2-Minute Eggless Microwave Chocolate Cake

"This is fast,simple and less than messy but best of all .....you get your chocolate fix in less than 5 mins!!!!!!!!!"
photo by Pretty Eats photo by Pretty Eats
photo by Pretty Eats
Ready In:




  • Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.

Questions & Replies

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  1. I've tried several different microwave mug cake recipes ever since I discovered they were a thing a few months ago, but was always disappointed with the results. They always tasted like sweet chocolate-flavored omelettes. This eggless recipe, on the other hand, is perfect. The texture is as close to an oven-baked cake as anyone can hope for. 3 tablespoons of cocoa powder sound like a lot, but the rich taste was actually perfect- almost like a dark chocolate cake. I almost hate that you posted this, because I know I will be making it way more often that I should. Thanks for sharing this recipe!
  2. The best mug cake recipe ever! I've tried some other recipes before, but none of them gives a super fantastic taste like this recipe! I personally find 3tbs of sugar makes the cake too sweet, and 3tbs of oil makes it too greasy, so I just reduce those ingredients to the way I want. Overall, this recipe is superb!!
  3. Used coconut oil instead, also added 1/4 tsp vanilla extract and 1/4 tsp espresso powder. Delicious!
  4. I made this.
  5. This recipe is quick and simple. And quite tasty. I would make this again any day.


  1. Ditch the microwave and add 5 minutes to bake time at 350 in the regular oven! Also, use an extra tablespoon or 2 of milk to make the batter a little more fluid.
  2. I used 1/2 tsp brown sugar, two drops of vanilla.
  3. Self rising flour, brown sugar, water
  4. Very pleased with my very first mug cake experience! I subbed high-quality olive oil instead of vegetable oil, which I thought was super tasty! Recommended if you like olive oil cake. I followed every other direction exactly, and the result was a warm, gooey, slighty sweet dark chocolate cake. I mixed in some frozen raspberries afterwards, which blended with all the other flavors wonderfully. Best late-night, desperate-for-cake recipe!
  5. Eating up right after making when it is still hot, it was very awesome! But I substituted half of the oil with greek yogurt, experimented with sugar/sweetner combination, and put a teaspoon amount of honey to have gooey - moist texture. It was still, delicious!


<p>A home cook who loves to try new stuff and a foodie to the core. Turned hobby of baking and cooking into a catering business. Runs the page ''Pretty Eats'' on facebook.&nbsp;</p>
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