Ingredients
For the mug cake:
- 4 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp baking powder
- Pinch of salt
- 3 tbsp milk dairy or non-dairy
- 1 tbsp vegetable oil or melted butter
- ½ tsp vanilla extract
- 1 tbsp chocolate chips optional
Toppings:
- 2 –3 tsp cranberry sauce or cherry jam
- Fresh cranberries optional
- Powdered sugar for dusting
- Fresh mint for garnish (optional)
Instructions
Add dry ingredients:
- In a large microwave-safe mug (12 oz or larger), stir together the flour, cocoa powder, sugar, baking powder, and a pinch of salt until well combined.
Stir in wet ingredients:
- Add the milk, oil (or butter), and vanilla extract. Stir until the batter is smooth and no dry bits remain. Fold in chocolate chips if using.
Microwave the cake:
- Microwave on high for 1 min to 1 min 15 secs. The cake should rise and look set on top. If the center still looks wet, microwave in 5-sec bursts until it springs back when touched.
Let it sit:
- Let the cake rest for 30–60 secs before topping, this helps it finish setting and keeps the cranberry sauce from melting too quickly.
Add toppings and serve:
- Spoon the cranberry sauce on top, add a few fresh cranberries, dust with powdered sugar, and garnish with mint if using. Enjoy warm!
Notes
- Use a 12 oz MUG or larger to prevent overflow.
- Every microwave is different, start with 1 min and check before adding more time.
- You can substitute the cranberry sauce with cherry jam, raspberry preserves, or chocolate sauce.
- For a dairy-free version, use non-dairy milk and oil instead of butter.