You are just 5 minutes away from this moist and soft microwave chocolate cake. It is an eggless cake recipe made using simple ingredients. This decadent cake is portion controlled and makes enough for 2 persons. A great choice for Valentines and anniversary where it’s only your better half and you!

There are so many recipes out there that are ideal to feed a crowd. If you have a big party in mind then do try my Best Eggless Chocolate Cake and Easy Eggless Vanilla Cake recipe. It comes with so many rave reviews from my readers.

If you want to try something fancier then dive into my Eggless Tiramisu Cake or Vegan Cherry Cake. These novelty cake recipes are sure to please the crowd.

Sometimes you do not want to make a big cake. You just want something small to whip up quickly to satisfy your sweet tooth.

This microwave chocolate cake recipe is a great idea to make something sweet in a jiffy post-dinner just for you or for your family.

You can skip all the frosting and decorations and simply add a dollop of chilled ice cream to the warm cake and dig right in!!

This cake makes a delicious eggless mug cake in a microwave too. Just remember to use a microwave-safe cup or bowl.

Ingredients for eggless microwave chocolate cake –

The ingredient list for this microwave chocolate cake is very simple. Everything you need for making the base will probably be there in your pantry right now.

This cake is made without eggs or butter.

Instead of eggs, I am using yogurt to make this cake soft and tender.

Oil is used instead of butter to make this cake extra moist.

The ingredient list features all-purpose flour, cocoa powder, granulated sugar, oil, yogurt, vanilla, salt, baking powder, and milk.

How to make a chocolate cake in a microwave –

Start by preparing your baking mold.

I have used a 2-cup microwave-safe glass bowl to make this cake.

Grease the sides and base with oil and dust flour.

For the base, I use parchment paper for easy removal of cake.

All you have to do is whisk all dry ingredients together except sugar. No need for sifting this small batch.

In another bowl cream sugar and other liquid ingredients until smooth and sugar have melted.

Now whisk in the liquid and dry ingredients together. No need for any electric beater. A manual whisk or spoon is enough.

Place it in the bowl and add ¼th teaspoon water on top to keep the cake moist.

Then microwave on HIGH for 2 minutes and 10 seconds.

Stop the microwave and check at a 2-minute mark.

The cake is done when the cake is losing the sides of the bowl and the top is springy to touch.

Insert a toothpick and if it comes out clean or with fewer crumbs ( not batter) then the cake is done.

If not microwave in 10 seconds interval.

Do not overcook the cake as it will become dry and rubbery.

You may dig in after 2 minutes or decide to decorate the cake.

If so let the cake cool in the pan for 10 minutes and then run a butter knife on the inner edges to loosen the cake.

Invert it on a plate.

If you want a two-layer cake as shown then double the recipe and divide the batter into two bowls.

Microwave one bowl at a time as directed.

You cannot put both bowls together as it will heat up unevenly in the microwave.

Let the cake cool completely before frosting and decorating.

Store it in the fridge until served.

Helpful tips to make a successful cake in a microwave –

Knowing your microwave power is very important.

My microwave output is 950 Watts.

If your microwave has a higher output over 1100 Watts then cook at 70% power for 2 minutes.

If it has a lower watt than mine then cook for 2 minutes, check if it’s done and then cook in 10 seconds increment.

Always use a microwave-safe bowl or mug to make this cake.

Do not overcook the cake as it will turn dry and rubbery.

Pro tip when using a microwave to bake a cake –

Always add a ¼th teaspoon of water on top of the batter. Do not stir. This is my secret to keep the cake made in the microwave moist every time you make.

It will avoid the cake to turn dry, hard or rubbery.

What are oven-safe utensils?

Any mason jar, glass bowl or stoneware is microwave safe.

Check for the label ‘microwave-safe’ printed on the bottom of the bowl.

Do not use metal in the microwave as it will spark.

How to make this cake in the convection oven?

Bake in an oven-safe pan at 350 deg F for 15-18 minutes.

Or oven-safe glass bowl (like pyrex) at 325 deg F for 15-18 minutes or until done.

Frostings that go well with this cake –

You can choose to eat this cake warm straight from the oven with some ice cream or chocolate sauce.

You can use a jar of store-bought frosting for a quick fix or consider making it at home.

If you are looking to decorate this cake with some homemade icing from scratch then I have some yummy options for you below –

Chocolate Ganache

Simple Buttercream

Sturdy Mascarpone Frosting

Firm Cream Cheese Frosting

Few Simple Decoration Ideas for a good looking cake –

Bare is beautiful!

If you do not have professional cake decorating tools just go for a naked cake like this one.

Fresh Fruits and flowers are your best friends.

Make use of berries, mint leaves or edible flowers, petals to enhance the beauty of your cake.

Take out those syrups from your pantry.

Make use of store-bought chocolate or caramel sauce to enhance flavors.

Go nuts!!

Add slivered almonds, pecans, cranberries or cashews to your cake for an extra crunch.

Add a sweet something!

If you have kids in your house then I am sure there will be a stock of sprinkles, mnm’s , any good colorful candies, lollipops or chocolate chips in your pantry.

Add it to your cake. It makes a fun accent decoration.

I have two quick tutorials below to make your cake look like a pro.

How to Pipe Buttercream Hydrangeas

How to make quick Buttercream Rose Swirl

Turn It into a moist mug cake

If you want a quick fix for your sweet tooth or maybe treat your kids with some instant cake then turn this recipe into an eggless mug cake.

You will need a microwave-safe mug that is over 10 oz. Any mug size between 12-16 oz can be used.

Corelle cups work great to make a mug cake.

How to make an eggless mug cake with this recipe?

• Just mix the liquid ingredients with sugar first directly into the mug until sugar melts.
• Add in all the dry ingredients into the same mug and whisk until lump-free.
• Microwave as directed.
• Let it cool for at least 2 minutes before adding toppings like whipped cream or sauces and dig in.

Easy mini desserts that you will love –

2 ingredient easy Mini heart Pie Pops

Chocolate Pudding Puffs Pastry Bites

Vegan Chocolate Panna Cotta

Eggless Waffles

Easy Mango Mousse without gelatin

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5-minute Microwave Chocolate Cake Recipe –

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4.95 from 18 votes

5 minute Microwave Chocolate Cake For Two. (Eggless Recipe)

Make a quick and easy mini chocolate cake in a microwave in a bowl or a mug. This cake recipe makes a small batch for two persons. Simple and egg-free too.

Course Dessert

Cuisine American

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Adjustable Servings -2

Calories 208kcal

Author Khushboo

Ingredients

Dry Ingredients

• 3 tablespoons all-purpose flour
• 1.5 tablespoons unsweetened cocoa powder
• ¼ teaspoon Baking powder
• 3 tablespoons Granulated sugar i.e regular sugar
• Pinch of Salt

Liquid ingredients

• 3 tablespoons Milk
• 2 tablespoons Yogurt
• 1 tablespoon Oil
• ⅛ teaspoon Vanilla
• ¼ teaspoon water to top the batter

Instructions

• Start by preparing your baking mold.
• I have used a 2-cup microwave-safe glass bowl to make this cake.
• Grease the sides and base with oil and dust flour.
• For the base, I use parchment paper for easy removal of cake.
• All you have to do is whisk all dry ingredients together except sugar. No need for sifting this small batch.
• In another bowl cream sugar and other liquid ingredients until smooth and sugar have melted.
• Now whisk in the liquid and dry ingredients together. No need for any electric beater. A manual whisk or spoon is enough.
• Add ¼ teaspoon water over the batter. Just let it sit on it, do not stir.
• Place it in the bowl and microwave on HIGH for 2 minutes and 10 seconds.
• Stop the microwave and check at a 2-minute mark.
• The cake is done when the cake is losing the sides of the bowl and the top is springy to touch.
• Insert a toothpick and if it comes out clean or with fewer crumbs ( not batter) then the cake is done.
• If not microwave in 10 seconds interval.
• Do not overcook the cake as it will become dry and rubbery.
• You may dig in after 2 minutes or decide to decorate the cake.
• If so let the cake cool in the pan for 10 minutes and then run a butter knife on the inner edges to loosen the cake.
• Invert it on a plate.
• If you want a two-layer cake as shown then double the recipe and divide the batter into two bowls.
• Microwave one bowl at a time as directed.
• You cannot put both bowls together as it will heat up unevenly in the microwave.
• Let the cake cool completely before frosting and decorating.
• Store it in the fridge until served.

Step by Step video of the recipe -

Notes

Pro tip when using a microwave to bake a cake -

• A microwave tends to draw all the moisture out of the food you make.

• My secret of making moist cakes in the microwave is to add few drops of water over the batter.

• Do not stir. Jut let the layer sit over the batter. 

• This trick always works to keep the cake made in the microwave moist every time you make it.

• It will avoid the cake to turn dry, hard or rubbery.

The above recipe is for one-layer cake.

You may double the recipe for two-layer cake or increase the recipe for more servings.

You can turn this recipe into a mug cake. Use a 12-14 oz mug or any glass bowl that is double the size of the batter.

I have frosted this cake with my sturdy mascarpone frosting and fresh strawberries.

Frosting and decoration ideas are given in the post so just scroll up.

You may use wheat flour i.e atta instead of all-purpose flour.

Use flavoring like almond extract if preferred.

If your regular sugar has big granules either wait for it to melt completely with liquid ingredients or pulse it in a blender after measuring.

Helpful tips to make a successful cake in a microwave

Knowing your microwave power is very important.

My microwave output is 950 Watts.

If your microwave has a higher output over 1100 Watts then cook at 70% power for 2 minutes.

If it has a lower watt than mine then cook for 2 minutes, check if it's done and then cook in 10 seconds increment.

Always use a microwave-safe bowl or mug to make this cake.

Do not overcook the cake as it will turn dry and rubbery.

What are oven-safe utensils?

• Any mason jar, glass bowl or stoneware is microwave safe.
• Check for the label 'microwave-safe' printed on the bottom of the bowl.
• Do not use metal in the microwave as it will spark.

Turn it into a mug cake!

If you want a quick fix for your sweet tooth or maybe treat your kids with some instant cake then turn this recipe into an eggless mug cake.

You will need a microwave-safe mug that is over 10 oz. Any mug size between 12-16 oz can be used.

Corelle cups work great to make a mug cake.

How to make an eggless mug cake with this recipe?

• Just mix the liquid ingredients with sugar first directly into the mug until sugar melts.

• Add in all the dry ingredients into the same mug and whisk until lump-free.

• Microwave as directed.

How to make this cake in the convection oven?

Bake in an oven-safe pan at 350 deg F for 15-18 minutes.

Or oven-safe glass bowl (like pyrex) at 325 deg F for 15-18 minutes or until done.

Check at 15-minute mark

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 168mg | Fiber: 2g | Sugar: 20g | Vitamin A: 36IU | Calcium: 71mg | Iron: 1mg

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