Ingredients
Scale
- 4 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 3 tbsp milk (dairy or plant-based)
- 2 tbsp vegetable oil or melted butter
- 1/4 tsp vanilla extract
- Optional toppings: whipped cream, chocolate chips, sprinkles
Instructions
- Take a large microwave-safe mug and lightly grease it or use a nonstick spray for easy removal.
- In the mug, whisk together the flour, sugar, cocoa powder, and baking powder until evenly combined.
- Add the milk, vegetable oil, and vanilla extract. Mix thoroughly until you achieve a smooth batter without lumps.
- Microwave on high for about 90 seconds. Keep an eye on it; if the top looks set and a toothpick inserted in the center comes out clean, it’s ready!
- For that perfect “Michael Scott” touch, sprinkle some chocolate chips or enjoy straight from the mug.
Notes
- Adjust microwave time based on wattage for a gooey or firm texture.
- Experiment with flavors by adding espresso powder or caramel syrup.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours and reheat briefly for fresh taste.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg