Microwave Eggless Chocolate Mug Cake

This is one of my new favourites and could not be more authentic. Made from the usual suspects for a chocolate cake recipe like flour, chocolate, butter, sugar etc — this decadent chocolate cake with that special soft texture is the perfect end to any day. Now instead of making a whole cake, you can have just 1 serving in no time at all. And this cake batter can sit in its little mug in the fridge for up to 3 days, so you can enjoy a single-serving treat anytime!


  • Serves 2
  • 2 Tbsp Oat Flour
  • 4 Tbsp Almond Flour
  • 1 Tbsp Cocoa Powder
  • 1/2 Tsp Baking Powder
  • 4 Tbsp Light Olive Oil (Or Unsalted Butter)
  • 2 Tbsp Honey (Or Powdered Sugar)
  • 6 Tbsp Milk
  • 3 Tbsp Chocolate (Chopped & Try To Keep It As Half-Inch Squares)
  • Few Choco Chips (Or Chocolate Pieces For Garnish)
  • Pinch Of Salt


Prep: 10 minutes
Cooking: 5 minutes

  1. Grind regular oats and almonds together to make the flour.
  2. Mix all the dry ingredients and set aside.
  3. Add the liquid ingredients one by one and mix well.
  4. Mix in the chocolate pieces as well.
  5. Pour into 2 mugs 3/4th of the way.
  6. Top with few chocolate pieces or choco chips.
  7. Microwave it for about 1- 1.5mins (60-90 secs).
  8. Take it out and allow it cool down for about 15 mins at least.
  9. Top it with ice cream and/or chocolate sauce and enjoy.
  10. Tastes good if served chilled



For this recipe, I have replaced the butter with olive oil and sugar with honey to make it a little guilt-free. But feel free to retain it in its original form. Both ways it tastes awesome!