Chocolate Lava Mug Cake is moist and fudgy, with a warm molten center. Made in the microwave and ready in minutes, this easy treat tastes just like your favorite molten chocolate lava cake!

You have to try this Pumpkin Mug Cake or Vanilla Mug Cake next!

A microwave chocolate molten cake topped with whipped cream. A spoon is digging into the middle.

This chocolate lava mug cake is chocolatey, rich, with a gooey molten center. Even better, it’s a fast and easy recipe that’s made entirely in the microwave!

Yep, no oven or stove required, just your trusty microwave and a few ingredients.

This microwave lava cake is perfect for when you want just a little cake, and don’t want to share!

I’ve made my fair share of microwave cakes before, and a lot have turned out dry or just lack in flavor. But, not this one, friends…I promise!

Why You’ll Love This Recipe:

  • Super fast: This recipe takes 5 minutes from start to finish and calls for a handful of basic ingredients.
  • No eggs needed: Egg-free desserts like this microwavable molten lava cake come in handy when you’re out of eggs but are craving something sweet.
  • Gooey and delicious: This is the best ever molten chocolate mug cake! The fudgy center tastes like the lava cakes you get at fancy restaurants.
Overhead view of a molten chocolate mug cake topped with whipped cream.

Ingredients Needed:

  • All-purpose flour: If you need to keep this recipe gluten-free, I bet you could replace the flour with a gluten-free all-purpose flour alternative.
  • Baking powder: Helps the lava cake rise in the microwave.
  • Unsweetened cocoa powder: Makes the cake batter rich and chocolatey.
  • Granulated sugar: You’ll need 3 tablespoons.
  • Salt: A little salt balances out the sweetness from the sugar and chocolate.
  • Milk: Any kind will work.
  • Oil: Use something like canola, vegetable, or coconut oil.
  • Vanilla: I prefer baking with vanilla bean paste, but vanilla extract works too.
  • Chocolate: The chocolate creates that molten, gooey center in the cake. I used two squares of semi-sweet chocolate, but bittersweet or milk chocolate would work well, too.

How to Make This Recipe:

  1. In a large (16-ounce) mug, stir together the flour, baking powder, cocoa powder, sugar and salt.
  2. With a fork, whisk in the milk, oil, and vanilla.
  3. Microwave on medium power for 30 to 45 seconds.
  4. Remove from the microwave and add one or two chocolate squares in the center of the batter. Don’t stir!
  5. Place back into microwave and cook for another 30 seconds to 1 minute, or until cake as pulled away from edges and center is almost firm.
  6. Let cool for 2 minutes before digging in!
A chocolate lava mug cake, with a spoon digging into the center.

What size mug is best to use for this cake?

A 14- or 16-ounce mug works best if you’re looking to mix the ingredients and cook in the same mug. 

However, if you want to stir everything together in small bowl and then transfer to a mug to cook, you will need a 12 ounce mug (or larger). Be sure to keep an eye on your cake as it’s cooking so it doesn’t overflow and make a mess.

What to Serve with a Lava Mug Cake:

I like to top my cake with a dollop of whipped cream or a big scoop of vanilla ice cream! The topping will get melty from the warm cake and pair beautifully with the chocolate.

A large mug of microwave chocolate lava cake, topped with whipped cream.

Recipe Tips:

  • Use a large enough mug: The batter will rise when cooking, and you don’t want it to overflow and make a mess. I used a 16-ounce mug and was able to stir and cook the ingredients right in the mug.
  • Don’t overcook it! I removed mine at 40 seconds to add the chocolate in and then checked it again after another 30 seconds to see if it was done. Your microwave times might be different than mine, so keep an eye on your cake.
  • Don’t have chocolate bar on hand? Replace the squares of chocolate with semi-sweet or milk chocolate chips. Or, omit the chocolate center entirely.

Looking for More Chocolate No-Bake Desserts? I’ve Got You Covered!

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4.72 from 7 ratings

Chocolate Lava Mug Cake

Yield: 1
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Chocolate Lava Mug Cake is moist and fudgy, with a warm molten center. Made in the microwave and ready in minutes, this easy treat is perfect for chocolate lovers!
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Ingredients
 

  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • ¼ cup milk, (any kind)
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • 1-2 squares semi-sweet or bittersweet chocolate, (or 1-2 tablespoons chocolate chips)

Instructions
 

  • In a 16-ounce microwavable mug or small bowl, stir together flour, baking powder, cocoa powder, sugar, and salt.
  • Using a fork, whisk in milk, oil, and vanilla until batter is smooth and there are no lumps. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook cake right in the bowl.
  • Microwave cake for 30-45 seconds, then remove from microwave and add chocolate squares/chips into center of batter. There is no need to stir, as chocolate will sink to the middle.
  • Place back in microwave and cook for an additional 30-60 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn't large enough.
  • Let cool in microwave for 1 minute, then remove and top with whipped cream or ice cream, if desired.

Notes

  • Be sure that you have a mug large enough to hold the batter and cook in the microwave, as the batter will rise when cooking (and you don’t want it to overflow and make a mess). A 14 or 16 ounce mug is best if you want to mix everything in the mug.
  • If your mug is smaller than 14 ounces, mix the ingredients in a small bowl and then pour into a 12 ounce mug (or larger) and cook.
  • Be sure to check the cake when cooking. You don’t want the batter to overflow and you don’t want to overcook the cake, as that will result in a dry and crumbly texture.
  • See my tips and tricks for making this chocolate lava mug cake above the recipe box.
Serving: 1serving, Calories: 571kcal, Carbohydrates: 75g, Protein: 9g, Fat: 28g, Saturated Fat: 20g, Cholesterol: 8mg, Sodium: 34mg, Potassium: 594mg, Fiber: 6g, Sugar: 41g, Vitamin A: 99IU, Calcium: 186mg, Iron: 5mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.