Chocolate Mug Cake without Milk
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This Chocolate Mug Cake without Milk Recipe is rich, moist, and made in minutes using simple pantry ingredients. No milk needed, just a quick, easy microwave cake that’s perfect when you want a single-serve chocolate dessert fast.
Perfect for late-night cravings, quick desserts, or when you don’t feel like baking a full cake, this mug cake is soft, chocolatey, and ready in just over a minute.
Prefer vanilla? Try my Vanilla Mug Cake without Milk too!
The Easiest Chocolate Mug Cake.
It’s quick, reliable, and made with ingredients you likely already have on hand. I’ve tested this mug cake to make sure it stays soft and moist without needing milk, and the result is a rich, fluffy chocolate cake made right in the microwave in seconds. Sam x
No Milk Required – Perfect when you’ve run out or need a dairy-light option
Quick Microwave Dessert – Ready in minutes
Single-Serve Treat – No leftovers, no waste
Soft & Chocolatey – Moist texture with rich flavour every time
Chocolate mug cake video
Why this recipe works
This chocolate mug cake is designed to be soft, quick, and reliable using simple pantry ingredients without milk:
Soft, Moist Texture
A combination of butter and oil keeps the cake tender and soft without needing milk.
Balanced Structure
Cornstarch helps create a lighter crumb, while baking powder gives the cake just the right lift.
Quick Microwave Method
Cooked in under 90 seconds, this mug cake is perfect for when you need a fast dessert without turning on the oven.
Ingredients you’ll need
All-Purpose Flour
Forms the base of the mug cake, giving it structure while keeping the texture soft and tender.
Cocoa Powder
Adds a rich chocolate flavour and gives the cake its deep colour.
Cornstarch
Helps create a lighter, softer crumb, making the mug cake more tender without needing milk.
Granulated Sugar
Sweetens the cake and balances the cocoa for a smooth chocolate flavour.
Baking Powder
Gives the mug cake its rise, helping it become soft and fluffy in the microwave.
Salt
Enhances the chocolate flavour and balances the sweetness.
Unsalted Butter
Adds richness and flavour while helping create a soft, moist texture.
Water
Replaces milk in this recipe, keeping the batter simple while still producing a soft cake.
Olive Oil (or Neutral Oil)
Keeps the cake extra moist and tender, even without dairy.
Vanilla Extract
Adds depth of flavour and enhances the chocolate.
How to make chocolate mug cake without milk
Step 1: In a small mixing bowl, whisk together the flour, cocoa powder, cornstarch, sugar, baking powder, and salt until evenly combined.
Step 2: Add the melted butter, oil, water, and vanilla extract to the dry mixture. Whisk just until the batter is smooth and combined, avoiding overmixing, just until streaks of flour disappear, then stop.
Step 3: Pour the batter into the greased mug and gently smooth the top.
Step 4: Microwave on high for 60-70 seconds before checking. The top should appear set but slightly soft in the centre. If needed, continue microwaving in 10-15 second bursts until just cooked.
Step 5: Enjoy warm straight from the mug, or carefully loosen the edges and lift out. Delicious on its own or topped with chocolate chips, sprinkles, whipped cream or a small dollop of frosting if desired. Enjoy!
How to store
Cooked cake: If there’s any leftover, remove the mug cake from the mug and store it in an airtight container in the fridge for up to 2 days. Tip: If you prefer, you can leave it in the mug, covered loosely, but the bottom may be slightly more moist compared to storing in a container.
Reheating: Warm gently in the microwave for 10–15 seconds before enjoying.
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Chocolate Mug Cake without Milk
Ingredients
Method
- Prepare the Mug: Lightly grease a microwave-safe mug (240–350 ml / 8–12 fl oz) with soft butter, coating the base and sides. Set aside.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, cornstarch, sugar, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Add the melted butter, oil, water, and vanilla extract to the dry mixture. Whisk just until the batter is smooth and combined, avoiding overmixing, just until streaks of flour disappear, then stop.
- Transfer to Mug: Pour the batter into the greased mug and gently smooth the top.
- Microwave: Microwave on full power/high for 70-80 seconds before checking and until it has risen. The surface will look dry and set rather than glossy. You shouldn’t see any wet batter on top. The cake will pull away from the sides of the mug slightly, which is a good sign it’s cooked through. If needed, continue microwaving in 10-15 second bursts until just cooked. Microwave Wattage Note: This timing is based on my 900-watt microwave. If your microwave is more powerful, start checking earlier, around 50–60 seconds, to avoid overcooking.
- Cooling: Let the mug cake rest for 2 minutes before eating.
- Serve: Enjoy warm straight from the mug, or carefully loosen the edges and lift out. Delicious on its own or topped with chocolate chips, sprinkles, whipped cream or a small dollop of frosting if desired. Enjoy!