Quick, Easy, and Delicious Mug Cakes

Meeghan Aimone
by Meeghan Aimone
1 serving
5 min

How-Tos, Recipes

Y’all, I might be a little late to this party. However, on the off chance, that you are too, I am so excited to share these quick, easy, and incredibly delicious mug cakes with you! I’m obsessed with them! In 5 minutes or less, these single-serving sweet treats are ready to enjoy. That’s right! I said it, 5 minutes or less.

Find the full recipes at the bottom of this post.

Chocolate vs. Lemon

Whether you’re a chocolate lover like me or you enjoy fresh flavors like lemon, one or both of these delicious mug cake recipes are for you. They are irresistible, quick, and easy to make and both versions of these cakes can be made gluten-free. How awesome is that!?

Chocolate cake is good all day, every day. Morning, noon, and night. Winter, spring, summer, or fall. I think you’re starting to feel how deep my love for chocolate goes. Not only is chocolate delicious, but it also has wonderful health benefits. According to Webmd.com, “Chocolate is especially rich in flavanols like epicatechin and catechin, as well as anthocyanins and phenolic acids. All of these compounds help protect your cells from inflammation, improve your brain function, and boost your immune and cardiovascular health.” I just love the taste. The darker the chocolate, the better, I say!

Lemon is fresh, fragrant, and pairs beautifully with a little salt and sugar. For these reasons, lemon cake is always a fan favorite. It’s perfect for breakfast, especially when poppy seeds are added to the batter. It’s also a great snack during the day or a refreshing sweet treat in the evening. Lemon mug cake is the perfect sweet treat in spring and summer.

There are Many Reasons to Love These Delicious Mug Cakes

Simple Ingredients

  • Both versions of these delicious mug cakes use simple pantry ingredients. Including the homemade vanilla extract, I’ve shared here before. I would venture to guess that you have all of the pantry staples in your kitchen right now.

Quick and Easy

  • In less than 5 minutes, you can be enjoying a warm, decadent, and delicious cake. That includes prep time and cook time! This means that morning, afternoon, or night you can satisfy that sweet tooth in a matter of minutes.

Single serving

  • Everyone loves cake! (And if they don’t, they should.) However, not everyone has the time to bake a full cake. The beauty of these delicious mug cakes is that they are individual serving sizes. Enjoy one by yourself or make several and serve them to friends and family to enjoy. Even better, make some together! Lay out all the ingredients on the kitchen counter or island and invite friends and family to make their own while taking turns at the microwave. You will be shocked at how fun making these cakes after dinner can be when you are surrounded by your loved ones.


  • The chocolate mug cake is a naturally gluten-free recipe and the lemon mug cake can be made gluten-free using a GF flour mix, I use this one. If you aren’t gluten-free, I promise, you’ll never know the difference!

No Microwave? No problem

  • These delicious mug cakes can be made in the oven too. Bake in a conventional oven at 375 degrees for 10-12 minutes.

I hope you enjoy these quick, easy, and delicious mug cakes as much as we do here on the farm. Next, I’m going to try and make a rum mug cake. Doesn’t that sound delicious!?… I’ll keep you posted on how it turns out!

Looking for more delicious sweet treat recipes? You may want to check out these:

Ice Cream Bread

Harvest Pear Crumble

Quick, Easy, and Delicious Mug Cakes
Recipe details
  • 1  serving
  • Prep time: 4 Minutes Cook time: 1 Minutes Total time: 5 min
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Chocolate Mug Cake
  • 1 tablespoon melted butter
  • 1 egg (room temperature)
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1 teaspoon mini chocolate chips (optional)
  • Powdered sugar, vanilla ice cream, or whipped cream (optional)
  • Fresh mint sprig (optional)
Lemon Mug Cake
  • 1 1/2 tablespoon melted butter (or olive oil)
  • 2 tablespoons granulated sugar
  • 2 tablespoons whole milk
  • 2 tablespoons + 1/2 teaspoon fresh lemon juice, divided
  • 1 teaspoon poppy seeds (optional)
  • 1/4 cup all-purpose flour (or gluten-free all purpose flour mix)
  • 1/2 teaspoon baking soda
  • Zest from 1/2 lemon
  • 1/2 teaspoon lemon extract
  • 2 tablespoons powdered sugar
  • Fresh mint sprig (optional)
For Chocolate Mug Cake
In a small microwave-safe bowl melt the butter in the microwave.
In another small bowl, crack the egg. Add the vanilla extract and whisk with a fork or small whisk to combine. Pour the egg mixture into the bowl with butter and whisk the ingredients until they're well combined.
Add the sugar, cocoa powder, and salt. Whisk until smooth or mostly smooth. A few lumps are okay.
Pour the cake batter into a 12-16 ounce microwave-safe mug or ramekin. Using a spatula try to get all the batter out of the bowl and into the mug or ramekin.
Cook in the microwave on high for 1 minute (microwave cook times will vary depending on individual microwaves). The cake is done when a toothpick inserted into the center comes out mostly clean. After 1 minute, if the cake needs more cooking time add it on 15 seconds at a time.
Sprinkle some mini chocolate chips on top and sift some powdered sugar. Serve the cake warm out of the microwave in the mug or ramekin. Enjoy it with a scoop of vanilla ice cream or a dollop of homemade whipped cream and a fresh mint sprig on top for garnish.
For Lemon Mug Cake
In a 12-16-ounce microwave-safe mug or ramekin melt the butter for about 20 seconds (time may differ depending on your microwave). Add the sugar and stir to combine.
Add the milk, 2 tablespoons of lemon juice, and poppy seeds (if using them) to the mug or ramekin ingredients and stir.
Sift the flour and baking soda together in a small bowl, add them to the wet ingredients in the mug or ramekin, and stir until incorporated. Add in the lemon zest and stir.
Place the mug in the microwave and heat for 1 minute and 30 seconds, until set and no longer wet in the middle. Check the cake at 60 seconds as microwave times vary.
In a small bowl, prepare the glaze by whisking together the powdered sugar and the remaining 1/2 teaspoon of lemon juice. Adjust the sugar and lemon juice to reach the desired consistency. Drizzle the glaze on top of the cake and sprinkle some lemon zest over the top.
Serve the cake in the mug or ramekin or turn it out onto a plate. Enjoy it with a scoop of vanilla ice cream or a dollop of homemade whipped cream and a fresh mint sprig on top for garnish.
Meeghan Aimone
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  • Donna Donna on Aug 19, 2023

    Why aren’t you using flour in the first recipe? I can’t imagine it will have any substance.

    • Meeghan Aimone Meeghan Aimone on Aug 19, 2023

      If you lava cakes, you’ll love this version. You’ll have to try it to find out.