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This hot chocolate mug cake is a single serving dessert that tastes like your favorite hot beverage! No eggs or dairy needed, I love that it’s ready in just one minute!
Love mug cakes? Try my almond flour mug cake, coffee mug cake, vanilla mug cake, and chocolate chip mug cake.
We never tire of single-serving desserts in my house. They’re easy and quick to make, and we never have to agree on what to have for dessert. This hot chocolate mug cake is a weekly staple and my favorite chocolate fix.
Table of Contents
Why I love this recipe
- So easy. Just mix all the ingredients and pop the mug in your microwave. That’s all there is to it.
- Naturally vegan. And easy to make gluten-free if you use gluten-free flour!
- Microwave and oven instructions. I usually just make one or two mug cakes and find the microwave to be the easiest cooking method, but if you need to make a handful at once, I’ve included oven instructions as well.
- Full of warm hot chocolate flavor. If you’re craving the flavor of a warm cup of hot chocolate but need something a little heartier, you’ll love this mug cake recipe.
Ingredients needed
- All-purpose flour. Either plain flour or gluten-free flour. If you use the latter, be sure that it has xanthan gum added to it.
- Cocoa powder. Use good-quality cocoa powder to really bring out the chocolate flavor. For a richer flavor, use black or dark cocoa powder.
- Granulated sugar. I used white sugar, but brown sugar can also work and will make the cake a bit moister.
- Salt. Just a pinch brings out the sweetness of the other ingredients and balances the cocoa powder.
- Baking soda. Gives the mug cake some rise and fluffiness. Don’t swap it for baking powder since we are including an acid element, which requires baking soda to work.
- Oil OR melted butter. I used coconut oil, but vegetable oil or butter work equally well. If you use salted butter, omit the salt.
- Vinegar. White vinegar or apple cider vinegar. This works with baking soda to replace the need for eggs.
- Vanilla extract. A must on any good cake or mug cake.
- Water OR milk. I found this mug cake perfectly fine with water, but if you’d like a smoother and richer cake, use your favorite plant-based or standard milk.
- Mini marshmallows, whipped cream, and chocolate sauce. What is hot chocolate without some fun toppings? Add these two at the end once the mug cake is warm.
How to make hot chocolate mug cakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a mixing bowl, add all of the ingredients except for the marshmallows and whipped cream. Stir to combine, then transfer the batter to a large coffee mug that’s been greased with butter.
Step 2- Microwave. Microwave for one minute. Once cooked, top with marshmallows and whipped cream, and enjoy!
How to make this in the oven
While I prefer the convenience of the microwave, the oven might be a better method if you want to make more than three mug cakes at once.
To bake a mug cake in the oven, preheat the oven to 350F/180C and follow the instructions above in an oven-safe ramekin. Once prepared, bake for 10-12 minutes or until a toothpick inserted comes out ‘just’ clean.
Arman’s recipe tips and variations
- Add more milk. If the batter appears too thick, add an extra tablespoon of milk.
- Choose the right mug. The cake will expand as it cooks, so pick a microwave-safe mug that’s only filled halfway when you add the batter so it doesn’t spill over the top.
- Don’t overmix. It’s easy to overmix a cake, especially a single-serving cake. Only mix until you have a cohesive batter with no lumps.
- Keep an eye on it. The cook time for mug cakes isn’t an exact science since everyone’s microwaves may vary. If your hot cocoa mug cake isn’t done baking after one minute, continue microwaving in 20-second intervals until done.
- Add more chocolate flavor. Fold chocolate chips into the batter.
- Experiment with mix-ins. Like creamy peanut butter, Biscoff spread, Nutella, or chopped nuts. Whatever mix-ins you add, try not to let them exceed 2-3 teaspoons worth.
- Or add spices. Like chai spices, pumpkin pie spice, or a dash of cayenne pepper for a Mexican hot chocolate.
How to store leftovers
I always think mug cakes are best made fresh and enjoyed immediately. You can, however, store the dry ingredients in an airtight container for up to 6 months. When you’re ready to assemble, add the wet ingredients, microwave, and enjoy!
More chocolate mug cake recipes to try
- 3-ingredient mug cake– The ultimate quick and easy chocolate fix.
- 100 calorie chocolate mug cake– For how moist and rich this tastes, you’d never guess it’s so low in calories.
- Brownie in a mug– Exploding with chocolate flavor, all that’s missing is a big scoop of vanilla ice cream.
- Protein mug cake– My go-to when I need a chocolate fix AND a healthy dose of protein.
Hot Chocolate Mug Cake
Ingredients
- 2 tablespoon flour all purpose or gluten free
- 2 teaspoon cocoa powder
- 2 tablespoon sugar * See notes
- 1/8 teaspoon baking soda
- 1/16 teaspoon salt
- 1 teaspoon oil can use butter
- 1/2 teaspoon vinegar white or apple cider
- 1/8 teaspoon vanilla extract
- 2 tablespoon water can use milk
- 1 tablespoon mini marshmallows
- 1 tablespoon whipped cream
Instructions
- In a mixing bowl, add all your ingredients, except for the marshmallows and whipped cream. Transfer the batter into a greased mug.
- Microwave for one minute. Once cooked, top with marshmallows and whipped cream and enjoy.
For the oven option
- Preheat oven to 180C/350F.
- In an oven-safe ramekin, follow instructions as above. Once prepared, bake for 10-12 minutes, or until ‘just’ cooked.
Notes
Nutrition
Originally published October 2020, updated April 2024
A great sweet treat and very easy to do.
So light and fluffy! I enjoyed this, although the chocolate taste wasn’t actually very strong.
Such a lovely light and fluffy texture! But it wasn’t nearby chocolatey enough… If I made it again, I would add at least 1 Tbsp – or add chocolate chips, as you mentioned in the post (which I saw later) but not in the actual recipe.
Thanks!
I just wanted to stop by and tell you that I think you may have created an indestructible recipe. I had a serious sweet tooth craving this evening, all I knew was I needed something sweet and quick. A quick (distracted) scroll through pinterest led me here. I had maybe three of the ingredients but by jove I was determined. I cracked open the pantry and fridge and got creative. No pumpkin? Way overripe avocado. No milk of any kind? Creamer. You get the idea. Somehow your miraculous recipe carried my shoddy ingredient choices through. It turned out fluffy and chocolatey and fulfilled my sweet craving.
Also I managed to knock over my bottle of vanilla extract so now I can’t walk into my kitchen without my eyes watering.
Interesting evening.
😀 cheers, Zoe! Glad the substitutions worked! 🙂
It was absolutely delicious! Thank you!! I cooked mine a little longer, about 1 min 30 seconds because my “batter” was thinner. I added some rice milk to the blender because it was too thick to blend. But it came out fabulous!
That’s what I like to hear, cheers Christine!
Looks amazing! You mention this has protein podwer in it, but there is none listed in the ingredients. Did I misunderstand or is it missing from the list?