Chocolate Mug Cake (Eggless)

This is the best classic chocolate mug cake I’ve ever made. It has an intense chocolate flavor and the cake stays very moist and fluffy.
Chocolate Mug Cake garnished with fresh raspberries

While writing my 5- Minute Mug Cake cookbook, I did a lot of research to completely rework my chocolate cake recipe. When I first started making mug cakes, one of my first ones was a chocolate mug cake. It is good, but it has a lot of unnecessary ingredients. After many, many trials, I present to you my favorite classic chocolate mug cake:

In my cookbook, I call this my Chocolate Bliss Mug Cake. This chocolate cake is only five ingredients and is eggless. It has a rich, decadent chocolate flavor. I paired it with a cloud-like whipped cream frosting, fresh raspberries, and chocolate shavings.

a spoonful of Chocolate Mug Cake

Melted Chocolate Versus Cocoa Powder

There are two main ways to make a chocolate flavored cake. One is using melted chocolate. The second is using cocoa powder. I tried both methods and while both versions taste good, the melted chocolate is better.

Using melted chocolate produces a more rich chocolate flavor and the batter stays very moist. The cocoa powder version is slightly more dry and has a less intense chocolate flavor.

My recipe uses melted chocolate chips. You can use melted chopped chocolate as well. A high quality baking chocolate would be really great. But to keep the recipe simple and less time consuming, I used chocolate chips since it’s an ingredient many people have on hand and it doesn’t require any extra prep.

Look how moist the cake looks with the use of melted chocolate!
photo of the chocolate cake after it is cooked in the microwave

Eggless Mug Cake

This cake, along with most of the other mug cakes in my new cookbook are eggless. This is key to making a fluffy mug cake that isn’t spongy, rubbery or close to 1,000 calories per cake.

When I first started making mug cakes, nearly all of them required the use of a full egg in the recipe. A typical full cake uses between 2-4 eggs, so using a whole egg for just one small mug cake is just too much. This is what leads to the rubbery and spongy texture you sometimes get with mug cakes.

You can use less than a full egg, but that makes the recipe more complicated because you have to divide the egg and you are left with extra egg at the end.

Many recipes increase the other ingredients to match with the egg. This then greatly increases the calorie count and I found that many mug cakes came in close to a thousand calories per cake!

Eggs are used in cakes to create structure, moisture, and act as a binding agent. With this recipe, I used the other ingredients to help replace what the egg usually does for the cake. However, the cake does have a looser crumb because it doesn’t have the egg to act as a binding agent. This might be a problem if this was a standalone cake or cupcake, but because a mug cake is designed to be eaten in the mug with a spoon, it is okay for the cake to have a looser crumb.

So by eliminating the egg, this cake has a wonderfully light and fluffy texture. The crumbs are a little more loose but it shouldn’t be an issue if you are eating it from the mug.

Chocolate Bliss Mug Cake photo

One more thing about the book. Here’s a sneak peek at my absolute favorite photo from the book, which is a picture of this recipe.
photo of Chocolate Bliss Mug Cake
My cookbook is now available for purchase on Amazon! (This is an affiliate link. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Chocolate Bliss Mug Cake

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Servings: 1
This chocolate mug cake has an intense chocolate flavor that will satisfy chocolate lovers. The light-as-air frosting and fresh raspberries add a little bit of extra bliss to each bite.

Ingredients:

  • 1/4 cup (45g) semisweet chocolate chips
  • 3 tbsp (45ml) fat-free milk
  • 2 tbsp (15g) all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tbsp (7.5ml) vegetable oil

For the Toppings

  • sweetened whipped cream
  • fresh raspberries
  • chocolate shavings
  • powdered sugar

Directions:

  1. Combine chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
  2. Add flour, baking powder, and oil and whisk until batter is smooth.
  3. Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
All images and content are © Kirbie's Cravings.

18 comments on “Chocolate Mug Cake (Eggless)”

  1. mug cakes have to be one of the best inventions ever.. this looks so wickedly divine. definitely craving one right about now. love it!

  2. Can you use white chocolate chips?

    • not as a direct swap, no. white chocolate chips are quite different since they don’t actually contain any cocoa solids.

  3. This is delicious! I tried the traditional cocoa and egg version of a mug cake and the results were disappointing. The texture and flavor of this is delicious, thank you!

  4. do you think a gluten free flour would work with this recipe?
    Thanks so much!!

    • I know some people have successful made gluten free versions but I dont know what sort of flour or substitute they used. it doesn’t hurt to try though!

  5. so happy with how this turned out! thank you so much 🙂

  6. I have tried a few mug cake recipes but none really worked well. This one is D E L I C I O U S. Well cooked in 1 min in 800w microwave. Perfect texture!  Please keep making more mug cakes!

  7. Hi! I have a question: do mug cakes recipes work for electric or conventional ovens as well of microwaves? Because I don’t have one, but I’m dying to try one of these! I’ve cooked crème brûlée in an electric oven instead of microwave and it worked, but just in case 🙂

    • i’m sorry i dont know the answer to that. i believe some recipes work and some don’t but I cant give you a list of which ones

  8. what size mug do you use?

  9. Hello. . . I don’t have a microwave, but was wondering whether these mug cake recipes would be versatile to steam by any chance?

    such handy little recipes for those one off cravings, just thought I’d ask, hoping the answer to be a yes! good day!

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