Steps
- 1
In a microwave-safe mug, combine the flour, sugar, cocoa powder, baking powder, and salt; mix well.
- 2
Add the milk, vegetable oil, and vanilla extract to the dry ingredients in the mug; stir until smooth and well combined.
- 3
Fold in chocolate chips if using, distributing evenly throughout the batter.
- 4
Place the mug in the microwave and cook on high for 70-90 seconds, checking at 70 seconds to avoid overcooking.
- 5
Carefully remove the mug from the microwave; the cake should be set but moist in the center.
- 6
Allow the cake to cool slightly before eating directly from the mug or serving with optional toppings like whipped cream or ice cream.
Tips from the Chef
Microwave power varies; start checking at 70 seconds to prevent drying out the cake.
Use a large mug (at least 12 oz) to avoid overflow during cooking.
For a dairy-free version, substitute milk with almond or oat milk and use a suitable oil.
Add a pinch of instant coffee powder to enhance chocolate flavor if desired.
Serve with fresh fruit or a dusting of powdered sugar for a special touch.
Ingredients
- 4 tbsp all-purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 0.25 tsp baking powder
- 0.125 tsp salt
- 3 tbsp milk (any kind)
- 2 tbsp vegetable oil
- 0.5 tsp vanilla extract
- 2 tbsp chocolate chips (optional)
Nutrition
(per serving)
Calories
600
Protein
8.1 g
Carbs
99.2 g
Fat
18.9 g