya
Steph says
The following is NOT CCK-approved, but I had some leftover egg yolks and subbed that for the coconut oil. I’ve tried the originally recipe too, but there’s definitely more rise with the yolk. Tastes amazing either way. Thanks!
KT says
Finally made this because I realized while I was making dinner that I am OUT OF DESSERTS!! The horror. But yea…this was amazing. I will definitely be making it again, next time with fun mix-ins. Chocolate chips, definitely – YUM YUM YUM! Thanks for another amazing recipe. You never disappoint!
Kiki says
I just made these for me and my husband tonight and we loved them!
Rosa says
Hello there!
I made this as well as the frosting today! For some reason, I was so amused when I saw it finish in the microwave. It actually DOMED like a cake! I know it was supposed to, but to see a baked good in a microwave still threw me off. Haha. The texture was a bit crumbly, and I wonder if it’s because I melted the coconut oil? Also, it was a tad bitter. Did I add too much cocoa or baking powder? Overall, I really liked it! It was fun to make and the dome brought a smile to my face. I’m not a baker, see. So it’s these little success that make me happy. Thanks for your lovely recipes!
– Rosa
Kayla says
I’ve tried a single serve chocolate cake before. I’m short, it did NOT taste like chocolate cake. Yours though.. Is PERFECT! I love it! It tastes exactly like chocolate cake!! 🙂
Marie says
These look delicious!
Katie, if you use the sugar, over the other substitutes are the calories still the same? I don’t have Stevia or cane juice on hand, but really am dying to make these, could a person sub with honey?
Chocolate-Covered Katie says
You might want to reduce the other liquid if you use a liquid sweetener… you’ll have to experiment! I’ve never made it into cupcakes, but I’d think it would make one big cupcake.
Marie says
Ps: will this make 2 cupcakes or one? We are huge fans of the single serving carrot cupcake, but it makes 2, and I was wondering if this was the same – perfect for my mom and i! 😉 -the only ladies in the house.
PG says
Can I subsitute agave syrup for all the sugar/stevia? If so, how much should I use?
Chocolate-Covered Katie says
Sorry, I haven’t tried it. You might want to reduce the other liquid… you’ll have to experiment. And the best part is you get to eat all the less-than-perfect trials ;).
Jenna says
Hi Katie,
I just made this cake for the first time tonight, and oh my word, I loved it. Thank you so much for all that you do. I can’t wait to make more of your yummy (and healthy) recipes!
Jenna
Natalie says
ok to be honest i was a bit skeptical of this recipe buttt…… wow was i wrong!!! soooo good and so actually cake like!! thank you Katie!!
Melissa says
I tried to make this tonight and the batter was really crumbly and not pourable. Is that how it’s supposed to be?
Jessica says
I just made this with pumpkin substituted for the oil, brown sugar instead of stevia, plus some added cinnamon and yum! I took inspiration from the chocolate pumpkin pie brownies. Popped it in the microwave for 50 seconds, checked it, then another 30 seconds (I made it in a mug, so that’s probably why). It’s so yummy! All for a bit less than 200 calories!
Anonymous says
Made this yesterday…looked good, but had no taste. It was also a little gummy. The icing was good, but didn’t look like the pic.
Chocolate-Covered Katie says
Hi Anonymous,
Did you use the applesauce version or the oil version? Also, what flour? If made correctly, it should not be gummy at all!
Tanisha says
Just made this (and the icing!) and it is delicious!
Tracy Thompson says
Wow Wow wow! I just made this and it was so so so good! I have tried single serving desserts (from other blogs) before and they never were very good. This was as good or better then any chocolate cake I have made. I added chocolate chips (because I believe chocolate chips make almost everything better) and I iced it with natural peanut butter. IT was amazing. Thanks for posting this recipe!
Amber says
My mom suggested I try this cake. I finally did. I wish I’d have made two at once because I had to go make another. Shame on me.
Thank you for existing.
Holly says
OMG. This little cake is amazing. I just made one for my husband, who is the chocolate freak in the house, and it’s delicious…and I’m not even into chocolate. I did it in a ramekin, with GF flour, and it did take longer…about 60 seconds. Since it was the first one I’d done, I microwaved it for 40 seconds, then in increments of 10. It did volcano over a bit in the ramekin, but it was fantastic. Didn’t even need to frost it.
Trina says
Hey Katie!
I was referred to your site by a friend and this is the first of your recipes I actually tried. I didn’t have spelt flour so I ended up using whole grain flour. It ended up being very chewy, much like a brownie! I added a bit of almond milk to my cup and it was awesome. Thank you so much, and I can’t wait to try the rest of your recipes.
– Trina
Tia says
I just made this and it was amazing!
petit4chocolatier says
Great idea! The cake looks delicious!!
Tori says
These were awesome. As I’m working with limited kitchen supplies I made some easy substitutions. I used olive oil, and baking powder instead of baking soda. It came out incredibly dense and fudge-like. A+, I will make it again.
bridget says
so happy, you are totally the best anyway, even without the validation! your recipes changed my household life, as I love sweets and try to be a very healthy young mom to my two young girls. love your recipes and your creativity and recommend your blog to everyone I meet who needs healthy, great tasting fun desserts! Your tofu chocolate pie is my fav and I don’t eat tofu any other way usually!!!
Ciara says
I loved this dessert, especially since i was craving chocolate cake and didn’t want to have to make a whole cake…. thanks and congrats on your win!
Cindy says
Just got done eating this cake…scraped the bottom of the cup and didn’t have to feel guilty:) Absolutely LOVE your blog:)
nina says
Katie could you give me the recipe for a whole batch of these and what flours would you use of they were gf????
Toni says
I just made this cake this morning. I used mashed bananas and added dark chocolate chips. It turned out wonderfully! It’s nice and moist with a great chocolate taste. Thank you for creating this recipe!
Sushma says
I just made this – baked in the oven at 350F for about 17 mins. Cake turned out perfect. Delish!!!
S says
Katie, you are a goddess! How on earth did you think this up? I tried this and it was delicious! And I had no idea we could use the microwave for baking. The only problem was, I couldn’t get it to bake completely evenly so some of it was still wet, but boy was it good!
Fatima says
This looks so good and with the time it takes to make – it’s a winner! Delicious!!!!
Michal says
Hey Katie..
This sure looks good,..
do you happen to know if I can make it without heating it up, then put it in the fridge for awhile (mmm… a few days for example) and then put it in the microwave?
thanks!
vona says
Hey! Congrats, your blog is a life saver! 🙂
Quick question: can I make the cake in the oven?
I don’t have a microwave and I surely dotn’t want that to stop me from experiencing this heavenly thing! 🙂
Chocolate-Covered Katie says
Yes, see comment 4 above yours 🙂
eValerie says
Katie, you might want to add a link to this recipe on your page with links to your single-serving cupcakes. I was surprised that there wasn’t already a chocolate one listed there!
dabble@baking says
Brilliant! i too added mint and choco chips and made mini cupcakes with this.. makes around 8 of them! too easy and quite yummy! 🙂
Ashleigh says
Okay chef fail over here, I’m pretty sure. I am doing these with the oven recipe mentioned above. I doubled the recipe and doubled everything in it. Now they are uber liquidy. I wasn’t supposed to double the coconut oil was I? Help please! 🙂
Michal says
Hey Katie 🙂
I tried to make it and it was NICE 🙂
it’s extra fun to eat warm chocolate cake, if it took you five minutes to make it.
I was wondering if it’s possible to put it in a fridge for a few days and THEN microwave.
Have you ever tried that?
Thanks!!! 🙂
Michal
Rose says
First time visiting your site and it is impressive. I really love the ideas you come up with, but I’m really lazy. Like, one minute is too long if I have to get out more than one measuring tool. This may be why baking is my weakest subject in the kitchen (second only to washing dishes). Know of any blogs for lazy bakers like me who don’t add in any of the extras? E.g. a recipe I would love to see would be: 1 packet instant oatmeal flavor X, 1 egg, mush in some berries and 1/4 c water, micro one minute. Even this request is evidence of me being lazy, jeez! But if you know of one, I’d love to hear about it. Thanks and congrats/good luck!
Kathryn says
Home alone on my birthday watching my diet, decided to try this single serve cake. I skipped the coffee and added coconut. Forgot the Baking powder but it didn’t matter. I added 1/4 tsp of chocolate flavor & only one T of cocoa. It was to die for… thanks for all your great recipes.
Mary says
This is so tasty Katie! Thanks!
I made a few extra batches of the dry ingredients pre-mixed in baggies so I always have a single-serving cake mix ready in an emergency 😉
I added chocolate chips and dried coconut shreds and it was absolutely delicious. I cannot wait to try the coffee cake!
clemmy says
holy guacamole! i added a banana, substituted honey for sugar, and replaced the flour with flax and it is pretty much out of this world. thanks for a creative, delicious, healthy cake i can tweak and tweak!
Aparna says
I just made this, with a LOT of substitutions. I tried a mix of whole wheat flour and white flour, added soy milk, 2 huge squeezes of Hershey’s chocolate syrup (I ran out of cocoa powder), and added just half a spoon of ghee (clarified butter), and it was yummm!! 🙂 Thank you thank you for satisfying all my cravings in 2 minutes (I think I over baked, and may stick to regular flour next time, but otherwise it was amazing)
Torrie says
OH MY GOSH. AMAZING. I used the applesasauce, and a pack of sweet and low instead of stevia or sugar, and its AMAZING! (Eating it as I type…) I’m a 15 year old gymnast who needs a chocolate fix every now and then before (or after) practice, and for 2 grams of fat? (when adding applesauce) SCORE! Thanks Katie!
Tanya says
I am newly wheat free and only had coconut flour on hand, so I tried that and it was just liquid lol. i added some oats to add texture. it was decent but not at all cake-like
Julia says
YUM! This is so good! I have made this twice, with one failure, and one sucess. I tried it the first time with applesauce and it was not really very moist and didn’t have quite enough flavor. The second time I made this, my applesauce was rotten so I used some nonfat plain greek yogurt.It was so great! The first time, it hadnt really cooked through either, and this one did! I am so glad I tried this with greek yogurt! Thank you for this awesome recipe! 🙂
Valerie says
This was so yummy! I saw a link for your mac n’ “cheese” on r/vegan and then i found this. thank you for this little ray of sunshine in my day. {:
Michelle says
Hi Katie. I really want to make this for tomorrow. However, I do not have any spelt flour. Would I be able to just use all purpose flour?
tracie says
hi! recipie looks amazing but could you please tell me a substitute for spelt flour? I do not know what it is!
I’M AN INDIAN …COULD WE USE WHOLE WHEAT FLOUR? IF NOT WHY?
tracie says
hi! me again… can we use all purpose flour?
please reply!
Paige says
This was absolutely fantastic! I know this will now be my new favorite recipe to make whenever I’m having a chocolate craving. Thank you so much for posting this!
Elizabeth says
Just made this and currently eating it…Sooooooo gooooooood!!! Hubby is very happy too :)Thank you Katie!
Carolyn says
Thank-you so much for this recipe. Delicious and the best part is that there isn’t any left over for me to over eat on. Thanks again!
Marilyn says
So I am A HUGE fan of You miss KATIE! you got me eating oatmeal when i thought I WOULD NEVER! I love your recipes and have tried almost all ( almost all only because well theres certain things i dont like) but anyway, I tried this today cuse i wanted to indulge a little =0) and i never write comments but i just had TO! i fallowed this except i put less sugar , cuse i used the banana and put half to maybe a little more of PB2 ( powder Penut Butter) put a little crushed Graham cracker at the bottom to =) and HOLY Sweet chocolate banana and PB love! its amazing! thank you and i cant wait to try more yummy recipes from your blog!
Elise says
Absolutely amazing!! Thanks for the recipe 🙂
Gillian says
I have been bookmarking almost every recipe on your site, and finally made this one tonight. I was craving something chocolate but am trying to limit how much baking I do. My cake never cooked through, even though I microwaved it for nearly 2 minutes total. I kept taking it out and checking every 15ish seconds but the middle never set and I didn’t want the edges to burn or go horribly rubbery. The half that did turn in to cake was actually very very moist, to the point of being almost pudding. The pudding-cake combined with the liquid that thickened but never cooked (combined with the sneaky handful of mini chocolate chips that may have found their way into the batter) was AMAZINGLY SATISFYING. Even more satisfying than if the batter had turned into real cake. This is the first recipe I’ve made from your site and I will definitely be making more. Thanks!
Myriam says
Wow !!! My mom and I were so impressed with this !! It rised so much and the texture was perfect once it had cooled a little bit. Thank you Katie for making it that easy !!
Next time I’ll try with a little more stevia and your amazing frosting that I LOVEEEE so so much.
YUM !!
Elizabeth says
I just made this lil cake and used 4 squares of Godiva 85% dark chocolate as I didn’t have any cocoa powder. It turned out pretty tasty! I also substituted apple sauce for oil. Topped it with some whipped cream and sprinkles and it totally satisfied my sweet tooth and I can’t believe this mug full of decadence is so low calorie!
Chocolate-Coated Runner says
Hey Katie! I would love to make this using protein powder and plain yogurt. Any ideas?
Alex says
great recipe! so yummy! I added a bit more milk to make it less dense – it was sooooo nice! thanks so much.
Danielle says
I was wondering if the nutrition facts cover just the cake, or the reese’s frosting as well? I’m assuming just the cake, but hoping it’s for both 🙂
Steph says
Made this again today! I used applesauce and pure stevia this time. It turned out brownie-esque but that’s not a bad thing! I’ll be making it again tomorrow with coconut butter instead of oil! I love trying your recipes with all sorts of subs!
annie says
Wow, this is incredible! I had tried a mug cake before but this definitely beats it! I love your website!
Andrea says
I just made this and devoured it in about 45 seconds. This recipe may be my demise. I want to make it again!
Mikila says
Hi Katie, I tried this cake last night. The flavour was delicious (especially with some raspberries on top) but the texture wasn’t as fluffy looking as yours. I used g/f flour so had to up the liquid, but what consistency (pourable, spoonable etc) should I be looking for before transferring to the ramekin?
Courtney Walsh says
Can you please explain to me where/how you count the calories for these things? I seem to always get much more when I count them than what you say :/
Sarah @ SimplyScrumptiousBySarah says
Katie this is awesome!! I have tried several mug cake recipes and been dissapointed, but this is by FAR the best! Thanks!!
Alba says
This is absolutely ridiculous. So good! I can not express my face when I took the mug out of the microwave. No surprise you won; congratulations! Please keep bringing awesomeness! xxxx
Victoria says
Hey!
I’ve never use gluten free flour in a recipe but have a friend who’s allergic to it, I wanted to do this cake for her tonight! But I’m not sure if spelt can be substituted with just gluten free flour?
Thanks!
Jamie Scott says
Wow katie, I had the biggest chocolate craving last night, and i made your cake in a mug. Now it is really hard to find good ones, and i have tested ALOT lol. Your one is the best so far. So thank you for helping me in a time of need. I really really needed chocolate that night. lol.
bernice says
Just made it! And it hit THE SPOT perfectly with just a little peanut butter added to the batter. didn’t even need to make the frosting, but i think I will sometime as that seems so easy and simple to make, as well. Plus I have all the ingredients 🙂
Kelley says
Yay! I have tried several different single-serving chocolate microwave cake recipes, and this one is a winner! I used a tablespoon of honey in place of the stevia/extra sugar, and it was delicious.
marie says
first time posting here, I just made this cake and it was so yummy decadent. I have the hugest sweet tooth so was skeptical but it is so rich and yummy (especially with whip cream on top). I messed up initially as I hadn’t baked with coconut oil before so wasnt sure how to add it. I melted it since I thought it should be in liquid state but it congealed when added to the cold milk of course. So I scooped it out and added vegetable oil, not so healthy but oh well! So my question is how to incorporate the coconut oil which is a solid at room temp?? Thank you for the help and your website-so excited to try more recipes!
Andrea says
Hi Katie, I love your site and all that you share with us and am so excited about the cookbook news! Quick question, when you say a packet of Stevia, is that the same as a packet of Truvia?
Thanks,
Andrea
Charity Norem says
I finally tried this… So good! I didn’t think it needed anything on top. I used coarse sea salt, raw cacao, and maple sugar. It was a lovely dark chocolate flavor, with the occasional bite of a fleck of sea salt. Delicious. Thank you so much for the recipe!
Bea says
Made this tonight on a whim and it was incredible. I just topped it with some light whipped cream and it was heavenly. Curbed my sugar cravings and I will definitely be making again! Thanks!
Sidonie says
WOW! I love this website. I made some adjustments…eg using apple sauce, ending up making my own using purred apples (only needed a third of a small granny smith) and adjustments in adding an extra sachet of stevia however I was sooooo impressed. I love the idea of healthy desserts and this was a fantastic treat when i’ve been dying for some cake! I just need to find a way to make a nice topping that doesn’t contain nut butter because I despise the taste of all nut butters. With my ingredients and calculations this only came to around 190 calories and was a very generous serve! Next time i would sprinkle dark chocolate flakes throughout to make some melting’s sections, however truly amazing!!!
Kim says
Katie I have been making this nearly every single day for the past week… yummy!!!
Anonymous says
i still think the flour is un healthy my family eats only veggies and fruits sorry i bet some one else would like good efort
denise says
hey katie! can i sub in all the flour for coconut flour? i tried the recipe doing that and the cupcake didn’t come out right at all because it didn’t even cook! it just stayed the same, but it was hot…what should i do to fix this?
Morgan says
Can you make a healthy monkey bread?
A says
I just wanted to thank you for posting this. As a chocolate “addict” I would bake chocolate cakes every day. Unfortunately my oven doesn’t work but now that I have found this healthy, small-portioned, and (most importantly) microwaveable option I am even happier than I already was. Thank you again!!!
Also, congratualtions on your award!! You completely deserve it 🙂
Amy says
YUM! Just made this with applesauce, white sugar, and WW flour — so delicious!! Thanks a million! I mixed and cooked just in one coffee mug, and it worked great. I found that it takes just a bit more time to cook with applesauce than with oil, but maybe that’s my microwave.
Sandra Barry says
My 7 year old son just made this as it was so simple, it was yummy but I probably wouldn’t add salt the next time. Thanks 🙂
Amelia says
Mine didn’t work I did exactly what you recipe said and it didn’t do anything but make a mess in the kitchen. no dessert for me tonight 🙁
Mary Ann alexander says
That looks so delicious and I can’t wait to try. That’s the moment I remembered I ran out of flour. I don’t know what spelt flour is. I haven’t heard about something like that in India. Will the cake come out ood if I use all purpose flour?
Chocolate-Covered Katie says
yes
Anonymous says
Thanks katie
Carla says
I’m in love with this cake!!! I can’t believe it was that easy to make 🙂
Thanks Katie!
Patti says
Can I use coconut palm sugar instead of sugar?
Chocolate-Covered Katie says
Yes. As a general rule, that can always be subbed… I can’t think of any of my recipes where it wouldn’t work as an even sub.
Kate says
Omg soooo good. I just made this using 1 tablespoon of buckwheat flour, sorghum and tapioca and it was delic!! I also added a pinch of xanthan gum, a dash of cinnamon (yes, I love Mexican chocolate) and subbed maple syrup for sugar… For some reason my cake was really spongey, almost like a big chocolate marshmallow, it was odd…. But still really good. If anyone has any idea why it was so marshmallowy please let me know! Ps a drizzle of pure honey is really good for frosting.
Gracie says
IT IS DEISH!!!!!!!!!!!!
B says
this tastes really good with dried cherries added in!
Rhi says
Thank you so much Katie! I’m an aspiring baker, and trying to get my long-distance fiancé into baking too, I thought this would be a great thing for him to try as his first ever cake (he doesn’t have an oven) and he and his family love it. Where he lives in India it’s not easy to find cake supplies etc, and I’m really proud of him for trying ! (Even if the first one was a little burnt). Thank you again so much for your amazing recipes, I’m about to try your cookie pie for a school health food competition… 🙂 wish me luck
ash says
I subbed bananas and used half coffee to replace half the almond milk because i thought the chocolate would be good with a hint of coffee… i do NOT reccomend the coffee sub it came out tasting very strange 🙁 it also tasted salty to me but i only used the amount stated in the recipe…
April says
This is my new favorite dessert. It really is just as good with apple sauce. I use almond milk, too. It’s just so good and I don’t feel super guilty. I honestly could cry. THANK YOU for this! I have lost a lot of weight with diet and exercise, but I’ve always had a sweet tooth and this really works for me. Now I can have something fun while not worrying about lot of sugar (I use less than said) or butter, etc. It’s like a brownie cake.
Shannon says
Excellent, really comes in handy when you are craving something chocolaty, that is healthy.
Danielle says
This was soooo good! I will admit that I had my doubts that it would turn out, but it did beautifully and delectably too I might add. It reminded me of my childhood and making goodies in my Easy Bake Oven.
Avsky says
Wow, this was deliciously RICH (I only got halfway through) and definitely better served a little mushy I think! I’m keen to give this a go with almond meal instead of flour. This recipe seems to lean towards being best eaten a little moist, topped with chopped peanuts! Thanks for sharing!
Ellie says
I used black beans instead of flour and banana instead of oil, tasted super good. ALso I forgot to put in the milk, I would just put in a tablespoon. Put it in for 1:30. Awesome Recipe
Joy Stephenson says
I love your site and just found it. You should so open a chain of stores that offer these alternative desserts. This was awesome. I used the suggestion of applesauce in place of oil. I also used 2 tablespoon of Pb2 powder in place of 2tblsp of flour so it had a peanut butter choc taste.
Anonymous says
it was bitter but i added some chocolate sauce to sweeten it up
avigail says
is there a way to make this in an oven? no microwave…and it looks so yummy 🙁
Rachael says
I really REALLY love your recipes! I am terrible at social media, kind of hate blogging, and I am a makeup artist not at all a cook! However, I feel like I can make this stuff! I am single so the “single serving recipes” are awesome for me. I have a mad sweet tooth, but not for sugar, just for chocolate and some kind of treat in general. Your stuff is perfect. Love it. Thank you!
PJ says
Love this cake! It was so fast! I changed it a little for our health needs with carob powder, GF flour, coconut oil, carob chips and walnuts. It turned out perfect! Congrats Katie and thank you so much! I love this web site!
Dray says
I’ve tried this recipe a couple different times now, and it is amazing. However, every time I have made this, the very bottom is still raw. I’ve tried cooking it longer, but by the time I get it to cook on the bottom, the top is burning. Should I use a flatter dish?
Vikki says
Very dark chocolate taste! Only used 2 tsp of oil. Think my husband is gonna really like this! He loves the 80 percent cocoa chocolate bars.
Naomi D. says
I just made this cake and its good. I added some more sugar though and next time for milk I will be using regular milk. I also didn’t have oil so I just used some butter but next I will be try the “not guilty” cookies, they’re actually in the oven as we speak. Thanks for the recipe Katie!
Rhonda says
Okay. Do not freak out but I wanted to make a ‘less-chocolate-y’ version for my man. I know, crazy!
So in place of the Tbsp of cocoa I used a Tbsp of ground almonds and walnuts I already had chopped and in freezer (I kept the 2 tsp of cocoa). I did use banana in place of oil. Then, since I didn’t have ingredients to make the pb icing I drizzled about 1/2 tsp decoratively over the top and on plate under cake. O M G! Amazing!
Rhonda says
Oops drizzled ALMOND BUTTER above.
Monica says
It’s sad how much time I can spend on you’re fab blog. I get so overwhelmed with inspiration I just want to drop everything and bake all day!
AbFab79 says
Mmmmmmmm. I had run out of chocolate and was craving my daily chocolate fix when I came across this recipe…what could be better than a one minute chocolate cake! I was a bit skeptical but it was absolutle delicious- thank you, Katie. Plus, I didnt have to veganise it myself- bonus!
Amy S. says
I just made this – I may have to tweak the cooking time for my microwave – I added 30 seconds on to the 40, and it was still kind of mushy – it could be that our mic doesn’t have a turn plate – or maybe I added too much vanilla….(tbspn, instead of tspn, by accident).
Also added peanut butter chips – and regardless of how well it was cooked – it tasted SO GOOD! I will certain be keeping this recipe handy and making it again in the future!! Thank you!!
me says
Awesome! It inspired me to invent my own recipe, please check it out! Definitely the best recipe I’ve seen so far. Love!
Natalie says
Noooo I don’t have a microwave! Might try this in the oven.
ritz says
i tried it 2day and it was yuum… though it took 1 min 20 sec to make… 😛 but it was really gud…
Teri Lynn says
Can I use almond or chickpea flour instead of the aforementioned flour?
Rebecca says
WOW! Impressive! This tastes… perfect.
I made it with applesauce and I can’t taste a difference. I added a handful of chocolate chips and it. was. heavenly.
and its so moist! Most single serving microwave cakes are dry and gross… but this…. is… amazing. 🙂
Wendi says
Katie, I’m 50lbs overweight and made this tonight to satisfy a nasty chocolate craving. thanks for helping me stay on my diet with yet again, another delicious recipe!
maRia says
This is the first recipe I have made from your site and it was AMAZING!! And I used applesauce instead.
Holly says
Thank you for this… been searching for a mug cake that is not rubbery and this is PERFECT! I put a bit of brown sugar in too, and slightly undercook it for a gooey texture, its amazing!
Sydney Barton says
This is the most brilliant website I’ve ever heard of! I love your recipes Katie! The one minute chocolate cake was so delicious. Mmmm-mmmmm. 😀
Joanne Castle says
Great site, can’t wait to try it!
Sonja says
I received a message from Pinterest that one of your recipes you posted had been
removed off Pinterest per your request. I don’t know why since you do post on Pinterest.
Just wondered.
Chocolate Covered Katie says
Hi Sonja,
Please read the edit on the chocolate frosting post. I did NOT tell pinterest to send those emails out, and I am so upset :(.
Julie says
I just made this with orange extract instead of vanilla and ohholymoly! Thanks for the recipe.
calledtobeuncommon says
My kids think I’m the coolest mom ever, I made them chocolate cake in 2 seconds when they got home from school. Thank you for this! Providing a link at my brand new blog: http://www.calledtobeuncommon.blogspot.com
Fatemah Sedoo says
I tried out the chocolate cake and it was delicious. Even my husband had to admit it was the best chocolate cake ever and he is not a fan of chocolate. I made this cake yesterday when a few friends came round and they loved it. Very soon the whole cake was finished and I made another one of the cakes. I must say it was the best cake Ive ever made.
jawairiya says
i must agree with you fatemah, it is the best cake ever !!! 🙂
Katie says
This recipe came out great. It also fixed my craving for chocolate cake within one minute:) Thanks for sharing!
Nina says
oh katie, this cake was exactly what I needed today. I felt like eating a whole batch of brownies and then I remembered this recipe. thanks so much for it! it satisfied my craving perfectly without making me sick from eating a ton of chocolate or making me clean up a thousand dishes 😉 it was sooooo good :)))))
Jessica Parsons says
Brilliant!
The only thing I wonder is “1Tbsp + 2tsp cocoa”? Why not just toss in 2Tbsp? Is that extra tsp going to make it explode? I love dark chocolate!
Chocolate Covered Katie says
I know it sounds funny, but in small-scale recipes, it can be important to be precise. 🙂
Lisa says
I made this cake and you made me a believer. As a semi-pro baker I was skeptical that a great cake could come from a microwave. I made this cake with Dutch cocoa, coconut oil, and coconut sugar. As if that wasn’t enough, I topped the cooled cake with your recommended frosting. For that I used Dutch cocoa, almond butter, and coconut sugar. The result was the love child of an Oreo and dark chocolate Almond Joy with devil’s food lineage. WOW! I rarely make cake just for myself because the quantity is too much for me to consume. This is just what I needed! Thanks!
Talli says
I love all your microwave cupcake recipes. BUT… I cant seem to get them to cook all the way through… Any advice? Also, have you tried using oatmeal or oatmeal flour (or better yet, whipped oatmeal) in it?
Chocolate Covered Katie says
Maybe try using a more-shallow (wider) dish? Oat flour might be too dense and crumbly, but I haven’t tried.
Tia says
this website is officially now my favorite baking/cooking website 🙂
dominique says
Great recipe! I’d like to note that substituting applesauce for oil is NOT a healthier option. Applesauce is processed and sugary, even without “added” sugar. Most of the nutritional benefit has been cooked out leaving behind a carb-loaded mush. Oils on the other hand are beneficial and don’t make you fat. The oil is definitely the healthier option!
Sarah Lattig says
I love this site!! My dad is trying to loose weight and this will be perfect when he wants something sweet!
Ashley says
that’s great.. Tasty cake in one minute. Its super awesome.
Amy @ FaveGlutenFreeRecipes.com says
Hi Katie! Congrats on your award! Very exciting.
We’ve featured this recipe on our website and in a newsletter, as well as in a blog post (check it out here: http://www.recipechatter.com/30-minute-meals-gluten-free-edition/).
We just wanted to let you know that your recipe has quickly become the most popular one on our site.
Thank you again for sharing with us!
Ellen O. says
Hi! I really love your site, and this cake (so good, I’m eating it right now, in fact), because I can have sweet treats and know it’s healthy. Thank you for all the great recipes!
Oh, and on the banana vs oil: I’ve made this twice now and personally prefer the bananas. Sometimes you get a bite of the mashed goodness and the chocolate flavor is intensified and mm, so good. I see no large change between the cakes.
noor says
i tried it it is very delicious, tomorrow i will make one for my grand mother
Colette says
A canadian name Ricardo gave us almost the same recipe, it’s very good
Kat says
Oh my I am DEFINITELY making this. I think I’ll add some peppermint extract since I love anything chocolate-minty. Thanks for the recipe (:
Den says
I want to have this on my table. Its an art but yummy.
Gen Smiley says
I have made a conscious decision to not use a microwave for a little over a year now and I swear, everything tastes so much better and the less radiation is another total bonus! 😉 LOL. I don’t mind taking a little more time to make good food the way everyone used to before the 80s. LOL. If I was to make this delightful little chocolate cake in a ramekin in an oven, I’m guessing, the standard 350 degrees, how long do you think it would take to bake?
P.S. Congratulations!!!
emily says
Wow, the one minute chocolate cake in a mug came out tasting real gooood, and was just enough to satisfy my craving. Thanks!
Elva Barfield says
How do I print the recipe for your one minute chocolate cake in a mug?
Unofficial CCK Helper says
The best way is to high-light the recipe, then right-click “copy,” then open a new Word document, move the cursor to the top of the page, right click and hit “Paste.” You can then put a title to it and save it as a Word doc for future reference, including printing a copy.
Katie Pace says
I really like your site . My daughter makes the black bean brownies regularly. So good . My question is about coconut oil. I am so confused as to how long it will keep in pantry and what is the right kind to get .I bought a jar of organic spectrum. Is this the right kind? Any info on this would be appreciated. Thanks, from one Katie to another.
Chocolate Covered Katie says
That would be fine for this particular recipe. For recipes calling for virgin coconut oil, though, you’ll want to buy one that says “unrefined”. It lasts at least 6 months… there should probably be an expiration date somewhere on the jar.
Mary M. Shelton says
Can you use almond flour or brown rice flour for this?
Chocolate Covered Katie says
Sorry, I’ve never tried.
Magda says
Hi, this was a first recipe I tried from your web and I am pleasantly surprised that this cake is soo tasty (why do we put eggs in every cake). I added banana and baked in oven in ramekins. Took about 20 min but I don’t like microwaves. I think the coconut oil makes it
Zahra says
This was DELICIOUS. Just made it and added a tsp of mocha kahlua and a few chocolate chips, it was absolute perfection. It was like a warm cakey brownie! And the best part was I didn’t even have to share 😉
Serena says
OMG u r so amazing I just want to give u a huge hug congratulations by the way and this cake is sooooo good. The thing is I want to start a cupcake stall at the local far,era market and everything must be vegan so I thought hey I could use this and just put all the batter together then make smaller mounds for cupcakes. Life saver. I am also vegan myself so I wanted something good and chocolatey- hard to find when your vegan. And bonus it’s healthy. Thanks again will love u for ever and ever, your 12 year old devoted fan, Serena xox
Chocolate Covered Katie says
Thanks for trying the recipe 🙂
Julie says
Oh Wow, this looks so good and I thought, “this is something I could have the kids make at farm-camp” But the problem is that we don’t use microwaves at all! Any ideas for doing this in a conventional oven?
Unofficial CCK Helper says
Several people on this post have said they baked it (one said she baked it for about 17 minutes at 350 F), and had success with it that way, so it does seem possible.
Kat Dornian says
I just made one of these for myself. I too love chocolate more than anything. I just found your site and am so pumped to make some slightly healthier chocolate treats for myself. This was absolutely fantastic. I love your use of stevia and minimal amount of oil. It turned out better than I expected. Thank you.
Alya says
Loved this recipe and all its chocolateness. yummmmmmmmmmmmm
think i’m going to make it again.
And i just made your chocolate chip cookie dough! can’t wait to try it out 😀
i shall also make your peanut butter cookie dough cookies as part of my post-workout meal.
too. much. goodness. overload.
you, my friend, are a genius.
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!
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.
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.
Chocolate Covered Katie says
Sorry, I’ve really never tried it. The cupcake recipe I always use is my Chocolate Mayonnaise Cupcakes :).
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.
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!
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!
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!!
Unofficial CCK Helper says
Check out about ten comments above for something on the use of regular ovens.
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!
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…
Chocolate Covered Katie says
LOL 🙂
Monika says
Just made it and I am wondering if I did something wrong looks nothing like on your picture and taste like flour. :/
Unofficial CCK Helper says
See Katie’s recipe troubleshooting page: https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Camilla says
Absolutely, amazingly delicious–I am in heaven! Now there’s no reason why I can’t have chocolate cake whenever I want!
Tracie says
Wow! Went to heaven…Thank-you 🙂
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!!!
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!!!! 😉
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!
Michelle says
Hello, is it possible to use chickpea flour? Thanks for the recipe! ^^
Chocolate Covered Katie says
Sorry, never tried.
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!!
jess says
Hello!
I made with rice flour and it came out perfect!
Marie Grand says
Thank you for the recipe! But can you make it in something other than a microwave? I don’t have one.
Maisie says
This recipe is so easy to follow and it is sooo delicious!! Thank you so much! 🙂 and Congrats!!!! 😀
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!
Chocolate Covered Katie says
Thanks, Sherry! I am working on getting a print button installed.
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. 🙂
ADC says
Are you sure this is 30g of carbs? Looking at the recipe I don’t see where that many carbs is coming from?
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!
Iviannah says
Congratulations! And this is by far, the best cake in a mug recipe I’ve ever done! Love it, and thanks 🙂
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! 😀
Unofficial CCK Helper says
Here is a chart that will help: https://chocolatecoveredkatie.com/stevia-conversion-chart/
Amanda Lynn says
As a respected mother of five, this recipe deserves my stamp of approval!
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.
Liz @ LizzieFit says
GAH! I tried this last night after seeing an Instagram share from @veganbeautyreview. It was deadly. I love chocolate. I love mug cakes <3
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!!!
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?
Unofficial CCK Helper says
Read some of the comments above yours. The other commenters have successfully made this in an oven 🙂
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!!
anna says
hi katie,
very inspired by your website.
do you use cocoa or cacao?
kindly,
anna
Chocolate Covered Katie says
Either is fine. 🙂
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!
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!
Shannon says
I can’t have sugar. Do you think I could use honey instead?
Chocolate Covered Katie says
Sorry, I’ve never actually tried. Maybe use less milk of choice?
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!
Barney says
What can I do if I don’t have a microwave? 😛 like as a sub/alternative
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.
Bonnie says
Can Almond Flour be used for this?
Bonnie says
I read your posts above in which you haven’t tried it 😉
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.
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
Danielle says
the flour alone is about 160cals… I got a total of 430 cals!!
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*
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!
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!!
Diana says
That is yummy! I subbed the spelt flour for buckwheat, worked out simply great. Thanks, Katie!
Lisa says
I made this cake the other day, and boy, was it delicious! I linked to it here .
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!
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)!
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.
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. 🙂
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/2013/01/28/chocolate-mayonnaise-cupcakes/ 🙂
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!
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.
Emilie says
This recipe is actually good! I was a bit skeptical at first but the end result is great, moist and delicious.
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?
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!
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!
Andrea says
I used almond flour and honey for a sweetener. It was delicious.
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!
Janette says
How long would I have to bake this if I baked it in an oven?
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.
Sha says
yes, I made this last night with ovem 175C within 10-25mins works well 😉
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.
Lorena says
Can the microwave be replaced? If so, what would be best option?
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!
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 😉
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 🙂
Andree Emsley says
You go girl!! love your website.
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.
Kip says
helloie, do you think it would be okay made in the oven? I dont have a micro. x
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. 🙂
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.
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!
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.
Rei says
I just made this! I almost can’t believe how simple and easy it was. And with so few ingredients!
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!
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.
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.
suzanne says
This is GENIUS!!!!!
Erica Weinstein says
Your recipes are awesome!! It would be great if you could ship orders that people want!! Thanks, Erica
Haley Bh says
I made mine with applesauce and poured a little Bailey’s Irish cream over it when it was done… delicious!
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.
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!
Kimberly Schall says
Thank you for this! I have been looking for a one-shot cake recipe! Can’t wait to try it!!!
Sher says
Thx for the nutritional info. Looks super yummy!!!
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!!
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.
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!
Emily says
I love your recipes! However, I am wondering if I could use millet flour in place of spelt in your recipes? Thanks!
Salpy says
This turned out yummy!
susan says
this looks so good! i was wondering if there is anyway to make these in the oven? i dont own a microwave :o(
Kailey says
This looks as good as it tastes!! I’m addicted!
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!
Winter says
Definitely gonna make this recipe as a midnight snack to eat while watching SNL! 😀
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!
Gregory McCartney says
will have to try this out…thank you Katie for this great way to make a quick and easy dessert
Sarah says
This is by far the BEST cake in a mug recipe i have found. Thank you!
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 🙂
Nina says
Love this! I didn’t have frosting so I used coolwhip. Yummmmm!
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!
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!
caroline says
literally so delicious. how have i just now made this for the first time? used quinoa flour.
Joan Pinson says
Cant wait to try all your great recipes!
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.
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
Elaine says
I love the automatic portion control since you end up with just one cupcake. Thanks for posting this!
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. 🙂
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
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
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.
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
Unofficial CCK Helper says
Here is a link to Katie’s frosting recipes: https://chocolatecoveredkatie.com/category/healthy-frosting-recipes/
And her cake recipes:
https://chocolatecoveredkatie.com/category/healthy-pies-and-cakes/
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!!
Solange says
Best Mug Cake ever!!!!!
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!
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!
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.
Unofficial CCK Helper says
You can always use all-purpose. Do a Google image search to see what the other things look like.
mary says
just made this and it taste like heaven (:
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!!
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. ♫♩♪ ♫ ♬ ♪
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!
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?
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! 🙂
Emily says
Hi Katie!
I absolutely love your blog! I was getting “dessert depressed” when we started eating healthy…. 🙁 You have helped to re-inspire me to get back to my love of baking! I have really enjoyed your blog! Thanks!
~Emily
P.S. Have you tried baking this cake in the oven? We don’t use the microwave anymore, and I thought I’d ask if you’d tried it the other way…since I don’t want to ruin this recipe on the first try. I’d love to make it! And trust me, even if I don’t make the cake, I’m sure to whip up a bowl of that frosting! 🙂 Thanks so much!
Aqeelah says
just tried this OMGOSH it taste heavenly! and moist! thank you 🙂
Maarib says
Thx for recipe I just had a sweet tooth and this was so yummy and perfect definitely making it again!!!
C Adams says
Yum
Just made this with coconut milk, raw cacao nubs, and topped it with raspberry preserves and chocolate. Frosting.
Really hit the spot!
Meredith says
I finally got around to trying this today and because I was afraid I’d eat the whole thing 😉 I split the batter across 4 small silicone baking cups, topped with 3 chocolate chips each. I ended up having to microwave them 60 seconds to cook completely (I started at 30, then went in 10-20 sec increments after that, checking in between). The results are marvelous – light, fluffy, chocolatey cake. I ate my tester and will save the rest for dessert for my family tonight – my 3yr old will be so happy!
Mariel court says
I never tire of this recipe. I’ve been making it since you created it and it’s an all-time fav!
Emma says
This cake is so deliscious! I mixed some frozen raspberries into the batter and it turned out really good!
Sabah says
Hi Katie,
Just wanted to thank you for this recipe. I’ve tried other recipes in a mug before and they weren’t so good, so I was hesitant to try it.
In Canada, on a very chilly night of feb, when I was craving chocolate cake, this recipe came in handy and it was delicious!
I hope you keep doing what you’re doing 🙂
Marcia says
Katie, THANK YOU for this recipe! The cake-in-a-mug recipes I’ve tried before tend to come out a little rubbery and dense, i think because they have egg in them. But yours is PERFECTION! Not to sweet and super fluffy. Excellent!
Shirley says
Hi Kate,
I do not have microwave, do you think this will work on conventional oven? if so, any idea about the times and temps?
Thank you in advance!
and Congrats on the award!
Marissa says
17 min @ 350 degrees
Gramma Kaye says
Wow, wow and wow. Made two of these last night. (Something told me one wouldn’t be enough – I was right.) This is way to easy, and way too fast, which makes this recipe really dangerous. I’ve already set up several pre-mixed dry ingredients packets, so all I have to do is add the liquids, mix and nuke. Love the fudge frosting too, and I think my great-granddaughter is going to love dipping her apples and bananas in it. Congrats on the blog award. I’ll be stopping by frequently to see what’s new. Happy Valentine’s Day!
Lisa says
Sweetened up my Saturday night 🙂 Thank you
Adeline says
Yes indeed….a miracle invention especially for those who want fresh baked goods and hate to bake!! Its easy and delicious, great for quick deserts for unexpected company shows up…Thanks….Adeline
valerie says
I have just found this site – am extremely impressed although I am not efficient enough on the internet to know how to print out these recipes. How would I do that? I hope I don’t loose this site as I intend using it often – I am 81 y.o. and live alone so these recipes will be invaluable to me and others like me.
Thank you my dear God Bless!
Unofficial CCK Helper says
To print, you can highlight just the recipe itself, and right click “copy.” Then open a new Word document and right-click “paste.” You can then give this document a name and save it in a new CCK Recipe folder, and print it easily as needed.
Rosanne says
I’d prefer using applesauce instead of oil. Can you tell me how much I should use? Can I throw in a few chocolate chips before bakine?
Rosanne says
How much applesauce do I use instead of oil?
gloria rosen says
This is a great recipe – but I do not have a microwave. I do have a convection oven – what would the temperature and time be for this cake? I guess that makes it a little more than a minute but it would be worth it!
Thanks so much, Gloria
Unofficial CCK Helper says
Check out some of the comments from other readers. Several people on this post have said they baked it (one said she baked it for about 17 minutes at 350 F), and had success with it that way, so it does seem possible.
gloria rosen says
Oh I just saw that you are quite a winner – congratulations!! Gloria
Elaine says
3-2-1 Cake
Mix together in large plastic bag 1 box Angel Food Cake mix
1 box any other flavor cake mix
in a mug mix together 3 tablespoons of mixture, 2 tablespoons water and bake
1 minute in the microwave oven.
Anna says
I absolutely LOVE this cake! I am a big fan of sugar but have been restricting in order to lose some weight. I love how delicious and surprisingly good it is for you (better than most pastry and dessert recipes)!
One thing that tastes really good with this cake it strawberries. It gives it a nice kick and makes the taste even better!
I cant wait to try the rest of your recipes 🙂
Catherine says
I was having a really, really bad morning. So I decided I needed to make something from your blog. One minute chocolate cake did the trick. Fantastic–made me feel chocolate all over!
Catherine
Christa says
I had all the ingredients so I gave this one a go because I was craving something sweet so bad. It was AMAZING! I just started a vegan diet a week ago and I can tell you that with recipes like these, it will be easier than I thought. don’t feel like I’m missing out at all 🙂 I’ve tried non-vegan one minute chocolate cake before and never has it come out as yummy as this one – so chocolatey and moist. I’m in love
Sherri says
Hello. I am from VA and this is brilliant.
I tried it, going by eye (probably using less)
and it turned out great.
The only thing I had to do was increase the microwave time until I saw that most of the batter was baked.
Tastes well!
Thanks for sharing and kudos for you!
Michelle says
Katie,
I love this recipe! I have put this recipe on my blog: http://www.wholehealthgirl.blogspot.com Thank you so much for creating amazing foods!
MATTIE winston says
can this cake be cooked in a regular oven?
Maria says
Love your site, Katie! And the single servings are a great idea. Have you tried using almond flour in this recipe? I wonder what happens. ♥
Ruby says
Can’t wait to try this.
erik says
I just made it, adding less sugar, more coconut oil, a little butter, more vanilla, and cream instead of milk.
Amazing what can happen in a microwave.
This will be a standby for me.
Thanks, Katie.
Rosie says
It looks delicious but I will never try it as I would never microwave my food. There are many studies that show the dangers of microwaving. Have you ever tried to just bake these little cakes in the oven. How long would you expect it might take to bake?
Barbara Lewis says
I love your recipes. However, every time I want to print one I am subjected to having to include
all of the ridiculous comments folliwing. It is a waste of my paper and ink.
Now I know why I stopped reading your site.
Chocolate Covered Katie says
If you don’t want to read the site, that is your choice of course. But there’s really no need to leave a mean comment. I run this site by myself and am doing the best job I can do, putting my heart and soul into it. 🙁
(Also, if you want to print just the recipe all you need to do is highlight it and paste into a word document.)
Kristy Cannady says
You should always choose print preview and find the exact page # u want to print then exit ans select print and put just that page number.
Joy Barker says
Yes Ma’am that’s how i found out how to stop wasting my ink and paper on different recipes from other sites!!
Again Thanks Katie You are a Life Saver and a Healthy Eating Individual, Sincerely Your Friend and Co-Recipe Writer Joy Barker …….
Helen Milchling says
Thank you so much. I have food allergies and this is the 1st real tasting cake I have had in a long time. Today was my husband’s birthday and I had a cake for me too.
Bharti says
Hi, I tried making this yesterday. Cake came out well. I kept for 60Sec.
But it was dry. It was not moist at all as shown in ur picture.
I used exactly same quantity of all ingredients as mentioned in source.
Please let me know if you have done any variations in ingredients? or what should I change this time. I want to make it for my kid.
Unofficial CCK Helper says
Check out CCK’s recipe FAQ page at the top of the blog. Many readers (see comments above yours) have made this recipe successfully, meaning the quantities listed in the recipe are correct if followed to a T.
Suzanne Hoffman says
Try olive oil as the oil of choice. I switch out to olive oil whenever I have a recipe for a chocolate dessert that calls for oil. It’s delicious!
JoAnn says
This is the first time I visited your site (from Pinterest). And, we are not special dieting needs people. But…WOW! This is a working woman’s dream dessert to make the family happy. And, it has nutritional benefits. So easy it can be made for drop-in guests, too. Thank you! Also just saw your post for Vegetable Miso Soup. We’ll be warming up with that this week, as snow is due here in Chicago-area. Best wishes. Anticipating exploring your past posts and anxiously awaiting the new ones that are yet to come.
Rina Patel says
Congrats !!! your all friends and relatives are very happy that you won.. its glad you!!! chocolate cake looks very delicious to eat but make sure that there should be with less sugar or with natural sweetener for diabetic diet.
Judy says
Please make
Beatrice Boyle says
I tried it using cake mix…it’s easier, faster to prepare and there are endless possiblities in the flavor. I also combined angel food cake with spice cake mix, mixed it all together (added 1/2 pkf sweet & low or stevia and it’s ready to use on the spur of the moment…already mixed. I also topped it with cream cheese icing once in awhile.
MARGARET says
i will try this/ sounds so easy
Anya says
If you substitute Xylitol would it still be the same measurement? 2 tsp?
Jem says
This is my favourite chocolate mug cake. I can’t count how many times I made it (or variations of it) while living in China where it’s hard to get some baking supplies (I used a strange Chinese rice flour to make this while I was there). I still enjoy making it now I’ve returned from China. Recent favourite new way of cooking it is with blueberries! And I also enjoy it with olive oil. Thanks, Katie, for your blog 🙂
Sharon Rybak says
I NEVER use oil in my cake, always use applesauce, saves on calories and makes the cakes more moist!!
Norma says
Hello, Thank you so much for including the WW Point Plus values. It is greatly appreciated. I can’t wait to try it, without the oil :^) Norma
Adiarun says
Please mention how much the temperature of the oven should be maintained….
Louann Reed says
If you do not wish to prepare in the microwave, can you bake in the oven instead. If so at what temperature and for how long?
lisa says
this one-minute cake does NOT disappoint! it was awesome…when I pulled it from the microwave I sprinkled top
with enjoy life mini chocolate chips and sliced strawberries…soooo yummy…also amazing with whipped cream! thank you for posting this recipe…my whole family loves it….and it is amazingly filling!
oh **** I used the apple sauce instead of oil*** you could NOT tell at all-so yum!
Christine Monchecourt says
My favorite recipe on here so far. Absolutely perfect. Usually the mug recipes on other websites don’t work out for me. I loved this, though. The frosting was a bit too peanut buttery for me, but it worked great with the cake. I’ll probably eat this 14 more times in the next week.
Marie says
I love Love LOVE this recipe! What a easy chocolate fixI’ve tried it with the oil, apple sauce, and banana. I think banana is the way to go! Double the recipe and make an awesome dessert under 300 calories and hardly any fat!
Sherry Lee says
Congratulations! You so deserve this. I’m wondering if you can tell me how many sugars are in this? Thank you.
Rosemary Gavin says
Just made your eggless flourless chocolate chip cookies. I have been gluten free for six weeks due to a newly discovered allergy to wheat so the taste of a cookie was almost heaven! I have been egg free for about 8 years and have wonderful recipes but this made my day ! I sprinkled them with cinnamon and it really added the flavor I was so hungry for. I cant wait to make them again with raisins or craisins too! THANK YOU!
Alicia says
I just made this except I did half apple sauce and half oil, and o.m.g – SO delicious. I may or may not be contemplating making a second one! Oops! :p
Brittany says
This is great! It’s a little bitter, but I also used regular sugar instead of Stevia. I think if you’re going to use regular sugar, you may need just a little more than recommended. However, I also didn’t use almond milk, just regular 2%, which may account for it. The 30-40 seconds left mine still semi-liquid, but I ate it anyway because it was delicious. Great recipe; thanks! (:
Miss_Lee says
WOW. I just made this for dessert and it was absolutely incredible! Sort of fudgey and completely delicious!
I used plain white flour, left out the vanilla (I didn’t have any) and used 1 tablespoon of sugar total (instead of cane juice and stevia)
SO GOOD!
Calleen says
OMG!!!! This was delicious. I made it on my 15 minute break and used gluten free flour and added 1 tbl of angel flake coconut to the top instead of frosting and I am in heaven.
THANK YOU…
Kristy Cannady says
Dear Katie,
I am so glad I found you. I desperately need your help. I have been put on a no carb no sugar all protein, low carb veggies and and no fruit, yes to unlimited egg program but I just cant do it.i am allowed sugarfree jello and 20 g of carbs a day. The first 7 days I released 5.6lbs. I just cant stay on it. There just arent enough recipes that can substitute my sweet tooth without eating huge amounts of sugar substitue. Maybe you could help me. I did find one recipe but it is very oily and bitter cocoa.
2oz unsweetened chocolate
1 cup butter
1.5 c splenda
4 large eggs
4 egg yolks
3 tblsp cocoa
325° for 20 mins
Do u have any suggestions for having no eggs and too much cocoa? Or less egg
Thank you,
Kristy
Ana says
You can sub butter for greek yogurt or bananas.
And sub de the eggs for flax seed http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer
candice says
Can you make this without a microwave? I don’t have one in my home. I realize it then wouldn’t be 1-minute chocolate cake…
Natasha Sullivan says
Looks amazing I cannot wait to make it and send it to my friends Xx
Karin says
I can’t believe it actually worked! My first ever mug cake is a succes, i love the taste and was very surprised by the airyness! I did not glaze it, i sprinkled it with coconut flakes. Thank you for posting this recipe!!
Farzana says
how much water should i pour for microwave purpose?
Ana says
This is SO good! Can’t believe is only 200 cal, Tip: Add more milk to the mix, and top it with nut butter.
Person says
Did you use sweetened almond milk?
Karry says
No.
Jewel says
what if I didn’t want to use the microwave, then how long will it take in the oven? As using microwave is not healthy at all. It’s called ‘nuking’ in microwave for a reason apparently.
Marissa says
Actually that’s debatable as some studies have proven microwaves to better preserve the nutrients in food. Either way, check back with previous comments and most have had success with 17 min. at 350 degrees.
Jaynthie Ramjith says
Got to try this. With kids the quicker i get things done the batter.
Sharon says
Oh this is lovely (just made it). I can now consume my 3 tablespoon of coconut oil in one go. For a candida cake this is awesome but have to say it needs alittle moisture such as some some coconut whipping cream. Not sure if you have it on your site but I found this http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
Jennifer marks says
Love this.. tastes yummy and great “craft” to make on rainy days with my 3 yr old.. he is very good mixer!!! & cooks fast.. we eat out of mug..so easy clean up too 😉
NUSHEN says
Can I try this with, chocolate cake mix with 3 teaspoons of milk?
NUSHEN says
ithinkican
NUSHEN says
excuse me?
Lisa (aka Mom) says
Cheers! I’ve just newly discovered your blogful of recipes. I’m going to try the 1-Minute Choc. Cake recipe now! Q: I was able to copy & paste the recipe into a word doc to print (I keep best vegan recipes magnet-posted on my fridge, &/or stored in my iPad)- But for future reference, is there somewhere / someway to single click & print your recipes? Or an e-Book available? (I’m one of those lazy one-click only ppl. If it takes more than a click or 2 to get where I want to be, I’m generally not going.) tyia- Your recipes look sick!
Lisa (aka Mom) says
1) YUMMERS!
2) Print- Oh! Forgive me? My bad- I didn’t realize that you’ve already addressed this ?, apparently you (Katie / hostess) invest your own time, hard work, & effort into maintaining this site with your own heart & soul- I’ll stop being so lazy, b/c your recipes are DEF worth a few clicks to copy & paste into a word doc, or to print preview & limit print portion to selected recipe only 🙂
Again, although I made some substitutions (ie Garbanzo Bean flour & Egg replacer, soymilk, etc), it was the *perfect* single – portion size cake, sooo quick & easy to prepare in just a few minutes, in my favorite oversized glass coffee mug, the cake rose to ~ double height, & was Epic-Yummers digging my spoon into the warm, dense, chocolate-ey cake!
3) Thank you Katie! I can’t wait to try more of your recipes!
Unofficial CCK Helper says
Although there’s no single step to printing, it’s still relatively easy to do so. Highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name this file, save it in a CCK Recipe folder, and print it from that point.
constance romgens says
microwave isn’t healthy!
Lisa (aka Mom) says
1 minute Chocolate Cake in a Mug- The bomb!
I made some changes, which worked beautifully (!): Substituted Garbanzo Bean Flour & I added Egg replacer (Bob’s Red Mill- Made of Soy Flour w/ Wheat Gluten), in lieu of the Spelt. I used Honey instead of sugar (I’m not strictly vegan, & I don’t keep sugar in the house- I prefer to use Honey for baking, d/t it’s properties in baked goods of moisture-retention & natural preservative). Substituted Olive Oil (vs. Coconut oil); & zero salt- (I just generally prefer my foods unsalted).
As a note- I used Ghiradelli Cocoa (which I find SO superior!), AND I added a heaping handful of Ghiradelli semi-sweet Choc. Chips. (Without the addition of the Choc. chips, (or some other sweet/creamy addition), I fear this cake would have been too bland.)
Finally, I doubled the recipe, split into 2 clear glass coffee mugs, & nuked for ~ 3 min’s total, for 2 PERFECTLY risen, absolutely YUMMERS Chocolate Cakes! I enjoyed 1 warm, w/ a glass of Soymilk, & I doubt the other will last until tomorrow 🙂 WOW what a FAB recipe! ty!
rrr says
can i substitute cocoa powder and sugar with hot chocolate powder? can the cake be made without oil as it makes the taste bitter?
rrr says
hi. can i substitute cocoa powder and sugar with chocolate powder?
Lenore says
Hello,
Congratulations on your win. I want to tell you my opinion for one of the reason you won the award. Not only are you making yummy recipes available to people who wish to make healthier choices when it comes to their desserting/snacking, you are giving the option/information for the not as healthy but equally yummy version in the same recipe. I call that a full service blog. Bravo!
Pooja says
O dis one is awesome…..its just made me believe….outstanding recipe …..
Tonya Somers says
My daughter is allergic to eggs……..can you suggest any recipe sites????? We will try the brownie this week
Thanks
http://www.tonyasomers.com
Unofficial CCK Helper says
Katie’s entire website has NO eggs! All of the recipes are egg-free 🙂
Harriet says
I saw this recipe a little while ago, and I made this recipe and the coffee cake muffin-in-a-minute. I made it for my breakfast, as something a bit unusual, and as I sat outside, my mum came, said ‘oh wow!’, and promptly started eating it, saying how amazing it was the whole time! Thanks for such a great recipe, and the coffee cake too, which she ate completely! She immediately started thinking how it could be used in desserts, with ice-cream…she was amazed! I love the simplicity, and the convenience of using the microwave- it’s the first thing I’ve ever cooked like that!
Alyssa McGowen says
LOVE IT! LOOKS DELICIOUS! 😀
patpat coupon says
Thank you for sharing ! I love it so much .
Paromita Chowdhury says
Looks amazing! I will definitely try this, thanks so much!
Kris Feil says
Is there a way to cook this in the oven rather than the microwave? Also does it work to multiply this by like 6 to make a normal cake size for a group?
Unofficial CCK Helper says
See previous comments for oven answer 🙂
Nancy Marcinkoski says
This is a wonderful day when you can just go to your web page and pick a rescript you want to try and that is not just everyone choices and make them just my sizes. Great!!!!
Laura says
I make this all the time. It’s my favorite mug cake! Takes 55 seconds in my microwave. Thamks, Katie!
siljr kristne jacobsen says
Genious!!!
Thank u very much 😀
Jennifer marks says
Love it… doubled baking powder. .. and went its hot in mug I just put a couple chocolate chips on top… they melt and its plenty of “frosting” for me
Dan Sizemore says
OK, I almost passed this by. I have tasted the so called instant cakes in a cup using 1/2 regular cake mix and 1/2 angel food cake mix, and the result is so-so, not terribly good, but not horrible. This on the other hand is completely delicious. It is light, and moist and tastes like a real cake, and a delicious one at that. I would eat an entire cake if I made it..so this single serving cake is just what the dessert Doctor ordered. A home run! Oh I didn’t get to the frosting…I couldn’t wait, had to eat the cake.. But it is so moist and good, it really doesn’t need frosting!
Amanda Collins says
I have made this twice this week. I may have a problem. 🙂
Bryan says
Important point concerning coconut oil. Heat in toaster oven or oven and DO NOT USE microwave. The microwave kills all the health benefits of coconut oil. It is a wonderful oil with many health benefits when not microwaved.
SY says
Katie, I stumbled upon your blog whilst looking for some healthier versions of desserts, and I’m super glad I came upon THIS recipe. I just made it, and I have to say that… this… wow. I didn’t think it was going to taste that great to be honest, but boy was I wrong. Sort of moist, and DEFINITELY resembles a chocolate cake, albeit a tiny one. It was so good! No eggs, no butter. I’m impressed. Thank you for this recipe! I can’t wait to try some of your other recipes 🙂
Louise Hey says
I just found you and your blog this weekend and what perfect timing! I’ve been trying to teach my daughter about eating healthy but it’s that time of the month and I’m CRAVING CHOCOLATE!!! I was able to make this after she went to bed and satisfy my sweet tooth without feeling like a hypocrite. Thanks!!!
Kylee says
Oh my! This is a heaven sent, easier than ever, perfectly portioned answer to any chocolate lover with a late night craving!!! Loved it with the coconut oil-think we might pair it with some fresh raspberries and/or scoop of creamy vanilla ice cream!
Deanna says
This is a terrific little cake! So little time preparing it and baking in the
microwave! Thank you!
ines says
wow !! no eges ?
thx for the receip and fr your answer 🙂
Chuck says
Damn, Katie you are not just the happiest but you are also the prettiest!
JAMBS says
Follow your taste, not the latest fad. Gluten free is a remedy for a bad stomach. I add mashed potato and potato water to my bread baking to make it more flavorful, softer and healthier.
Sarah Dirk says
I just made this and it was SUPER good and SUPER filling 🙂 I substituted the oil for applesauce, only because I was too lazy to smash up 3 tsp of banana lol, and the cake was fairly hard to eat with the fork just because it was slightly like a spongy rubber… that sounds unappetizing but like I said before it was still delicious!
And the frosting was also really good, I had to add in some almond milk because it was a little too thick and used crunchy peanut butter to add the reeces “pieces” 🙂 All in all, when I need my chocolate fix ASAP this will be my go to. Thanks for the recipe!!
Michelle says
Hi, I accidentally put in 2 Tbls of coconut oil instead of 2 tsps. Just wanted to let you know it came out delicious, like a gooey fudge cake, so this is how I make my version, it is awesome…. Thnx!
Holly Worton says
Thanks so much for this recipe! My husband was about to head for the grocery store for some gluten free brownies, and I stopped him and said I’d try this recipe instead. I substituted egg for the oil, regular GF flour for the spelt, and did it in a little clay baking dish instead of a mug. It took quite a bit longer…almost a minute, if I remember correctly, but it was so delicious, and the texture was perfect. I topped it with a coconut cream/cocoa frosting. Thanks again!
Valeria says
Hey Katie,
This recipe sounds great and I would like to bake this for my upcoming b-day to show my colleagues and friends how good vegan desserts can be.
Therefore I was wondering, may I just multiply the quantities and make a big cake or else many small ones (say in a tray for cupcakes) in the oven? What would you think would be the right temperature and time?
Thanks in advance!
Valeria
Unofficial CCK Helper says
You can always experiment. Or try Katie’s Frosted chocolate cake without the mint extract:
https://chocolatecoveredkatie.com/2014/03/06/mint-chocolate-frosted-chocolate-layer-cake/
Cat says
I just made this chocolate cake in a mug and it was very good. I didn’t have cocoa powder, so i melted some chocolate chips in place of that, substituted all stevia instead of sugar, used the applesauce instead of oil and i had a different gluten-free baking mix I used. It was very, very good! Thank you for the recipe. I’m wondering if there is a version of this that is a regular cake size portion?
Unofficial CCK Helper says
Try Katie’s frosted cake without the mint extract: https://chocolatecoveredkatie.com/2014/03/06/mint-chocolate-frosted-chocolate-layer-cake/
Teresa says
Ok, so I made this with 2 teaspoons of mashed banana in place of oil, Hershey’s Special Dark blend cocoa powder, and a little bit extra milk. It was…. Heavenly. I’ve never had a fat-free chocolate cake this good! I highly reccommend it!
Jocelyn Snyder says
WOW! This is the most amazing thing ever. Thank you!!!
Ali M says
Katie. I’m eating this cake right know. It tastes delicious. 🙂
Lily Evans says
Just made this. Adjusted flour to a bland of coconut flour and whole wheat, and I used a little bit less sugar. Ate with a serving of fresh raspberries. IT WAS SO GOOD! AH! Just need some of your frosting or whipped coconut cream!!!
Petra says
Congratulations Katie! And another great recipe!
dee says
I make something like this but it is much easier – I call it the 3-2-1 Cake in a Mug.
You have to use Angel Food cake mix (Always Angel Food cake mix) and combine it with any other cake mix, i.e. brownie mix, cake mix of any kind).
Use 3 tablespoons of this cake mixture, add 2 tablespoons of water, microwave for 1 minute. Use a mug or anything else you have around. See? 3-2-1 – Just plain fun for the little ones. (with a little help from mommy!)
The kids love doing this
zhaokexu says
i know a better way to spend one minute than baking chocolate cake which is………………………………………………………..EAT CHOCOLATE CAKES!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ruthie says
Would really love to try this, but wondering if it would work in a regular oven. Have you tried? Just curious. Thanks!
Unofficial CCK Helper says
It looks like some of the other commenters above you have tried successfully.
Ruthie says
Thanks! Hoping to try this (in a regular oven) soon!
Audra says
This is so good! Thank you so much! I’m gonna show this to all my friends! 🙂
Jackie says
Thank you! I am disabled with MS feeling good following a special diet however I’m addicted to chocolate. Chocolate is not allowed but cocoa is. Your recipe is spectacular! I simply follow the cake recipe and I get to enjoy a proper portion of my favorite chocolate cake. I add fruit to skip frosting sure is great.
margarita spalione says
Now I know how to make a yummy chocolate cake in the microwave for those hot days when I can’t use my oven, but want something truly sweet & satisfying!
THANKS!
MiraculousBeads says
I am not found of the heavy frosting
This cake recipe could use about a tsp. of beaten egg
Lee says
None of Katie’s recipes use eggs or dairy. They’re plant based, aka vegan.
Amy W says
I am SO glad I stumbled upon your blog while I was searching for dairy free baking ideas, because this cake is AMAZING! I made it last night, and the night before that, and I’m thinking of making it again tonight. It’s ridiculously easy to make, and I can’t believe it cooks that fast! I did have to microwave it for about 1 minute though. I’m also amazed at how such simple ingredients can make such a deliciously rich and moist cake – I love it! I made some chocolate syrup to go with it too. : )
I’m definitely going to go and look at some of your other recipes now. I’ve been dairy free for a couple of years, and I often feel like I’m missing out when it comes to dessert (I’m getting sick of fruit salad or sorbet being the only options at weddings or when eating out!), so it’s nice to see some recipes that I can use!
Becca says
This was really yummy! Both the cake and frosting were easy to make and made a great pair! I still have left over frosting so I plan on making another one ^.^
Kim says
Do you have diabetic desert recipes in a Minuit? With sugar substitute like Splenda? Also any more of those one Minuit recipes?
Unofficial CCK Helper says
Yes, she has many! Browse through her sugar-free category for recipes that can be sugar-free if made with stevia or splenda. And always ask your doctor if you have questions about specific recipes. It is always better to be safe! https://chocolatecoveredkatie.com/recipes/
Zara says
It looks amazing!!!!! and may I add I am drooling as I write…will definitely be trying this recipe out tonight…yum!
Barbora says
Really quick, easy and delicious! Made it for breakfast today combined with mixture of cinnamon, banana, sunflower seeds and riccota cheese and was much more than satisfied 🙂 Thanx for amazing recipes (all of them I had tried worked very well and were awsome) and nice blog, which helps me to serve healthy delicious desserts to my daughters and whole family 🙂
(please excuse my poor english)
Javonni says
Your page is the one I always come back to. You’re the best! Congratulations!
Jessica says
I’m not sure what went wrong, but mine tasted salty. Maybe because I used kosher salt? Aside from that it was quite yummy and very quick and easy.
Jenna Hutensky says
Thank you so much for this recipe, I love it!!!
rochelle says
what a good idea and site for singles that wish to have a special treat without the whole cake idea.
Libby says
Yowser, lady! You were born with a chocolate thumb! Indeed, such lovely and delicious pastries and goodies! So proud of you! Thank you for sharing with all of us. Keep those delicious and sumptuous recipes coming! Instead of ‘Katie by the door’ it is ‘Katie by the oven’! And I have a strong sense that you put a LOT of love into everything you make and bake!
Wikki says
Thank you for the recipe! I just gave it a go and it’s awesome!!!!
So so soft and fluffy!! I’ll add more sugar next time . I’ll go and cook some at work to shock people for fun:)
Terah says
Thanks to a flu shot 1yr & 1/2 ago my immune system went into overdrive & in order to try to heal my body naturally (you know, as opposed to steroids & sulfasalazine which long list of side effects include possible rectal bleeding in my breast feeding infant & lymphoma…um no…but thanks) I can no longer have gluten, dairy, soy & I do my best to avoid sugar…but it’s sooooo hard! Someone recommended this blog to me. I am looking ,forward to trying these recipes!
Lee says
You should probably be awarded some sort of Nobel Prize.
Jasmine says
Just made this, sooo delicious!! It’s now going to be my new fav mug cake recipe! Thank you!! 🙂
Dee Alves says
Congrats……..so happy for you, just color me CHOCOLATE, yea………..
Laura says
I subbed oat flour and used 2 tsp coconut oil and 1 tsp applesauce. It was like a brownie, so good!
Colene Ruggiero says
First time on site, I eaten steva before very bitter in recipes. I like healthy recipes
what can be used instead?
Unofficial CCK Helper says
The recipes always list a non-stevia option right in the ingredient list. Every recipe on this site can be made without stevia.
Gail Crandall says
its called busy day chocolate cake
Donna says
Just a question re: nutritional info. Where do the 6 grams of fiber & 5.5 grams of protein come from?
letizia says
Olá!….I think…. I’ll love it……bj.
angie maclean says
they look gtera cant wait to try the chocolate cake its my favorite. and so easy to do
thanks again angie
angie maclean says
sorry meant great misspelled it
Diane Noland says
Congratulations, Katie, and well-deserved. I love your recipes. Several have become my go to desserts for company and for anytime I want a dessert. Regarding the one-minute chocolate cake, I wanted you to know that I made it tonight with applesauce instead of coconut oil and it is JUST AS GOOD! Wow! I really did not expect that. But from now on this is how I’m going to make it. Thank you so much for the recipe and the options!
Heather says
WARNING: I used to make this every day after school. IT’S HIGHLY ADDICTIVE!!!!! But soooo tasty. I didn’t even like chocolate cake until I tried this. I have since made my friends make this. Thanks Katie 🙂
Karolyn says
I don’t use a microwave. How can I do this with an oven or toaster oven? Temp and time, please. Thank you!
Mariah says
This cake is to die for so glad I checked out your website!!! The frosting just completes it and it truly does taste like cake. It`s soft and moist and just pure amazing that it came from the microwave.
Robin says
Thank you Katie, the cake was my first recipe from
your blog. DELICIOUS
I oven baked 350 degrees for 15 mins 🙂
Donna says
I just tried your 1-minute chocolate cake with the Reese’s Pieces frosting. It was quite good. I didn’t have a ramekin that would hold all the batter so I used my Corelle cereal bowl. It came out good. Very tasty. In looking at the shape of the cake I thought to myself that it would be the perfect amount of batter for an Easy-Bake oven. SO, share this with all those health-conscious little girls/kids (er, little girls/kids with health-conscious moms). Bake-on children, bake-on!!!
Donna says
Oh, by the way, I used barley flour and Xylitol. I think I will try substituting applesauce for some or all of the coconut oil to lower the fat content, especially with the higher fat content in the frosting (from the peanut butter). Very yummy nonetheless. Thanks.
Rita windle says
Just discovered your site and love it. Have already made the one minute choc cake kids love. can’t wait to try more of your fantastic recipes. Great work
keira says
is there a way to make this recipe grain free?
thanks so much!
rudi says
Wow! Just came across this while browsing. It sparked a lot of interest in this family….especially since our oven is dead. Yay! for the microwave. Thanks, Katie!
Lovely says
Thank you for your amazing creations… luv it soooo much
Rachel says
I’ve tried ton and tons of brownies/cake in a mug and not a single one of them was good.
They were runny, the edges burned or they tasted awful.
That you for restoring my hope for microwavable dessert! This was delicious!
It tasted exactly like a cake out of the oven, but it only took 50 seconds to bake!
It was a little gooey in some spots, but it still tasted awesome!
Thank you so much!
Uebcuvw says
Good!!!!!!
Mairzy says
Katie, is it possible to mix the ingredients in advance (24 hours) and refrigerate them? Then, bring to room temp and microwave? I’m an obsessive mise en place person who wants everything prepped before working.
Joy Barker says
Thank You Katie I will be trying this recipe today because i live alone i don’t need anymore than one piece of cake and i have all of the ingredients so Thanks Again 🙂
Elle says
Possibly the best chocolate cake I’ve ever tasted. So quick so easy and so delicious !!!
Adaeze Juwe says
How do I like ur page? Are u on twitter or face book, thanks
Unofficial CCK Helper says
Here is a link to receive her recipes free by email:
http://feedburner.google.com/fb/a/mailverify?uri=Chocolate-coveredKatie&loc=en_us
thepestilence says
Peanut butter buckeye brownies for one:
1 recipe one-minute chocolate cake, made and cooled slightly
1 tablespoon peanut butter or other nut butter
1/2 tablespoon milk
sweetener to taste
pinch salt
2 teaspoons coconut oil, melted
2 teaspoons cocoa powder
agave nectar, maple syrup, honey etc. to taste
Mix peanut butter, milk, sweetener and salt. Spread on top of cake and chill if desired. Mix oil, cocoa and sweetener and spread on top of peanut butter. Freeze or refrigerate until chocolate sauce sets.
(Proportions are probably a little off)
Mix of two recipes: Chocolate Peanut Butter Buckeye Brownies and One-Minute Chocolate Cake
Ida says
Oh my god! Just tried this recipe – and I love it! Its filling and chocolate and relatively low carb. My new favorite recipe!
Kathy L says
Katie,
have you, or anyone tried baking it rather than nuking? I’d rather not infuse my foods with any harmful “rays”.
Unofficial CCK Helper says
Read the comments above yours for many people who have said they’ve baked it.
diamond says
that’s easy!!! thanks alot
diamond says
i’m going to make it but what is cane juice?? 🙂
Chocolate Covered Katie says
I would recommend googling for more information, but basically it is sugar.
Kyla @ Two Cups Cacao says
Yum! I just tried this cake and it’s delicious! I made it once before a couple months ago, and it tasted awful, but I’m pretty sure I did something wrong last time, so that was a fault on my behalf. But, anyways, it tastes AMAZING. I used spelt flour, and I used half applesauce and half oil. It tasted a lot like a real chocolate cake! I will definitely be making this again. I’m glad it only makes one, because PORTION CONTROL. Thanks for the recipe!
Heather says
Just tried this recipe – YUM!!! So good to find a sweet treat that I can eat (I can’t have dairy, wheat or egg)! I made it with mashed banana instead of the oil (it took a bit longer to cook – about 1 1/2 mins) and was absolutely delicious! Thanks 🙂
Suzy says
Hi,
congratulations on winning. Your cake sounds amazing. Your ingredients are brilliant – really healthy. But, it would be so much better cooked conventionally in an oven! Microwaves are really not healthy.
Chocolate Covered Katie says
Hi Suzy,
I guess I am confused… There is an oven option listed in the recipe directions 🙂
Unofficial CCK Helper says
There are many comments on this page from readers who list how to do it in an oven. Or see this post:
https://chocolatecoveredkatie.com/2012/01/19/single-serving-mocha-chocolate-cake/
DOTTIE B says
Hey Katie Love your site and all the ‘healthy receipes’!! I just wish you had a format so I could print the receipes and pics only! If you do I sure can’t find it! Keep up the good work!!
Unofficial CCK Helper says
Although there’s no print button, it’s still relatively easy to print Katie’s recipes. You can highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.
Lisa says
I would love to try this with coconut or almond flour to make it low carb.
Stacey says
O.M.G. I loved this. I made it with brown rice flour, and apple sauce instead of oil. When I took it out of the oven, I plopped a tsp of peanut butter on top. It was so good. Completely satisfied my cravings for 179 calories, incl. the PB!
Ana says
Heyy, yesterday I made this cake and it was super delicious. It was chocolaty, spongy, soft and super tasty. Even after cooling the texture of a cake didn’t change. Thanks a ton for such a wonderful recipe. I tried 4 cup cakes yesterday and I just wanted to ask whether I can bake this cake on a larger scale? That means in a microwave safe cake pan? Please reply. Thanks again 🙂
Robin P. Waldrop says
Hi, I just wanted to say KUDOS to you and your 1 minute cbocolate cake recipe. Recently, I was diagnosed with diabetes and, being a chocolate/sweets junkie, thought it was the end of the world. I am bookmarking your site and cannot wait to start trying some of your recipes.
Warm Hugs,
Robin P. Waldrop
Author
Adinah says
I recently found your blog and I can’t tell you how glad I am! I just made this case and I can’t believe how good it is! I too made it with the applesauce to lower the calorie count and I can’t believe I can have this for 140 calories! Love it!
Epic Toast says
How many calories do these have, I am in the 6th grade choir and we are doing a fundraiser for our shirts and it’s a bake sale we have to have it under so many calories,I think we shouldn’t have to worry about how many calories we eat at such a young age
Russell Mann says
Hello, I have tired this and use it as a quick winter dessert with a few subs to lessen the guilt. I have subbed the oil for apple sauce, used coconut flour and honey for sweetner. I have even added a mashed banana but this adds to cooking time.
PS love this site.
Catwalk803 says
Hi Kate — I’m a new follower to your blogs. I’m excited to try many of your recipes. However, I’m wondering if maybe I’m just not seeing a “print” icon for them as I do not see a way to print them. Please let me know if there is one and I’m just missing it. Thanks and also Congrats to you for winning.
Unofficial CCK Helper says
Although there’s no print button, it’s still relatively easy to print Katie’s recipes. You can highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.
Katrina says
Thanks for sharing your recipe for a chocolate mug cake! I tried it with the applesauce instead of the oil and thought it was pretty good. I went heavy on the cocoa powder and used whole wheat flour, 1 stevia packet, a little less than 2 tsp regular sugar, and light original soymilk. I may try it with dark cocoa powder next time.
katemarie says
made me smile…and for this day, that puts you right up there with sunshine, Son-shine, cherry tomatoes, grandchildren, and sunflowers, lily and chet (dog friends), and dehydrated pickled watermelon rinds.(worth a try, like licorice only better) guess i have been smiling alot
JBT says
HOW can I PRINT OUT RECIPES, please?
Unofficial CCK Helper says
To print, highlight just the recipe itself, and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can name and save this file, and print it readily as needed. You can also save the file in a CCK Recipe folder for future reference.
JB Thomas says
Thank you for your response but I’m STILL not having any luck printing from your website! It may be my advanced years (85 of them!) but please don’t delete me from receiving your posts in the future!…….JBThomas
Chocolate Covered Katie says
Hi JB!
Just highlight the entire recipe and then press the “control” key and the letter “c” key on your keyboard. Then open a Word document and press “control” and “v”
This should give you a Word document with only the recipe on there. 🙂
JBen says
Yeah! You have invented a chocolate muffin!
Gerry says
SO my first shot it came out a bit “doughy” but I made it in the microwave and I accidentally put 2 tbsp of apple sce instead of 2 tsp. I tried scooping out some of extra but that’s not exact. I also wouldn’t use sea salt in the future because it didn’t really mix in well. Will definitely try this again and bake in oven instead of microwave. Thanks for your hard work Katie! I’ve made youre reeses pieces fudge frosting before and it was a HUGE HIT!!!
Em says
i loooove this recipe. it works just as well with yoghurt as a sub for the oil/applesauce 🙂
Anonymous says
I just made this and omg! I used the apple sauce and it was the best thing ever! My sister and I both made our mug cakes; I made this one and she made the typical recipe; and I loved this one so much more! Thank you!
CG says
I just tried this with a mashed banana and cacao powder, and it is fabulous! Even though are are a few banana chunks in the finished product, you can’t taste them ❤️
Dharma says
Ok, so I’m clearly very, very late to this chocolatey party. But this recipe is so incredible I had to write. I had seen it a few weeks ago & remembered thinking that I always have all those baking ingredients on hand because I never bake. Tonight, hubby is traveling on business & I had a MEAN sweet tooth going with nary a piece of candy in the house. It was time.
I got out two ramekins (like I said, BIG sweet tooth) and mixed up the dry ingredients for 2 cakes. But when it was time for the wet I discovered: no vanilla! Not to worry, I threw in a little Pusser’s dark rum. BUT…NO MILK!! Aaaaggghhh! I had finished it with my sugary cereal for yesterday’s snack! In desperation I mixed up some powdered milk, which I keep on hand for quick bread-making. Our crummy microwave took a whole minute to cook each of them, but in that time I mixed up a batch of the frosting in a third ramekin & whipped it up with the immersion blender (used the faux milk & rum again, along with my homemade PB) & dumped it over the cakes.
I just ate one and was BLOWN AWAY. SOOO indulgent & chocolatey & sweet without being cloying & SO SATISFYING that I stuck the second one in the fridge for tomorrow. I never skip seconds on dessert but I just can’t do it.
I’m mixing up a giant batch of the dry ingredients (maybe without the baking powder) so I can scoop some out, add the wet, & make these even faster without destroying my kitchen quite so badly anytime I’m jonesing for sweets.
Amazing. This recipe is one of the best I’ve tried in a loooonnng time.
Chocolate Covered Katie says
This makes me so happy 🙂
Marsha Griffin says
try this
Fran says
Can you substitute coconut palm sugar for white sugar and/or Stevia in your recipes?
Unofficial CCK Helper says
Yes, always.
Marissa says
i used sucanat
Michelle says
Hi! How can I use almond flour in this recipe?
Michelle says
Hi! How can I use almond flour instead of spelt flour?
Lalitha says
Hi Katie, It looks so awesome, that I want to try this today. But is there anyway to replace the sugar in this with sweetener? If so how much would i need to substitute? Please let me know. Am dying to try this 😀
JoAnn McBrady says
Hello,
I came across your site from Top Secret Recipes.com and I must say that I too enjoy Chocolate of any kind especially the dark chocolate and it has to be unsweetened. I am a Herbalife Distributor and also partake of it and have lost quite a bit of weight. So let get to what I was going to suggest. I use Nutrese which is made from Monk Fruit and I also use a combination of nut meals to use in place of flour of any kind. As that is a really killer for someone wanting to lose weight and not eating flour of any kind and sticking to the program. I hope that helps and thanks for letting me run on about this note. Thanks again JoAnn
Lesley says
I just saw this recipe and went into the kitchen immediately. To my surprise, I didn’t have any oil or coco powder. You would assume I would have just given up, but no. I decided to replace the oil with melted peanut butter (use the same amount of peanut butter as oil is called for and microwave it for up to 1 minute). I also used chocolate chips as the coco part. I added those in with the peanut butter when I melted it. Then I just mixed it with everything and added a splash of water and it worked and tastes amazing! I also added some chopped dates so I could leave out some sugar 🙂 So even if you do not have the ingredients you can still make something delicious with a little creativity. And it adds tons of protein to this snack 🙂
Kit says
On a rainy day, my 5 year old and I felt like baking without the hassle of preheating oven, cleaning up multiple pots and pans, nor ending up with 30 cupcakes to eat on our own. This was perfect! However, we did add an extra teaspoon of white sugar, 1/2 teaspoon of brown sugar and used SR flour instead to give it a bit more lift – also thus needed cooking for total of about 45-50seconds. Thank you Katie!
Tabitha Pahl says
This is amazing. Thank you for this great recipe.
Sarah says
This cake is SO good!!!!! I Just made it in honor of National Dessert Day and am enjoying it as a delicious afternoon snack. I know it’s an old post, but I just found it and love it :).
Maia says
SO yummy! I microwaved mine for 50 seconds and it was light and fluffy just how I like it 🙂 I also omitted the vanilla extract as I used vanilla flavoured soy milk as my milk of choice
Linda says
I run the kitchen of a long term care facility and we made these one minute chocolate cakes with some of our residents and it was a blast! They loved them and we had so much fun making them.
Adele says
Oh wow. You are a genius.
I have been looking for a perfect microwave chocolate pudding for DAYS that was a) vegan, b) made with wholefoods and c) was easy and speedy to make. You have fulfilled all my wishes in one go!!!
This tasted delicious, and the consistency for me was perfect – soft, fluffy yet fudgy.
I made mine with freshly ground almond flour (to make it grain-free); coconut sugar (for a natural sweetness) and oat milk (my favourite non-dairy milk). I love that you can sub in whatever you happen to have in the house.
Pro tip: drizzle Oatly’s oat cream over the top. Yummy!!
x
Sheala Vast-Binder says
Just have to tell you that I LOVE this recipe! It’s my go-to recipe when I’m craving chocolate. I’m on a AIP diet so with just a little tweaking, this satisfies my sweet tooth. Thank you SO much!
Lydia says
omg I just made this and it is AMAZING! mmmmmm thank you! 😀
Jackie says
I made this with the applesauce, coconut sugar, + raw cacao. SO GOOD. Sometimes it’s hard to pass up unhealthy food as a teen but this blog makes it so much easier! 🙂
Jackie says
(and i used oat flour and almond milk 🙂
Ces Buenavista says
is vegetable or coconut oil really needed for this recipe?
sabrina says
Thank you so much for this recipe! I’ve used applesauce instead of oil and it turned out great! Had to share it with my brother though but could have eaten the whole mug!! 🙂
Suzanne says
Great recipe
Excellent chocolate cake
I used
canola oil
Unsweetened vanilla almond milk
Stevia along with the sugar
I also mixed in mini chocolate chips (Enjoy Life brand)
My microwave took over minute to cook the cake all the way through
Suzanne says
Today I came across your website for the first time so cannot compare to previous look. I love it as is and can’t wait to try some of your ” for one” recipes. It’s going to be great not to have to eat 4 or 6 of everything.
Maia says
I’ve made (and ate) this at least 5 times over the past 2 weeks and it seriously comes out perfect every time! I’ve actually resorted to doubling the recipe because one just isn’t enough for me hahaha, oh gosh I have a problem.
Austin says
Hi, there is no spelt flour within a comfortable distance in my area, so I’m planning to substitute it but don’t know what. By white flour, do you mean APF?
Keri says
Bet oat flour would work too
Unofficial CCK Helper says
Yup!
Angela Gaskins says
I love the one cup wonders and one pot wonders. These look so delicious…..look forward to doing some cookin.
aza says
I cant resist the sweetness of chocolate cakes, im addicted to them
Keri says
I substituted 1 Tbsp maple syrup for all of the sugar & it turned out great!
Kathie says
Thanks for this tip!
Tamanna azmi says
good recipes 😀
Mina says
I was trying to fast today, but then I saw this recipe… and the ingredients jumped into a bowl… and then into the microwave… and then into my mouth to melt into succulent bliss. There went my fast!!! Thank you for this amazingly delicious recipe!
abcdefg says
1. Shouldnt I add eggs?
2.What should I spray?
lexis says
Hi, 🙂 I loved the recipe!! and just wondered if you had a share button for facebook?, perhaps I over looked it.
Chocolate Covered Katie says
Thanks!! There’s not one on each post, but you can just paste the link into your facebook status and it will generate a picture for you 🙂
Or you can share from my own facebook page if that’s easier: https://www.facebook.com/chocolatecoveredkatie
Maerwhyn says
I am loving this idea. I’ve tried cake-in-a-mug before, but they always have a weird texture. This one looks really good, and it’s more healthy! I just have one question–do you taste the coconut oil if you use it? I like the idea of coconut oil (the health benefits are awesome) but every time I try to cook with it, that’s all I can taste, and I don’t really like the taste. It tastes slightly smoky to me. Anyway, just wondering if the chocolate in this recipe covers up the coconut oil flavor or if I should just stick with canola. Thanks for the amazing blog! I have sooooo many new recipes I want to try now!
Unofficial CCK Helper says
Either way works well!
Maerwhyn says
I am in heaven. I’ve tried chocolate-cake-in-a-mug before, but they’re always gummy and weird. This is two-minute dark-chocolate perfection with the proper moist, fluffy cake texture. Thank you Katie! You’re amazing! Next time I’m totally trying it with the frosting. 🙂
Mattie says
I believe the applesauce and banana are substitute for the eggs in a chocolate recipe, not the oils. I’ve used them for brownies and they tasted out of this world. Yams worked as well. You need oils in a chocolate recipe, in my opinion. I’ve used olive and grapeseed oil (the best for brownies).
Joanne says
This is amazing! Especially since I literally have all the ingredients with me. I will always rely on this recipe whenever I need a chocolate fix! PS – adding chocolate chips will make it taste amazing! 🙂
Icecream & sprinkles of Pepper!! says
it works with hot chocolate packets too
Chelsea says
I had a less than positive experience with a different mug cake before, but wow Katie! You have converted me to the mug cakes! I can’t wait to peep around your website some more and try out some amazing recipes. Congratulations on all of your success 🙂
Ansley says
Umm….Noo one has said anything adout too much salt!!! I must have just put too much in but…..I have checked it over and over….
Kimi says
yay! yummy. I love these. 🙂
Kathie says
re: chocolate cake in a cup
What do you mean by If you don’t want to eat it out of the dish, be sure to spray it first. WHAT? spray your dish? with what?
thank you, Kathie
Hayley says
Cooking oil spray so it doesn’t stick to the dish! 🙂
Hayley says
This was delicious! It tasted like a warm gooey brownie! I substituted a few ingredients for what I didn’t have. I used self-raising flour instead of regular flour as I did not have baking powder, I used olive oil instead of vegetable oil, I used light milk and I didn’t include vanilla extract. Absolutely amazing! Thank you so much for this recipe!
Hannah says
So delicious and satisfying!
Sonja says
hi Katie! Will it work to substitute the flour with almond/coconut flour to reduce carbs?
r says
Does the nutritional info include the chocolate frosting?
Sandra says
SHUT THE FRONT DOOR! What is this craziness?
I just made this on a whim. and it took 30 seconds (SECONDS!!!!) in the microwave and it is flipping delicious. I can’t believe this. Absolutely FABULOUS. This is good enough to serve when people come over. And in a mug? Serious awesomeness going on at Katies!
BakedByH says
Yeah, so I just made this. So tasty.
Helen Milchling says
Love,Love this recipe, your site and especially the single serving recipes. I have food allergies and your recipes are so easy for me.
I now need to keep my carbs at a minimum and that makes your recipes even more valuable.
I was in NEED of cake tonight. I made the one minute chocolate cake but to reduce the carbs and calories a bit I sprinkled a couple enjoy life chocolate chips while it was hot-yummy!
I love the book too!
Made this tonight and sprinkled a couple chocolate chips on top while hot- Yummy!
Helen Milchling says
I think I just sent a very weird looking comment. I rewrote a comment and I think both ended up together so I meant to send only the second part-sorry.
Lilliput says
Love the idea and will try as soon as i get some of my weights down.
Madison says
Delicious! I doubled the recipe and made it in two of the cutest little Le Creuset cocottes in the oven. Perfect dessert for me and the hubby! We loved how chocolatey it was and not too sweet. I made an icing of melted butter, instant coffee, cocoa and powdered sugar.
Julie says
I just made this but subbed in chocolate Vega One all-in-one nutritional shake mix for the cocoa. It was actually kind of awesome plus packed with protein and nutrients.
mairy says
hello there !
I’d like to try and substitute oil with the smashed banana….
does anyone have any idea how much banana do i need to use ?
thank you so much 🙂
D says
Just s heads up, I tried it & didn’t care for it with the banana. I actually threw it away.
Charlotte says
Your one-minute chocolate cake in a mug, is NOT gluten-free. If I fed this to my celiac friends they’d all be sick. Unfortunately, it has spelt in it, which is similar to wheat and has gluten in it. Anything with spelt, rye, barley, kamut, triticale, has gluten it it. I suggest going to a celiac’s website to down-load a list of gluten containing ingredients, and then re-doing your website. Other than that your recipes are probably delicious.
Unofficial CCK Helper says
You need to go back and read the recipe again. There most certainly IS a gluten-free option.
leticia says
How do you replace the oil for banana or apple sauce?
Millie says
Just made this… YUM. Even though it fell apart 😛 (dont know why)
Shadowolf352 says
Delicious best served with whipped cream
Kanda King says
Just wondering….With 150 thousand kids running in and out of our house on any given day, is it possible to mix the dry ing., and then, the wet ingredients(separately, of course) and let the kids make their own cakes when desired?
Unofficial CCK Helper says
Sure! Sounds like a great idea!
Naomi says
This has to be one of the best chocolate cake in a mug recipe that I’ve tried. And most amazingly? You get the job done within minutes when you have the best microwave around in your kitchen top. Love it!
PS: Thanks Katie for adding the nutrition info to this recipe. It’s so useful for health freak like me.
Tim says
Hi Katie,
Love the recipes you make and all the options you give for people with allergies/issues with certain types of food! I was wondering for this recipe if coconut flour could be used and what else might have to be added to handle the absorption effect of coconut flour?
My wife can’t do most flours (even the gluten free ones because they have tapioca starch which she is cross-reactive to) and I would like to see if she would like this recipe with things in it that she can have.
Great blog, keep up the chocolatie work!
Unofficial CCK Helper says
You can always experiment! Be sure to report back if you do! I would try adding some extra liquid and ground flaxmeal for binding if using coconut flour.
Sanjana says
Can we make it without baking soda as well?????
Paulina says
Your recipes look amazing! Can’t wait to try them out. It’s really great you post recipes for relatively small batches – calorie – conscious but indulgent at the same time 🙂 Thank you!
Ben Trovato says
I used King Arthur AP unbleached flour and regular cocoa powder (not Dutch process) and strong black coffee instead of milk. With my particular microwave, I needed to bake it 60 seconds. The ‘cake in a mug came out great.’ And, many, many mre did also.
Thanks
sue warner says
I LOVE your recipes- this one especially! I reward myself with your deserts.. I used coconut flour last night for this and did not turn out at all. FYI- stick to AP flour or Spelt.
Skip says
You just changed my life forever!! Thank you, you’re the best!
I bake and experiment myself to make cakes healthier and I tried this recipe with a little scepticism, but it turned out beyond good. Mind blown!
Kristine says
Katie, I found your site a while back when I was deep in training for a marathon with a weak tummy (demanded Vegan or else!) but the rest of me demanded real, tasty, and satisfying food and TREATS. yum. This one-minute cake recipe is my go-to when I need a treat/cake fast! Now I’m pregnant with baby#3 and this is a life saver for a mama that wants something satisfying, but with not as much guilt. Not having a whole cake in the house is awesome. My favorite topping is PB2 mixed with maple syrup to make a nice glaze. Also, your black bean brownies are a huge favorite in the house. My husband has requested them as his birthday “cake” for two years in a row! Thank you!
Riz says
Been experimenting with mug cakes all week! Definitely going to give this a shot tonight. Can’t wait to see how it turns out.
Riz
http://www.chocolatesandchai.com/
SandraALCF says
Congratulations Katie! You know I tried a chocolate cake in a mug a couple of weeks back, recommended from a different site and it wasn’t great. I tried this recipe though (since I really love chocolate) and I liked it. Thanks for sharing.
Vicky says
Hi Katie,
I have made the one minute chocolate cake in a mug several times and love it. I used a cappuccino hazelnut spread for the frosting tonight and it was fabulous. I also made a cranberry orange oat cake glazed with orange marmalade that I have used for breakfast and a cinnamon mocha coffee cake. Thank you for giving me a great recipe to use as a base for my creativity.
D says
Very good. I tried it with & without the banana. I did not personally care for it with the banana. The mix of the flavors together didn’t work for me. I actually threw away the one with the banana. Your original recipe is really good & is best left the way it is:)
ashlee says
This is the best thing ever!! I’ve just made some as a gift for my friend!
kaytee says
Oh my word, just tried this, and it might be the best thing I’ve ever eaten! Thank you!
Deborah says
pero que riiiico!!! es la mejor receta que he probado en mucho tiempo!!!
Janie says
Hi Katie, I made one last night and it was just gorgeous – soft, moist and didn’t taste healthy at all! How about a gingerbread version??
melissa says
Thankyou i love you yummm
Merilee says
Looking forward to trying this!
Lynne Pocaterra says
Wanted dessert. Nothing in the cupboard. Except ungredients for “Chocolate Cake for One.” Oh yeahhhhhhhhhhhhh!
Bayan Sharafi says
Youre amazing Katie
jas says
Delish!!!!!
Gemma says
Wow! This recipe is genious! I wasn’t really sure it would work while making it, it looked too simple, but… my cake just came out of the microwave and it’s delicious! Thank you!
Faith says
Congrats Katie! I have loved your blog since I first read it! Your recipes came with me to OBX, Cape May and my own kitchen. Now that I have my own blog, I love reading other ones.
love, Grace and Faith
hiimme says
Hihi~~~~super impressed with this recipe as it is SO healthy compared to the ~900 calories regular chocolate mug cakes…
HOwever…
I’m slightly disappointed because of the stevia…as I am one without the stevia and it is fake sugar…
How will using regular sugar and flour affect the calories?
Karen says
When I tripled this recipe (see my comment below) I only used three tablespoons sugar for the whole recipe (and no stevia) which is the equivlent of one tablespoon for a single recipe and it was sweet enough for my family and I. So, if you do not mind a cake that is not super sweet, then you can just reduce the sugar by a lot so that you won’t be using much more than if you added the stevia.
PinkShoos says
I just made this, but I baked it in one of these little Wilton individual baking pans that I got for Christmas.
Oh. My. Goodness. Me.
Karen says
Today is my Dad’s 50th birthday and because it is a weekday he is not having his official birthday party until the weekend, but my mom and I still wanted to do something special for him on his actual birthday, but didn’t really plan anything in advance. So, when I got home from karate at around 7:30 pm, I decided I wanted to make him a cake. However, my mom said that we had too many leftover desserts lying around so she really didn’t want me to make anything that would involve more leftovers. So, what I decided to do was triple the recipe for this cake so that there would be exactly the right amount for the three of us! Then I baked it for around 30 minutes in this sufflee dish we have that was just the right size and then I made a half batch of Katie’s cream cheese frosting (though with all (vegan) cream cheese and no tofu because I didn’t want to dirty the food processor) and frosted the cake with it and topped it with some sprinkles. Now we just finished eating it and we all really liked it! And my dad was super happy that I’d made him a cake!
Marissa says
I jest made this recipe and must say it wounderful without salt and oil, i used.apple sauce abd it gave the cake a slight apple.taste but it think it went great with the cocolate. thanks for posting.the recipe with the vegan substitute
^^Aqua-Buddy^^ says
OMG! NO WORDS!
It was amazing! I added 1/8 tsp of cinnamon, topped it off with homemade chocolate frosting, and sprinkles, and some peppermint meringues (also homemade!) But I tried it as is and it’s so delish! **since it does not contain eggs, and considered healthy, I can make it everyday right?**
Jeanette says
Hi Katie, Thank you! My 4 year old daughter often tells me it is one of her dolls birthdays, and I was able to appease her and my health oriented husband in record time. Because she doesn’t care for nut butter, I found a chocolate frosting that we had the ingredients for at http://amyshealthybaking.com/blog/2014/01/28/skinny-double-dark-chocolate-cupcakes/. A few sprinkles, and my daughter and her doll were pleased and full of chocolate. Thanks!
Sherlock says
Holy crap! I made this with almond butter instead of the oil and it’s fantastic! Thanks for such a quick and easy recipe. Definitely helped kick my sweet tooth this evening 🙂
Christa says
Does it only make one serving?
Gabrielle says
oh. my. lord. this is the best mug cake i ever ate. and probably one of the best cake too. i toooootally recommend it.
Anna says
I have to tell you that your recipes are outstanding. Please keep this up.
Kyle says
I did the whole thing in the mug. Also, tastes divine if you put peanut butter in the center of the batter, without mixing, and push it down in. It makes a gooey, tasty, peanut butter-y center~.
Alexandra says
This was so delish!!!
Jen says
This is such a great recipe!! And it’s quick too!!! Thanks for this great cake!!
Emika says
I tried two variations of this cake (since my mom decided she wanted one while I was making mine) and it was very interesting to see how each one turned out. Mine had coconut oil, soymilk, and stevia in it, while my mom’s was vegetable oil, whole milk, and no stevia. Coconut oil definitely altered the flavor of the cake in the best way! My mom’s cake was a lot fluffier than mine, but I looooove a little dense cake, especially because this one tasted even a little bit fudgey. I am completely in love with this recipe!!
Caitlyn Carby says
I have been following this website for about a month now because I am a HUGE dessert freak but eat a very clean diet so this blog is absolutely perfect for me! I was craving something sweet tonight and decided to make this chocolate cake in a mug and may I say this was the BEST cake in a mug I have ever had! If you haven’t already, you must try this recipe! What a great first experience and I am beyond excited to try more of these amazing recipes!!
Kaley says
Hey Katie,
So I know I’m suuuuuper late but I love this and have made it over 30 times but I was hoping to make it tonight and I am out of white flour. The only thing I have is whole wheat flour. Would this be okay to use or would moisture be too different. If so, would the ratio be 1:1? Thanks!
TOM says
THANK YOU FOR SO MANY GREAT RECIPES!!! I AM A DIABETIC AND THIS SITE MEANS ALOT TO ME. TELLING MANY FRIENDS
Alex says
I tried it with apple sauce, and it turned out AMAZING. Thank you for this recipe. Absolutely delicious!
chhiwat says
Thanks for sharing the recipe, it looks moist and delicious!
Cathy says
Can you substitute spelt flour for coconut flour?
Lana Kung says
I will be seeing to your cake recipe. Thank you.
Samie says
Wow! I have made this at least 10 times and it is terrific. I love how quickly it comes together.
Maria says
I made this for my husband. It’s hard to please him with desserts. He said “he wanted more.” For this to be made in the microwave, it was awesome. I left the chocolate out and put cinnamon it. This is great for a quick snack.
Thank you
SG Fitz says
What is your favorite kind of chocolate chips for baking? I cannot remember the kind I was using years ago. Enjoy Life, maybe? The wrapper was yellow, LOL
Unofficial CCK Helper says
Yes, enjoy life has the yellow label! They are fantastic in Katie’s recipes 🙂
Kyla says
looks so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Amy says
This was so good — definitely something I will make again and again!
I was nervous because I subbed in whole wheat flour, AND maple syrup (because I try not to eat refined sugars), then to compensate for the watery texture I added a bit more flour and cocoa powder. It was still super good! I would imagine that the texture was grainier due to the whole wheat but certainly not bad at all.
Joyce hurt says
Love this web site.
Michaela says
Just made it with apple, artificial sweetener, wholegrain flour, and added about 1/4 cup of bran cerial. Topped it with unsweetened yoghert and had it for breakfast. Feels like a really big treat.
victoria leong says
ok so i tried using the mashed bananas to sub the oil but i totally did not incorporate any sugar into the recipe ( because everyone knows bananas are naturally super sweet duh pfffttt ) and the mug cake turned out super chewy!!! but it took 3 minutes in the microwave for the mug cake to cook entirely… nevertheless, i am in love!!!! you are my queen!!!
San says
I’ve wanted to try this recipe for a long time but just got around to baking it today. I used my oven even tho it’s a tiny bake good, I like to bake in the fall and rarely use my microwave.
I used organic coconut palm sugar, sunflower seed oil, King Arthur All purpose flour & almond milk. I used a ramekin and thought it would rise higher but it wasn’t as tall as yours in the picture but my ramekin may be larger.
I melted chocolate chips and added chopped walnuts to frost it and it was delicious!
Perfect treat for a fall afternoon with a cup of tea. Great recipe, thanks!
Theresa says
DUDE!!! this was AMAAAZING!!! but— I accidentally use 2 TBSP of coconut oil lol!!!! but i think its okay just 120 cals more than the calorie count– after a healthy day of eating.
Ilana says
This was the best chocolate cake I’ve ever had, vegan or not.
Sherri says
This cake was soo good. I’m trying to eat healthier and this hit spot for my sweet tooth.
Jennifer says
I put gluten-free oats in my vita mix and used that for the flour, it worked and was delicious!
Victoria Loveridge says
From a keen follower on the little island of Great Britain……..Thank you for introducing me to the wonderful world that is everything vegan……..Your blogs and receipes are inspirational and fun!………Keep doing what you are doing and dont ever change!……..Victoria, UK x
Chocolate Covered Katie says
Thank you!!
Michelle says
Are all the recipes on your site on your cookbook and are they mostly vegan’?
Unofficial CCK Helper says
Katie is, herself, a vegan. So every single recipe in the blog and book are all vegan! Just use vegan nondairy milks whenever it says milk of choice 🙂
Olivia Guerrero says
I was reluctant to try this. I tried a different recipe and it turned out rubbery and dry. I took a chance with this and WOW! This really tasted awesome! Moist and chocolaty! I’ve found my chocolate fix! 🙂
Shelly says
Made this tonight and subbed applesauce for the oil. All of the flavors of a chocolate cake were definitely there (which means I still ate it!), but not the texture…it was gummy. But since I love the concept, I will try another time with oil to see if the texture improves. Also, it took close to two full minutes in the microwave to set up in a coffee mug – I realize microwave ovens vary considerably, but anyone else have a similar experience with the “baking” time?
Michelle @ Modern Acupuncture says
Oh heck yes! This is just what I need. Single serving cake? I am all over it. Thank you thank you!
Chelsea says
I tried this (with AP flour) along with the suggested frosting. It was perfect. Thank you. Any suggestions on using a healthier flour if I don’t have spelt? I have whole wheat, oat, and sorghum, but I really don’t know how to bake with them!
Chocolate Covered Katie says
I’ve not tried it, but I think I remember readers have said they like it with oat or sorghum.
Kourtnie says
Yay! Thank you for giving oven directions!!! My microwave fitzed out about 2 years ago and I never bothered to replace it since they aren’t very good for the nutritional value of food. I was worried this would be another mug cake that I couldn’t make. 😉
Michelle Y says
I made this over the weekend and it was fantastic-made even better paired with the reese’s peanut butter frosting suggestion:) It did take longer than 14 minutes in the oven however, about 18 or so. I reduced the sugar in the cake as well by about 1/2 a Tbs and it still tasted sweet and indulgent. I also added a 1/2 tsp of espresso powder.
janet says
I just found this recipe 10 mins ago… I just finished eating this recipe 2 mins ago. Lol I made some modifications but this is GENIUS. thanks for sharing!!
GatHouse Fitness | YouTube InstaGram Facebook.
Colleen says
Tasted great without icing, yay I have a cake recipe now! Haven’t made it in years and haven’t eaten my dad’s boxed cake in going on 6 now. Will make with the icing once my 9 lb bucket of peanut butter arrives. PS the pyrex small round glass dishes oiled with coconut oil worked great and did take a few minutes longer in the oven. I also doubled the recipe because what kind of wife makes a cake just for herself, maybe a democrats.
Lucy J. says
I don’t usually comment on websites. I don’t usually like mug cakes that I try (and believe me, I’ve tried a LOT of mug cakes). In fact, I was expecting this to be a disappointment. But to my utter surprise and delight, it was anything but. Moist, fluffy, chocolaty, AND IT ACTUALLY TASTES LIKE A CAKE. Hell, it tastes better than a cake. I cannot thank Katie enough for introducing this beautifulness into my life. I’m looking forward to trying more of her recipes.
Humayra says
Hi Katie;I’ve tries various recipes of yours. Awesome.But I have a request. Can u please post d recipe of egg less chocolate squares. Pretty please.
brinacyl says
hi can you please suggest a substitute for spelt flour ? can i use whole wheat or all purpose ? many thanks
Gayle says
Katie, thanks so much for posting the WW smart points. Many of us are trying to get to a healthier (and lighter) version of ourselves this year, and this takes the added work of calculating the points ourselves. Kudos!!
Stephanie says
I can’t believe this was as good as it was. I don’t do well eating healthy, but this was pretty darn awesome. I was just scanning recipes for mug cake, and most were 500+ calories. I can’t believe it is only a bit over 200.
Tabitha says
Can you take the oil right out or do you substitute it?
Veerle says
Delicious! I personally like to add some more sugar, some chocolate chips are nice as well.
Hanna says
Snack pack chocolate pudding makes a great icing for this cake!
Trisa says
I’m not vegan, but I am a poor college student who sometimes finds herself without eggs and milk in the fridge and nothing sweet to devour. In a fit of desperation, I decided to google “microwave vegan chocolate cake” and that’s what led me to this recipe. I was a little skeptical, especially since I didn’t have some of the ingredients. I used a mix of brown sugar and white sugar (2 tsp of white 1 tbsp of brown), all purpose flour, water instead of milk (I didn’t have anything that would work better), and butter instead of oil, because I still wanted some richness. So mine’s not vegan, but was it delicious! I agree that it could have used just a little extra sugar, but it was so moist and dense and had a wonderful texture! Mine was in the microwave for about 1:10, until the top no longer looked wet and shiny. I also mixed in some chocolate chips, which made it perfect for satisfying my craving. This is legitimately the best microwave cake I’ve ever tried, and I’ve tried quite a few. The texture was so spot on I could hardly believe myself that it came out of the microwave. I’m definitely going to be trying this recipe again in the future, whether I have milk and eggs on hand or not!
Ann says
Hi Katie! I just tried this recipe and it was pretty good:) however the texture was kinda off, it was a bit gummy and not really crumbly the kinda way a cake usually is. My batter was really thick and I ended up using close to 5 tbsp of milk, and I used an oven toaster and it took more than 20 mins… I was wondering what the consistency of the batter should be like? Thanks so much for the recipe though, it was still pretty nice:)
Paddy says
I made this at 12:05 a.m. when a craving for chocolate struck. Amazing! The texture and sweetness were perfect! Now I want to make this for my classes. Is there an upsized version of this recipe so that I can make it with my muffin pans? Thank you (now I am off to have the other half of the cake)!
Chey says
I LOVE this recipe ! ? I’ve been craving chocolate all evening! ? So I googled Chocolate cake in a cup n found this delicious recipe ? n made myself a lil cup of this amazing chocolate cake before I head to bed.? I’m Totally going to make one with my boyfriend this week! ?
Yeo Kay says
Hey I really love this recipe! It tastes so good and it is so easy to make, especially for someone who just started baking. I made some tweaks to it. I used Almond Flour instead of spelt flour and I found it made the cake lighter. Thanks for the amazing recipe though!
Karen says
I made this using 1 tbsp of chickpea flower, 2 tbsp of sorghum flour (instead of spelt as I can not have wheat), also used the mashed banana instead of oil. Microwaved for about 1min 20 and it was delish! my husband wanted one after i made mine!! thank you for an amazing recipe!!!!
Alice says
I just made this today and it turns out so great! Thank you so much for sharing this amazing recipe!
By the way, do you have any single serving fudgy brownies recipe to share? 🙂
Jess says
Just made this to fix my craving for chocolate cake and fix it now!!! It worked like a dream. I added vegan chocolate chips because you usually add it to everything and it was worth it, so I also used less sugar. Thank you Katie.
Yue says
Would it still taste good if I don’t add any oil?
Peggy W says
I am a lifetime member of WW and it is good to see recipes published online with the points already calculated.
Debbie says
I’m wondering if you know what the carb count is when you use xylitol/stevia instead of the sugar? It looks amazing. Can’t wait to try it 🙂
Coulinjo says
I just ate 3 tbsp of sugar. It felt great – but I ate 3 tbsp of sugar! bAnd two of oil!
Kylie says
Hi Katie! I know this post is from a while ago, but congats on winning! I’m not at all surprised! Yay! Question: does the calorie count include the optional 1T of sugar subbed for the Stevia? Or the with just the stevia? Thank you! 🙂
Heidi says
Katie I made this for my rising college sophomore and she loved it! I used 2/3 rice flour 1/3 starch, less sugar, added vegan choco chips and put it in the microwave for 1 minute (we have a smaller microwave). Will make it again for sure! A great recipe for a quick desert.
Izzy says
This was SO GOOD. I made a few basic modifications based on what I had (replaced spelt flour with oat flour and sugar with Splenda) and my personal preferences (I only used two teaspoons of sweetener because I love dark chocolate and some of Katie’s recipes are too sweet for me). I frosted with peanut butter frosting and ate with blueberries and raspberries. This was awesome, Katie! Thanks!
Libbie Doyle says
Congratulations! You totally deserve it!!
Sarah says
This is ridiculously good!! Favorite mug cake ever! I used Orgain chocolate protein powder instead of flour because I needed more protein in my day and it still turned out fudgy and fantastic. It tastes like a brownie which is my all time favorite dessert. Next time I will either put a teaspoon of nut butter in the center before cooking or I’ll add the frosting, but it’s still amazing without it! Well done and congrats on the win!
Vegan says
Is baking soda nesseacary? I don’t have baking soda or powder.
Sandra Winn says
Well, my dear, I am an old woman but, I can be taught new tricks !!! And this is a good one !!! 🙂 I chose veganism about 1 yr ago at the age of 69 and try to eat less sugar. This little mug cake is a life saver (granted, that’s a bit of an exaggeration !!) ! Just wonderful – thank you.
mai says
what if i use coconut flour? same quantity? thank you 🙂
Nadia says
This was godsend after I turned vegan – the only thing that tasted like a pure, indulgent chocolate treat! I made it this evening and subbed 1/2 the vanilla extract for orange. Oh my hot dang, it was delicious 😀 Thanks Katie!
Emily says
Single Serving + Microwave = college student heaven
Thank you for this recipe it is sooooo good!
I didn’t have measuring spoons so I just guessed and it still came out great!
heather says
Could I sub almond or coconut flour instead of spelt flour?
Shirley E. says
the hashtag: #GlutenFreeFave –This sounds good enough to totally smash my plan to follow the doctor’s dietary guidelines! Do I care? Sorta, but I have to try it. Thanks for all the goodies.
Sam says
You write to use a pinch of Stevia or “another tbsp” of sugar. Is that a typo? 1. you only used teaspoons of sugar before. 2. A whole Tablespoon more of sugar seems excessive for this little cake. Please clarify! Thanks!
Julie Dove says
https://chocolatecoveredkatie.com/stevia-conversion-chart/ 🙂
Sam says
Wow. Thanks for that link, Julie. I’ll definitely try a teaspoon first, not a Tablespoon.
(I’m European and EVERYTHING in the US is either too salty or too sweet for my taste. I typically cut the sugar in recipes in half and am sometimes still overwhelmed by the sweetness.)
Cesar says
Helⅼo! I’ve bеen following уoᥙr blog for a long time noow and finally got
the bravery to go ahead and gіve you a shout oᥙt from Kingwoߋd Texаs!
Јust wanted tߋ tᥱll you kee up the eхcellent job!
ANONYMOUS says
Have a question, can we do without vanilla extract also???? I will be waiting for ur answer…..
Deb says
I made this with oat flour and in place of the oil I used greek yogurt. It turned out wonderfully. Super good and totally took care of the chocolate craving! Super good! Thank you!!!
Eileen G. says
Hi Katie,
Can almond or coconut flour be substituted for the spelt or other gluten free flour?
Julie Dove says
You can definitely experiment!
Amy says
I’ve made this every night this week , it’s sooo good!!
Marina says
I don’t know, did any of you actually make these? I made it just now. and it needed a full two minutes in the microwave to not be raw, and it had zero flavor. I really wanted this to work, but it was just a waste of time and ingredients. 🙁
Elisa says
I made it with spelt flour for my boyfriend and he is totally in love! Do you know if any other flour (gluten free) would work ? Cant find arrowhead mills 🙁
Chocolate Covered Katie says
I know many commenters have tried it with Bob’s with success. I would think sorghum or almond flour would work, but I haven’t tried.
Lisa says
Can I use coconut flour instead of spelt flour?
M McC says
Yum! I used 1/2 sorghum flour, 1/4 oat flour, and 1/4 rice flour. Turned out delicious! Thanks for the recipe!
Korinna says
This recipe was a blessing! I tried many mug cakes, but this one finally had the right consistency and taste. Thank you ♥
Nida says
Comment here from far in the future (haha can’t believe it took me so long to find this recipe)
Just tried this with wholewheat flour, and 2 tbsp coconut sugar and truvia. It was lovely very fudgy and tastes just like a brownie. I had to cook it for an extra 20 seconds though (at 800w) as my mixture hadn’t cooked after 20 secs, so 1 minute in total. I can’t wait to try it with mashed banana or applesauce to lower the calories.
Tiffany says
Hi Katie! I made this recipe today and my family loved it!! Thank you! I highly recommend using the oil and vegan cane sugar. I once tried coconut sugar and did not have good results. But this time the recipe was incredible! Thank you!
Tiffany says
I forgot to mention, I baked mine in the oven for 20 minutes for the cake to fully set. I also tripled the recipe to make extra cake for friends and it worked out perfectly! I used vegetable oil to get a lighter texture. Ive noticed when I use coconut oil my cakes come out a bit dense the next day if I have to refrigerate them because the coconut oil hardens.
Shaikha says
I always make my sister this one! So easy and DELICIOUS XD
Shaikha says
I always make my sister this one! So easy and delicious XD
Lexi says
Looks amazing
shaikha says
amaaazing!!!!
Mandy says
Tried it and was so disappointed. Did not come together at all. There was a pool of oil on the top. It was a mushy, oily, gross mess.
Marguerite says
Congratulations! It is funny that you posted the mug cake today because I made it last night for the first time AND I remained within my ww points for the day. One happy woman and so happy for you.
Sarah says
Delicious! I’ve always been reluctant to try a microwave mug cake, but this was fluffy and tender and amazing! The perfect (and quick) treat for a pregnant mama trying to hide chocolate from a preschooler 🙂
Thanks for another great recipe!
Coulinjo says
I just ate 2 tbsp oil for no good reason – quinoa flour does not work properly!!
Lester Mismash says
I made the chocolate cake in a mug, microwaved it, frosted it, and ate it without a single soul in the house looking away from their silly screens. It was delicious and I felt like I was getting away with something which was so fun! Delicious + a giggle. Win win!
Lee Mac says
Wow! A cake ready in 5 minutes… count me in!!
Sara says
Hi! I made this today, it was delicious! I had to cook it for about a minute and a half before it was done (at 800 watts – maybe your microwave goes higher?), but then it was perfect!
Katherine says
Ok, I saw “1 minute” and “chocolate”. Sold.
April Bates says
Hi Chocolate-Covered Katie. I just tried your recipe and its amazing it actualy resembles the cake texture. I found out in the middle of Making it that i had no white milk so i added 1 egg and 1 tablespoon of chocolate milk as a substitute and microwaved it for 45sec and it came out amazing. My favorite recipe so far. Congratulations on the award u deserved it
Jen says
I was skeptical that this would work – and taste good, but wow, it was delicious and fast! I didn’t gather the ingredients beforehand, just grabbed them out of the cupboards, mixed everything up in 5 minutes, and microwaved for 40 seconds in a ramekin! I did throw in a few chocolate chips, I think they sunk to the bottom. I shared it because it was so rich! Yum.
Bex says
Delicious. We used the suggested apple sauce and it was very moist. Thanks for sharing the recipe.
Franziska says
I have made this about a hundred times now. It is my life saver, when I am in dire need of something sweet and chocolatey. Just awesome. I sometimes add peanut butter or vegan Nutella.
Just the best mug cake there is 🙂
Chelsea says
I usually don’t comment on things but I’ve made this muck cake probably a dozen times, for my son and I. It’s amazing and so quick! Sadly, I must report that I tried it with applesauce and it is ok but not nearly as decadent. But definitely still good for those wanting to avoid the oil fats! I don’t have spelt flour so I use either all purpose or oat flour and both ways are delicious. I’ve used almond or skim, I’ve used coconut sugar–this thing holds up to all kinds of subs! (Ok now I have to admit I’ve made it more than a dozen times ?)
Chelsea says
Also, let me just add that if you top this with halo top ice cream, you’ll be in sweets heaven.
Nirmal says
oh my gosh.. it tasted so Divine…!! made this and it turned out so good.. !! loved the recipe..!
Nirmal says
oh n here is the pic?
Jason Sanford says
Love the pic!
Christy says
This was really good. I made some swaps though, cut the sugar in half and instead of oil and coco powder I used some t melted rader Joe’s cookie butter with fudge and a handful of chocolate chips. If I make it again I may omit all the sugar. The cookie butter and chocolate chips are probably enough
ElleT says
Tastes pretty good for only taking five minutes! I microwaved it so it was still gooey in the middle.
I made the following modifications and it still tasted good:
– Replaced the oil with 1 generous tablespoon of greek yogurt
– added more sugar to taste
-My microwave took about 60 secs + 30 sec s+ 30 secs with me checking on it every 30 seconds after the initial round (it’s an old microwave)
– Too lazy to make the frosting but dolloped so peanut butter on top – YUM
Next time, I will try sprinkling some chocolate chips on top so it’ll melt and taste really chocolately. I’ll continue experimenting with this recipe to make more add-ons. THANXXXX <3
Sarah says
Katie, would you be able to create a pumpkin chocolate mug cake?
Jason Sanford says
What about using pumpkin instead of the banana here?
Angela says
I have never left a comment on a blog before but I have to agree. This IS truly THE best chocolate mug cake recipe. Hands down. Thank you for this.
Jen says
Katie,
Is it possible to do this in the oven or a toaster oven? I don’t have a microwave (by choice) anymore.
Jason Sanford says
Yes, the instructions in the recipe list an oven option as well.
Cake Delivery in says
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. Keep conveying such messages, really needed us
Keith says
Hi, Katie!
Happy to report that one can replace the milk w/aquafaba.
I used sugar, not stevia, a mix of white and wheat flour, which is what I’ve always done. But I was out of milk and had some frozen cubes of aquafaba; defrosted them in microwave first.
To be sure that the cake would rise, I also added a 1/2 tsp of white vinegar (which in another choc. cake recipe I have interacts w/the baking powder to help the cake rise)…but I can’t say for sure that it was nec.
Yum!
-K
Dee says
Congrats on your win! Came across your site by chance and can’t wait to try your recipes. Thank you.
Mari says
Wow! Another amazing recipe! I know this recipe’s been around a while but I just tried it and it was great!! I used 100% Monk Fruit powder to sweeten, plus a tiny sprinkle of brown sugar on top once it came out of the microwave. I also topped it with a little whipped cream since I eat dairy. Fabulous! Chocolaty, rich, sweet, but not too sweet. Totally knocked out my chocolate cake craving! Thanks!
Erica says
Hi Katie! Just wondering, the nutrition facts say this cake has 6.5 grams of fiber. That seems like a lot, and if it does have that much then that’s awesome (I’ll make it even more)!! Do you know which ingredients that fiber is coming from?
Allie moffeit says
Do not use almond flour (aka ground almond) rookie mistake ?
Jenn says
I know this is an older post, but I just made this tonight. I wanted to report that I made this with 2 Tbsp fine almond flour, 1/2 Tbsp coconut flour, and 1/2 Tbsp arrowroot powder. I also microwaved it for one whole minute. Everything else was the same. Oh my! Delicious!!! Thank you, Katie!
ransomed says
Thank you so much for this recipe! It served as a silver lining every morning for a few weeks after my mom died in 2014. (For that, I have no regrets!) And I still make it to this day (but usually not for breakfast). Since I stopped buying milk or milk alternatives, I’ve started making this with water and adding 1 teaspoon peanut butter to make a makeshift “peanut milk” instead. I haven’t had cocoa in the house either lately. So, I’ve been substituting flour for it and adding other flavorings such as 1/2 teaspoon pumpkin pie spice or substituting black coffee for the water. I haven’t found a flavor this recipe doesn’t make a good base for yet!
Miss Echo says
Wish I could like this recipe. But it was super tasteless! Tasted like chocolate-flavored cardboard. My husband agreed. I even increased the sugar and included chopped walnuts. This recipe seems to me to be for people who just want to consume calories without caring too much what they taste like.
Alisha says
Absolutely FABULOUS! I’ve been on a diet for 2 months and lost 14 pounds. I was starting to go crazy for something good. This recipe is terrific. I’ve already got your cookbook ordered. I can’t wait till it comes, but your blog will always be open in a tab on my browser too. Thanks for making diet food delicious!
Di says
Truly, deliciously, scrumptious!! ♡
Thank you for loving chocolate the way I do!!
Renee says
Hi Katie. What frosting did you use for this recipe?
Jason Sanford says
Hi Renee! She says in the post that you can use her Healthy Chocolate Frosting, Healthy Nutella Recipe, or Chocolate Avocado Frosting. (She gives links to those in the post too)
Sarah says
I made this with banana instead of sugar and peanut butter instead of oil for a guilt free version and it was good! Obviously it doesn’t taste exactly the same but I thought it was delicious. For any one who wants to try it:)
April says
A huge thanks from a mom of 3 college student with a late night (10pm haha) craving for chocolate while writing an essay and studying for an exam! This was delicious!!!
Emily says
Check this thing right here out. This is the holy grail of healthy mug cakes. I have literally searched for several years for one that was actually enjoyable and wasn’t rubbery, dry, or just plain gross. This is IT. Fudgy and delicious.
Lucy May says
THIS IS THE HOLY GRAIL MUG CAKE RECIPE
Mary says
Whatever calorie counter you use is different from any I’ve tried. I always get way more calories than your recipes say. 2 tsps of oil alone has 80 calories and 9g of fat. I got 268 calories for this recipes with oil and 192 with unsweet applesauce. Can you please count calories based on package labels or find a more accurate calorie counter? Other commenters seem to have the same issue.
Jason Sanford says
I’m not sure how you’re arriving at your numbers, because I’m getting close to what Katie posted even just doing it in my head. What specific ingredients are you using for your calculations?
sieglinda Roth says
I don’t like chocolake cake so what can I subtitue for the coca?
Jason Sanford says
https://chocolatecoveredkatie.com/2013/05/13/single-serving-chocolate-chip-cake-in-a-mug/
Nikolai says
Made it with wholemeal flour & vanilla flavoured almond milk. Turned out great!
Kyle says
Always been suspicious of the idea of microwavable mug cakes, but due to it being the end of the month, I’ve been relying on store cupboard staples to feed myself this past week (I’ve had a lot of lentil bolognese…?).
I fancied something sweet and looked for recipes I could make with what I had on hand and discovered this gem. Moist, soft and rich, with a nice fudgy texture.
Only suggestion would be some more advice on microwave power/timings. My microwave is 800 watts and I had to blast it for a second 30 seconds. Also, the measurements given only filled about half a mug ?.
Otherwise, an awesome little recipe, infinitely cheaper and tastier than any supermarket bought chocolate cake…easy and quick too. Good work!
Lauren Young says
Best healthy mug cake I ever had! I added white chocolate chips and didn’t frost it. Part of it stayed a delicious lava like batter in the mug after 40 seconds but I didn’t mind since it has no eggs! Thank you!
Kristen says
I thought you’d appreciate that my two-year-old daughter has heard me verbally google your recipes so often that now she requests things like “Chocolate Covered Katie Chocolate Oatmeal please!” Seriously she uses your name almost daily! ?
I’m planning to make this recipe for her birthday…is one of your other cake recipes basically this? Otherwise I’ll juts multiply this by about 15 🙂 thank you!!!
Jason Sanford says
Hmmm be sure to report back if you do try multiplying the recipe! Otherwise, here is Katie’s vegan chocolate cake recipe: https://chocolatecoveredkatie.com/2017/07/24/vegan-chocolate-cake-recipe/
Sarah says
I just made these because I was dying for some chocolate. My hopes were exceptionally low but these are so good!! I used coconut sugar and “misugaru” flour. YUM! <3
Tamar says
Hi Katie!!! You’re one of the sweetest bloggers ever!!
Wish you happiness in everything.
Small question: I’m not vegan, so will regular milk taste ok in your recipes?
Thanks!
Jason Sanford says
Hi, anywhere it says “milk of choice” you can feel free to use whatever milk you normally drink or use 🙂
Bianca says
This was absolutely delicious, thank you I made it for myself and my daughter and we loved it, we didn’t even add any icing. Will be making this often.
Val W says
I feel so behind the times! All these posts in 2011 and I’m just finding out about this in 2018. I read this and re-read this in shock and awe. I was almost ready to not believe this. But because of the 1 minute cook time I tried it…and…I cried. My Mother (God rest her soul) rarely allowed me to have birthday cake because I was too fat. She meant well. Now, some 40 years later, diabetic and Celiac, my hopes were dim to ever find a substitute that I could live with. I didn’t have any xylitol, but I had Ice Chips Candy made mostly from xylitol – peppermint flavored, so I crushed it up to a powder and measured it like it was sugar. I was a little worried since it had a slight amount of cream of tartar in the candy. But the recipe turned out delicious. (I also used gf oat flour.) I can’t tell you how healing this is to my soul that in 2 months when I have my birthday, I can make this and enjoy it! Thank you – thank you – thank you! In fact, I won’t be waiting 2 months!
cakeWalker says
delicious!! I used water instead of milk and it came out well. topped it with the avocado frosting as well. So, my favorite chocolate cake recipe so far ^_^ thank you ! ♡
Sunny N says
I love this so much! Thank you! I did brown rice flour and a handful of chocolate chips on top after I cooked it instead of frosting. Delicious!
Miss T says
Hi Katie
I absolutely love this cake, simple yet delicious. I make everytime i need that chocolate fix. Thank you ❤
Helen says
Hi all
Do you mean 1 more tsp sugar for extra sweetness? As written you suggest 1 more tbsp. Just checking.. can’t have it too sweet can we?
X
Jason Sanford says
1 tbsp
Keri Byrne says
Congratulations Katie! I can’t think of anyone who deserves this more than you do! I’ve been a chocoholic my entire life and I come from a family of chocoholics but I’ve been eating healthier and I found your blog a couple of years ago and have made many recipes and I haven’t been disappointed. It’s nice to know that even though I’m eating healthier, I don’t have to feel deprived and I can still enjoy chocolate without feeling guilty. I’ve referred your blog to many people. I am grateful for you and hope you continue to do this blog for a long time!
Elaine says
I made this tonight. The cake was quite tasty. I microwaved it. It was a little soft to remove from my cup, so broke up. I’m not sure if baking it in the oven in a very small dish would have prevented that. Or maybe longer microwaving?
I made a chocolate icing and found it was a little too sweet for the cake. Honestly, some whipped cream and some fresh berrries would have been perfect with the cake.
Jason Sanford says
Also letting it cool a few minutes makes it firmer. That’s my trick 🙂
Stephanie Rodriguez says
I was skeptical before I tried this but boy oh boy was this delicious! I have made a mug cake once before and it was not good. This was awesome. I put a few Enjoy Life chocolate chunks on top after I microwaved it and let them melt and then spread them for frosting. So good and so easy!!!
Ruby says
Used choc soy milk instead of normal and replaced the oil with almond butter and oh my god, like a fudge brownie.. even put some choc syrup on top
Ana says
This has become my go to recipe, even my omnivores love it! Thank you, thank you, thank you, can I just say yum!
Renee Skudra says
Would love an easy recipe for dark chocolate mousse! Cannot find a restaurant in my city (Greensboro, North Carolina) that has it and I crave it all the time (used to have it weekly in Berkeley, California at a Russian/Hungarian recipe where it was home-made)!
Can you help a chocolate-mousse loving gal out here in the South?
Fran says
Hi katie! ive long been an admirer of your blog from afar. made several recipes before. watching this bake currently. oh it pinged! subbed half banana for oil
anne says
its half past ten here in tlv,and i just made this recipe in 5 min.its very nice and satisfying!!!i will do it again when i have a sudden craving!
Sangita says
Hi congrats !! I did try the cake ….was disappointed….cod u please tell me where I went wrong. I want to give it another try. I followed as mentioned. Firstly in thirty seconds it was still doughy. I then kept it for 10 seconds more…still doughy again for 15 seconds.still doughy. Then when it cooled it became fully crumbly and was tasting bitterand doughy. I added about four tbsp milk as the batter was very thick. I used oatmeal next time will half the Cocoa quantity. By the by which company cocoa did u use. Is there any difference between Dutch processed cocoa n regular cocoa.i used the cocoa available from traders joes.the ingredients read tumaco cocoa powder. Eagerly waiting for your reply. Will appreciate if you could email to me as well. Thanx
Jason Sanford says
Hi, are you thinking of a different recipe? There’s no oatmeal in this one.
Curgete says
I love chocolate.
I will try this recipe, looks very good.
Tnhanks!
Lauren says
Hi Katie,
I think you do such a wonderful job developing recipes. I’ve referred others to your blog! Tonight, my significant other asked, “do we have any more chocolate cake?” He was referring to you 100-calorie chocolate cake, which I made earlier this week. Neither of us is vegan or follow a particular diet, but he absolutely loves that cake, and so do I. Unfortunately, his “pieces” leave little for anyone else… Hence, his question tonight. So, I decided to make your 1-minute mug cake, but before I began he asked, “do you think you could make 2?” I decided to double your recipe, and baked 4 cupcakes at 350 degrees for 14 minutes. They turned out very well, and my significant other definitely enjoyed them. I thought I’d pass this along. In summary, I made 4 cupcakes by doubling your 1-minute chocolate mug cake. I used regular, white AP flour, white sugar, oil (because he prefers it), and skim milk. Very nice recipe. Thank you!
Emily Thompson says
Really enjoyed this recipe! I’ve tried numerous mug cake recipes but have never found one that was actually moist!! Until now. I added a spoonful of nutella in place of 1 teaspoon of sugar, a teaspoon of instant coffee, and walnuts. Definitely saving this one.
Marie says
The calories in your nutrition data are WAY off. I tried plugging this recipe list into two different recipe nutrition calculators. Happy Forks says it has 325 calories per mug cake (and 23 grams of sugar) and Verywell say it has 331 calories (and 22 grams of sugar), far more than the 180 calories and 8 grams of sugar you said you calculated when using sugar and oil in the recipe, as I did here. Here’s the ingredient list I put into the calculators:
1 2/3 tbsp cocoa powder
3 tbsp wheat flour
1/8 tsp salt
1 2/3 tbsp sugar
1/4 tsp baking powder
1 tbsp vegetable oil
3 tbsp 2% milk
1/2 tsp pure vanilla extract
That said, this recipe turned out marvelously. However, I (and likely many others here) would not have made it to begin with if I’d known it was that many calories–there were other mug cake recipes not touting themselves as “healthy” that I would have tried first if I were looking for one that was delicious without regard for nutritional considerations. It was because it was so delicious that I decided to double-check the nutrition for myself. Please be more careful with your calculations. Not everyone has the time to check such things for themselves, and for some with serious health issues like diabetes, the extremely incorrect nutritional information could have serious consequences.
Jason Sanford says
2% milk is not vegan and therefore wouldn’t be used in calculations. And the lowest calorie ingredients would be used, such as stevia. For more on how nutrition facts are calculated on Katie’s site: https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Hope that helps!
Doesn'tMatter says
I was looking for keto-friendly, clicked the link in your other mug recipe that suggested I come here for nut-free, and see this, which is NOT keto-friendly: spelt, white, oat, or gf ap flour
Heading back to the recipe with the nuts LOL
Jacklyn says
I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe !
Carolina Bonnett says
I just made this and it’s delicious! Genius! If I wanted to replace the cocoa powder for matcha powder, would the amount be the same?
Bree says
I’ve made this recipe twice and although it tastes delicious, the suggested baking time has been way off for me. Both times it took about 23 minutes in the oven in a ramekin.
I’ve been curious to try the microwave version, but cautious given this confounding experience with timing.
Super tasty though when iced with pb banana icing….
Jackie says
I used coconut oil and ground up Oates for flour. Delicious! But your nutrition facts are way off. This can’t be 180 calories. 2 tbs of oil are 235 alone.
Jason Sanford says
Two teaspoons, not tbsp 😉
dawn says
how can i make this without a microwave? the time doesn’t matter.
dawn says
never mind katie, i had overlooked about baking it in the oven for 14 minutes. 🙂
Torii Mags says
Absolutely love this cake. Its my help in time of need. Been craving chocolate cake all day today but I have big cake tins. Am so glad I came across this recipe. I was eating delicious cake in less than 5 minutes ?? How cool is that ? I can safely say I have found something unique for my visitors ?? thanks so much darling for this gorgeous recipe xx
Adriana says
Please stop tell others to use vegetable oil its GMO which is very bad for the insides of our precious bodies
UNREFINED COCONUT OIL is truly the best
Jason Sanford says
Hi, coconut oil definitely works too! When Katie uses vegetable or canola oil, she uses a non gmo variety. Not all veg oils are gmo. Hope that helps clarify!
Nadia says
Hi there! I’m dying to try this, would chickpea flour work for this? If so, please advise how much to use? Thanks a bunch!
P.S. I have no allergies or dietary restrictions, thankfully, just love trying new things and am looking for healthier options for my family. We’re all dessert lovers and I’m always looking for great blogs with recipes to try.
Alex says
straight units
Silver says
This is my first time making vegan mug cake. Before I was vegan all the mug cakes i attempted to make tasted like rubber. This one is just perfect. Thank you so much for sharing this recipe with us!
New England Flybaby says
I like the idea of a single serve chocolate cake. Thank you for this recipe! I had to cook mine a bit longer, as I have an older microwave. My cake came out a bit dry. Did anyone else have that problem? Should I add a bit more oil, OR should I use a bit more milk? Thanks for your suggestions.
Jason Sanford says
You can definitely add more of either! I’d recommend adding more oil because it will be richer, but more milk would also make it less dry. Also if you want to try baking it, I love the baked version even more than the microwave version (I do love both, but the oven version is my favorite).
Jason
JAN says
So hard to find the recipes with so many ads!
Some “Recipes” do not seem to be printed and exist only as videos? Or am I missing something?
Jason Sanford says
Hi, all recipes are actual recipes. Which one (or ones?) can you not see?
Jason
Amy@RidingWithEsther says
Katie. This was evil of you. Pure evil. I am never going to make any other mug cakes ever again. I will never forgive you for this! I can’t believe you created a chocolate mug cake that is easy, quick, and tasty. I bet you use dark magic…
?
Cristina says
I make this all the time! I actually have the recipe memorized. It’s so delicious and rich, and I actually feel fortified after I eat it. Especially good for my “lady days”. And the best part is that it’s basically all pantry ingredients that I always have on hand!
Anne says
Hi. I converted the us volume to metrics and subbed oil for applesauce. added cchocolate chips as a topping. for my version, it turns out around 160 calories, and an extra 25cal (5g) for the choc chips (185 calorie total). it was delicious.
15g cocoa powder
25g flour (I used all purpose wheat)
a pinch of salt
20g sugar free sweetener (canderel) + 1 pinch stevia
pinch baking powder (~1g)
10g applesauce
45 ml of milk, I used cashew milk
drops of vanilla extract (~2g)
here ya go. would do again 100%, maybe add a lil more applesauce or cook a lil less bc I cooked a lil more than what katie recommended (my bad)!!
anyway thanks a bunch for this marvelous treat
pics : the different steps and final results!! yum
Naomi Goldstein says
I tried it this way and enjoyed!
2 Tbsp cocoa powder
3 tbsp peanut flour!
1/8 tsp nutritional yeast
2 tsp honey
1/4 tsp baking powder
2-3 tsp olive oil
3 tbsp milk of choice, such as almond milk
Chelsea says
Congrats!! And quick question… Can I use Whole Wheat Flour? If so, how? Thanks once again!
Jason Sanford says
We haven’t tried but be sure to report back if you experiment!
Jason (media relations)
Bella says
I really really wanted to like this but after just one bite, all I tasted was salt. I added 1/8 tsp and all other ingredients exactly as written; where could this have gone wrong. I had to throw the whole thing out 🙁
Jason Sanford says
Hmm, either maybe mismeasuring something (I once mixed up salt and sugar in a recipe!) or maybe you just have super sensitive taste buds for salt and would prefer it without? If so, you can absolutely just leave out the salt entirely!
Jason
Karen Combs says
What does the GF AP flour mean in the ingredient list? I assume the GF is for gluten-free but not sure about the AP?
Jason Sanford says
all purpose 🙂
Basically like this one: https://amzn.to/2uiVrcY
Noelle says
would chickpea flour work?
Jason Sanford says
We haven’t tried, so be sure to report back if you experiment!
Jason
Mari Pappas says
I may have reviewed this recipe before, but I love it so much I’m reviewing it again! I don’t need a ton of sweetness, so I substituted 1 tsp maple syrup for all sweeteners (though I did add a few dark chocolate chips 😉 ) The chocolate from the cacao is so incredibly satisfying that a little bit of sweetness goes a long way. Love this little cake!
regs says
mouthwatering dessert, love it. Can’t wait to try it.
Noelle says
Would chickpea flour work??
Noelle says
LOL- just realized I commented this on the same post before! My bad?♀️
Racheal says
It’s the best one I’ve tried. And I have tried a LOT! I only had chocolate milk and light olive oil on hand but it worked out nicely 🙂 I topped it with the healthy chocolate frosting suggested in the post. Have already made it 2 days in a row, going on many more!
Hana says
I was gonna make frosting to go on the cake, but it was so delicious that I finished it before I got round to frosting it. Thank you for this recipe, Katie!
Michelle says
The raw batter tasted really good but it was definitely more than 1 minute. It’s still hot so I don’t know how it tastes yet. Good idea but not 1 minute
Jason Sanford says
Depends on your microwave wattage. Some microwaves only need it in there for 30 seconds! 🙂
Alice says
I wanted something chocolate-y and vegan that was quick and easy to make so type in vegan mug cake and found this. I subbed the oil for 1/2 mashed banana and omitted the sugar as I used cocoa powder and sweetened almond milk. It came out perfect!
Poonam says
Hello Katie,
I tried this mug cake today. It was great however didn’t rise fully, as some small amount was still in batter form in the bottom of the cup, what could have gone wrong ,so that I will correct my mistake in another try.
Jason Sanford says
Hi, what specific ingredients did you use?
Angelene says
Really yummy!! I loved this recipe ?❤️
Krysta says
This was delicious! Thank you so much for helping my chocolate cravings! So easy too!
Adam says
I just made this, and OMG. I’m in love. I made a few substitutions and they worked fabulously!
I substituted some plain non-fat Greek yogurt for the oil. Used some of my favorite sugar-free mocha-flavored syrup in place of sugar. I did need to add about 1 tbsp extra of almond milk too, since there’s less moisture in the yogurt than there would have been in the oil. I also used 1/4 c. of oats that I ground myself into oat flour in the blender (slightly more than 3 tbsp).
Finally, I mixed some powdered peanut butter (my favorite brand is PB2) with a bit of almond milk to create a “peanut butter paste” and swirled it in before baking. OMG. I might make this every night!
(I couldn’t wait to try it and forgot to take a picture before digging in – oops!)
Jason Sanford says
That photo looks fantastic!
Whitney says
I make this often when I’m craving dessert but don’t want to make a whole batch of something which I’ll end up eating too much of. Love this easy dessert!
Suzanne says
Really tasty! I used applesauce and it worked well, Although it took longer for it to cook in the microwave, I left the center slightly uncooked and it was more like a lava cake. Absolutely yummy, thanks for a great little cake!
Bella says
I have been trying every chocolate mug recipe I can find and none of them work I don’t know what I’m doing wrong an someone help
Alyssa says
It’s pretty good! I didn’t know how log to cook it for, as the recipe didn’t say what watt their microwave was, but I did it for 2 mins and 30 secs on my 1000 watt microwave and it came out great! I recommend adding some toppings of your choice on top (I put peanut butter, and some of a hershy’s bar!), as it it kind of bland without a side flavour. I liked how it was slightly bitter, as if it had some coffee in it! I’d give this a 4-star review!
Meagan Reynolds says
This is an excellent recipe! A little higher in calories than I usually like for my snacks, but when you’re wanting something semi-decadent and EASY for dessert, this is a solid choice. Kid (and husband) approved, too!
Ria says
Delicious, naughty delight. I used whole wheat self-raising flour, a mixture of coconut oil and nut butter, increased almond milk, skipped the vanilla. Chopped chocolate in the cake mixture and after half way in the microwave added some on top.
Best mug cake in ages.
Thank you.
Elle says
Wow, this is literally genius! I used white whole wheat flour, and subbed 2 tsp yogurt with 1 tsp olive oil for the fat. I also stuck some chocolate melting wafers in the middle to create a lava-cake like effect, delicious! This was definitely worth the five minutes. Highly, highly, recommend. Thanks for the recipe!
Brenda says
OMG!! This is awesome and delish!
I used 2 tsp truvia brown sugar blend and 1 regular truvia packet for the sweetener. 2 Tbsp coffee and 2 of soymilk. Sub applesauce for oil. And added 1/2 tsp cinnamon, 1 tsp vinegar. Yum!
Brenda says
And 5 stars!!!
Amelia says
The chocolate mug cake was overall pretty decent. Although, next time I will use less cocoa powder and more sugar than it calls for because it was far too bitter for my tastes. Also, if you are doing this in a coffee mug, I suggest that you double or triple the recipe because it filled less than half of the cup.
Rebeca says
Absolutely love this cake!
I was wondering if you had the nutritional information? please🙏🏻
CCK Media Team says
It is linked under the ingredients/instructions in the recipe 🙂
Jessica says
I’ve tried over 20 chocolate mug cakes recently, and can confidently say this one is the tastiest. I love to add an extra tbsp of almond milk and undercook mine a little bit and it’s the most delicious treat.
Laura says
Just made this! I used xylitol I place of sugar and applesauce instead of oil. My hubby loved it! I served it up with homemade frozen honey yogurt and almonds.
Theresa says
I love this recipe as is. I tried using applesauce but the consistency wasnt the same. This is my favorite mug cake recipe!
Ray says
Hi! What do you mean by gf ap flou
CCK Media Team says
Gluten free all purpose, such as Bob’s Red Mill cup for cup 🙂
Cheyenne Hunt says
I just tried this with the Bob’s red mill GF blend and the texture was really rubbery 👎 any other suggestions would be greatly appreciated
Amber says
I love this recipe 😍😍 I live with a flatmate so making a full sized cake rarely happens unless I’m able to take it somewhere to share it! Sometimes I just really want a chocolate cake fix and this is perfect – tastes amazing and doesn’t blow up your calorie intake. Yay!
Coen says
AMASING
Jules says
It tasted soooo good! It was just a tad too much cocoa powder for me, it felt a bit dry. I’m going to add some chocolate droplets next time, that sounds like a great idea and might make this even better!
Kristine S. says
YUM – If you’re not used to the taste of cocoa this may seem not sweet enough but I made it in a mug and had a bite, then got interrupted so it sat and cooled and was more cakey and the flavors more mellowed and it was even better than when first out of the microwave. I used 3+T sprouted ww flour and avocado oil because that’s what I have.
alice says
amazing, one of the few good ones!!
H+H says
This is a great, simple recipe. We added 1 tbsp chocolate chips, reduced cocoa powder by 1 tsp, and used just 1 tbsp sugar (no stevia). We’ll definitely be making this again!
CCK Media Team says
Thank you so so much for trying it 🙂
Emily says
This wasent overly what I expected, I had to leave it in the microwave longer, and it was barley sweet, I would put more sugar and a little nutella in the middle with a sprinkle of Icingsugar sugar.
Anonoymous says
I have been searching for delicious low calorie recipes for some time now and I just made this as a snack! WOW!!!!!!!! Total flavor bomb! This is definitely the best chocolate mug cake recipe out there!!!!!!!! I tried it with butter and applesauce and I honestly didn’t notice a change in texture at all! I also made the chocolate frosting which went perfectly with this! Thank you so so much Katie!
Annie says
I tried this recipe twice and it came out more like a brownie than a cake. I don’t have a microwave so I had to bake it. The 2nd time it sank in after it rose. It tasted ok, still a little gooey and I had to bake it a little longer.
Paul Sconfienza says
I love mug cakes. Instead of oil my go to recipe uses peanut butter. I tried this one with apple sauce and liked it a lot. Helped that i added dark choc pieces!
Emm says
Congrats, Katie, you have done a lot to deserve that award, and I LOVED the cake! I had to make two lol!! Thanks for all of the incredible recipes!
Much Love,
Emm
Ahmad Andera says
It’s an embarassment you do not have a donate option! I ‘d absolutely support this great blog!
Stan says
Agreed. The amount of times she helped me not screw up with baking something is worth a few bucks!
Tracy Mitchell Griggs says
I was craving chocolate so gave this a whirl. Easy of course. Used AP flour and regular vegetable oil. The texture was good. I topped it with a warm dark chocolate ganache. My only complaint is that the cake itself did not taste very chocolatey. The cocoa powder did not provide depth of chocolate flavor. I’m not sure what would provide that as most baking cocoa powder does not provide a deep complex chocolate flavor profile all on its own. Thanks for recipe.
Stan says
It works so well. Katie is my go person when I want something simple that I know will come out good, because she did the science herself.
CCK Media Team says
❤❤
Sumone Ray says
👐Score!👐
I tried out this recipe because I just came out of a migraine and was in deep need of CHOCOLATE! This was absolutely perfect and a worthy addition to my recipe box. Thank you so much for posting this recipe. You ROCK!💪😁
Alex says
When you say “____ sugar, unrefined if desired” in your recipes, what does that mean? What’s your default sugar? Is it white sugar? If so, why? Can I sub organic cane sugar in most cases?
CCK Media Team says
Hi Alex, yes! Any time a recipe calls for unrefined sugar, feel free to use organic cane sugar.
Alex says
Awesome, thank you! I have another question: regarding oat flour or instant oats, can I sub rolled oats or just make my own oat flour by blending it?
Amanda says
This truly is the best vegan chocolate mug cake I’ve made, and I have tried several highly rated recipes. It does have less sugar and oil than previous recipes I’ve tried, which is great if you are counting calories. It is dense, very moist, very rich, and very chocolatey. I will definitely be making this again!
CCK Media Team says
This made us so happy to read. Thank YOU!!
Caren says
This is so good! Thank you for the recipe! I used 2-1/2 TBL of Trader Joe’s cassava cauliflower flour blend and butter in place of the oil.
Grant Block says
Can I use sorghum flour instead
Hann says
These are the best!!!!!!!!!!!!!!You seriously have to go try them not too sweet and always turns out amazing I used coconut milk and it was the best mug cake I have had in my life🍫🥥
Grant Block says
Can I use sorghum flour
Lauren E says
Katie, this is also great “no bake.” Believe it or not, I’ve made this as directed except I didn’t bake the batter. I refrigerated it instead. It makes a delicious Vegan brownie batter, and one can heat-treat the flour prior to adding it to the other ingredients, too, if desired. Thanks for this recipe. Maybe try it “no bake” or “unbaked” sometime. I refrigerated it, and it lasts for many days.
CCK Media Team says
Your idea sounds fantastic!
Lauren E says
Wow, thank you so much for commenting! Really, it was YOUR idea! I strongly consider that you give it a try.
Stefanie says
Made it in a mug for the microwave and it turned out great. I used plain sugar + applesauce for the “fat” + unsweetened almond milk. Good to go in 1 minute at 500w. Was looking for a slightly lower calorie version of this, so glad to find this!
Mary says
This mug cake was so delicious!!!
Sara says
Yum yum yummm!
Robin says
This was amazingly good and quick and easy to make!
Holly says
This has been my favorite dessert for three years. Thought it was time to leave a comment telling you that!
Lauren says
I am obsessed with this mug cake recipe 🤣
Anna says
This is my favorite dessert! I was looking for a vegan mug cake and found this one. Delish!
Jennifer says
Best mug cake I’ve tried, after about 20 different recipes this one is definitely the best. I used regular flour, white sugar and vegetable oil. At 40 seconds my cake was mostly done, inside was just a little gooey & I left it that way (lava cake) and this tastes great. I got my sweet fix without a lot of sugar & fat and just one serving I won’t overeat.
CCK Media Team says
Thank you so much for trying it 🙂
Cindy Blackmon says
I love the mug cakes! I like it using applesauce! It’s sweet and chocolatey without being heavy! I love the applesauce muffins! And yesterday I tried the coconut (I love coconut) ice cream and put it on top of the chocolate mug cake for dessert!!! Yummy!!! It didn’t really take that long to freeze the coconut liquid ingredients in ice cube trays! So awesome! I almost always have the ingredients for your recipes on hand when I’m ready for a dessert! 😊👍
Aliesha says
Very good!! Thank you for this recipe that satisfied my serious brownie craving!🍫 I have tried another mug cake recipe and was disappointed. But this one is truly yummy! I followed the recipe as written – using whole wheat pastry flour, and I used 1 tsp oil + 2 tsp applesauce. I also stirred in a few mini chocolate chips and topped the cooked cake with powdered sugar.
Marci says
I have made multiple GF mug cakes over the last five years but this is by far the best. I did use melted coconut oil, whole milk and sprinkled some semi sweet chocolate chips and almond slices on top – baked in a ramekin. So fast and fabulous!! Yeah I found a winner.
ella says
beautifully moist, very delicious. i added about a tsp or two of dark chocolate chips which was amazing
Lucy says
I had a desperate craving for a cake but didn’t have time (and don’t want the leftovers being temptation all week!) To make a full cake so tried this and it’s INCREDIBLE
CCK Media Team says
Thank you so much 🙂
Kristen says
Wow I can’t believe how good this is! Definitely hit the spot, so fudgy and moist. Thank you for this amazing recipe. I did sub applesauce for oil just to lower my WW points. Def saving this recipe!
CCK Media Team says
Thank you for making it 🙂
Chrystal says
I loved this, it was easy, quick and healthy. It took the edge off my need for something sweet without the stomach ache that comes after too much sugar (I do really well with too much sugar).
Stephanie says
Easy. Tasty. Perfect for those times when you cannot get chocolate cake in your mouth fast enough. Nice size for sharing (if you do not eat it all yourself).
I have made this many times with many substitutions. I will admit – I am lazy… I guesstimate ingredient measurements to reduce spoon usage and mix things right in the mug… who cares if they stick a little bit!? I do not want extra dishes. The goal is cake and relaxation. I have used apple sauce, banana, coconut oil, peanut butter, and NuttZo for the oil/fat portion. The outcome differs slightly, but it’s all good no matter what (even if a bit gooey inside)! I always add chocolate chips. I do not always do frosting, but when I do, I simply mix cacao and honey or maple syrup into peanut butter and call it a day.
Chef kiss! Mwah!
Gotaproblem says
What is gf AP flour?
priya singh says
There are lots of food blogger like this But the best food recipe “Chocolate Mug Cake” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Karen says
This is delicious, it really helps me with portion control since I tend to be a binge eater.
I did use the applesauce, and I think I might have added a bit too much. It turned out more like a pud, rather than cakey. It’s okay though next time I’m going to skip the applesauce and add the peanut butter.
Zoe B says
I’ve made this recipe over & over, it really is the perfect portion of great-tasting cake!
I prefer to microwave mine slightly too short so that it’s still liquidy in places, just like a lava cake! Microwaved fully is still very good too!
Laurie Mac says
Perfect!
Jess says
It’s just okay. I’ve had better. This is a super easy recipe, but maybe I’ll switch out the oil for banana or applesauce next time. It definitely took more than a minute to cook in the microwave as well.
Animsaj says
Delicious 😋
I’ve put some ice cream on top for the first time.
CCK Media Team says
Thank you for trying it 🙂
Sherlyn Edmonson says
This is my first ever to make a microwave chocolate mug cake. I’m here to tell y’all that is the best! I melted some chocolate chips to frost it and it was amazing! Thank you Katie!
CCK Media Team says
Thank you so much for trying it 🙂
Sara Crutchfield says
I doubled the recipe and made a “Chocolate bowl cake”– soooooo good!! The idea was to share it w/ the husband…and I sorta didnt. I finished the entire bowl w/ vanilla ice cream.
Shanele says
Made this mug cake for the first time and it taste like a double chocolate chip cake in a mug.
Shanele M Regencia says
Actually, I made the Keto Mug Cake. But I’ll try this recipe in the near future
Nina says
Wow. I love this. Possibly my favorite recipe of all time.
Angela says
I made this mug cake a few mins ago and sprinkled mini chocolate chips on top. This is the best mug cake I have found.
Angela says
Just made this. Best chi mug cake ever. I sprinkled mini choc chips on top. Yum
Marie says
I was craving something sweet and had no dessert in the house. This recipe was so easy it’s dangerous. Now you have chocolate cake anytime of day or night! I used PB in place of the oil and it was fantastic. One serving was a bit much for me. Next time I’ll share!
Makayla says
I didn’t have any neutral oils on hand so used 1tbsp melted butter. Turned out pretty good 👍
Tammy says
Great mug cake recipe!
Alli says
Recently had to go wheat-free because of a developed intolerance.
This is easily the best mug cake I’ve ever made, regular or gluten free.
I used AP gluten-free flour and used mashed banana instead of oil (just to brighten up the chocolate a bit.)
It was delightful and texturally a dream. Also threw in some chopped walnuts 🤤
Thank you so much, I’m holding onto this recipe
Amy Fichera says
I love this mug cake, but I am on a diet and I am doing a lot of calorie counting, and the nutrition facts supplied, using real sugar and oil, are not what my app says.
jen says
I used 3 tsp of mashed banana that I took from the freezer and microwaved till I could mash. I omitted the oil and salt and used 2 Tbl of almond flour and 1 Tbs of oat. I used 3 Tbl of unsweetened soy milk and only 1 Tbl of coconut sugar. 60 secs in microwave and let it sit a few minutes. So yummy. Just perfect !
jen says
sorry but forgot to rate this . Just posted other review.
Elliebelly says
Yummy in my tummy
Sarah says
Definitely the best mug cake recipe I’ve found! I used grape seed oil, oat milk, brown sugar, and gf flour. I added a dash of cinnamon. Perfectly baked at 60 seconds!
Laura says
I bet I’ve tried over 30 mug cake recipes over the years and this is my new favorite! I like the addition of the Dutch process cocoa; maybe this made the difference. I think next time I may increase the sugar to 2 1/2 tbsp, but the recipe really lacked nothing. Thanks for sharing!
Jasmin says
You are gonna think I’m nuts! I was looking in my cabinets to see what crunch factor I could add to this. Slim pickings! I found a bag of salad toppings with dried cranberries and sliced almonds. Hahaha!!! It was actually sooooo good! Crunch from the almonds and tartness from the cranberries.
Bon says
My cake was in the microwave when I realized I forgot to put the sugar in 😳 I thought it would be ruined, but I poured some sweetened condensed milk on top and it work! The texture was rich and gooey. Thanks for the recipe!im sure it’s even better when it’s made correctly 😂
Heather says
What else can be said about this recipe? 💯 It’s phenomenal, make it now! Oh and add chocolate chips too 🥰
Oliver says
I’ve made many mug cakes, and none come close to this. I was even out of vanilla, and my fiancé and I loved it!
Susan B says
I was craving something sweet after dinner. Stumbled upon this mug cake recipe and I’m so glad i did. Made as written and cooked in a ramekin in the microwave. It was outstanding!! I didn’t frost it as I was trying to keep the calories as low as possible. I will keep this recipe and try some different varieties, maybe try monk fruit as the sweetener. I did have to cook it for about 90 seconds in my small microwave. But it was perfect!
Diana says
Delicious just enough for my husband and I!
MEREDITH SHELDON says
I made this on a whim with two eager preschoolers watching. It was a hit! Used olive oil, half the sugar and they still loved it. Thank you!!
Ashley F says
I’ve made this three times (one of those times having read the measurements incorrectly!) and it came out amazing every single time! I’ve been adding 1/4 tsp mint extract and peppermint bark and it’s come out so well!!
Tammy Nguyen says
yummy indeed
P Niehoff says
This is the best choc. Mug cake I’ve ever had. Definitely takes chocolate cravings away!
CCK Media Team says
Thank you for trying it!
Sally says
Just tried this recipe using applesauce for oil and home blenderized oat flour. It is delicious!!! I was craving chocolate cake and this was easy and quick in the microwave.
Sally says
I just commented that I made this mug cake using applesauce and oat flour. I forgot to say I added walnuts and chocoalte chips. So good!!
Bella says
Amazing on its own, but absolutely delicious with dark chocolate chips too :p
K says
So good and moist. I topped with crushed oreos.
Roberta says
Best chocolate mug cake I’ve ever made, thank you for this recipe!
Naomi says
I enjoyed this so much. it had a great texture. I will definably be making this again.
Krista D says
So very Delicious! I’ve tried many mug cake recipes, and this is IMO the best! Thank you Katie!
Ellie says
This is probably the best mug cake I’ve made!
Sienna says
I loved it so so much, but I think my daughter Sophie liked it a whole lot more! And congratulations Katie!! 🙂
Lombardo says
Yes, it was good. I haven’t made any other mug cakes, so I’m not sure it’s the best, but really, what can really go wrong with this set of ingredients (I mean, other than using rancid avocado oil lol).
My only comment is that the nutritional value page states that this recipe only contains 8 grams of sugar? Using 2 tablespoons of regular sugar? Not sure if that was purposefully “accidentally” marked for brownie points? (Pun intended)
1 tbsp= 12 grams of sugar.
2 tbsp= 24…….
Where did we get 8 from?
Katie says
I hardly ever leave reviews, but I had to with this one. This is the BEST mug cake I’ve ever made- by far! I’ve tried a lot and they are always gross. This one was a perfect little slice of cake. When it came out of the microwave I popped on a couple of PB chips instead of doing a frosting and it was perfect. New go to treat!
ChrisKC says
I was having a chocolate craving and whipped this up in minutes. So delicious this recipe will be made again over and over.
Jackie says
Delicious! The mug cake satisfied my cravings for chocolate cake without having the temptation of a ton of leftovers.
Lora says
It was delicious!!!
Layla says
Super easy and super delicious, thanks!
Mia says
Just made. Agree, was one of the best mug cakes I’ve made. I think not having egg helped (bc 1 egg is way too much for a single serving cake). I used all purpose flour and about 2.5 tsp canola oil. It was just a little oily tasting – would probably stick with just at (or maybe slightly under) 2 tsp next time. I also threw in a small handful of mini chocolate chips and used all Hershey’s Special Dark cocoa powder. Just mixed thoroughly with a fork.
I used a 1 cup glass ramekin. Next time, will probably make in an actual mug. The ramekin was a good circumference to make a nice lofty cake, but there wasn’t enough space at the top for all my ice cream 🙂
Lee says
I love this recipe. I’m the only person in my home who eats chocolate cake. This is a perfect little serving just for me. I put a dollop of sunbutter in the middle before placing mug in the microwave. Extra yummy.
Tampan Mapan says
I really like this recipe, very useful because I just learned to make cakes
Amber says
I have tried alot of different mug cakes because I have sweet tooth but I’m to lazy to make a whole thing. This is the bessssst mug cake hands down I have ever made. I used honey as my sweetener and used melted butter instead of oil. Also added about 1/2tsp of brown sugar and it was soooo yummy. I could have ate another and will tmrw 🙂 thank you so much. I have now saved this recipe.
CCK Media Team says
Thank you for trying it!
Mala says
LOVED this chocolate mug cake recipe!!
Daphne says
Where is nut free one
CCK Media Team says
Hi! This recipe can be nut free 🙂
Josh Dreon says
Genuinely so delicious. I’m a big mug cake guy as it’s a great way to have dessert for less calories (usually). I’ve tried many before and they lack flavor or come out dry no matter what. I was SHOCKED at how delicious and fudgy this cake is. I cooked it for the full minute and it was perfectly done but still moist and chocolatey. This is now a staple of mine and I could not recommend something more.
Marsha says
Delicious mug cake recipe!
JCKatie says
It been awhile since I’ve made a mug cake! I wanted a quick and easy treat this weekend. I’m having mine with chocolate glaze and whipped cream! Unfortunately, I used a little too much oil, but I’ll use less (and fresher!) next time. Or maybe sub out some melted vegan butter instead. Either way it scratches my sweeties itch for the weekend. Thank you for the recipe!
Tammy Miller says
Oh my gawwwwwwd. This was so amazing. Did everything as is. Used butter for oil, brown sugar for sweetener n vanilla oat milk. When it came out I topped it with milk chocolate n butterscotch chips😁
Will be putting this On repeat. Just wish it had a picture to tag to Pinterest
Sheena says
This is the best mug cake recipe I’ve tried so far! Does not need any frosting either.
Susanne Colella says
I love this so much. Thank you
However there are so many advertisements I had to use my phone to get the recipe to stop moving around long enough for me to make this
Do you have a cookbook?
Sara says
Delicious mug cake! I made one and then immediately whipped up a second lol.
Lauren says
I loved this chocolate mug cake recipe so much that when my husband asked for a bite, I told him I wasn’t sharing 😂😂
Lauren says
Made this for a quick dessert and I quite liked it. Topped it with vanilla ice cream…yum! Perfect little dessert for one.
Barb says
This is a great mug cake recipe. It was easy to make and tasted great topped with cool whip. What more could you want?
Sasha says
Love this chocolate mug cake so so much! It is my favorite after work snack 🙂
Izzy says
So easy and tastes great for a quick treat!
Pam says
The best mug cake recipe I’ve tried so far!
Jane says
The cake comes out amazing.
Lucy says
This cake is absolutely amazing, and I love how little time it takes
Sage says
I don’t normally comment on things but this is delicious! Normally mug cakes aren’t my thing because there can be dry but this is so good, fudgy and so chocolatey! I doubled the recipe and subbed half the sugar with brown sugar. This will be my go to midnight treat from now on!
Anushka says
I loved this chocolate mug cake recipe so much that when my significant other requested a bite, I let him know I wasn’t sharing 😂😂
Theodora says
Thank you so much for the recipe. I just made it and it was delicious
Courtney M says
I have made several mug cakes and this is by far the best one I have tried. My 5 year old made one with me and he thought I said mud cake and when we mixed the ingredients it he said, “look, it does look like mud!” Haha!
I used almond flavoring in mine and we sprinkled some chocolate chips in & it was delicious. I used leftover Lindt chocolate truffles & melted a couple & cooled them slightly, then mixed with cool whip for my frosting. Really really good recipe for when you want a little bit of chocolate cake without all the time & effort of a full size cake!
Lisha says
Please can we have a single serve version of the measurements for the chocolate cream cheese frosting xx
Priya says
This is definitely going to be my go to recipe for a quick chocolate fix. Tried it for the first time today and while mine was not fully baked at 14 minutes, it turned out better than other GF, vegan chocolate mug cake recipes I’ve tried. It wasn’t dry like other recipes. Next time, I will bake it for 2 minutes longer and might add chocolate chips. Thank you Katie!
Samara says
This was the most amazing mug cake I’ve ever had. I used maple syrup for my sweetener, coconut milk for my liquid. I forgot the oil and it was still fudgy and amazing! Really hit the spot 😋. Great recipe!
Jami says
This was such an easy way to get my chocolate fix. I used one tablespoon of almond butter in place of the oil and allulose for the sweetener and it was yummy.
Delina says
Amazing! I used spelt flour, macadamia nut oil and kefir for the milk. It was a fantastic fluffy chocolate cake!
Mary B Lynn says
What are types of sweetners?
RJ Page says
Perfect recipe that just works, thank you! I tossed in a handful of chocolate chips and topped mine with whipped cream 🙂
Dale says
Kristin, I really like your blog recipes. I am going to have to pare down to you, Carolyn Ketchum and Chocolate Katie. I can’t keep up with all the emails as well as Pinterest where I have to read all the BS from Cozy Kitchen. I am a single guy with a huge kitchen, large pantry, as well as using 2 entry hall closets for dishes etc. It bothers me to see recipes requiring a bunch of stuff I don’t have. If I can’t make it with almond flour, I am not going to make it, rather than have a bunch of stuff going bad on a shelf.
Karen says
I love it!
Dawn says
Made this chocolate mug cake for my husband and I and OMG! It was delicious. It only took 1 minute in the microwave and boom it was done. Topped it with some whip cream and yum yum!! My husband even enjoyed it, and he is very picky! Thank you much for this recipe. It’s definitely a keeper!!🙂
Felix says
Thank you. Really delicious cake.
Sara says
I just made it, it is exactly what I needed! Since it didn’t have any eggs, I kept 1tbs of the batter and topped the cake with it when it came out of the microwave as the ganache. So yummy, will try it with the other subs like pb and Nutella soon 🙂
Nikki says
I’ve been looking for a mug cake for a while, and but never gave it a shot. Until now! WOW!! So delicious! I used 1T Nutella instead of oil (was craving extra chocolate 😂) and topped it with a little more Nutella and a drizzle of butterscotch peanut butter. (Microwaved it for 40 seconds to perfection !). It didn’t affect the macros much. LOVE IT!!! I’ll look no further for chocolatey mug cake delight! It wasn’t dry and chalky. Just amazing! Thank you so much!!
OstentatiousArtichoke says
Delicious! Absolutely delicious! The cake is moist and fudgy, with a very rich chocolate flavor. Totally recommend.
Lauren Helfrich says
I wish I had some of these right now. I’ve been feeling unwell for a week and nothing has appealed to me. But these are really tempting. They look delicious!
Blue says
One of my favorite recipes for a chocolate cake🤤❤️. Now I was wondering, how much time and degrees would it needed to be if I do a large batch on a conventional oven? 🤔
Lily says
THANK YOU! This recipe is small but incredible. Been having the worst period cravings and was desperate to avoid eating half a bag of chocolate chips. I added a bit of extra cocoa powder, put in 1 tbsp of maple syrup, and didn’t bother with oil or an oil sub. The texture was incredibly fudgy, and tasted delicious. Successfully satisfied my cravings with no chocolate chips needed! For real, cocoa powder does the job nicely, who knew. Enjoyed this treat plain, but an almond butter “frosting” added some healthy fats/fiber and made it quite filling. Feeling good, and it’s top of my list for future cravings! Much love <3
Lily says
THANK YOU! Was having the worst period cravings and was desperate not to eat half a bag of chocolate chips, this recipe saved me. I added extra cocoa powder, used 1 tbsp maple syrup, and didn’t bother with oil or an oil sub. It turned out this incredible fudge texture, and tasted delicious. The cocoa successfully satisfied my cravings, and the addition of an almond butter “frosting” added healthy fats/fiber which made it quite filling. No chocolate chips needed! Overall am deeply thankful, and this recipe is top of my list for future cravings. Much love <3
Christine Klepper says
Wow! This.Is.Amazing! I’ve had a headache for a couple days and just wanted a treat. I had all the ingredients but was a little nervous there was no egg. This cake was perfect! Thank you!!
Nabz says
This has become my go to mug cake recipe foe whenever I am craving one. I like to turn this into a sort of “poke cake” by adding cream and cocoa and then poking holes and drizzling that on top. If I’m feeling extra, I make a chocolate cream cheese frosting as well. Overall, great recipe 😀