“the one” chocolate mug cake

$0.29 each

There comes a time in every girl’s life when she needs a chocolate mug cake.

Perhaps it’s one of those days where you just want to curl up on the couch all day and watch bad Lifetime movies about stolen babies (ladies, you know what I’m talking about). Or maybe you just ran four miles for the first time in your entire life and unless you counteract it immediately with a dessert, the universe will be thrown out of balance and implode, and the entire 2012 apocalypse will be all your fault. Or maybe it’s your birthday and everyone forgot so there was no cake. Okay, sorry, that last one was kind of depressing. Anyway, my point is, sometimes you just need a bite of cake to make things right. Just a bite.

I was never a fan of mug cakes because all of the versions I’ve tried have turned out rubbery and just not at all delightful. Until I found this recipe, which for me is “the one.” This is why I like it:

  • It’s not very sweet. (If you want it sweeter, add more sugar or some chocolate chips.)
  • It’s small. Other recipes I’ve tried have just been too big and they make me feel like I just over indulged. This one is just a few, rich, delightful bites.
  • There is no egg. I find that eggs make mug cakes rubbery or spongey and they also mean that you can’t scale the recipe in size. If you want a small cake, you can’t just split an egg in half, right?
  • There are a lot of variations. Add chocolate chips, use nutella, jam, or caramel sauce in place of the peanut butter, vegan-ize it by using soy milk in place of cow’s milk… lots of options.

Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.

So, shout out to Jessie at Made From Scratch for experimenting with mug cakes until finding this perfect mix. You just saved the universe from imploding!

“The One” Chocolate Mug Cake

the one chocolate mug cake

4.4 from 8 reviews

“the one” chocolate mug cake
 
Prep time
Cook time
Total time
 
Cost Per Serving: $0.29 each
Serves: 1
Ingredients
  • 2 Tbsp all-purpose flour $0.02
  • 2 tsp unsweetened cocoa powder $0.02
  • 2 tsp sugar $0.01
  • ¼ tsp baking powder $0.02
  • a pinch salt $0.01
  • 1 Tbsp vegetable oil $0.04
  • 2 Tbsp milk $0.04
  • 1 Tbsp peanut butter $0.13
Instructions
  1. In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.
  2. Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and push it down into the batter.
  3. Microwave on high for one minute and then enjoy!
Notes
Microwave power varies slightly, so you may want to experiment with the cooking time, give or take 5-10 seconds. One minute is a good place to start.

the one chocolate mug cake

Step By Step Photos

dry ingredientsMeasure the dry ingredients into a mug (flour, sugar, cocoa powder, baking powder, and a pinch of salt).

stir ingredientsStir them together until evenly mixed and there are no clumps.

wet ingredientsStir in the vegetable oil and milk until it is a smooth mixture. You can use soy milk and make this recipe completely vegan!

peanut butterDrop a dollop of peanut butter down into the center and press it into the batter (I should have pushed this in a little more, you want the PB to be mostly covered in batter).

cooked chocolate mug cakeMicrowave on high for one minute and you’ve got yourself a cake with a melty, peanut butter center!

chocolate mug cakeAnd then five or six delightful bites later, you’re done and you don’t feel like you do when you “accidentally” eat a whole pint of ice cream. …not that that ever happens.

116 Comments

  1. This is great for the grandkids!

  2. AMAZING! I love how simple and easy this recipe it. Perfect portion-control. PINNED!

    Have a wonderful weekend. Thank you for sharing!

  3. Oh boy…this looks awesome! Yum!

  4. Anonymous says:

    Do you think this would work with applesauce in place of the oil?

  5. I think that would change the consistency considerably. Whether that change would be good or bad, I’m not sure :P

  6. Anonymous says:

    baking instructions for humans who don’t own microwaves?

  7. I’m not sure how this would work in a regular oven… I think it kind of depends on the fast “zap” of a microwave to work, but not sure.

  8. My 2 year old and 4 year old were able to help me prepare it and were so excited to eat something they helped make. Thank you for such a great recipe! :)

  9. I’m happy that there is no egg and a smaller version. I think I just found my dessert!! thank you!

  10. I love this! I think you could call it Quarter (like 25 cents) Cake. =)

  11. So fun Beth!!! My 8 year old daughter just made one all by herself. I’ll tag you in the picture on Facebook.

  12. this was so incredible, quick, and easy! One minute was perfect for my microwave as well. I loved the addition of peanut butter for the center, and I added a tbsp of mini chocolate chips to mine also. Perfection!

  13. Anonymous says:

    This is such a great concept…I love that it is so easy to make vegan!

  14. Ummmmm I think I love you this is going to be awesome!!!!

  15. i’ll have to try this out with that home made dulce de leche recipe. i’ve been impressing my family with recipes off this blog. thanks!!

  16. Anonymous says:

    I just made this with 4tsp of Nesquick chocolate powder instead of the cocoa and sugar. Surprisingly, it turned out great!

  17. MicheleP says:

    Oh, WOW! I love that this isn’t super sweet. I surprised the family with these tonight and they got rave reviews. They had a choice of Nutella or Peanut Butter, but didn’t know for what, and both turned out great. I would imagine that dulce de leche or caramel would be outstanding too.

  18. awesome!

  19. Laura says:

    Beth, any idea of substitutions to get rid of the cocoa powder? I love cake and LOOOOVE peanut butter, but am allergic to cocoa and all things chocolate. If you’ve got any ideas, I’d love to hear them :)

  20. Laura – Have you ever had carob? I think they make it in a powder, but I’m not sure. I also wonder if replacing the cocoa with powdered milk and then adding a smidge of vanilla extra would be good. I know most people don’t have powdered milk just laying around, so maybe if you don’t have that just add an extra teaspoon of flour to make up for the cocoa powder being gone. Either way, I’m sure it will take some experimenting.

  21. Anonymous says:

    Made this last night. Loved having just enough for one serving. Thank you!!!

  22. Anonymous says:

    OMG genious! Has anyone tried caramel instead of peanut butter? I am allergic.

  23. Anonymous says:

    I decided to use sugar-free strawberry jelly instead of peanut butter and I topped it with just a touch of chocolate syrup. It was excellent! This mug cake has the perfect texture. Will be making again with raspberry jelly next!

  24. Anonymous says:

    can’t wait to try this with TJ speculoos cookie butter…yum!!

  25. Love it! I agree with your comments about other mug cakes. I was never much of a fan…but this sounds delightful!
    Your blog is one of my absolute favorites! Great recipes, great prices, and your narrations are fun :) I’ve made many recipes from your blog and each time my husband goes CRAZY for them! Thank you!

  26. I think I know what dessert is going to be tonight!

  27. Anonymous says:

    Oh my! This could be dangerous!!! Is it bad that I after the first one I decided to make another? :)

  28. Awesome! I just introduced you as my favorite Blog of the month! :)

  29. Just in case anyone wants the calorie info, it’s 321 calories for each of these. I just entered it in on My Fitness Pal (as I was eating a delicious mugful!) YUM!

  30. Jane says:

    I’m eating this as I type. You are so right – it is not too sweet and tastes really, really yummy. I added some calories by putting a tablespoon of PB Chocolate ice cream on top and mixing the whole thing together- Heavenly! Next time I will try it with only 1 t. of sugar if I add the ice cream.

  31. Anonymous says:

    Hey I found this site from lurking on 4chan (on the cooking and food board /ck/) I am impressed that they actually suggested something this amazing. keep up the good work. I love your recipes, especially this one.

  32. Finally made this, and wow, what a great little recipe. Everyone should try this! The cake is not too sweet, and a dollop of whipped cream on top would be the icing on the cake. I made mine with peanut butter, but I think a chocolate centre will work better, so next time i will throw in some chocolate chips. A must try…

  33. I just stalked your blog for almost an hour. I’m in love!!! Thank you so much for all the cheap eats.
    ~Stephanie

  34. Anonymous says:

    This is just great! I just made one and I love it. Thanks a lot

  35. Bless you sweet girl…I’m in mug cake heaven!

  36. Amazing with speculoos cookie butter!

  37. Amazing with speculoos cookie butter!

  38. Ashley P says:

    Beth, this was so good! I have also been searching for the perfect coffee mug chocolate cake and I think I’ve found it with your recipe! Instead of the peanut butter, I added 2 tbs of peanut butter frozen yogurt – delish! The amount of sugar was perfect, too. Thank you SO much!

  39. I keep trying to cut out some of the oil, and it never turns out. I guess I just have to stick with what works!

  40. Unfortunately, I didn’t have any All Purpose Flour and Baking Powder so I had to use Rye Flour and Baking Soda. I just really wanted to try it out as I love easy and simple recipes. And unfortunately it did not turn out as well as I had hoped (Rye does not go well with chocolate, and the bitterness of the baking soda did not help as well).

    Also my microwave seemed to be too strong so it was a bit dry when I got it out. I think it has real potential though and I would really like to give it another try again with proper ingredients and some adjustments tomorrow. (:

  41. Anonymous says:

    YUM! The problem is that now I want to make 2 at a time…. :p

  42. Made three of these already! Very yummy with nutella inside and ice cream on top.
    The most inconvenient part for me was dirtying three measuring spoons for such a tiny amount, so while I was making my last one, I measured the dry ingredients into separate little plastic baggies to have on hand for next time! Just add oil and milk :)

  43. Anonymous says:

    This will be my last comment today I promise LOL. This recipe looks so good! I think I have all the ingredients but I’ll probably use a little less oil. I have chocolate chips too! Thanks again!

    -Kat

  44. Anonymous says:

    OMG, just finished eating this one…. so yummy and simple. I used some leftover cherry sauce instead of peanut butter and it was so good. I think I’m going to portion out the dry ingredients into ziploc baggies so all I need to do is add the wet ingredients and microwave for next time! Thanks Beth!

  45. Anonymous says:

    Made vegan (with almond milk) and in a toaster oven (20mins @ 350)…it worked! I think next time I may sweeten it up a little bit!

  46. Anonymous says:

    I was surprised it wasn’t rubbery. I think I’ll add a touch more sugar next time. Less than five minutes all together (including washing the dishes), and it satisfied that sweet craving. Thanks.

  47. Anonymous says:

    So very good! My favorite mug cake I have made! Don’t think I will ever use another! I use almond milk and almond butter and about 50 sec.in my microwave and it’s Awesome!

  48. Anonymous says:

    Very nice, I used white chocolate spread instead of peanut butter & it was awesome!! This despite the fact that i mistakenly put in two tablespoons of chocolate powder & had to add some more milk to even things out a bit lol

  49. Anonymous says:

    Oh & i used self-raising flour instead of all-purpose since i didn’t have baking powder.

  50. Anonymous says:

    I used gluten-free flour and it turned out great. I’ll probably add more sugar or something next time though because I have a huge sweet tooth ;^)

  51. Anonymous says:

    This is an awesome recipe, I put nutella in center instead of peanut butter and doubled the amount of sugar since I like sugary cakes :) I think next time I will add a dab of vanilla extract, it will make this more flavorful. Thanks so much!

  52. Anonymous says:

    I made this tonight! It was so good. I added an extra tsp of sugar. I should have added more peanut butter and pushed it in more. I’m going to try Nutella next time. This is good recipe.

  53. Anonymous says:

    What a difference 15 seconds makes!! Made this a couple weeks ago & microwaved for 1 minute. It was not good…dry, burnt chocolate taste, peanut butter ended up in a ball…my husband & I only got through a couple bites each. :( I was so disappointed since it seemed so yummy from the photos & was so easy to make!

    Tonight I cooked it for 45 seconds and it was PERFECT! Soft & more of the gooey-ness I had hoped for. Next time I’m adding chocolate chips!

  54. I seriously had to comment on this again because I’ve been making it almost DAILY since you first posted! I am obsessed! Since I have probably made different variations of this cake over ten times now, here’s some info your readers might be interested to know:

    One reader asked about a substitution for the cocoa powder, and you mentioned carob. I accidentally used carob powder one time because I keep the carob and cocoa containers next to each other in the pantry and they look virtually identical. I added a little more cocoa powder on top when I realized my mistake, but it was mostly carob. I found I actually PREFERRED it to the cocoa alone, because I like a super chocolaty flavor (I have been adding over a tbsp of cocoa/carob to my mug cakes instead of just 2tsp) and carob powder is naturally sweet and not bitter like cocoa powder.

    Speaking of sweet, if you have a sweet tooth (like me) and especially if you are using just the cocoa powder, I recommend upping the sugar to 1 Tbsp (which is the same as 3 tsp).

    I also like to add a smidgen of vanilla extract, just a few little drops straight from the jar. If you have it on hand already, it just adds a little extra flavor oomph.

    I have also recently started adding about a tsp of greek yogurt and it’s incredible! Sour cream would also be delicious. It really makes the cake moist and intensifies that awesome chocolate flavor. One of my favorite dark chocolate cake recipes calls for sour cream, so that was where I got the idea. Definitely recommend if you have it on hand.

    This mug cake is seriously amazing and can be taken in SO many different directions. As somebody else mentioned, I find that around 40-45 seconds yields a more soft and gooey consistency, which I prefer. Sometimes I leave out the peanut butter and drizzle caramel topping on after it cooks instead! I want to try nutella next and also cookie butter as a previous commenter mentioned.

    Thank you sooo much for posting this recipe, but be warned – it’s ADDICTING!!! ;)

  55. Jen – Thank you so much for sharing your tips and experiences!! Greatly appreciated :D

  56. Anonymous says:

    It took longer to eat it than to make it….I used nutella instead of peanut butter yum! Thanks for the recipe!

  57. Jessica D says:

    I just made this. I skipped the peanut butter and added mini Ghirardelli chocolate chips instead. This was not only delish, but fun to make too! Thanks Beth!

  58. I found your blog through a friend’s blog and this recipe has made me the happiest person on the planet. Seriously. I’m making it tomorrow for dessert!

  59. Anonymous says:

    I could see using Andes Candies mints in the center. Also the green mint chips, cherry chips and all the other flavors of chips you can find in bulk bins. A different flavor every day of the week.

  60. Kris says:

    Delicious! Thank you. I also used Nutella. Using this mug cake will satisfy my sweet tooth for years to come.

  61. Anonymous says:

    I’ve made this about 5 times now. I usually use Better’n Peanut Butter, almond milk, dark cocoa powder and granulated sugar substitute and it is always delicious. I find 1 minute is perfect for my microwave.

    Oh, I also tried it with pumpkin puree instead of PB once and it was good. I bought some fancy preserves today just to try with this cake soon.

    Seriously, this is the best thing.

  62. Samantha says:

    I just subbed 4 tablespoons of hot chocolate mix for the cocoa powder & sugar and used Trader Joe’s unsweetened soy mil and it still worked! It was pretty sweet, but still did the trick!

  63. Teagan says:

    Thank you so much for this recipe. I tried it with cherry preserves in the center and a scoop of vanilla ice cream on top. Delicious!

  64. OMG. This was soooooo yummy! Thank you, thank you, thank you

  65. I have been waiting for a great simple recipe of this to appear as I live by myself and making an entire cake is insane. The only catch for me was that I don’t have a microwave at home.

    So I decided I would make a few dry batches (like another comment mentioned)and take them into the office for my chocolate craving post lunch. In order to make them with only water, I added in about a 1/2 Tbsp dry milk and the oil and then put the packages in the refrigerator. At work all I did was dump it all in a mug and add in 2 Tbsp water. This could be a dangerous discovery. Thanks for the recipe!

  66. noctaya says:

    Wow, this is great! I alsways made this cake with egg, but it is much better without! Thank you!

  67. fabulous! didn’t have any cocoa powder so i grated a chunk of solid baking chocolate. worked great!

  68. Hi, this is my first post here. I’m a new convert to your site & actually having FUN cooking & trying out your recipes! Made this mug cake tonight & it was easy, tasted great, just enough of a treat. Awesome! I made two – one for hubby & one for me. His had the peanut butter & for mine, I used a large marshmallow. We liked them both but the marshmallow one was really good.

  69. This was fantastic! I substituted the flour for brown rice flour, substituted almond milk for the milk and I used coconut sugar in place of white sugar, and in spite of all my hippy substitutions it still turned out great. Thanks!

  70. I just made this and am enjoying it as I type. Personally, I am a nutella fan but it’s not very budget friendly. However, Jif (the peanut butter brand) now makes hazelnut spread in chocolate and mocha cappachino which are both considerably cheaper and almost tastier. I used the mocha cappachino and it is wonderful.

  71. Anonymous says:

    This was awesome! I made it with hot chocolate mix & unsweetened almond milk….still came out yummy. This is the best chocolate mug cake I’ve made so far. Leaving out the egg really makes a difference. Thank you so much for the recipe! I can’t wait to try these other ideas people have posted!

  72. Needed something sweet after lunch, so I gave this a try. It was great! I used Jiff Chocolate Hazelnut spread for a little extra chocolate. I have sent links of this page to some of my friends for them to give it a try.

  73. Anonymous says:

    Love this little cake. Thank you.

  74. So quick, easy and delicious! Thank you!!

  75. Anonymous says:

    I’ve been following your blog for quite a while without commenting, but this mug cake was so good I had to comment! I always found other mug cakes to be too rubbery (because of the egg) and this recipe has my ideal serving size, sweetness and consistency. Thank you so much!

  76. Anonymous says:

    Okay, I’ve gained 5 lbs since discovering this cake three weeks ago. I make one almost every night, I can’t stop. It’s too good. Thanks for all of your great recipes and work that goes into sharing with us. Much appreciated.

  77. Anonymous says:

    Yum! I used a tsp of cinnamon instead of the cocoa powder and it was fantastic. Gonna try adding some vanilla extract next time :)

  78. Anonymous says:

    I added raspberry preserves instead of peanut butter. yum!

  79. I found your amazing blog last weekend and this is the third recipe of yours I’ve made this week. The first two were delicious and this – despite my creative substitution to make up for the lack of cocoa powdwer – was no exception. The hardest part of this recipe is resisting the urge to make and devour a second cake.

  80. I don’t really keep cocoa around the house, but I have successfully turned this into a molasses cookie by cutting the sugar just a tad, dropping in molasses, and substituting 1 tsp of ginger powder and 1 tsp of powdered clove for the 2 tsp of chocolate. You can keep the peanut butter in there; it’s still delicious :)

  81. Some recipes call for a chocolate cookie crust on top of everything else, but a baked pie shell works just as well. Use what you like best. The baked shell will lower the richness factor by a little bit.

    Chocolate topping

  82. Looks AMAZING Beth! Hmmm…if you used a large marshmallow and topped it with cherry jam, would that constitute a personal mug black forest cake?

  83. So easy! So tasty! So perfect for after dinner! I’ve never made a mug cake before – though I’ve seen them many times before… your recipe intrigued me. I’m going to mix up the dry ingredients in a few individual snack size baggies so I can whip this up after dinner in a blink of an eye! Fresh chocolate cake right out of the oven! Thanks for this tasty, easy finish!

  84. one mug chocolate cake has been one of the most failed attempts so far in my kitchen. I am surely going to try this one and hopefully save the planet from exploding :) thanks for this recipe

  85. Anonymous says:

    Great recipe, thanks for it and for adding the in-process pictures! I realised that I had to add a bit more milk so that it would turn out well, because the tablespoons you’re using are apparently a bit smaller than mine.

  86. Anonymous says:

    Used applesauce instead of oil – turned out great! Thanks for the recipe!

  87. Anonymous says:

    Great recipe, made for a fun experiment with my younger daughter. Very moist, and delicious!!

  88. I like this recipe but most of the kids I made it for said it wasn’t sweet enough :( … However, I only buy “natural” peanut butter without sugar added so, that may be why. I experimented by using one tablespoon of sugar instead of 2 tsp. and it turned out great! My friend added Jam to the cake batter instead of peanut butter and she said it made up for the little sugar! I will try that next time. Also, I am dairy-free and used water instead of milk (didn’t have an alternative milk on hand) and surprisingly, it was wonderfully fluffy and perfect!!!

  89. This comment has been removed by the author.

  90. FABULOUS …. thank you. I’m off to try this NOW

  91. This was wonderful – satisfied my sweet tooth AND I had everything on hand already! Unfortunately, the bf wasn’t a fan (he would prefer something else instead of the PB, or icing – but I don’t keep anything like that on hand so too bad for him!)

  92. Anonymous says:

    I ate the BATTER of the cake. Delicious :) I had SR flour and no baking powder though :/ :D

  93. Anonymous says:

    Didn’t have pb on hand so I just tried it without–you’re right, it does lessen the texture a bit. But still delicious! thanks loads!

  94. Since we’ve started a 7 weeks lent on Wednesday (no religious reasons, simply to shed a few pounds), yesterday the “no sweets” rule hit us both hard, I guess we were really hypoglycemic, so I decided that, before we would lose it and ravenously stuff a chocolate bar down our throats, I’d rather make this …. it saved our lives and probably also our marriage, LOL! We were both satisfied afterwards, but not feeling we might have sinned (a bit of flour, cocoa powder and oil hardly counts as sinning, right ;)). This will be our life saver whenever the craving gets overpowering. Beth, you are a SAINT <3

  95. I was skeptical whether this would actually taste like a cake but I tried this out today and it’s just fantastic! Just like an oven baked one. You’re right that it isn’t a very sweet though! I like my cakes plenty sweet so I’ll probably be adding a ton more next time I make it. I’m not happy that it’s so easy to make because now I can see myself eating this every day and that’s just not good for my health!

  96. TruthMcBane says:

    As written, this recipe is inedible. It *needs* more sugar or chocolate chips. I can still taste the vegetable oil.

  97. Elena says:

    I recommend upping the cocoa and sugar to 1 tbsp each, dropping the salt, and mixing in bittersweet chocolate chips. I also added in a little rum, which was very good!

  98. Heather says:

    Tried with applesauce and with oil. The flavor is a little different but the texture is still spot on.

    FYI I didn’t have any cocoa powder and decided to use a packet of hot chocolate. Works just fine, but not very sweet. I will have to retry once I get cocoa powder ;-) but I imagine it’s very similar.

  99. Mary says:

    Holy buckets! I have an entire pinboard devoted to “mug cakes,” and I’ve tried a LOT of them (more than I should probably admit…I have a bit of an addiction.) But this is — hands down — the best recipe I’ve found. I love that it doesn’t have an egg because I agree, they usually turn out rubbery with egg in the recipe.

    I used dark cocoa powder for a richer taste (and it’s what I had on hand) and substituted the PB for Nutella. Oh my sweet heavens…it is perfection in a mug!!! Thank you!

    P.S. I love your blog. So many of my favorite recipes are from you, so I shouldn’t be surprised that this one is amazing, too!

  100. Awwwww yeah. This is definitely the best mug cake I’ve made. I used brown sugar instead of white because that’s all I had and it turned out great!

  101. Elaine says:

    OMG! This is the best mug cake recipe. So simple, I can make it during commercial break. lol! I’ve also tried some fun variations….a splash of vanilla in the mix, a spoonful of chocolate flavored pb in the center, or a mini candy bar in the center. Fabulous!

  102. Elaine says:

    Oh, btw, the new website is absolutely beautiful! Congrats, Beth!

  103. Kev J. says:

    First, your blog has made it into my bookmark bar on my browser. I bet half of the views you’ve received since two weeks ago were from me :D

    Second, I tried this with the expectation that this would be /too/ simple and I would mess it up. But not so! I made a marshmallow sauce with chocolate, cinnamon, and nutmeg and subbed the peanut butter for that. I ate it, then made a mess. In my food pants.

    Thanks for the recipe! Keep up the good work!

  104. Yay! Mug cake, portion control, no egg, used almond milk and butter…what’s not to like! Thanks!

  105. Maria says:

    This is by far the best mug cake recipe yet! I tried making them with other recipes, that included egg, but they turned out gross. I up the sugar a bit and cook for 45 sec to get a gooey, chocolaty and sweet mug of cake. My go to recipe to satisfy my sweet cravings!

  106. Karl E says:

    Added a little raspberry jam to this – amazeballs has never seemed a more appropriate adjective!

  107. Laura N says:

    I made this just now and it is perfect! I’ve tried several other recipes and this is the best one. The portion size is lovely. I added chocolate chips instead of peanut butter. I also used soy milk as that’s all I had. I really like the texture. It is light and fluffy and wasn’t tough at all or dry as some other recipes can get. (I think the recipes with an egg can make it tough actually) I’ll definitely be making it again! I’m an avid baker and experimenting with microwave cakes is something I’ve been trying out just for fun over the past few weeks. This is the best one yet!!

  108. Charlene says:

    In case anyone was wondering, this works very well if you just straight up omit the cocoa powder. You might want to add some vanilla or some chips of your chosen flavor if you end up going that route, though!

  109. Crystal says:

    I wanted to comment on my test since a few people wondered about substituting applesauce. I substituted the oil with unsweetened applesauce and the sugar with Stevia and did coconut flakes instead of Peanut Butter. It settled the chocolate urge for about 85 calories but my boys did the full fledged and I did have to take a bite of theirs just for comparison purposes of course ;) and the texture was only slightly different but still not to bad for a mug cake. It is doable but the original is a little bit better.

  110. Julia says:

    I made this just because it seemed amazing. And it turned out to be wonderful! Delicious! I can’t wait to make it again.

  111. I found this site yesterday & now I’m back after doing a search for egg-less mug cake- this site is apparently my new home. Anyhow, it’s 1am, I’m out of eggs & milk, so I subbed yogurt (recipe +1 tbsp) & halved the oil, instead stirring in the oily peanut butter & it came out cake-in-ma-face good.

    I also halved the sugar & it was still sweet enough, but I eat dark chocolate (like 80%, tastes-like-dirt chocolate) so I may not be the best source for that, but try it. But yeah- this is the first mug cake with these limited ingredients that didn’t come out a gummy mess. (Not gonna lie, I ate the gummy messes. Chocolate’s chocolate, yo.)

  112. April says:

    Just made this with no cocoa powder as I’ve given up chocolate for lent! Great recipe, just added another half tbsp flour, splash extra milk and drop of vanilla essence – was delicious! Used strawberry jam instead of peanut butter too! Thanks!

  113. anonymous says:

    I have a love/hate relationship with microwave mug cakes. Love the idea but hate the execution. This one was no exception. It was only edible because of the homemade peanut butter in the middle. The cake itself was disgusting as was the texture.

  114. Elizabeth says:

    Was craving something chocolatey, but didn’t want a huge amount. This definitely hit the spot! I used whole wheat flour (I’m pretty much out of all purpose), and it tasted just fine.

  115. I thought the texture was very nice, but I found the cake extremely short on sugar. I would definitely use this recipe again, but with more sugar. Perhaps brown sugar would make it brownie like!

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