Whether you’re in the mood for a quick treat or you’re looking for something easy and special to make for Valentine’s Day, this flourless chocolate mug cake should do the trick.

After taking a month hiatus from baking desserts, this weekend I went a little crazy. I baked dozens of cookies, fried beignets, and microwaved half a dozen versions of flourless chocolate mug cakes. It was fun to have the house smelling like chocolate again, but now I have way too many sweets lying around, making it far too easy to grab a cookie whenever I pass by the kitchen. I really need better self control.

As I was making these cakes, I realized we didn’t have any fresh berries to eat them with. So I asked Mr. K if he could do a quick run to the nearby market to buy me a carton of eggs and a pack of strawberries, specifying to get pretty ones since I’d also be using them for these photos. To my surprise, he was gone nearly an hour.

When he returned, he had two bags of groceries. Not only did he buy my strawberries and eggs, but he also bought a bunch of instant cup of noodles and two giant chocolate bars. Definitely not on the grocery list. And he told me he wasn’t sure what I meant by “pretty ones” so he looked through the eggs and bought a carton of eggs with the smoothest shells…

You guys know what I meant when I specified to “get pretty ones” right? (I was referring to the strawberries.) I guess next time I’ll be even more specific.

Luckily the strawberries were also pretty and went very well with this rich chocolate cake. This cake is the perfect little cake to make if you don’t have the energy or time to bake a whole cake. (P.S. If you like this recipe, my 5-Minute Mug Cake book also makes a great Valentine’s Day gift!)

Print Print Recipe

4 Ingredient Flourless Chocolate Mug Cake


  • 1/4 cup semisweet chocolate chips
  • 1 tbsp heavy cream
  • 1/2 tbsp dutch processed cocoa powder
  • 1 large egg


- This cake cannot be cooked in a small mug even though the final result will be smaller than a regular sized mug. When it cooks, it will rise extremely high so you must make it in an oversized mug, otherwise it will spill and make a mess in your microwave. After it is done cooking, it will begin to condense down. You can then plate it in a smaller mug or bowl. For these photos, I actually cut them in half and stuffed each half into small cups.

- Make sure you give the cake some time to rest, to let the flavors fully develop. When it is first finished, the chocolate flavor will not yet be as rich, and it might taste slightly eggy, but that goes away after you give it some time to cool.

- I prefer my chocolate desserts to have a deep chocolate flavor and be less sweet. However, if you like you prefer something sweeter, you can always add a little sugar to the batter or add some frosting or glaze after.


1. Before starting this recipe, please read the notes above to ensure best results. In a large microwave safe mug (at least 12 oz), add chocolate chips and heavy cream. Heat for about 40 seconds in the microwave and then whisk until chocolate is completely melted and smooth. Add in remaining ingredients and whisk vigorously so that you do break down the egg. Whisk until batter is smooth and no egg streaks remain.

2. Microwave cake for about 1 minute. Cake will rise extremely high while in the microwave, probably passing the top of the mug, and will the sink back down once the cooking has stopped. Cake should be solid and completely cooked but slightly wet around the edges.  Let cake rest for about 20 minutes so that the flavors fully develop. You can remove cake and place into a smaller cup or bowl as cake will continue to shrink and condense as it cools. Top with powdered sugar and fresh fruit before serving.



55 Responses to “4 Ingredient Flourless Chocolate Mug Cake”

  1. Cece — February 3, 2015 at 4:33 pm


    • Kirbie replied: — February 3rd, 2015 @ 4:55 pm


  2. Lam — February 3, 2015 at 8:25 pm

    Will there ever be an improved Biscoff mug cake recipe? ;)

    • Kirbie replied: — February 3rd, 2015 @ 9:44 pm

      actually there is one, I haven’t yet shared! It was written for the book, but was cut at the end because the book length was too long. I’ll share it at some point =)

  3. Clair — February 4, 2015 at 1:51 am

    Mmmmm. It looks so good. I love the pairing with the strawberries, perfect for Valentine’s. Honestly, when I first saw the picture I thought that it was souffle.

    • Kirbie replied: — February 4th, 2015 @ 10:20 am

      it does look a bit like a souffle!

  4. Penny — February 4, 2015 at 7:19 am

    Does it really have to rest for 20 minutes? Or is that a typo?

    • Kirbie replied: — February 4th, 2015 @ 10:22 am

      it is not a typo… There’s a whole section of notes that explains why.

  5. tomzgrrl — February 4, 2015 at 2:08 pm

    So, we’re having yet ANOTHER snow event here in Ohio and I’m trying to decide how guilty I’d feel if I ask my husband to stop at the store on the way home and buy some heavy cream . . .

    • Kirbie replied: — February 4th, 2015 @ 2:45 pm

      I’ve also made it successfully with substituting 1 tbsp of veg oil instead of heavy cream. I prefer the heavy cream in terms of flavor and it also poofs out more so it looks prettier, but the oil version is a good alternative if you are getting some serious snow and really want to make this cake =)

      • Lisa Victoria Esposito replied: — July 17th, 2015 @ 6:32 pm

        I will certainly try this non-dairy substitute. Thanks.

  6. B-A-M-Dingo — February 4, 2015 at 4:08 pm

    Is there anything non-dairy that would be a workable substitute for heavy cream? Most of me hopes you say yes. (A tiny part says no, and that’s the part that buys the pants. I am not listening to it, because this looks like the perfect winter dessert.)

    • Kirbie replied: — February 5th, 2015 @ 12:35 am

      Hi, please see my response to the comment right above yours =)

  7. Lam — February 5, 2015 at 5:40 pm

    I’ll be waiting for it :) haha I was looking through the book trying to find a Biscoff recipe 

    • Kirbie replied: — February 6th, 2015 @ 12:31 am

      thanks for buying my book! I will try to get the Biscoff one up on the blog soon. I’m sad it got cut, but I guess a lot of people still don’t know what Biscoff is.

  8. Brandon @ Kitchen Konfidence — February 9, 2015 at 12:41 pm

    YUM! I made one of the chocolate mug cakes from your book, so I can personally vouch for the tastiness :)

    • Kirbie replied: — February 9th, 2015 @ 12:57 pm

      aw, thanks Brandon!

  9. Mary — February 9, 2015 at 1:43 pm

    Haha, that’s awesome, he looked for pretty eggs instead! I feel like Jake might do that… :) I love that the chocolate cake is a little heart shaped. So cute!

    • Kirbie replied: — February 9th, 2015 @ 1:45 pm

      hehe, boys are so funny. Ooh you’re right, it is a little heart shaped!

  10. Laura @ Family Spice — February 9, 2015 at 5:30 pm

    Ooooh, this looks divine! I love ooey gooey chocolate cake! 

    • Kirbie replied: — February 9th, 2015 @ 11:59 pm

      haha, they are the best aren’t they?

  11. Kimberly Ann — February 9, 2015 at 5:37 pm

    YUM! These look amazing. I find most mug cakes to have an off texture, I’m thinking flour less is the way to go for me! 

    • Kirbie replied: — February 9th, 2015 @ 11:59 pm

      flourless cakes are so yummy =) Though if you’re looking for a good mug cake with flour, I recommend trying out my 4 Ingredient Nutella one. It’s one of my favorites and I don’t think the texture is off at all

  12. sk — May 7, 2015 at 2:43 am

     I was thinking of packing this for lunch. Will it be okay in a normal box or an airtight one? It’ll be a 4 hour gap, but since it needs to rest I thought I’d give it a shot. I was looking for a recipe that doesn’t have to be eaten immediately and I don’t have nutella.  

    In case it wasn’t obvious, I found that one(flourless nutella) first and searched around a bit to find another which didn’t require immediate consumption.

    • Kirbie replied: — May 7th, 2015 @ 11:33 am

      I think it should be fine packing it in a box

  13. sk — May 7, 2015 at 3:00 am

    Sorry if I sound rude in the above question/comment-that wasn’t the intention.

  14. Aneesa Faisal — May 13, 2015 at 7:59 am

    can it hold a candle on top of it??

    • Kirbie replied: — May 13th, 2015 @ 9:06 am

      hmmm u can try =)

  15. Menahil Fatima — May 15, 2015 at 2:00 am

    hey i wanted to ask that if i am run short on chocolate chips or maybe chocolate too
    What should I do? pls tell

    • Kirbie replied: — May 15th, 2015 @ 9:27 am

      sorry, it’s hard to substitute chocolate for a chocolate cake!

  16. Menahil Fatima — May 15, 2015 at 2:05 am

    Your recipes are really great .I am now following you on Pintrest 

    • Kirbie replied: — May 15th, 2015 @ 9:27 am

      thank you!

  17. Menahil Fatima — May 16, 2015 at 12:25 am

    hey ! i made it , i mean the cake and it was great , it was moist ,dense ,sweet 
    and i served it with cream and chocolate frosting it was tasty

    • Kirbie replied: — May 17th, 2015 @ 9:54 pm

      yay! I’m so happy you enjoyed the recipe!

  18. altamama — May 17, 2015 at 3:22 pm

    I wonder s could also be baked in the oven. sure it could but has anyone tried it?

  19. Heather — May 25, 2015 at 4:56 pm

    it’s almost like a chocolate soufflé. Missing a little something something.

    • Kirbie replied: — May 26th, 2015 @ 10:00 am

      ice cream?

  20. Marlies — June 9, 2015 at 7:07 am

    This turned out great. I did not use a mug, but something called Stonewave I found at the dollarstore. I is wider and lower than a mug more like a ramekin and has a lid.

    • Kirbie replied: — June 9th, 2015 @ 11:14 pm

      i’m glad you enjoyed it!

  21. Colin — July 4, 2015 at 4:00 am

    Hi Kirbie,
    Is there anyway to alter the ‘baking’ process such that I don’t use a microwave? :)

    Thanks a lot!

    • Kirbie replied: — July 4th, 2015 @ 10:04 am

      unfortunately no. you can try one of my full size cakes meant for the oven

  22. Emily — October 7, 2015 at 1:49 pm

    Omg, this looks delicious!  I know you’ve suggested vegetable oil as a dairy substitute, but do you think coconut milk (full fat) could possibly work as well?  I ask because, well, the only oil I have is chipotle avocado oil but I do have lots of cans of coconut milk!

    • Kirbie replied: — October 7th, 2015 @ 10:52 pm

      I haven’t tried, but I’m thinking the coconut milk won’t work the same. I’ve made mug cakes with coconut milk before and it’s always tricky working with it because it seems to throw of the texture of my cakes.

  23. Sloane — December 11, 2015 at 11:59 am

    Hi there! Would coconut milk work as a substitute for the heavy cream? 

  24. Sloane — December 11, 2015 at 12:00 pm

    Oh my! so sorry I didn’t see the last comment on coconut milk until now :S. sorry! 

  25. Sarah T — January 14, 2016 at 9:29 pm

    Just made this exactly as recipe reads except we decided to put marshmallows on top instead of powdered sugar. LOVE it! Super simple and super delicious! Thank you.

    • Kirbie replied: — January 16th, 2016 @ 8:45 am

      yay!! so glad you love it! thanks for taking the time to leave a comment =) =)

  26. Maggie — February 25, 2016 at 3:32 pm

    It tastes like a scrambled egg????
    It was so bad I was gagging
    I really love egg but this was the worst thing I have ever tasted
    It’s not a mug cake it is scrambled eggs ????

    • Kirbie replied: — February 25th, 2016 @ 8:28 pm

      it sounds like you didn’t completely mix the ingredients. You have to mix to the point where the egg is fully incorporated, just like any other cake batter.

  27. Chrissy — April 9, 2016 at 11:30 am

    Ok, so I almost never leave reviews for recipes but this is one of the best tasting things I have EVER made in a microwave. I made this with my 7yo, that’s how easy it was to mix up. We followed the directions and didn’t substitute anything and this recipe is GREAT as is. While it was microwaving I was a little worried because it didn’t poof up the way the recipe described it would and the top was glossy when it came out. I poked it to test for done ness and it was firm so I set the timer for 15 minutes to cool down until we could eat them. They are still slightly warm and go amazingly well with a glass of cold milk. I will use this recipe again and again. 

    • Kirbie replied: — April 9th, 2016 @ 10:23 pm

      Thank you so much for taking the time to share your experience. Your comment made my day! I’m so glad you enjoyed it =) =) =)

  28. sharron — April 14, 2016 at 10:27 pm

    Hi, could I substitute dessert cream for heavy cream? Thanks for your delicious easy recipes.

    • Kirbie replied: — April 18th, 2016 @ 9:46 am

      I’m not familiar with dessert cream, so unfortunately I don’t know the answer to that. Heavy cream has between 36-40% milk fat, so if dessert cream is similar, then it should work.

  29. sharron — April 14, 2016 at 10:42 pm

    Sorry for silly question, but could we bake the mug cakes in a convection microwave?

    • Kirbie replied: — April 18th, 2016 @ 9:45 am

      sorry, I haven’t tried

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