Get two new free healthy recipes each week. Sign Up

Single Serving Mocha Chocolate Cake

cake for one

The rich chocolate mug cake displayed before your very eyes can be made in under 5 minutes.

And it serves just one person.

Unless you’re crazy and decide to share…

single serving cake

You’re not crazy, are you?

Yeah, me neither. 😉

When I heard today was National Coffee Break Day, my first thought was to write a post highlighting all of my previously-published coffee recipes. But then I decided posting a new recipe would be much more fun… especially if said new recipe involved coffee and chocolate! (Chocolate is always more fun.)

So I came up with something I’d been meaning to try for a while: a mocha version of the popular One-Minute Chocolate Cake:

cake for one

One Minute Mocha Mug Cake

Topped with Homemade 4 Ingredient Ice Cream.

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tbsp spelt, white, or Arrowhead Mills gf flour
  • 1/2 tsp instant coffee granules, decaf if desired
  • 1/8 tsp salt
  • 2 tsp granulated sugar or xylitol
  • 1/4 tsp baking powder
  • pinch uncut stevia OR 1 additional tbsp sugar
  • 1 tbsp coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. I can’t personally vouch for the results if you make that substitution.)
  • 3 tbsp milk of choice
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. If using a microwave, cook 45-50 seconds (or more, depending on how powerful your microwave is). If using an oven: cook at 350F 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 cake to cool before trying to remove it).

See the original version for: Mug Cake Calories and Nutrition Facts.


In honor of today, serve with Copycat Healthy Starbucks Frappuccinos.

What are your favorite sources of caffeine?

Coffee? Tea? Chocolate? If you don’t already know mine, you must have forgotten what blog you are on!

Published on January 19, 2012

Meet Katie

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

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
    • Heather@Kids in the Sink says

      That is exactly what gets me too! Sure, I can eat one serving when I make a big batch of something. But I just can’t waste it by throwing it out when it gets old and stale! Glad I’m not the only one with the logic of finishing it off so it doesn’t go bad!

  1. Jess says

    ps – this looks absolutely decadent. Too bad we already have a chocolate-lemon cake in the fridge that needs devouring c:

  2. Anna Lynn says

    As I sit here and drink my huge sugar-free, skim-milk fru-fru coffee drink from my favorite local coffee shop, I can safely say that I am a coffee addict! This year, I began drinking it in some form everyday…probably not the greatest (or healthiest!) idea, but my schedule is insane and the caffeine is a lifesaver some days! This recipe makes me incredibly happy because I love chocolate just as much as I do coffee so seeing this combination definitely made my morning!

  3. Sarah the official CCK drooler says

    Coffee and chocolate. Hello, sugar high! Maybe you can do a coffee and chocolate ice cream? Or cupcake?

  4. Rachael says

    I know this might sound crazy but can I make this recipe without the coffee? What would I sub? I’m not a coffee fan and don’t keep any coffee around!

  5. Qi Ting @ A Dessert Diet says

    I love coffee-flavoured things! But I can’t stand coffee itself (too bitter for my palette). So my favourite sources of caffeine are coke and chocolate and tea 😀 I’m not too good at sharing either. This looks perfect! 😀

  6. Zoe says

    I am stuck in my house due to snow and freezing rain. Feeling a little sorry for myself and needing something to make me feel better…yep – this is exactly what I needed!

  7. Emilia says

    Yum! this looks so good, I love the combination of chocolate and coffee. Coffee (preferably high-quality and maybe single origin) is definitely my favorite source of caffeine, though chocolate does come in a close second 🙂

  8. Bianca- Vegan Crunk says

    OMG, I’m soooooooooo in need of a cup of coffee right now. I have four days left in my 21-day cleanse and the thing I miss the most is coffee. I’ve been so tired all month. I need caffeine to survive.

  9. Chelsea says

    Oh gosh, Katie! Be still my heart. 🙂 Hmmmm, I don’t have a microwave, so what would you recommend for oven temps and times? Will the cake still be as fudgy? Newly preggo and craving chocolate and carbs…can’t wait!

  10. Katie says

    National Coffee Break Day?! Heck yeah! I’m drinking coffee right this very second – I love it so much. I was actually just thinking this morning how I am glad I’m not pregnant so that coffee can be a part of my life. A very major part.

    This little cake is right up my ally. I’m pretty sure I have to make it today.

  11. Katie @ ohshineon says

    I am definitely going to make this tonight! I’ll probably sud applesauce for the oil and melt a couple tablespoons of dark chocolate to drizzle on top 🙂 I’d take chocolate over oil any day!

  12. jaclyn says

    hi katie! i just made this recipe (the first i’ve ever made of yours); and it turned out absolutely delicious!!! thanks!

  13. Colleen says


    You are UNREAL!!! This AND the cornbread both look awesome!!! Just totally amazing!!! Do your ideas have any end?!?!?! I feel like a star-struck teenager, but wow, it has to be said that your ideas, and so you!, are just out of this HEALTHY world! Thank you, thank you, thank you for showing people just how yummy HEALTHY EATING CAN BE! Have a great day!

    Colleen 🙂

  14. Jen says

    Katie-just made this…and as per usual, it was fabulous!!! Plus, it keeps me on my healthy kick-losing weight and eating sweets has never been better….thanks to you!!!

  15. Kristal says

    That looks divine. On the list for tonights dessert.

    Chocolate, tea, and hot chocolate are my caffeine…. although I really don’t think about the caffeine!

  16. Emily @ Glitz Glam Granola says

    Omigosh, I know what I’m making for dessert tonight!! This looks fabulous and now that I know just how good the original is (I made it for the first time on Monday) I need to try this version! I love coffee and chocolate together too, so this was meant to me. Oh and my family asked for bites of my chocolate cake when I made it and I must have given the smallest bites imaginable– but let’s face it, this is way too good to share!!

  17. Kerry says

    I’ve been wanting to try the original version of this cake since you first posted it, but now that you’ve added coffee to the recipe, I can’t wait any longer! I must have it now!

  18. Moni'sMeals says

    how did you know…chocolate and coffee are one of my fav combos! This looks simple and just great. Works for me!
    Thanks Katie.

  19. Averie @ Love Veggies and Yoga says

    Oh the cake looks great and love that it’s a one-serving for those times when you don’t want to make a whole cake.

    I forgot about the Starbucks Frap recipe. That would be a perfect source of caffeine right about now.

  20. Marci says

    This looks great although I will be right behind Rachael making the no-coffee version.
    Can you please provide time and temp for a conventional oven?

  21. Nicole says

    This looks so good and I love all of your recipes. I have a question that I’ve been dying to ask you for a while now. I cannot stand the taste of Stevia and unfortunately most of your recipes call for it. What do you suggest as a substitute? Just plain sugar? Or is there another sweetener that would be better? Thanks!
    xo Nicole

  22. Albizia says

    Caffeine, caffeine… Definitely not for me. But I am addicted to the smell of coffee so I bought a jar of decaf instant coffee and I put it in almost everything sweet I eat. Milk, oatmeal, cookies, cakes, even yogurt – they are all familiar with my coffee obsession. Sometimes I even sacrifice myself for an overpriced cup of coffee and then can’t sleep for a night or two 🙂 . So now I know what I am going to bake tomorrow.

  23. Amber says

    Share… I NEVER share. Lies.. so many lies;)
    I climb out of bed and go directly to grind my own home-roasted ‘Birds & Beans’ coffee… one cup on the couch and I’m ready to start my day;) But any other time of the day Chocolate is my drug of choice.
    Another Brilliant single serving cake. Yummy!

  24. Mary-Claire says

    Hi Katie, this recipe sounds great! Question: I tried your regular chocolate cake recipe this weekend and used coconut oil, but after microwaving 1 minute the coconut oil just rose to the top of the ramekin and the cake never really hardened. I microwaved it longer, but still the same problem…any idea what I may have done wrong? Thanks! It still tasted amazing! 🙂

  25. Amber K says

    My body does not operate well on caffeine. Definitely NO coffee for me, even if I did like the taste of it. Chocolate only in moderation. Delicious and worth it.

  26. natalie @ southern fit foodie says

    Mmmm that looks great! My caffeine comes from chocolate and then every now and then a cup of coffee.

  27. Alexa says

    What and for how long should you cook for if you don’t have a microwave?
    I’m pretty old school with just an oven 😛

  28. Luminous Vegans says

    Simply amazing! I like the one serving idea and oh my…your coffee blows starbucks’ coffee outta the water (is that a saying?). Well, you know what I mean, yours looks way better, cheaper, healthier and its vegan!

  29. Katie @ Nutrition in a peanut shell says

    Looks delicious as always Katie! I love decaf flavored coffee with stevia. Like a little dessert 🙂

  30. Arielle says

    Chocolate! But I have a high sensitivity to caffeine (I get headaches), so I can’t eat it regularly 🙁 but I still enjoy your chocolate posts!

  31. kathy says

    Hey I read on here before that you make coconut butter. Well the other day I ran out of coconut oil, so I bought a container of coconut butter instead of the oil, thinking I could interchange them, but I have found that coconut butter does not melt like the oil does. What do you use your coconut butter for? I was disappointed as I add coconut oil to my oats and stuff. Would like to use the butter, just not sure what to use it in. Thanks Love your site!

  32. Damjana says

    I could easity eat it in one serving 😉 I’m going to make a microwave version for the dessert next week, however with no frosting, in a coffee cup.

  33. Melissa K says

    Mmmm I love chocolate and coffee! So many delicious drinks start that way. And it’s so wonderful that your recipe has all kinds of healthier, more interesting substitutes: cane juice, stevia and almond milk… more taste, less calories!

    However, my favorite source of caffeine would have to be a chai tea latte. It’s not chocolate, but it has that same sweet taste with a slight bitter flare that chocolate has. There seems to be something very similar about chocolate and tea…

  34. Molly@This Life Is Sparkling says

    I made your original one-minute chocolate cake last night and it was so good! I subbed vanilla greek yogurt for the oil and although it’s not vegan, it was so so good! Thanks again for the recipe 🙂

  35. Karen says

    Oooooh dear, sweet, chocolate covered Katie (said a-la-Rupert Everett in “My Best Friend’s Wedding” – LOL) This was my first look at your blog and not my last…chocolate, coffee, nukeable…will you marry me? 😀 Take care, Karen

  36. Debbie says

    I have recently discovered your blog through pinterest (that website is addictive!!!!!!!!) and I just love it. Your recipes are absolutely great!!!!!!!!!!!!!! Keep up the good work. I am an avid follower and am working my way through some of your fabulous chocolate recipes! Thanks for all your hard work!!!!!!!!!!!!!!!!!!!! 🙂

  37. Lena says

    Oh boy. I thought the regular chocolate cake was amazing, but I just made this and… woooow. I forgot how amazing the combination of chocolate and coffee is. Had to make some alterations (no cocoa powder so I used some hot cocoa mix and halved the sugar listed, and no baking powder so I used a pinch of baking soda and 1/8th cup of yogurt) and it turned out amazing. Even gooier – in a good way – than the regular one, though that was probably because of the yogurt (I’ve also been using it in the snickerdoodle pancake recipe for equally gush-worthy results). And the taste was just… sdifhjsuidfhsdifhusdi. Braindead. I am so definitely going to remake this! Thank you, Katie 🙂

  38. Lane says

    WOW! I drooled as I looked through some of the recipes on your website. I decided on this cake and holy cow! It was so EASY! It came out of the microwave super fluffy, but fudgy. It was divine! My husband and I devoured it and we are already planning on trying a bunch of your other recipes! Girl–where’s your cookbook!?

  39. Terri says

    Made your single serving Chocolate Mocha Cake tonight & decided to double it and cook it in a little bit bigger ramkin. I cooked it for about 2 minutes. Then topped it with swirls of agave. OMG.
    It was heavenly!!!!
    I also made your banana pancakes this morning…they were awesome too!!
    Can’t wait to try more of your recipes.!!!!

  40. michelle says

    Made this top with a little almond dream ice cream did share with hubby…he was gushing….
    Another great recipe 🙂 I did 1/2 T coconut oil 1/2 applesauce

  41. ash says

    Happy Chinese New Year Katie! I was wondering (after pigging out on 500 pineapple tarts. Um.) if you could do a healthy version of gorgeous, buttery, melt-in-your-mouth pineapple tart-cookies?? And I was also wondering if you knew about them, since you lived in China and everything (:

  42. Tia says

    You inspired me. Chocolate and coffee? Not only are these two things I love, they are two stimulants I love. So I made chocolate-covered coffee beans using your 3-Ingredient chocolate bar recipe! I just whipped up the chocolate, dolloped some in a bowl and added coffee beans, tossed until the beans were coated, then spread them out on a cookie sheet and popped it in the freezer.
    Mmm, they are delish. =)

  43. Sherlock says

    This was really good! Has the right amount of chocolate and sugar. It’s dangerous too considering how easy it is to make. If I don’t watch it I’ll eat way too many.

  44. Leah says

    I can set the wattage on my oven range (Japan), and it works best at 600 W (for the 45-50 seconds you recommended). Great use for the instant coffee I got gifted!

  45. Lauren says

    Yum! A cake ALL for me that is chocolate AND mocha?? Sounds perfect, Katie!!
    Your recipes truly are wonderful, and I made the cookie dough dip the other weekend for a party and it was a HIT!!!

  46. Keren says

    I made this the other day and it was FANTASTIC! So tonight I decided to double the recipe and I can’t finish it 🙁 Never doing that again hahaha!

  47. Les says

    I made this this weekend and it’s great! I doubled the recipe (since I’m not a single lady). So quick, easy, and tasty!

  48. Leanna says

    Okay, I admit I was skeptical when I read the recipe…and the cooking method. But I tried it anyway. Now I am convinced you are a genius! My 6 and 4-year-old boys loved it too! We’re trying the chocolate chip pie next (just have to wait for the chickpeas to soak). I’ll be back to visit again and again! Thanks for devoting the time that you do to this blog 🙂

  49. jinny says

    katie, i love your quick and delishh recipes! today i went grocery shopping for some more almond milk and i noticed that blue diamond has a new unsweetened almond and coconut BLEND milk! i just had to get it and even though it isn’t sweetened, it is delicious!! i love me some coconut and i thought of you when i saw it! 😀 have you tried it??

  50. Zoe says

    I made this a few days ago, and omitted the oil/applesauce and it was a little dry but still tasty. Today I made this recipe but without cocoa, so just a coffee cake and I used two teaspoons of applesauce and it was much spongier and you couldn’t even taste the apple, I also dissolved the coffee before I added it in, and only used a tablespoon of milk. It was perfect, I love all the recipes on this site, thanks do much Katie 🙂

  51. Jenna says

    Loved this!!
    I made a similar “mug brownie” last night and it was so sweet I could hardly finish it all. I was happy when I stumbled on this just now (Yes, I just found the recipe and yes, I just made it!).

    This recipe is delicious, fluffy, and has just the right amount of sweetness (I used the stevia packet, as in the recipe). I will definitely make this again. So convenient and yummy!

  52. Kayley says

    I’m fairly sure I made this variation suggestion on the original post. Looks like you either took my suggestion or we were coincidentally on the exact same brain wave.

  53. Keith says

    Holy Cocoa-lee! Just made this — you’re a genius. Seriously, you’re going to have to start re-considering my marriage proposal, Katie.

    I didn’t have any instant coffee, so I skipped that, and I actually found it a tad salty to my taste, so I’d skip that next time…but…this…was…AWESOME!

  54. Ingrid says

    My heart says yes but my closet says no. This recipe was delicious and so easy, this could spell disaster for lazy people like me who have a major sweet tooth. Thanks so much! I will try to control myself 😉

  55. Anna@ActiveFingers says

    Just made this with apple sauce. I didn’t have any instant coffee but would love to try it once I get my hands on instant coffee 🙂

  56. Cara says

    Holy moly I just made this as my “study snack” & I CANNOT believe how delicious it is!!! I added a few extra dark choc. chips, which made the center nice and gooeyy:) Thank you SO much Katie! Can’t wait to try out more of your recipes!

  57. jessica says

    I am not sure what I did but mine looks NOTHING like this. I used coconut flour, coconut oil, and almond milk. I added more milk because it was still really dry. I was a crubbly mess!

    • Chocolate-Covered Katie says

      Coconut flour is a gf flour, so it needs to be combined with other flours or xantham gum to bind. I offered it as an option for this recipe because some people make it in a mug and don’t care if it’s crumbly :).

  58. Lauren @ Healthy Food For Living says

    Hi Katie –

    I just made this cake (with Greek yogurt in place of the oil, so I guess I “un-veganized” it…) with a couple Tbsp of grain-sweetened chocolate chips tossed into the batter and it was SO good!! It will definitely become a go-to chocolate fix =). Thanks for the fantastic recipe!

  59. Allison says

    I don’t have a microwave. Can I make this in a regular oven? I know it will take longer, but will it work?

  60. Crystal says

    Hi! I made this tonight for my husband and I and WOW! We are so happy! It was so chocolatey and delicious! And it couldn’t have come at a better time because we’ve been struggling with trying to cut down on our sugar intake- we are healthy in pretty much every other aspect of life but we LOVE BROWNIES! This recipe totally satisfied our cravings without having to have a whole pan of brownies laying around forcing us to eat all of them in (at most) 2 days. We aren’t vegan so I used raw cows milk in place of almond milk, and it turned out fabulous. I also sort of under baked/microwaved it because I love fudgy barely cooked brownies. Thank you so much!!! I’ll be coming back to this blog a lot!!

  61. Sterling says

    Katie, help!

    Every time I try to make this it starts sizzling and burns… and that’s after only about 40 seconds! But if I take it out too soon, it’s more like a hot pudding (which I’m okay with since it’s still chocolate). Has this ever happened to you? Suggestions?

  62. Ilana says

    I quit drinking any kind of caffeinated drink over a year ago but every single day I have an “it’s chocolate o’clock” urge and I need to fill it. Chocolate’s a helluva drug!

  63. Kristel (Stirring Things Up) says

    So yummy! I made this for dessert last night and subbed no-sugar added applesauce in place of the oil. I used the Splenda brown sugar mix in place of regular sugar and I added vegan chocolate chips to the cake. I topped it with a raspberry sorbetto and it was FAB!

  64. Hayley says

    Just made it using mashed banana sub! SO good! I’ll make this again just to eat it raw! So yummy! Can’t wait to keep trying more recipes!

    • Alanna says

      Lol I’m doing that right now (eating it raw)… I had every intention of cooking it, but once I mixed everything my brain (stomach) was like, that looks like a bowl of brownie batter… Mmmmm, brownie batter. Do it, lol.

  65. Marci says

    I made it last night. Doubled the recipe and used 1T coconut sugar per recipe and 1/2 tapioca flour and 1/2 sorghum flour. Don’t have a microwave so baked it at 325 degrees in a convection oven for 15 minutes. It was a bit heavy which result reminded me to only use a conventional oven with gluten free flour! The taste was still amazing. Put chocolate chips on the one I made for my son. He wille at it as a cookie 🙂
    Will report back when I figure out the correct baking time.

  66. Sherry says

    I made this Single Serving Mocha Cake the other night, I had all the ingredients, and wow, I was so impressed! I didn’t grease my ramekin because I intended to eat it warm out of the microwave. I used the spelt flour, rice milk, and white sugar, it was fantastic!

  67. Cook in NY says

    I made this tonight as written except I used a mix of WW and white flour, instead of spelt. (ie, used sugar, stevia, instant coffee, coconut oil, milk, etc for the rest of the ingredients.)

    It was perfectly done at 45 seconds in the microwave. It was very good with great flavor and texture (far superior than another mug cake I’ve made). It was a tad low in sugariness for our taste. Next time I will perhaps add one more teaspoon of sugar: ie, 1 Tbsp sugar plus one stevia packet. It was also useful to put a piece of parchment paper at the bottom of the ramekin so the cake could be removed easily.

    I also recommend very vigorous stirring when adding the wet ingredients so that the coconut oil gets completely mixed in. The “batter” is pretty stiff also. This makes it easy to form a round cake shape even if your ramekin is big (like mine was).

    All in all a very nice recipe that I will try again.

  68. Nussaibah Raja says

    I actually just made this and I love it! The first one I made, the mixture was more like a dough and turned out to be quite dry. So I added a bit more milk and cooked it a bit more – 45 seconds was not enough for our microwave. I used a mug, and the bottom was better cooked than the top. I’ll have a go at using a ramekin next time.

    I think I just had a chocolate overdose.

      • Marie says

        Silly me I should’ve just tried that. I guess I didn’t think of it because I typically use Coconut Oil or Almond Butter in the recipe (which, btw, is a HUGE hit amongst my friends).

        Thanks for the reply 🙂

  69. Julie Kim says

    Hi Katie,

    I have recently discovered your blog and tried a couple of your awesome recipes including this one. I am a busy college student and made this in between my classes as my post workout treat..and boy was it delish!!! I love that it is healthy (and I used applesauce in place of oil) and that it is single serving with no waste to worry about. Thank you for a great recipe and I think I have fallen in love with your blog <3 I will be visiting often!


  70. Nubia says

    I just have to say, I make this cake for my husband almost 3-4 times a week. He loves that it’s “good for him.” I try to eat half of it but he fights me off. I also tried the deep-dish chocolate cookie pie and he loved it. I’m a fan of your site but I think he may be in love. LOL.

  71. Meagan Shaw says

    Delishious!!!! I made this and topped it with chocolate chips and bananas before I stuck it in the microwave. The perfect treat once the kids are in bed!!! Thanks Katie!

  72. Chelsea says

    Hands-down the best microwaved treat I’ve ever had! I subbed flavored instant coffee mix instead of the plain granules (because that’s what I had) and added chocolate chips (because a little more chocolate couldn’t hurt) and … well, the rest is history. Fabulous! Thanks!

  73. Megan Armstrong says

    BEST SINGLE SERVING CAKE EVER! All your recipes are awesome Katie…I’ve tried a lot of mug cakes, and this one is definitely the best 🙂

  74. queenoffitness says

    just had to leave a comment to say fabulous recipe! so QUICK and easy. i used carob powder because i was out of cocoa powder and subbed baby food (carrots) for the oil because i didn’t have any applesauce and didn’t want to use oil. it worked like a charm. i also had some pumpkin out to try in case the carrots turned out bad. i nuked it for the recommended 50 seconds. it was so dang good!

  75. Kelly says

    Thank you, thank you, thank you! I found you on Pinterest months ago, but just tried a recipe for the first time. With two kids, and a hubby who works a lot, I don’t take time to give myself a treat…. but last night (though I had no instant coffee and had just finished the rest of the vanilla the other day), I satisfied my sweet tooth! I love your site and can’t wait to make so many of these other recipes… lara bars, choc chip cookies, whoopie pies, lemon sqaures, glazed donuts!! Oh my!

  76. Bridgit says

    I know I’ve commented on this recipe before, but I’m back…My 3 year old daughter is totally in love with this! She askes to make it EVERY Friday night (family movie night) for her special treat. She is so proud of herself that she is able to do this (almost) all by herself. I was very proud that this week she “changed it up” all by herself and asked to use coconut milk and add chocolate chips and marshmallows…it was AMAZING (she’s a REALLY smart kid). Thanks for this! I HOPE, WISH, PRAY you have many more quick/easy cake recipes to come!

  77. Melanie says

    I made this for the first time last night and it was SOOOO good! I made it exactly as listed. It was still a little runny in the middle, which made it that much more awesome! I even licked the bowl that I made it in, and it tasted just like brownie batter. YUM! =) – And I’d like to note that I don’t even really like “normal” chocolate cake. The stuff that comes in a box…iicckk!

  78. Lisa says

    Recently discovered your wonderful blog. Not usually a cake person – but I just wanted a little snack and thought I’d try this (the coffee/chocolate combo sold me). Didn’t have spelt (and am allergic to wheat), so I substituted 2.5 T brown rice flour plus 0.5 T arrowroot for the flour. Otherwise followed the main recipe exactly. Turned out perfectly in my micro! Not too sweet, and a lovely fluffy texture. I will be making this again! Thanks, Katie!!

  79. Lisa says

    Side note – I read some comments where readers mention cakes not cooking right. It’s important to use a truly microwave friendly dish/mug that conducts properly. I used a Noritake stoneware mug specifically labeled as both microwave and oven safe, and it worked great 🙂

  80. Joy says

    Hello, I have a question regarding microwave strength…………Katie, how strong is yours? Mine is 1100, and when I tried this mug cake it cooked very unevenly. I cooked it at full power, maybe I should lower the power next time? Also used a mug, don’t know if that made a difference. Anyway, the idea is fun, just can’t quite get it to work right. 🙁
    Thank you Katie for all the wonderful recipes you are making available! Looking forward to trying many others! 🙂

    • Chocolate-Covered Katie says

      *Runs off to check*
      It says 1000 watts. Not sure if that makes a difference… I’m embarrassed to say Physics is not my forte (ok, science in general… but I was really lousy at the part where we studied things like wattage and waves!).

      • Joy says

        Hmmm……..well, next time I make this cake (and trust me, there will be a next time!) I’ll try lowering the power just a bit and watch it really carefully. I’m sure I can get it to go right, just might take a few tries! 🙂
        Thank you Katie for responding so quickly! 🙂

  81. Diane says

    Chocolate doesn’t contain caffeine. It contains theobromine, which is also a stimulant, but much more gentle. I can drink hot chocolate and go right to bed, but I sure can’t do that with coffee or tea! I don’t know how that myth got started but I’ve researched it pretty thoroughly online.

  82. Kamiele1908 says

    Just made this and what can I say…I love it!!! The spouse doesn’t, but what does he know. I’m Paleo and he’s a regular who thrives off sugar and packaged snacks

  83. Jennifer says

    I mixed everything in a chili bowl and just popped that in the microwave for 46 seconds and it turned out perfect (and only one bowl and spoon to wash). I put your peanut butter chocolate frosting on top. I think this could even be a two-person serving (or, in my case, a save-half-for-later deal).

  84. Naquita says

    Hi Katie, I discovered your website a few weeks ago and am just amazed by how great these recipes all look. I made the flourless cookie dough dip and was a bit apprehensive but it was so good, really filling and creamy. Today I just made this (although not mocha flavoured) and it was lovely and moist. I totally want to make it again, it was so easy. I made mine with the syrup from a jar of stem ginger and with chunky applesauce instead of coconut oil. The little bits of apple were great, I would really recommend this combination. This mix is such a great base. Can’t wait to try other flavour combinations.

    I also already have a cauliflower sat in my fridge ready to make chocolate cake (but I won’t tell anyone what’s in it until they try it as no one wanted to try my cookie dough when I told them what was in it).

    I just want to say that your website is great, and it’s really inspiring to see your creativity with healthy ingredients. I’m just starting to cut out all things processed from my diet and I really think your website will be a lifeline to delicious desserts, and as pretty much everything is natural I don’t have to worry about finding the ingredients here in the UK like I do with some other blogs!

  85. Amy says

    Don’t you just love it when you make a recipe so often that you can do it by memory? Of course, I always double this recipe. 🙂

  86. Laura says

    I’ve made this twice and it keeps coming out a little dry. I’m not a Vegan but I love your healthy recipes. I wonder if adding an egg or an egg white would make it less dry. Any suggestions for me?
    Ps. I am addicted to your site and I have been telling everyone I know about it!

  87. Julia says

    I love your blog! But I was sondering, as I live in Bolivia, there is no spelt flour, do you think that quinoa flour can work?

  88. Laura says

    Just read through the other posts to see what I did wrong….coconut flour. Next time I’ll follow the recipe exactly! Didnt think about the GF

  89. Erin says

    I made this tonight but I used carob instead of cocoa powder and I subbed agave nectar for the sweatener. I also topped with a few Dandies vegan marshmallows before cooking. It was DELISH! I’ve been trying to do more carob and less chocolate just to reduce my caffeine, and this was a perfect sub.

  90. AManda says

    Yum – just made it for my son who is home sick today. I doubled the recipe so I don’t have to share! Used olive oil instead of coconut oil (less saturated fat for those who worry about cholesterol) and it’s yummy!

    Once again a fabulous recipe, Kate!

  91. Maxine says

    Tried this recipe and all I had was a dry crumbly mess. I probably did it all wrong. I cooked it in a small plastic dish (nothing but plastic), used coconut milk, and used coconut flour. It was so dry I added some regular milk. I nuked it 50 seconds and it looked totally raw, so I did 50 more seconds. It ended up like a dry brownie in my plastic dish. I did manage a fair frosting with coconut milk, butter and cocoa, sweetened with a little stevia. Okay, so hit me over the head – I did everything wrong, right?

  92. Sara G. says

    Hey Katie,
    My sister and I had just shared this cake, we topped it with rum and raisin ice cream, and it was absolutely delicious.
    Thanks for the recipe 🙂

  93. Stephanie says

    OMG, Katie you are a genius! I just devoured this (made it with brown rice flour for gluten free), it was Delish!!!! I’m going to be making this ALOT! Thank you so much for all your wonderful recipes!

  94. Lisa H says

    That was very yummy and quick to make, impressive thankyou! Filling too, so you feel satisfied which is good for the waistline:) I came across your site recently and keen to try some more recipes! Thank you so much!

  95. Holly says

    I just made these with some alterations based on what I had in the house because I was too impatient to wait until after tomorrow’s grocery trip… and unfortunately, they didn’t turn out as great as I hoped. I say “they” because I tried to make two: one for me and one for my fiance. I ate mine, but he said it was gross yet still ate about half. *shrug* Anyway, I normally hate when people review recipes even though they made so many substitutions that whatever they created hardly bore any resemblance to the original recipe, but I’m sharing my findings because I’ve seen others asking about the substitutions I made. I used 1/2 coconut flour and 1/2 whole wheat flour, omitted the sugar and added a little more stevia (but not enough, clearly), dumped in an entire Starbucks Via packet, added a dash of cinnamon, and used coconut milk, with everything else as written. I started mixing it all together, and it immediately became clear that I found the secret recipe to make edible chocolate Play-Dough. Ok, so it needed more liquid and less fat (almond milk would have been a much better choice). I think a smashed over-ripe banana would have worked well, but in my currently banana-less kitchen, I just kept splashing in a little water at a time until I could actually sort of stir my concoction. Once it became a bit closer to a batter, I divided the mixture into two greased ramekins and microwaved… and microwaved… and microwaved some more. After 6 minutes, I finally had something that was cooked around the edges and perhaps just a bit molten in the middle. The consistency was not like cake. It was more like a very, very dense souffle. Dense, cocoa-y, slightly burnt tasting from the long microwaving, and quite coffee-licious. And in desperate need of either more sweetness in the batter, or a scoop of ice cream or fruit puree or something sweeter to mix with it. All in all, it wasn’t a complete disaster, and I liked it ok, but I am definitely going to be trying this one as written! 🙂

  96. datallbrunette11 says

    I made this last night because its so simple and I was really craving some cake! I put a tablespoon of chocolate chips on it it for some meltiness and a 1/4 of a cup of chocolate marshmallow fro yo and I was in HEAVEN! IT was great! You are a genius!

  97. Ashleigh says

    This tasted great made with applesauce! I also added a little butter extract, just for kicks. One of the best microwave cake recipes I’ve ever tried!

  98. kaycee says

    yum! i just made this with PB2 as my flour, I can’t believe it’s not butter in place of oil, and I may have accidentally doubled the sugar but I used xylitol. I microwaved for 1:30 and it came out perfectly gooey and soft! in love <3

  99. Linda Montayne says

    Made this for my 21 year old daughter and she loved it. Instead of frosting I sprinkled powdered sugar on top

  100. Katelyn says

    After a particularly frustrating piece of news yesterday, it’s nice to know that I can find a recipe for chocolate cake and ice cream that I can actually eat. It made the world a little better place to be in. 🙂 Thank you Chocolate Covered Katie!! Your website is one bright thing in my limited “diet” (really, not a diet, just what I choose not to eat) right now. It’s been hard going gluten/sugar/dairy free and missing so many yummy treats I used to have. You’ve provided an AMAZING resource for me!

    I ended up using Bob’s Red Mill GF all-purpose flour, rice milk, all xylitol, and coconut oil. I also left out the coffee, since I’m not a coffee fan (plus, not on the healthy list. 😉 ). Everything turned out really well. Delicious with the ice cream. Almost too rich without it! 😀 Love love love!

  101. Anna says

    Katie, this is the first recipe of yours I’ve tried even though I’ve been reading your blog for a while. Oh my goodness, amazing! Thanks for your awesome recipes! (I’m so glad they are vegan, too. It just goes to show how tasty vegan food can be 🙂

  102. Eireann says

    Katie, I am in love with your recipes! My little guy is allergic to wheat and eggs and I thought my love of baking would have to come to an end! How great that SO many of these recipes are gluten free, allergy free, AND healthy! So excited to try them!

  103. Barb says

    Uh, sorry to be difficult, but how can I make this cake and others without a microwave? Please give me some substitution info for a gs oven…
    Thank you.

  104. SG says

    This. was. so. good. I had a mad chocolate craving and instead of binging, I had this delicious little cake in a mug. Took minutes to make. THANK YOU!

  105. Erika says

    Is it bad that I’m making this every day for a snack??? 🙂 Today I used oat flour and 3 packets of stevia. Loved it! (although the coconut sugar is sweeter!)

  106. Brady says

    This i something I make very often, with lots of variations and it’s never gone wrong. I usually use double the amount of coffee called for, to give mysel an extra caffeine boost. I also omit the sugar but I do add a tablespoon of semi sweet chocolate chips. I’ve found that whole wheat flour works for this recipe too, just substitute tablespoon for tablespoon. Not sure about the wattage of my microwave but cooking time is normally about 60-90 seconds for me, at full power.

  107. Emily says

    I just made this and it was soooooo good! I substituted 2T of the flour for almond flour and the other 1T GF flour and also the milk for ‘filmjölk’, runny yoghurt-like stuff that we have in Sweden, and I think it was pretty delicious! I couldn’t really taste the coffee though.
    Oh man, can’t wait to try the other single-serving recipes! So much easier (and cheaper, and better for my waistline) than cooking a whole cake or whatever!

  108. Erika says

    Found out too late that we didn’t have any type of milk in the house, so I substituted water instead. Happy to report that it turned out just fine, but I do enjoy it with coconut milk better! 🙂

  109. Amanda says

    I double this recipe and make one for me and one for my fiance ALL THE TIME. I use brown rice flour for gluten reasons, and it turns out great. It’s so wonderful for a little after-dinner treat that I can whip up during a commercial break.

  110. Anonymous says

    Tried this tonight. I will definitely leave out the coffee next time. It’s fairly bitter, and that put it over the top for me.

  111. Meghan says

    I substituted coconut flour after making according to the recipe above in the past. I won’t be doing that again! The coconut oil sucked up all of the liquid. I had to practically triple the liquid amounts, and it still wasn’t enough. Bummer! Next time I’ll stick with regular old, limited-nutritional-benefit-white flour!

  112. Maysse says

    I tried making this recipe but I was so surprised when the batter was clearly not what batter is supposed to look like! It was very ccrumbly, the dry to wet ingredients seemed to be way too high. I tried adding more milk+ oil but it still didnt come out cake-y when I took it out of the microwave, it was just a mess. I dont understand why! I used white flour and followed the recipe very closely! Also I had a look at some other mug-cake recipes on our blog and I noticed that usually there are more wet ingredients than dry ingredients in volume, whereas for this one there is about 4.5T dry to 4 wet. Im confused.

  113. Pamela Johnson says

    Hi Katie! My husband, Kurt, and your parents were very good friends back in their New York days, and for a long time beyond. I discovered your blog by reconnecting with your mom through Facebook. l just wanted to tell you how impressed I am by all of your achievements! I’ve forwarded your link to all of my friends who I’m sure will be also be delighted by your blog, recipes, and wit! Congratulations, Katie!

  114. Jennifer says

    This single serving cake in a coffe mug made in a matter of minutes is just amazing. I love having one dish to clean and my sweet tooth satisfied 🙂 you are amazing. (Plus I never knew you could microwave cake!!!)

  115. SV says

    Wow! tried this single serving cake today in microwave & the outcome was perfect! Could you let me know how to make single serving tutti Frutti cake. Awaiting to hear from you!! Thanks

  116. Leann says

    Hey! lovee your blog 🙂 I tried the recipe and it was very thick and i wasnt sure if it was right but I decided to just get along with it . When it finished cooking and I took a bite it was so decadent omg i love it! only thing its dense but most microwave-cakes are like that 🙂 And I didnt expect it to be so little comparing to your photos. Thanks for posting 😀

  117. Lauren says

    Loved it, so quick & easy not to mention absolutely delicious. I doubled it to make 2 and it was just so perfect having a freshly made cupcake each and then it is done, no big leftover cake hanging around for the next two days tempting you every time you walk in the kitchen. Would also be great if you had last minute company coming for tea, you could just whip a few up in minutes. I used Bob’s gluten free flour and baked in the oven in paper cases for 8 minutes at 375F – purposely slightly under baked in the centre and crisp outside. Thanks for a great recipe.

  118. Margot (Belgium) says

    Loved this recipe! It was quik and easy, just what I like. Thanks for posting all these great recipes, it helps me a lot in my sugar free lifestyle! I also have a blog where I’m posting recipes, reviews and lots of other cool stuff. 🙂

  119. Anna says

    Very good! I don’t consider myself a cake fan, usually, but this version looked very moist, so I had a go at it. I used 2T protein powder and 1T flour, special dark cocoa powder, and tried using the banana for the oil. 40 seconds in the microwave and, voila! There was even a little liquid on the bottoms still to taste like frosting. : )

  120. Jillyb says

    You might have just changed my life. This was fantastic! I made it with 1 TBS applesauce like you suggested may be possible, and for the flour I used 2 TBS oatmeal flour and 1 TBS chickpea flour. I also used stevia instead of sugar. I dumped a few chocolate shavings on top before throwing it in the microwave. Oh. My. Friggin’. Word. That was divine!!!!!! I need a bigger mug! hehe….

  121. Jasmine says

    I made the non-mocha version of this and put chocolate chips on top for “frosting.” It was so good. I really needed chocolate and this was perfect!

  122. Iris says

    I think your single lady desserts are my favorites. Adding a link to this one to my Valentine’s Day recipe post tomorrow.

  123. Stacy says

    This was a life-saver for a vegan pregnant lady who was desperately in need of some cake (me!). It was so quick and easy and I had all the ingredients in the house. Within 5 minutes I was eating delicious warm cake with chocolate coconut milk ice cream! Thank you!!

  124. Clairen says

    Does this have a coffee taste to it, or is it simply a very chocolatey taste? I know in some cake recipes it calls for freshly made coffee or instant coffee simply to enhance the chocolatey flavor, and not to add any coffee taste. Is this designed with the intention of it having a coffee taste or just to make it even deeper of a chocolate flavor?

    Thanks 🙂

    LOVE your blog btw

    • Unofficial CCK Helper says

      I made this and it was delicious, and I found that the coffee just gave it a richer flavor. It definitely deepened the chocolate flavor.

  125. Sonja says

    I’ve just tried this, and to be honest, I wasn’t sure how good a microwaved cake would be. I’m stunned. This is seriously good! Katie you’re a genius! You’ve solved the single person what-to-have-for-dessert problem. 🙂

  126. Irishfish says

    LOVE your recipes! You never use the traditional cornstarch for thickening. Please share the reason. Could you PLEASE dream up a Chocolate Lava Cake recipe?

  127. Tammy A. says

    Thank you, that was just what I needed! I was going to make the mug brownie again but thought I’d see what else you had – and this was PERFECT! Especially with vanilla bean ice cream. I used an Asian rice individual serving bowl; ample for easy mixing, and no steep sides or bottom diameter to miss while mixing or eating. *husb who already went to bed doesn’t know what he missed* 😉

  128. Nina says

    Hey Katie! Thanks for all these recipes, they are genius. I literally thought it was sorcery when I pulled this out of the microwave. The next time I made this I decided not to cook it because I loved the batter so much so I left it “raw” and dipped pretzels in it. Sweet and salty and super delicious! I would recommend giving it a try:)

  129. Anonymous says

    Just tried this and it was delicious <3. I almost think I like this single-serving cake better than traditional, full-sized baked cake!

    For non-vegans, I subbed the tablespoon of oil for a tablespoon of plain balkan yogurt and it still turned out perfectly – very moist and chocolatey. Since they're a similar consistency I'm sure Greek yogurt would also work. Maybe even a vegan yogurt!

  130. Kassidy says

    I have made this one minute mocha cake for my fiance the last 3 nights in a row – it’s so nice to have a treat that you don’t have to feel guilty about! Although dangerous because this could be a nightly routine, we love your recipes!

  131. Vered says

    Hi Katie,
    I’ve been following your blog for quite a long time and never had the chance to prepare anything. I usually don’t bake sweets, even not the healthy kind, because I prefer not to have access to them at home 🙂 Once a week, my husband and I share a piece of cake out. This week I needed a dairy free cake for health reasons (I’m not a vegan) so I immediately thought of preparing something from your blog.
    So I made this for me and my husband. Took your advice about not sharing and made two servings, but we could have definitely eat one together. Anyhow, it was surprisingly tasty and moist. Instead of serving it with ice cream, we topped it with dark chocolate that we melted with coconut oil. Thanks for the recipe!

  132. Ace says

    Um Katie, every time I try to click on the “One Minute Chocolate Cake in a Mug” recipe under single serving recipes, it takes me to this page.

  133. Kayleigh says

    I made this again (only for the hundredth time!) tonight to treat myself but for a change I made low-fat frosting with a BIG dollop of quark (vegans could use soy cream cheese), 1/4 tsp of coffee granules and a tbs of icing sugar, mixed until the coffee dissolved (and the cake cooked in the microwave) and it tasted AMAZING! Esp topped with a few cocoa nibs! I’ve been raving about this blog to my friends over here in England, I love it! Keep up the good work Katie xxx

  134. Carly says

    I made this and it was pretty tasty! It hit the spot on a late night craving. However, I found it to be quite dry and a little lacking in flavour. I think next time I would try apple sauce instead of the coconut oil. With ice cream on top it would be perfect, but I can’t cheat that extra little mile 🙂

  135. kat says

    I notice that many of your recipes require a microwave. I do not own (nor do I particularly want to). Can baking always substitute microwaving? Specifically I am asking about the single serving mocha chocolate cake. thanks!

  136. Toni says

    I love your site and look forward to trying these yummy sounding recipes. I have already forwarded this site on!
    Gotta go make one….my mouth is watering!
    Did I say THANK YOU?!

  137. Jenna says

    What is the microwave wattage supposed to be to microwave the cake for 30-40 sec.? Mines is 1100 watts so how long do i cook it?

  138. Weedwacker says

    OMG Katie–this cake is THE BOMB!! I just devoured it, no SCARFED it–and it ranks right up there with the most fattening, decadent chocolate cakes I have eaten at some very good restaurants. I made it with the frosting, this one is too good to be true! Thank you for offering this, you are very talented!

  139. Joanna says

    Holy cow! This 1-minute mocha cake was great. I’ve tried a lot of single-serve microwave desserts and this is hands down the best. Great dark chocolate flavor and good texture. I made mine full-fat version. Will be making again!

  140. Delia says

    Would you consider adding baking time in the oven
    For those of us who do not use microwaves? It would be so helpful.
    Thank you. Love you recipes.

    • Unofficial CCK Helper says

      It looks like other commenters have used the oven, so you definitely can do that. I would try 325 and look in on it after ten minutes but it might take more.

  141. daliajo says

    I have just discovered your website and is the best!!!!. Especially the single serving sweets. Thank you, no more guessing about desserts.

  142. Matilda says

    delishious! I tried to sub the flour w/ coconut flour and the oil with yoghurt, and it tastes almost the same! really awesome recepie katie!

    • Unofficial CCK Helper says

      Can you give more specifics than that? What flour did you use? Also, did you read through CCK’s FAQ page at the top of the blog?

  143. Chris says

    I just two of these for my husband and I as it’s his birthday but we are going out for dinner tonight so didn’t want to make a full cake – it was fab! I only just read the comment about subbing the oil for greek yogurt so think I will use that as an excuse to make again and try that way 🙂 Thanks Katie, you are always my first stop for fab treats…

  144. Lena says

    Thank you so much for this recipe!!! I almost gave up on mug cakes. Every recipe I tried just didn’t make the cut but this one is perfect. My other half is not big on sweets so I try to minimize my portion sizes and this was perfect for me. I cant thank you enough.

    By the way. . .I don’t drink instant coffee so I didn’t have any on hand. I just eliminated it and the recipe was still awesome. I make a chocolate cake that uses coffee and it is the best in the world (in my opinion) so I know chocolate and coffee makes for a great recipe. This is just a tip for those who may need that quick chocolate fix like me but do not have instant coffee on hand.

  145. Jolene says

    I know this is an old post…I tried looking threw most of the comments. I am trying to go “wheat free” so what could I substitute for the flour? Almond flour? Coconut flour?

    And I don’t drink coffee but I keep hearing of these recipes and want to try it…can you please send me a link to an instant coffee that I could buy? I go to the grocery and am just overwhelmed with all the options 🙁

  146. Batoul says

    Just made it and it is amazing! Instead of coffee granules though, powdered espresso is SO much more delicious!

  147. Hila says

    Hi Katie,
    I want to make this recipe for several people. Should I quadruple the quantities? Please advise. The cake looks wonderful…

  148. Aparna says

    Thanks for the recipe Katie! I have been an avid reader of your blog, but dared to try one of your awesome recipes only today. Super yummy, fluffy and moist! Inspire of me using whole wheat flour. Definitely fixed my afternoon chocolate craving.

  149. Shelly says

    Dumb question but it says coffee granules. Is that actually the coffee grounds? Won’t that make it gritty and crunchy? Help

  150. Tatiana says

    Made this tonight! Left out the coffee and the oil and didn’t sub with anything in its place. Added some chopped HU Kitchen chocolate bar and topped with forager project chashew milk yogurt. Amazing recipe thank you!

  151. Nive says

    Hey Katie,

    Thanks for sharing quick question – since I am new to the world of baking do you cover the mug with a foil when you bake it in the oven?

    Thank you

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes