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My 3 ingredient mug cake is the ultimate quick and easy chocolate fix. No flour needed, it’s super moist and fluffy and cooks up in under two minutes.
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Everyone needs a simple and fast chocolate fix for when the cravings strike, and this 3 ingredient chocolate mug cake is a savior.
It doesn’t need any flour or granulated sugar, and it literally takes two minutes to make. It’s super moist and fluffy and tastes even better with a little more melted chocolate on top. I like to use the microwave for it, but I’ve tested it in the oven too.
If you love mug cake recipes like us, try my almond flour mug cake, muffin in a mug, brownie in a mug, and protein mug cake next.
★★★★★ REVIEW
“This was by far the easiest and best tasting mug cake I’ve had and it’s gluten free.” – MJ
Ingredients needed
- Egg. The egg provides the fluffy texture of the cake and gives it structure. Use a room-temperature egg.
- Chocolate. While any chocolate works, I prefer dark or semi-sweet chocolate for the extra richness. Also, try to use a chopped chocolate bar versus chocolate chips because bars melt so much better.
- Butter. Unsalted, please. I tested this with coconut oil and margarine and it did NOT work, so please do not use those.
How to make a 3-ingredient mug cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Prep. Combine the melted chocolate, melted butter, and egg in a bowl. Whisk until combined.
Step 2- Microwave. Transfer the batter into a mug and microwave for one minute.
Step 3- Cool for 30 seconds before enjoying.
Arman’s recipe tips
- Beat the eggs until foamy. Many mug cake recipes tell you to whisk the eggs with the melted chocolate. However, beating the eggs until foamy is always a better idea as it results in an airy and fluffy cake. I find this differentiates between a super moist mug cake and a dry one.
- Eat immediately. This is the kind of dessert that you make right there and then. The longer it sits, the less moist it will remain.
- Consider the mug size. The cooking time of mug cakes may vary depending on the type of mug you are using. The cake cooks faster and more evenly in shallow and wide mugs.
Frequently asked questions
Yes! Preheat the oven to 180C/350F. Once the mug cake batter has been made, transfer it into an oven-safe ramekin and bake for 8-9 minutes, or until a toothpick comes out ‘just clean.’
I don’t recommend keeping the cake to enjoy later or making it in advance. It just loses it’s moist and rich texture.
More minimal ingredient treats
- 3 ingredient cookies
- 2 ingredient peanut butter cookies
- 3 ingredient fudge
- 2 ingredient fudge
- Or any of my desserts with few ingredients
If you tried this 3 Ingredient Mug Cake recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
3 Ingredient Mug Cake
Video
Ingredients
- 1/4 cup chocolate chopped
- 2 tablespoons butter
- 1 large egg
Instructions
- In a small microwave-safe bowl, add the chocolate and butter and melt in 15-second increments until melted.
- Add the egg to a bowl and whisk until frothy. Fold in the melted chocolate mixture.
- Distribute the cake batter into a mug and microwave it for 60 seconds. If the mug cake is still too wet on top, microwave in 10-second increments until set.
- Remove the mug cake from the microwave and let it sit for a minute before enjoying.
Notes
Nutrition
Originally published August 2015, updated and republished March 2025.
This was by far the easiest and best tasting mug cake I’ve had and it’s gluten free!
Super fast and healthy.Love them!
So where is the zucchini in the recipe or am I missing something 😅
We are updating it haha 🙂
I quadrupled this recipe and baked it in a 9×9 baking dish for about 40 minutes. Came out wonderful. About to go get another piece of dessert, totally guilt-free!!!!
🙂 Love it, Lydia! Thank you SO much for the feedback!
Love it! Do you think a chocolate protein powder would work? I usually use a casein protein to make mug cakes.
You can use my low carb mug cake recipe, it’s suited for protein powder 🙂
Looks delicious, but need to sub the banana for something else. Any ideas? Thank you 🙂
You can try sweet potato or pumpkin!
Tripled it with just 1/2 cup almond milk (vs 3/4). It’s was very moist and spongy. My wife is dairy free because of breast feeding our daughter who does not tolerate it well (weird right?). I’m sure someone could improve on what I did, but we really enjoyed it. It makes a lot with the milk. Filled three fairly large glass baking dishes and we walk had more than we expected to eat. I also added some chocolate chips just to bump up the taste a little, but it would be good without.
Thanks for the feedback 🙂
Hello, like the other vegan poster, I tried this with flax eggs and it came out like a gooey gob as opposed to a flourless cake texture. Any suggestions?
Hi Tt- I’m sorry it didn’t work out for you- I’d recommend you try this recipe if it didn’t work for you- https://thebigmansworld.com/2016/05/26/healthy-one-minute-brownie/
Thanks for giving the oven option
You are so welcome, Karen!
It’s no problem! Thanks for the quick reply.
Hey! I dont see zucchini on the recipe. How much is the optional amount to add? I’m very interested in trying this! Thanks!
Hi Jenn! Apologies for that- I used just under 1/4 cup, drained! 🙂
Like four years ago, I tried a recipe for a mug cake and it was so disgusting and rubbery that I vowed never again. Lately though, I’ve been trying to eat better, yet am still desperate for cake and sweets, so I decided to give this recipe a shot. Wasn’t disappointed! The texture was absolutely fantastic, which I really wasn’t expecting given the ingredients and the cooking method. It really was great. I made it with only the three prime ingredients, and do think it needs to be sweeter, but I’ll try a little dash of sweetening agent next time. Thanks for the recipe!
🙂 Thanks so much for the feedback, Lindsey- I’m so glad you gave them another chance! Definitely do add some sweetener for a sweetener taste 🙂