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This easy recipe for a chocolate mug cake without eggs can be made in minutes! Just stir a handful of simple ingredients, pop your mug in the microwave and enjoy. If you love mug cake recipes, this chocolate mug cake will be definitely one of your favorites. And even better: no eggs needed for this recipe!

Making a Mug Cake

In the early 2000s, mug cakes became very popular in America and a few years later they were popular in The Netherlands too. I thought the idea of a cake in a mug that you could microwave in just two minutes was brilliant for a sweet tooth like me and made it for the first time a few years ago.

Unfortunately, my first chocolate microwave cake recipe didn’t turn out so well. It was not tasty at all and not even close to a fluffy mug cake. At that moment, I was done with mug cakes and didn’t think about them for a long time. It took me a few years to try again and develop a recipe for this small batch dessert.

My first (new) attempt at making a chocolate mug cake was pretty okay, but I decided to make some changes to the recipe. A few mug cakes later, I came up with a recipe that is similar to a regular chocolate cake. It’s the best mug cake I’ve ever tried. Very tasty!

It’s not exactly the same, of course. It can’t be, because the ingredients are different. Still, I was pleasantly surprised, and it proves that a microwave mug cake can be really tasty! And more important: I don’t need to bake an entire cake when I’m craving some chocolate cake.

Can you make this chocolate cupcake in the oven?

This question came up so often that I really had test it for you. With a simple adjustment in the recipe, you can bake this chocolate mug cake in the oven. You add 2 grams of baking powder (a little less than half a teaspoon) to the cake batter and then bake your little cake in the oven at 180°C/350°F (top and bottom heat) for 20-25 minutes until done.

Test the cake with a cake skewer to make sure it is done, otherwise leave it in the oven for a few more minutes. It’s a great recipe with a little adjustment to bake in the oven.

Want to bake more than one cupcake in the oven? Take my recipe for chocolate cake and divide it by four, for example, to make two to three cup cakes. In my opinion, this is still the most perfect recipe for baking a delicious cake in the oven.

More mug cake recipes

I have made many mug cakes over the years and I will absolutely translate those recipes for you and share them here. But did you know you could also add some ingredients to this chocolate mug cake for some variation? Some of my favorites:

• Add a teaspoon of vanilla extract to the batter. It’s a good addition, even with chocolate cake.
• Add a tablespoon of peanut butter on top of your mug cake before you pop it into the microwave. You can’t go wrong with chocolate and peanut butter.
• Add a handful of  chocolate chip to the cake batter. You will thank me later, it’s a perfect addition.
• Add a scoop of vanilla ice cream after baking the mug cake, it’s a perfect treat and a quick dessert fix.

This easy recipe for a chocolate mug cake without eggs can be made in minutes! Just stir a handful of simple ingredients, pop your mug in the microwave and enjoy. If you love mug cake recipes, this chocolate mug cake will be definitely one of your favorites. And even better: no eggs needed for this recipe!

Making a Mug Cake

In the early 2000s, mug cakes became very popular in America and a few years later they were popular in The Netherlands too. I thought the idea of a cake in a mug that you could microwave in just two minutes was brilliant for a sweet tooth like me and made it for the first time a few years ago.

Unfortunately, my first chocolate microwave cake recipe didn’t turn out so well. It was not tasty at all and not even close to a fluffy mug cake. At that moment, I was done with mug cakes and didn’t think about them for a long time. It took me a few years to try again and develop a recipe for this small batch dessert.

My first (new) attempt at making a chocolate mug cake was pretty okay, but I decided to make some changes to the recipe. A few mug cakes later, I came up with a recipe that is similar to a regular chocolate cake. It’s the best mug cake I’ve ever tried. Very tasty!

It’s not exactly the same, of course. It can’t be, because the ingredients are different. Still, I was pleasantly surprised, and it proves that a microwave mug cake can be really tasty! And more important: I don’t need to bake an entire cake when I’m craving some chocolate cake.

Can you make this chocolate cupcake in the oven?

This question came up so often that I really had test it for you. With a simple adjustment in the recipe, you can bake this chocolate mug cake in the oven. You add 2 grams of baking powder (a little less than half a teaspoon) to the cake batter and then bake your little cake in the oven at 180°C/350°F (top and bottom heat) for 20-25 minutes until done.

Test the cake with a cake skewer to make sure it is done, otherwise leave it in the oven for a few more minutes. It’s a great recipe with a little adjustment to bake in the oven.

Want to bake more than one cupcake in the oven? Take my recipe for chocolate cake and divide it by four, for example, to make two to three cup cakes. In my opinion, this is still the most perfect recipe for baking a delicious cake in the oven.

More mug cake recipes

I have made many mug cakes over the years and I will absolutely translate those recipes for you and share them here. But did you know you could also add some ingredients to this chocolate mug cake for some variation? Some of my favorites:

• Add a teaspoon of vanilla extract to the batter. It’s a good addition, even with chocolate cake.
• Add a tablespoon of peanut butter on top of your mug cake before you pop it into the microwave. You can’t go wrong with chocolate and peanut butter.
• Add a handful of  chocolate chip to the cake batter. You will thank me later, it’s a perfect addition.
• Add a scoop of vanilla ice cream after baking the mug cake, it’s a perfect treat and a quick dessert fix.

Fan of mug cakes, but craving a more healthy afternoon snack? This recipe for a healthy banana bread mug cake is the one you’re looking for! You can make this recipe in the oven and in the microwave.

Healthy mug cake

I used my favorite banana bread recipe and made that into a mug cake recipe. My banana bread is made without sugar, oil or butter and is a pretty healthy (and delicious!) snack. Perfect for a healthy mug cake and an easy and quick alternative to a slice of banana bread.

I like eating it for breakfast, but I made it the other night as a late-night dessert with a scoop of ice cream and that’s probably going to happen more often as I enjoyed that dessert a lot.

​Use a microwave-safe mug, those are often also oven safe. But make sure to check that before baking. I like to use a coffee mug or other large mug. You want to make sure there is plenty of room for the mug cake as it rises in the oven.

The recipe calls for two bananas to make 2 mug cakes. But if you only have 1 overripe banana, just halve all the ingredients for 1 mug cake. You will also need to use halve an egg. The other half could be used with some extra eggs for an omelet or something.

Mug cake ingredients

You just need a few simple ingredients to make this delicious banana mug cake. I like to put them together in a small bowl and stir the ingredients with a spatula before putting the batter in the mug.

• Bananas. The most important ingredient. Make sure they are very ripe before you start. I prefer overripe bananas for baking.
• Egg. I like to make mug cakes without an egg (like this chocolate mug cake), but this banana bread mug cake turns out best if you do use an egg. Because I think 1 egg is too much for just 1 mug cake, I developed a recipe for 2 mug cakes.
• Vanilla extract. My bottle of homemade vanilla extract is used for every baking recipe I make. It just adds that amazing vanilla flavor. The recipe calls for 0.5 tsp vanilla, but I often just add a whole teaspoon of vanilla extract.
• Almond flour.​ I love using almond flour in banana bread, It makes the bread moist and had a delicious flavor.
• Whole wheat flour.​ I chose whole wheat because it’s a bit healthier than all purpose flour. But if you don’t have whole wheat flour in stock, all purpose flour is just fine.
• Baking powder.​ Just a little bit is needed for this recipe. But don’t leave it our, because it makes sure the result is light and fluffy.

And that’s all you need to make your own little banana cake! As you can see, I don’t use sugar, the banana add enough sweetness. But if you’re a sweet tooth, you could add some brown sugar or maple syrup to the batter.

To make the batter, you start with the banana, egg and vanilla extract. After those wet ingredients are combined, you can add all the dry ingredients at once. Just mix it up until incorporated and your cake batter is done.

Microwave or oven?

At first, I wanted to develop a recipe for a mug cake you could make in the oven as that was something I got asked for a lot. But I decided to try and make this recipe for the microwave as well.

​I’m happy to say this recipe can be made in the microwave and in the oven, I’ll share the directions for both options.

Microwave banana mug cake

If you have a microwave on hand, this is the quickest way to make your mug cake. I baked it for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.

Oven banana mug cake

Bake the mug cakes for 20-25 minutes at 180 °C/350 °F. Don’t bake them too long, as you want a moist cake and baking it too long may result in a dry banana cake.

Here you can see my mug cake, made in the microwave:

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A post shared by Laura Kieft | In Laura’s Bakery (@inlaurasbakery)

The classic French madeleine cookies with a layer of chocolate, a perfect little treat that is really easy to make. I’ll share my recipe for vanilla madeleines dipped in chocolate.

What are madeleine cookies?

Let’s start with the fact that madeleines are not cookies. They are small shell shaped cakes, French butter cakes to be exact.

A good madeleine is crispy on the outside and soft and spongy on the inside. And don’t forget: a well-baked madeleine has a nice little belly. The other side looks like a shell, which is due to the shell-shaped molds used to bake French madeleines.

Enjoy a homemade madeleine with a cup of coffee or hot tea. These delicate French cakes are perfect little treats to serve to your guests.

How to make madeleines

It’s not that hard to make madeleines at home. But there are some things to keep in mind to have the best result. I will share what I’ve learned of baking a lot of madeleines in all kinds of flavors.

Chill the batter

To make these little cakes, you need chilled batter. I put a piping bag with the batter in the fridge, as that’s the easiest way to pipe the batter in the baking pan.

Chill the batter for about 2 hours. you can wait longer, but keep in mind the batter wil be hard an cannot be piped with a piping bag in you buttered pan.

​Baking pan

To get the shell shape, you’ll need special madeleine pans. Brush the pan with melted butter with a pastry brush or use baking spray.

After baking, tap the pan on the counter immediately. They will come out of the pan very easily when they come straight out of the oven. Wait any longer and they will just stick to the pan.

I like to use metal molds to bake fluffy madeleines, but you can also use a silicone mold.

Chocolate covered madeleines

The concept is very simple. First, bake the madeleines and let them cool to room temperature on a wire rack. Then fill the cavities of the (well-cleaned) madeleine pan with a tablespoon of melted chocolate.

You can use a thermometer to check if the chocolate is tempered for that perfect shiny chocolate coating, but I personally don’t use a thermometer. I’ve included instructions on how to temper your chocolate without a thermometer in the recipe. It takes a little practice, but it’s very easy.

Then you simply add some chocolate to the special pan and press the baked madeleines back into the chocolate-filled cavities. When the chocolate is fully set, you can remove them from the non-stick madeleine pan.

The result is beautiful, delicious chocolate-filled madeleines. Very fancy ones, if you ask me. These madeleines are ready for the holidays!

​TIP: Love chocolate? Try my recipe for a quick and easy chocolate mug cake! No egg needed for this recipe and ready in minutes.

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Chocolate dipped madeleines recipe

The classic French madeleine cookies with a layer of chocolate, a perfect little treat that is really easy to make. I’ll share my recipe for vanilla madeleines dipped in chocolate.

Prep Time20 minutes mins

Cook Time10 minutes mins

Cooling time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Servings: 24 servings

Ingredients

• 2 large eggs
• 150 grams fine caster sugar
• 150 grams all purpose flour
• 125 g unsalted butter melted and cooled
• 1.5 tsp vanilla extract
• pinch of salt
• 200 grams chocolate for the coating

Metric – US Customary

Instructions

• Beat eggs and sugar in a medium bowl until a airy mixture whose volume has increased 3 times, you are definitely mixing for 5 minutes for this. Add the flour and melted butter to the egg mixture. Finally, add the vanilla extract and a pinch of salt. You can either use a stand mixer or hand mixer for this recipe.
• Put the batter in the refrigerator for 2 hours before proceeding.
• Grease the pan and dust with flour. Tap out excess flour. Pipe or spoon the madeleine batter into the pan. I like to use a piping bag, but using 2 teaspoons worked well too.
• Bake the madeleines for 8-10 minutes at 200°C/390°F (conventional oven) until golden brown. Release the madeleines on a cooling rack immediately. Allow the madeleines to cool completely and thoroughly clean the baking pans.
• Melt 2/3 of the chocolate in a separate bowl in a double boiler, remove the bowl when melted from the heat and add the remaining chocolate. Stir well until all is melted tot ribbon stage.
• Pour a generous teaspoon of melted chocolate into each cavity of the pan. Spread the chocolate out a bit and press the madeleine in firmly until you see the chocolate coming out at the edge of the madeleine.
• Allow the chocolate to set completely. Then tap the pan on your work surface firmly to release the madeleines from the pan. I found that the madeleines came off easily this way, some a little faster than others.