Description

Indulge in a rich, fudgy chocolate treat in under five minutes with this effortless mug cake. Using simple pantry staples and a hint of espresso, this egg-free dessert delivers a moist, bakery-quality crumb right from your microwave.

Ingredients

4 tbsp all-purpose flour
3 tbsp sugar
2 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1 pinch salt
1 pinch espresso powder
3 tbsp milk
1 tbsp canola oil
1 tbsp water
1/2 tsp vanilla extract

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Instructions

In a 12-ounce microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking soda, salt, and espresso powder until no lumps remain.
Stir in the milk, canola oil, water, and vanilla extract, ensuring you scrape the bottom edges of the mug to incorporate all dry pockets.
Microwave on high for 1 minute and 45 seconds, then let the cake rest for one minute to set before enjoying.

Notes

To achieve the perfect texture, ensure your microwave-safe mug has a wide mouth, which allows the heat to circulate more evenly through the batter. If you prefer a molten center, try adding a few chocolate chips or a small dollop of peanut butter to the middle of the mug before cooking.

Prep Time: 3 mins
Cook Time: 2 mins
Category: Dessert
Method: Microwave
Cuisine: American