Mug Cake Mix Recipe From Scratch

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Mug cake mix is always something I love to keep on hand for those moments when you just want a little something sweet, but you don’t want a whole dang cake sitting in your fridge starring at you every time you open the fridge door.

Mug Cake Mix in a container with the lid off.

Why Are Mug Cakes So Popular?

Portion control is the first benefit of these types of little cakes. But beyond that, they are just super fast and easy to make.

They are most often made in 2 minutes in a microwave. You can certainly bake them, and I give you the instructions for that below.

But if you want a quick treat that’s easy to throw together, few desserts can top a mug cake for speed and convenience.

Are Mug Cakes Any Good?

Absolutely! They are just like regular cake if you make them right. This particular recipe is for chocolate mug cake mix. I hope to make a vanilla version soon and will post it here when I do.

Are Your Mug Cakes Chewy?

The short answer is, they shouldn’t be. They should have the texture of regular cake. So if you end up with chewy mug cake, here are a couple of things you can adjust with future mug cakes.

  • Try a little less oil, or make sure you are measuring the oil exactly. Too much oil can create a chewy or rubbery texture in a mug cake.
  • Don’t overcook a mug cake. This can also lead to textures you might not care for. It’s just as important to not overcook as it is to not undercook.

Gluten Free Mug Cake

This chocolate mug cake mix recipe is naturally gluten free. That being said, make sure you use gluten free ingredients.

This recipe uses oat flour which can easily be found as gluten free. I believe Bob’s Red Mill has the most widely available version.

You can also grind your own gluten free oats into flour with a grinder. Just be sure you get it super fine like the store-bought stuff.

Mug cake mix ingredients lined up in their measuring cups and spoons.

Vegan Mug Cake

If you want to make a vegan version of this, try using a flax egg instead of regular egg.

What is a flax egg?

It’s 1 tbsp. ground flaxseed (or flax meal) mixed with 3 tbsp. water. You let that sit for about 15 minutes or until it’s “goopy”, and then you use that in place of egg. This entire mixture will replace one egg.

For the milk, I recommend either unsweetened almond milk or oat milk. They will work best here, but any non–dairy milk will work. The only one to be careful with is full-fat coconut milk. It may be too thick for this, though I have not tried it myself.

Cake In A Mug Ingredients

Oat Flour – This is a basic oat flour that many stores carry. If you can’t find it locally, Amazon typically carries it. I have found it at Whole foods, Publix and sometimes even Food Lion. (1 cup)

Sweetener – I personally used Xylitol for this recipe because it’s what works best for my blood sugar. But you can easily replace that with equal amounts of Sucanat, coconut sugar, monk fruit or maple sugar. Pretty much any unprocessed sugar will work here as long as it’s a dry sugar. (1 ½ cups)

Cocoa Powder – Use an unsweetened cocoa powder. Whatever brand or variety you prefer is fine, so long as it’s unsweetened. (½ cup)

Baking Powder – Make sure your baking powder is fresh and active. Older baking powder loses its potency over time. (1 tbsp.)

Salt – I used Himalayan pink salt. But most any salt you have on hand will work here. (½ tsp.)

The Mug

Make sure your mug cake is microwave and oven safe. If you don’t have one, find a small, single serving bowl that is. You don’t HAVE to make this in a mug. A mug is just a convenient way to make these small cakes.

How To Make Mug Cake Mix

This is a simple process of whisking together dry ingredients.

  • Add all the ingredients to a large mixing bowl.
  • Whisk well to combine.
  • Set a funnel on your storage jar and fill.
  • Store in your pantry or give as a gift!
Mug cake mix in a closed jar. A red ribbon laces around the exterior of the lid like a gift.

How To Make Chocolate Mug Cake With Mug Cake Mix

Once you have the basic mix made, you’ll want to follow this quick and simple recipe for making your mug cake. Remember to print this out if you are giving this mix as a gift. (See printable version below)

  • 1/4 cup mug cake mix
  • 2 tbsp. milk (any kind)
  • 1 tbsp. oil
  • 1 large egg
  • ½ tsp. vanilla extract

Whisk it all together with a fork and microwave for 2 minutes on high, or bake at 350 F. for 20 minutes.

Note that you may have to adjust cooking time in the microwave to suit your own microwave. Not all microwaves cook exactly the same.

Need Storage Jars?

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Mug Cake Mix in a container with the lid off.

Mug Cake Mix Recipe

An easy, quick-to-make mug cake mix that you can keep in the pantry for a portion-controlled, quick fix when you need one. (Mug cake recipe is below)
Print Pin Rate
Course: Dessert, Dry Mix
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 150kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Storage container for mix.
  • Standard size mug – Microwave and oven safe.

Ingredients

  • 1 cup oat flour (gluten free if needed)
  • 1 ½ cups sweetener
  • ½ cup cocoa powder (unsweetened)
  • 1 tbsp. baking powder
  • ½ tsp. salt

Instructions

  • Add all the ingredients to a large mixing bowl.
    Salt added to the mixing bowl.
  • Whisk well to combine.
    The mug cake mix ingredients whisked together in the mixing bowl.
  • Set a funnel on your storage jar and fill.
    Filling the jar with mug cake mix.
  • Store in your pantry or give as a gift!
    A side view of the finished mug cake mix in a festive storage container.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data figured using Sucanat for sweeetener.

Nutrition

Serving: 0.25cup | Calories: 150kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 223mg | Fiber: 2g | Sugar: 25g | Calcium: 66mg | Iron: 1mg

Chocolate Mug Cake Recipe

The finished baked mug cake still in its mug.

Mug Cake Using Mug Cake Mix

Here's how to make this delicious mug cake using Mug Cake Mix. Note that cooking time is for the microwave. If using an oven, total time will be 25 minutes.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1 serving
Calories: 234kcal
Author: The Gracious Pantry

Equipment

  • Mug
  • Microwave or oven

Ingredients

  • ¼ cup Mug Cake Mix
  • 2 tbsp. milk (I used unsweetened almond milk)
  • 1 large egg
  • 1 tbsp. oil (I used coconut oil, but any will work)
  • 1 tsp. pure vanilla extract

Instructions

  • Whisk all ingredients together in a microwave and oven safe mug or bowl.
    Whisking everything together in a mug with a fork.
  • Microwave on high for 2 minutes (approximately) or bake at 350 F. for 20 minutes.
    Taking a chunk of cake out of the mug with a fork.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Note that there is no way for me to combine the nutrition data for the two recipes. So you’ll have to add up the two.

Nutrition

Serving: 1cake | Calories: 234kcal | Carbohydrates: 2g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 189mg | Sodium: 84mg | Potassium: 108mg | Sugar: 2g | Vitamin A: 270IU | Calcium: 61mg | Iron: 1mg

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6 Comments

  1. Donna Krizman says:

    Your written ingredients and instructions for making the mug cake don’t mention an egg. Only the video shows an egg.

  2. About the egg. Isn’t one egg for one small mug cake an awful lot? I have extreme egg allergy. Seems like baking powder alone would do the trick. Maybe increase baking powder a bit? Unless you’re going for taste.

    1. Vivian – I’m not sure what you mean. 1 egg works quite well here. But if you have an allergy, please don’t use an egg.

    2. Nancy Dingley says:

      None of my Other mug recipes require an egg. Can this be made without?

      1. Nancy – I haven’t tried it, but you certainly can give it a shot! 🙂 I’m betting most of your recipes have wheat flour, so they have the gluten to hold them together. I will give this a shot without egg soon and report back here.

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