Get ready for a fudgy, indulgent treat that’s ready in minutes – my Chocolate Lava Mug Cake recipe! This rich, chocolatey dessert, made entirely in a microwave, will leave you craving for more. It’s perfect for those quick sweet tooth fixes or when you simply wish to indulge without the hassle of traditional baking.
Much like you, my love for a warm, gooey, chocolate dessert is hard to resist! And this Chocolate Lava Mug Cake recipe, with its sumptuous, molten center, is an absolute definition of that craving. Made with just a few simple ingredients, this single-serving dessert has been my go-to for an instant dessert for years now.
I first shared this recipe here in 2018, but I’m updating it today with fresh images and more helpful tips and tricks. But the recipe remained the same.
Why You’ll Love This Recipe
This Chocolate Lava Mug Cake recipe is a real game-changer! It’s vegan, requires minimal ingredients, and is ready in under five minutes. The result is a moist, gooey chocolate cake that is delectably satisfying. The best part? It’s single-serving, so you won’t be tempted by leftovers!
Ingredients Needed
Here’s what you need to make this:
- Banana: Half a banana replaces an egg in this recipe, offering moisture and subtle sweetness without overpowering the chocolate flavor. Since the cake won’t be fully baked to get that lava center, it is safer to use a banana instead of an egg.
- Flour: The flour gives the cake structure. You need ordinary all-purpose flour (plain flour in the UK), and we are adding a pinch of salt just to season the flour.
- Sugar: We’re adding a little bit of granulated sugar just enough to sweeten the cake without making it overly sweet.
- Cocoa powder: This gives a deep, rich chocolate flavor to the mug cake. I use unsweetened cocoa powder from Hershey’s.
- Milk: Use your choice of milk. For a vegan option, opt for plant-based milk.
- Baking powder: You will need a little bit of baking powder as it helps the cake rise and become fluffy.
- Ground cinnamon: This adds a hint of warmth to the chocolate cake.
- Vegetable oil: This keeps the cake moist. You can use melted butter if preferred.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Chocolate Lava Mug Cake
This mug cake recipe is quick and fuss-free. All you need is a microwave-safe mug, a fork, and a few minutes of your time!
- In a microwave-safe mug, mash half a banana using a fork.
- Add flour, salt, sugar, cocoa powder, milk, baking powder, cinnamon, and vegetable oil to the mug.
- Stir everything together with a fork until it forms a smooth batter.
- Microwave at 700w for 60 seconds. Check to see if the cake edges are set, and the center is slightly wet and shiny. If not, continue microwaving in short bursts until done. Remember, every microwave is different, so timings may vary slightly. Allow the cake to cool for a few minutes before eating. Be careful, it will be hot!
Tip!
Ensure you don’t overcook the mug cake. Stop when the cake edges are firm, and the center is still a bit wet. This will give you the perfect ‘lava’ consistency in the center.
Customizing Your Mug Cake
This Chocolate Lava Mug Cake can be easily customized. For an extra layer of decadence, you could stir in some nuts, chocolate chips, or caramel into the batter.
If you’re into fruity flavors, try adding a dollop of raspberry or cherry jam on top of the batter before microwaving. The heat will cause the jam to sink into the cake, creating a delicious fruit filling that complements the chocolate perfectly.
For those who enjoy a bit of crunch in their desserts, consider sprinkling the top of the cooked cake with some crushed cookies, granola, or toasted nuts. This will add a delightful contrast in texture that makes each bite even more satisfying.
For a burst of freshness, top the cooked cake with a slice of fresh strawberry, raspberries, or even a scoop of vanilla ice cream.
Storing Tips
The beauty of this Chocolate Lava Mug Cake lies in its instant gratification. It’s best enjoyed immediately after cooking. However, if you have any leftovers, you can store it in the refrigerator in a sealed container. Warm it in the microwave for a few seconds before eating.
Recipe FAQs
Absolutely! If you’re out of bananas or simply prefer not to use them, you can substitute it with a fourth cup of applesauce. Alternatively, if you’re not particularly concerned about keeping the recipe vegan, you could also use 1 egg instead but you’ll have to adjust the recipe by melting about 2 tablespoons of chocolate then layer the cake batter in the mug with the chocolate in the center.
To make this recipe gluten-free, you can substitute the all-purpose flour with your preferred gluten-free flour blend. As gluten-free flours absorb liquids differently, you might need to adjust the baking time slightly. In my testing, I found that the gluten-free version cooked a little faster, so be sure to keep an eye on it. Another amazing gluten-free chocolate dessert is my Flourless Chocolate Cake. Give that a try when you have a bit more time.
While you certainly can prepare the batter ahead of time, I would advise against it for this particular recipe. The reason being that once you mix the baking powder with the wet ingredients, it starts to react and create bubbles for leavening. If you let the batter sit for too long before cooking, you might end up with a denser cake.
Yes, you can bake this cake in a regular oven if you don’t have a microwave or prefer not to use one. You’ll need to adjust the cooking time and temperature accordingly. Try baking it in a ramekin at 350°F/180°C for about 10-15 minutes, but remember to keep a close eye on it. The cake is done when the edges are set, and the center is still a bit wet and shiny.
More Chocolate Dessert Recipes
All Desserts →
Bookmark this quick and easy Chocolate Lava Mug Cake recipe for those instant chocolate cravings! If you enjoy it, don’t forget to share it with your fellow chocolate lovers!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Lava Mug Cake
Recipe Video
Equipment
- Mug
Ingredients
- ½ banana
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ tablespoons unsweetened cocoa powder
- 3 tablespoons milk of choice
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon vegetable oil
Instructions
- In a microwave-safe mug, mash the banana using a fork.
- Add the flour, salt, sugar, cocoa powder, milk, baking powder, cinnamon, and vegetable oil into the mug. Thoroughly whisk all the ingredients together with the fork until they are well combined.
- Place the mug in the microwave and heat at 700 watts for 60 seconds. Monitor the cooking process and stop when the cake edges are set, but the center is slightly wet and shiny. Be cautious not to overcook to maintain the lava-like center. Microwave times may vary.
Notes:
- Add-Ins: Enhance the flavor and texture by including optional ingredients such as nuts, caramel, or chocolate chips.
- Toppings: Top the mug cake with fresh fruit like sliced strawberries or raspberries, or even a scoop of vanilla ice cream for an added indulgence.
- Banana Substitute: In the absence of a banana, you can use ¼ cup of applesauce or 1 egg instead. Note: if using an egg, ensure the cake is fully baked.
- Layering with Melted Chocolate (when using an egg): Create layers in the mug by alternating between the cake batter, melted chocolate, and remaining batter.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was first shared on the blog in July 2018, then was updated with new images and helpful tips in May 2023. The recipe remained the same.
LaRee says
This recipe worked great for me. My microwave is 1,000 watts so I adjusted to 70% for a minute, then 10 more seconds at 70%. It was perfect. It was kismet that I found your recipe. I had a banana that had to be used today or it’d have to be banana bred tomorrow and I didn’t have enough for a loaf. I had a craving for chocolate and this hit the spot perfectly. The texture and taste is wonderful. I prefer using a banana rather than an egg with this cooking method. Thank you for the recipe. You made this old lady very happy.
Little Sunny Kitchen says
I’m so happy that you loved the recipe, LaRee! Reducing the microwave power by 30% is a great tip too.
Annaliza says
Very Good recipe. My husband love it. Simple but delious two tumbs up (^.^)
Little Sunny Kitchen says
Thank you! So glad he loved it 🙂
Jennie says
So fun and delicious!
Little Sunny Kitchen says
Thank you, Jennie! I’m glad you like it!