The 2 minute Eggless Chocolate Mug Cake

Yesterday was a beautiful day when my blog reached the 100+ likes milestone on the blogs’s face book page .Here I present before you my small virtual token of LOVE for letting me reach there. My blog is not perfect, it still needs to be nurtured, but thank you all for letting me take baby steps into my world of humbled! Thank you folks for your support. I hope to bring on more happiness to your days. Three cheers to all of you. Like every other day Vinu came in asking what’s for dessert after dinner. As usual I had said him I was happy about my blogs reach and everything under the world that happened when he was away at work . poor thing, he gotto listen to all the tittle-tattle ,but its always good to have an in house broadcasting station for the news at home, Don’t you think so ? Do I hear a YES from all the ladies? Ah! YES, YES and YES!!! Then I realized that there’s no dessert for the day, we normally do not stock up much candies or chocolates. I then remembered about this quick, easy , fudgy , not spongy, extremely chocolaty chocolate cake, and quickly whipped it up for him in flat 3 minutes.we enjoyed the warm cake with some chocolate sauce and whipped cream. This has always come to our rescue for that quick dessert fix , or late night chocolate cravings. Yes, this recipe is a keeper!!! This is no way similar to the conventionally baked chocolate cake, but always reliable when you want an immediate chocolate cake ! So go ahead and play with the recipe, your oven settings to suit your oven and tickle your taste buds :).And the best thing is there is little clean up. Perfect ! 20150209_173701 Ingredients

  1. 4 tablespoon of all purpose flour (Maida)
  2. 2 tablespoons of unsweetened cocoa powder
  3. 2 tablespoon of granulated sugar
  4. ¼ teaspoon of baking powder
  5. A pinch of salt
  6. 2 tablespoon of milk (+1 if required)
  7. 2 tablespoons of oil

   OPTIONAL ½ teaspoon of vanilla extract  /  ½ teaspoon of coffee powder INSTRUCTIONS

  1. Add all the dry ingredients together and mix.
  2. Now add the oil , milk and vanilla extract (if using) to make a smooth lump free batter.
  3. If the batter is too thick add little more milk to make the batter of flowing consistency.
  4. Pop it into the microwave and set at 1.30 minutes to 2 minutes on high.(CHECK NOTES)
  5. Remove from the microwave and enjoy your cake warm.
  6. Serve it warm with your favorite scoop of ice cream, chocolate sauce , or on its own.


  • Every oven has a different power settings so you might want to check if the cake gets done in 1 minute 30 seconds, if not cook for 30 seconds or more until done. Mine took exactly 2 minutes ,in an 800 WATTS power oven! If it’s over cooked, it will get rubbery and inedible.soo take care.
  • You could use this link to check the time required for your oven. just enter the values.
  • The doneness and texture of the cake also depends on the depth of the mug /ramekin used.
  • You can check if the cake is done by inserting a tooth pick in the centre , if it comes out clean ,the cake is done.
  • Don’t overfill the mug with batter, leave half of the mug space for the cake to expand and avoid spillage.
  • If the measurements aren’t exact you may not get the perfect moist cake, but there’s always a next time ,so experiment with your oven settings and find the right time. Remember it doesn’t not have a spongey texture, but its fudgy and moist .
  • Its better you don’t double or triple the recipe at a stretch, do it individually in the cups/dish for best results.
  • I have also tried making this with the normal drinking chocolate mix,just that you have to cut down on sugar in that case.

PhotoGrid_1423490137779 LOVE SARANYA


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