Do you ever want something chocolatey *now* but don’t have eggs or energy for a whole cake? This 3‑Ingredient Chocolate Mug Cake (No Egg!) comes to the rescue. With only flour, unsweetened cocoa powder, and plant‑based milk, you can whip up a gooey, rich dessert in minutes. No oven needed, no eggs required—just simple pantry staples and your microwave.
Table of Contents
Why This 3‑Ingredient Mug Cake Hits the Spot
Ready in Minutes
Sometimes cravings hit at odd hours or when the kitchen is quiet—this mug cake gives you dessert in about five minutes. Mix, microwave, and dig in. No dishes, no preheating, no fuss. It’s perfect for late‑night cravings or when you want something sweet without going all out.
Eggless & Pantry‑Friendly
Eggs aren’t always on hand; plant milk often is. This recipe lets you skip eggs entirely and still get a satisfying, moist texture. Since flour, cocoa, and milk are usually pantry staples, it’s accessible. With a few optional add‑ins, you can adapt flavor or texture but not at the cost of simplicity.
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3‑Ingredient Chocolate Mug Cake (No Egg!)
- Total Time: 4 mins
- Yield: 1 mug cake
Description
This easy 3‑Ingredient Chocolate Mug Cake is a rich, gooey dessert you can make in minutes with no eggs and just pantry basics. Perfect for late-night cravings.
Ingredients
3 tablespoons all-purpose flour
1½ tablespoons unsweetened cocoa powder
3 tablespoons plant-based milk (almond, oat, soy, or coconut)
Optional add-ins:
1 tablespoon sugar or maple syrup (if unsweetened)
1/4 teaspoon vanilla extract
Pinch of salt
1 tablespoon chocolate chips or chopped nuts
Instructions
1. Use a microwave-safe mug (minimum 8oz capacity).
2. Add flour and cocoa powder to mug. Stir until fully mixed.
3. Add plant milk. Stir until smooth, scraping sides and bottom.
4. If desired, stir in sugar, vanilla, salt, or chocolate chips.
5. Microwave on high for 70–90 seconds depending on microwave strength.
6. Let sit 1 minute before eating to finish setting.
Notes
Don’t overcook—cake should be just set on top with slight shine.
Letting the cake rest helps it finish cooking and avoids rubbery texture.
Use different plant milks for varied richness; oat or soy milk adds creamy texture.
Best enjoyed warm right after microwaving.
- Prep Time: 2 mins
- Cook Time: 1.5 mins
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: 3-ingredient chocolate mug cake, eggless mug cake, microwave dessert
Ingredients & Easy Flavor Variations
Core Ingredients You’ll Use
- All‑purpose flour (about 3 Tbsp)
- Unsweetened cocoa powder (about 1½ Tbsp for deeper chocolate flavor)
- Plant‑based milk (almond, oat, soy, coconut; about 3 Tbsp)
Optional Tweaks & Add‑Ins
- Sweeteners: If your plant milk is unsweetened, add sugar, maple syrup, or your favorite sweetener.
- Flavor boosts: Vanilla extract, a pinch of salt, or even a drop of almond extract make a difference.
- Texture extras: Stir in chocolate chips, a spoonful of peanut butter, or chopped nuts.
- Milk swaps: Thick plant milks like oat or soy will yield richer texture; lighter ones make lighter cake.
- Microwave power & time: Adjust based on your microwave wattage—lower power may need more time.
How to Make This Mug Cake & Tips for Best Results
Step‑by‑Step Instructions
- Choose a microwave‑safe mug. It should have some space at top for rising.
- Add flour and cocoa powder to the mug; mix until no lumps.
- Pour in plant milk. Stir to blend well, scraping bottom and sides so there’s no dry flour.
- Optionally, stir in or top with a few chocolate chips or flavor add‑ins.
- Microwave on high for about 70‑90 seconds depending on your microwave wattage. Watch for the top to look set but still slightly shiny.
- Let it rest for 1 minute before eating—it finishes cooking a little while cooling.
Tips for Moist Texture & Flavor
- Don’t overcook: microwave cakes dry out quickly—stop when center is just set.
- Use a mug of sufficient size—if too small, batter overflows or cooks unevenly.
- Thicker plant milk gives richer texture; thin milk may yield a lighter, less moist finish.
- Addc‑in liquids (like vanilla) last so flavors stay fresh.
- For variation, try sprinkling a pinch of instant coffee or cinnamon to deepen chocolate’s flavor without changing recipe much.
Frequently Asked Questions
Can I use dairy milk instead?
Yes, dairy milk works fine. The recipe is flexible. If you use whole milk it’ll be a bit richer; plant milks tend to be lighter. Match texture by adjusting microwaving time if needed.
What if my cake is too gooey or too dry?
If too gooey, microwave in shorter increments until done. If too dry, reduce cook time or use richer milk. Also ensure not over‑measuring flour (lightly scoop rather than packing).
How do I adjust for different microwave wattages?
Microwaves vary—if yours is less powerful, start with minimum time (70 seconds) and add 10‑15 second increments. If more powerful, you may need only 60 seconds. Watch closely so you don’t burn edges.
Storage & Reheating?
Best eaten immediately. If leftovers, cover the mug and refrigerate; reheat gently in microwave for short periods. Texture will shift slightly—more dense as it cools.
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Conclusion
This 3‑Ingredient Chocolate Mug Cake (No Egg!) proves you don’t need a full kitchen or fancy ingredients to satisfy a chocolate craving. It’s fast, simple, and forgiving—perfect for nights when you want dessert *now*. Give it a try with your favorite plant milk and mix‑ins; I bet you’ll keep coming back to it when the sweet tooth calls.