Description
“Craving dessert in 5 minutes? Learn Can I Use a Bowl Instead of a Mug for Mug Cake? with this foolproof recipe! Fluffy, chocolatey, and endlessly customizable, no oven or fancy tools needed. Perfect for midnight cravings or lazy weekends!”
Ingredients
Scale
- 4 tbsp all-purpose flour (or gluten-free 1:1 blend)
- 2 tbsp granulated sugar
- 1 tbsp unsweetened cocoa powder
- 3 tbsp milk (dairy or plant-based)
- 1 tbsp vegetable oil (or melted coconut oil)
- ¼ tsp baking powder
- Pinch of salt
- 1 tbsp chocolate chips (optional)
Instructions
- Mix Dry Ingredients: In a microwave-safe bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add Wet Ingredients: Pour in milk and oil. Stir until smooth (no lumps!). Fold in chocolate chips.
- Microwave: Cook on high for 1 minute 30 seconds. If needed, add 15-second bursts until the center is just set.
- Cool & Top: Let rest 30 seconds, then add ice cream, berries, or whipped cream.
Notes
- Substitutions: Use almond milk for vegan, or swap cocoa powder for matcha.
- Avoid Overflow: Stick to a 12–16 oz bowl.
- Storage: Best fresh, but leftovers keep covered in the fridge for 1 day.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Can I Use a Bowl Instead of a Mug for Mug Cake, bowl mug cake recipe, microwave cake in a bowl, 5-minute dessert, easy chocolate mug cake