My roundup of mug cake recipes and even my vegan mug cake recipe became so popular, I decided to do a 3-ingredient version of this.
This 3-ingredient chocolate mug cake is the kind of magic you need in your life when the sweet tooth hits hard but you’re not in the mood for measuring cups and mixing bowls.
It’s ridiculously simple, takes under 5 minutes start to finish, and gives you the softest, most chocolatey cake right in your favorite mug.
No oven, no hassle, and no guilt because hey, it’s just three ingredients and one mug to clean up after.
Whether it’s a rainy afternoon, a midnight snack moment, or a quick treat for the kids, this single-serve cake is your go-to. And yes, it’s microwaveable, fluffy, and rich enough to taste like a full-on dessert.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even More Delicious
Use overripe bananas, they’re naturally sweeter and make the cake extra moist.
Want an even richer taste? Add a tablespoon of peanut butter or a few chocolate chunks before microwaving.
Try vanilla extract (a few drops) for more flavor depth: Pure Vanilla Extract
A small whisk like this one helps blend everything more evenly: Mini Stainless Steel Whisk
Use a microwave-safe ceramic mug with high sides to prevent overflow: Cute Mug Set
For a protein-packed version, replace the egg with 2 tablespoons of chocolate protein powder and skip the cocoa powder.
3-Ingredient Mug Cake
Course: DessertDifficulty: Medium1
Mug Cake2
minutes1
minuteIngredients
1 ripe banana (medium)
1 egg
2 tablespoons unsweetened cocoa powder
Optional topping: chocolate chips, peanut butter, or a spoon of vanilla ice cream
Directions
- In a microwave-safe mug, mash the ripe banana using a fork until smooth and lump-free. Crack in the egg and whisk it thoroughly into the banana with the same fork until the mixture is pale and blended.
- Stir in the cocoa powder until you get a thick, smooth batter. If you want extra chocolate indulgence, press a few chocolate chips on top.
- Microwave on high for 60–75 seconds (time may vary based on your microwave strength).
- The cake should puff up and look set on top but still be soft and moist in the center. Let it cool slightly before digging in—though it’s best eaten warm with melty chocolate chips on top.
- I personally love this after big savory meals – it really hits the spot!
Substitutions and Add-Ins:
No banana? You can try 1/4 cup unsweetened applesauce or canned pumpkin instead.
Make it vegan by swapping the egg with 1 tablespoon flaxseed meal + 2.5 tbsp water.
Add a pinch of instant coffee to intensify the chocolate flavor.
Stir in 1 tablespoon of crushed walnuts or almonds for texture.
Drizzle with maple syrup or honey on top after cooking for extra sweetness.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
Whether you’re craving a little self-care treat after a long day or just want to impress your friends with a “fancy” dessert that takes under 5 minutes, this mug cake never disappoints.
And trust me, it tastes even better eaten straight from the mug with a spoon in bed.
