Chocolate Mug Cake

In 15 minutes flat, you can have two servings of chocolate cake on your table. Warm, gooey cake topped with melty chocolate chips. Sure, it may come from the microwave instead of the oven (oh, the horror for baking purists such as myself!), but when it comes to a warm slice of chocolatey goodness, there’s no need to discriminate. These cakes are best when shared with a friend, but it’ll be our secret if you happen to eat both of them yourself.

This microwavable cake recipe, in one form or another, has been making the rounds on the internet, and in email forwards, for years. You’ve probably seen multiple versions of this cake. I’ve tried one or two versions but have never been very impressed. Most of the recipes call for an entire egg, which gives the cake an egg-y taste. Adding a whole egg to such a small portion of dry ingredients throws the ratio off. This cake has been nagging me for years, since it’s such an excellent and easy way to satisfy a sudden chocolate craving. So I set out to create an eggless version.

By reducing the sugar, and substituting ground flaxseed for the egg, I’ve given this cake a healthy boost and intensified the chocolate flavor. To make this cake vegan, just substitute your favorite vegan milk. It is the ultimate quick fix for a chocolate craving, and it’s about time that I added this recipe to my repertoire. It will certainly be a frequent treat in this house!

Quick and Easy Chocolate Mug Cake
Inspired by many recipes, this version created by Simple Math Bakery
Yield: two mug cakes

2 tablespoons ground flaxseed
6 tablespoons water
1/2 cup all-purpose flour
5 tablespoons granulated sugar
1/4 cup cocoa powder
pinch of salt
pinch of instant espresso powder (optional but recommended!)
6 tablespoons milk
6 tablespoons oil (I used olive oil)
splash of pure vanilla extract
a handful of chocolate chips for sprinkling on top (I used 60% cacao)

In a small bowl, whisk together the flaxseed and water. Allow to sit and thicken slightly while you prepare the rest of the batter.

Combine the dry ingredients in a medium-sized bowl. Add the milk, oil, and vanilla extract. Pour in the flaxseed mixture. Whisk until combined.

Divide the batter between two mugs. Sprinkle chocolate chips over the top of the cake batter. If you’re anything like me, you have a wide variety of different mug sizes in your house. Try to select mugs that will be no more than 3/4 full of batter, since the cakes will rise slightly as they cook.

Microwave one cake at a time, starting with one minute. Check the cake by inserting a fork into the center. Continue to microwave in 15 second increments until the cake is the desired degree of doneness (I like it a bit on the gooey side).