This is my FAVORITE, no-eggs chocolate cup cake recipe! It’s moist, easy to cook, and ready in 5 minutes! Take a spoon and get started. If you want a larger cake, try my double chocolate layer cake or this one-bowl chocolate depression cake.

This recipe demonstrates that if you contact me with a particular recipe request, there is a strong possibility I can fulfill it. Matt, I’m looking at you.

We live in stressful times, and the last thing you need is a hunger for a dish you can’t physically get your hands on. It’s one thing to have a hunger and be too lazy to hurry to the shop, but it’s quite another to know you can’t have it for whatever reason.

Chocolate cake is something I desire very regularly. But creating a full chocolate cake for a fleeting moment of oh I need chocolate right now because my sweet craving is wild seems foolish and needless.

If, on the other hand, you decide that making a chocolate layer cake isn’t foolish and unneeded, here’s my favorite chocolate cake recipe for future reference.

So you could simply rush to the shop and purchase a tiny pre-made chocolate cake to get it out of your system (or I guess, into your system). But what if you can’t for various reasons?

Is it the end of the world if you can’t go out and purchase a cake? No way, no how. But it’s just another item to add to the number of things that may be bothering you, and you don’t need or deserve it.

If you can’t go to the store, don’t have time, or don’t have all of the ingredients, this delicious, quick chocolate microwave cup cake is here to help.

Do you want something with a medium degree of difficulty? Try my chocolate depression cake, which requires just one dish!

Mug cake substitutions and variations

• Milk: You are not need to use dairy milk, so feel free to substitute almond milk, oat milk, soy milk, macadamia milk, etc. I’ve even used chocolate milk, which provided a little something something.
• Oil: I use refined coconut oil, but you may use anything you choose. If you want to vary the taste, you might use unrefined coconut oil (which has a richer coconut flavor), vegetable oil, coconut oil, grapeseed oil, and so on.
• Light brown sugar: Feel free to substitute dark brown sugar or coconut sugar, but granulated sugar affects the depth of taste and gives it a distinct texture.
• Vanilla extract: Experiment by adding or swapping a different extract flavor! During the Christmas season, use a little peppermint extract instead of almond extract. But keep in mind that certain extracts are significantly more intense than others (peppermint, for example), so you may just want to use a drop of them to avoid dominating the flavor.
• Cocoa powder: I used unsweetened cocoa powder, but you could use Special Dark cocoa powder or even raw cacao powder instead (aff link). Dutch processed cocoa powder is not recommended since it is too bitter for the ultimate product, in my opinion.
• Nutella or peanut butter: This is my little secret weapon that adds flavor and moisture to my cup cake. You may substitute almond butter (affiliate link), cashew butter, chocolate sunflower butter, and so on. You may even leave it out if you choose, but the ultimate product will be less delicious and moist.
• I like the small pockets of melty chocolate in mine, so I couldn’t image making my mug cake without them, but you may if you choose! You have no idea what you are missing.