Eggless Chocolate Mug Cake

Name: Eggless Chocolate Mug Cake
Prep time: 3 min
Cook time: 2 min
Total time: 6 min
Ingredients: 4 tbsp all-purpose flour; 2 tbsp sugar; 2 tbsp cocoa powder; ¼ tsp baking powder; 1 pinch salt; 3 tbsp milk; 1 tbsp neutral vegetable oil; 10 g dark chocolate (70–85%), chopped (optional)

Vegetarian

A single-serve chocolate sponge mixed in a mug and cooked in the microwave in about a minute — no eggs required.

Eggless Chocolate Mug Cake is an International cake, ready in about 6 minutes and made with all-purpose flour and cocoa powder. It serves 1 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 3 min
Cook: 2 min
Rest: 1 min
Total: 6 min
Serves: 1
Level: Beginner
Calories: 384

Ingredients

1 mug

4 tbsp (31 g) All-purpose flour (opens in a new tab)Contains wheat, gluten
2 tbsp (25 g) Sugar (opens in a new tab)
2 tbsp (11 g) Cocoa powder (opens in a new tab)
¼ tsp (1 g) Baking powder (opens in a new tab)
1 pinch (0.5 g) Salt (opens in a new tab)
3 tbsp (46 g) Milk (opens in a new tab)Swap: Soy milk (With the oil, makes it dairy-free.)Contains milk
1 tbsp (14 g) Neutral vegetable oil (opens in a new tab)Swap: Coconut oil (Melted.)
10 g Dark chocolate (70–85%) (opens in a new tab), chopped (optional)

Equipment

Microwave (opens in a new tab)

Method

1
Step 1
In a large microwave (opens in a new tab)-safe mug (at least 350 ml), mix the flour, sugar (opens in a new tab), cocoa, baking powder (opens in a new tab) and salt with a fork.
- 1 min
2
Step 2
Add the milk (opens in a new tab) and oil and stir until smooth, scraping the corners of the mug. Push the chopped chocolate (opens in a new tab) into the middle.
- 2 min
3
Step 3
Microwave on high for 60–80 seconds, until risen and just set on top. Microwaves (opens in a new tab) vary — start checking at 60 seconds.
- 2 min
- Microwave (opens in a new tab)
A slightly moist top is good; it firms as it cools.
4
Step 4
Let stand for a minute — the mug will be hot — then eat from the mug.
- 1 min

About this dish

Origin: Not attributed to one place · Origin uncertainA modern, everyday preparation with no single place of origin.
Dish: Dessert · Snack · Cakes · Desserts
Cooking method: Microwaved
Taste: rich, sweet
Diet: Vegetarian (lacto-ovo)
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · Alcohol-free · Pork-free · Beef-free · DASH-style
Without the optional extras: No nut ingredientsWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for: Child-friendly · Minimal cleanup · Budget-friendly
Cook more with: All-purpose flour · Cocoa powder · Sugar · Baking powder · Milk
Techniques: Fermentation

Allergens

Contains, can be adapted: Milkfrom milk, dark chocolate (70–85%)
May contain: Peanutsfrom dark chocolate (70–85%)
May contain: Tree nutsfrom dark chocolate (70–85%)
Contains: Wheatfrom all-purpose flour, baking powder
Contains: Glutenfrom all-purpose flour, baking powder
May contain: Soyfrom dark chocolate (70–85%)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

384 kcal per serving

Calculated

1 serving ≈ 128 g · recipe makes 1

Where the energy comes from

Protein 7%
Carbohydrate 56%
Fat 37%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	384 kcal	300 kcal
Protein	6.8 g	5.3 g
Carbohydrate	57.7 g	45.1 g
Net carbohydrate	52.9 g	41.4 g
Sugars	27.7 g	21.6 g
Added sugars	25.1 g	19.6 g
Fibre	4.8 g	3.7 g
Fat	16.9 g	13.2 g
Saturated fat	2.8 g	2.2 g
Trans fat	—	—
Cholesterol	5 mg	4 mg
Sodium	295 mg	231 mg
Salt equivalent	0.7 g	0.6 g

Vitamins & minerals per serving

Potassium: 257 mg
Calcium: 135 mg
Iron: 3.1 mg
Magnesium: 65 mg
Vitamin A (RAE): 21 µg
Vitamin C: 0 mg
Vitamin D: 0.6 µg
Vitamin B12: 0.2 µg
Folate (DFE): 97 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: dark chocolate (70–85%).
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

A wide mug cooks more evenly than a tall narrow one.

Common mistakes

Overcooking, which makes it rubbery — it should still look slightly damp on top.

Serve with

Top with a spoon of yogurt or a scoop of ice cream.

Storage

Eat warm; it toughens as it cools.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

All-purpose flour4 tbsp · 31 g
Milk3 tbsp · 46 g

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 3 min
Mix only until no dry flour remains — overmixing makes it tough and tunnelled.
Bake · about 2 min
Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.
Cool · about 1 min
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
Start to finish: about 6 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

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