Friday, April 26, 2013

Crazy Cake in a Mug ~ No Eggs, Milk or Butter, Ready in Minutes

I had fun playing in my kitchen today and made a Chocolate Crazy Cake in a Mug! Not familiar with Crazy cake? The recipe is also known as Wacky Cake and Depression Cake - No Eggs, Milk, Butter, Bowls or Mixers! It's an awesome go-to recipe for egg/dairy allergies and fun to make with kids. The recipe dates back to the Great Depression. It's darn good cake that's inexpensive to make, super moist and delicious.




Learn more about the Depression era cake recipe below.   



Crazy Cake - No Eggs, Milk, Butter or Bowls   



I have never made a cake in a mug in the microwave before and wasn't sure if it could be done with the Crazy Cake recipe.  I have seen tons of recipes for single serving microwave mug cakes and wanted to give it a try.  I did a quick Google search for mug cakes and actually came across a Microwave Vegan Wacky Cake, you can go here for the recipe.  After a few adjustments and a few attempts, I have an awesome go-to recipe for a single serving Crazy Cake that takes just a few minutes to make.   It's super moist....real yummy cake in minutes!  The best part, everyone in my family can enjoy it because it's egg-free.  


This cake took just a few minutes to throw together and 2 minutes in the microwave. It's super moist and delicious!



I made the mug cake the same way I make the regular crazy cake, following the same rules.  Yes...I made those silly depressions...they work and the cake ALWAYS rises.


Crazy Cake in a Mug 

(adapted from Wish I could Cook, food.com)

Ingredients
  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 1/2 Tablespoons water 
Directions 
(step by step photos below)
Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean. Be sure not to over cook!  Top with whatever you like - powdered sugar, frosting, chocolate chips, caramel or whipped cream! Enjoy hot or cold! 

TIPS
  • Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds. If you overcook the cake, it may ruin it. Be sure to watch as it bakes. 
  • If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
  • You can add mini chocolate chips to the batter for a super rich chocolate cake...or do what I did, throw some on top after you make it, while it's still warm!  Mmm, mmm good!



I can't wait to try more flavors...stay tuned. 

Thanks so much for stopping by!
Cheers!

183 comments:

Mel@Mellywood's Mansion said...

Awesome Mary, this is just crazy good :)

Erin Swalwell said...

Is there a purpose for the three depressions? Just wondering, about to make myself one, they look scrumptious!

Natalie @ NorthShore Days said...

I just made this - OMG so so good!!!! Awesome Mary - you rock!

Danni Baird @ Silo Hill Farm said...

Oh my! You are making this too easy Mary! No excuse for not having dessert every night now!!

LittleMyoo said...

Okay, this looks awesomely awesome. Thanks for the nice comment on my Cluck Pie! I tried to reply by e-mail, but it came up as noreply. :( Ummm... you CAN add chocolate chips to this? Hello...is there anything you don't add chocolate chips to?? Gotta try it!!

Anonymous said...

Do you think I could use almond flour as a substitute?

Mary said...

Hi,

I have never used almond flour, but it can't hurt to try! If you make it with almond flour, please stop by and share your results. Thanks so much for the visit! I hope you have a great weekend!

Anonymous said...

is there anything i could use to replace the vinegar?

Mary said...

Hi there - not that I am aware of. The vinegar is needed to rise, it mixes with baking soda and creates a reaction, that allows it to rise and be moist and spongy. Thanks for the visit and question! Have a great weekend!

Mary said...

Hi Erin, I guess the best way to put it is this is a kind of like a "science experiment" cake. The depressions are used to keep the ingredients from mixing together, until the end, after you pour the water on top. My best guest... I'm no scientist ;)...is if you mix certain ingredients at the wrong time, it will mess with the "reaction" of the ingredients of the cake, that allows the cake to rise and be moist and spongy. Hope that makes sense. Thanks for the question and visit! Have a great Friday night!

Alison said...

Thanks for sharing the wacky cake recipe! I tried it and it was so yummy. I'm hoping to make it for my son's first birthday (he has an egg allergy). I'm wondering if you have ever tried making it as cupcakes and if it worked well? Thanks for any help you can offer!

Anonymous said...

What if I put coco cola instead of vinegar? Will it work?? At the end we are looking for a spongy cake i guess the carbonate and baking soda will react too. I am not sure with the flavor of vinegar it will make it sour and acidic. ( I am certainly not a fan of vinegar too) Please help!! I want to make it in weekend!!

Melody Moses said...

You can use lemon juice. You only need an acid to act as a catalyst. I didn't have any vinegar when I tried this recipe so I used lemon juice instead. It still rose and came out perfect! :)

Melody Moses said...

Yes, lemon juice. You only need some sort of acid to act as a catalyst for it to rise. I didn't have any vinegar when I tried this recipe so I used lemon juice instead. It stil rose and came out perfect! :)

Kristi Howton-Ambs said...

Oh my goodness this is too easy and crazy good!!

Kristi Howton-Ambs said...

Oh my goodness, this is too easy and crazy good!!

Anonymous said...

OMG...substituted fresh lemon juice for vinegar! Awesome...giant cupcake for 1...better than making 2 dozen!

Anonymous said...

Mary I just love your wacky/crazy cake/ mug, thank you so much for sharing

Anonymous said...

Could you use Splenda in place of the sugar?

Anonymous said...

Very good and I have made the ones with eggs, milk, etc. In answer to some of the questions. 1 I didn't read the instructions about adding and poking holes just put the ingredients in the order they appear in the ingredient list and stirred them all together before I placed them in the microwave. 2 I only used 2 tablespoons of sugar and used Splenda for the remaining sugar called for. I was very happily surprised how good this mug cake was considering the others with more ingredients that I have made. Thanks for a new favorite recipe!

Suzanne said...

Thank you , Mary. This is just wonderful !:)and delicious. I added you to pintrest.Have a nice Memorial Day weekend.I will be making the lemon cake for our picnic.

Tammy said...

Just made this for my oldest son and I. We shared it for breakfast and had a little bonding ;)

Anonymous said...

I mixed in some mixed berries jam just before i popped it in the microwave did it 30 secs longer mmmmmmm yummy!

Rachel said...

I did a modified spice cake version of this and wanted to tell you it was fantastic! I subbed the cocoa for 1 tsp flour, 1 tsp apple pie spice (didn't have any pumpkin pie spice on hand 0 may try subbing both for the apple pie spice next time), "baked" as directed and topped with a small batch recipe of cream cheese frosting. SO good! I don't think I could told the difference between this and one made with dairy! Will be trying the vanilla soon!

Purnima said...

Baked it within two mins of reading...involved kids...1.20mins for me! OSM...topped wt choco chips...thks a lot!

Purnima said...

Baked it within two mins of reading...involved kids...1.20mins for me! OSM...topped wt choco chips...thks a lot!

Anonymous said...

Does anyone know the calories for this?

clarecourtplaygroups said...

Thanks for sharing such a great recipe. I hope you don't mind, I've linked to this post on our little playgroup blog in Australia - http://clarecourtplaygroups.wordpress.com/2013/06/05/crazy-cake-in-a-mug-no-eggs-milk-or-butter-ready-in-minutes/

Eniko Ostafi said...

wow, great work!
:-) yo tambien hice este pastel loco , te dejo el enlace. http://eniskitchen.blogspot.com.es/2013/04/crazy-cake-white-black-crazy-cake-alb.html
felicidades! un beso!

Stephanie Isaac said...

Hello, this looks delicious! Do you have a mug cake version of the spiced cake recipe? I'd love to try that!

Stephanie Isaac said...

Hello, this looks delicious! Do you have a mug cake version of the spiced cake recipe? I'd love to try that!

Anonymous said...

Fantastic!!! I made this with lime juice as I had no vinegar or lemon!!! worked perfectly!!!! absolutly fantastic!!!!!!

Anonymous said...

I forgot to do the depressions and it turned out just fine

Shunder Carter Bryant said...

I just made this cake and I must say I am totally surprised at how well the cake turned out. This is wonderful because my daughter can eat cake without having a terrible stomachache now. Thank you so much, from both me and my daughter!

Di said...

This was AMAZING. Totally hit the spot after yet another night solo with the kiddoes. Would love to know if there is a mod for half or even all almond flour.

Genieinabottle said...

Going on vacation so I can't make 2 dozen cupcakes but now I can just make 1 giant cupcake!

Anonymous said...

Oh my goodness, this is AMAZING! I made it without doing the depressions and without the baking soda and added milk chocolate chips... absolutely delish! I also made mine in 1:30. Not to mention you can easily make this into a vegan treat <3

Beckee Stohl said...

Has anyone tried this as a gluten free cake. I have a friend who is no longer allowed gluten.

Rachelle said...

I plan to try it with my fave GF flour blend (on my blog). I've tried other GF mug cakes and wasn't really wow'd so I'd like to try this one.

Rachel said...

Hey Stephanie, I did a mug version of the spice cake! I subbed the cocoa for 1 tsp flour, 1 tsp apple pie spice (didn't have any pumpkin pie spice on hand), "baked" as directed and topped with a small batch recipe of cream cheese frosting. It was really good! I may try subbing the extra tsp of flour for more spice since I felt it could have had a little more flavor to it, but it was still pretty delish as is! Pumpkin spice I find is usually a little more flavorful than the apple anyway. :)

Rachel said...

Hey, Stephanie! I made a mug cake version of the spice one! I subbed the cocoa for 1 tsp flour, 1 tsp apple pie spice (didn't have any pumpkin pie spice on hand), "baked" as directed and topped with a small batch recipe of cream cheese frosting. I may add a little more spice next time, as I felt the apple has a little less flavor to it than pumpkin does, but it was still really good!!

Justina Morris said...

OMG I made this and it turned out awesome and I'm only 12 years old! :D
Awesome Recipe! :D

Justina Morris said...

OMG, I made this and it turned out really good and I'm only 12 years old! :D
Thanks for the Awesome Recipe! :D

Malesa said...

There is absolutely no hint of vinegar flavor in this. It isn't a large enough amount to affect the flavor.

Malesa said...

I made this last night. I subbed 4tbsp of cake flour for the 5 1/2 tbsp all purpose flour. I also didn't make the depressions, I just added the vinegar as the last ingredient before the water. This turned out amazing, one of the best mug cakes I've ever had. My whole downstairs smelled like a fresh baked cake :)

Valia said...

I used Pibb Extra instead of vinegar since I didn't have any, and it definitely rose lol, I watched it almost rise right out of the mug! The only thing I would do is use less sugar, and put frosting or chocolate chips on top to give it extra flavor. I love easy recipes like this, I have an easy beer bread recipe on my blog that uses no yeast. Again, nice recipe!

Anonymous said...

Is there a way to make this without vanilla extract?

Anonymous said...

I use an GF all purpose blend. It works just fine. This is now my go to recipe for cake in a mug!

Anonymous said...

This is UH-mazing. Absolutely perfect for rainy evenings, cuddled up on the couch, watching sappy movies. :) I topped it with some homemade whipped cream i had in the fridge. Divine. Thanks for sharing! :)

Anonymous said...

Do you have a vanilla version of this cake?

Chorda said...

I was looking for a recipe with no eggs since I'm out of eggs, and this was just the thing! And may I say that it was absolutely lovely!

Anonymous said...

Can you put this recipe on the oven?

interestingperspective said...

Have you considered that gluten is causing her stomache aches...our girl had something similar...no gluten no sick feel at all!

Steve and Kelsey and Alex! said...

I make this with no cocoa powder and use orange juice instead of water, mix in a little coconut. Its so yummy!

Molly Campbell said...

My waistline is so sad - this is delicious! I had tried a different version of a mug cake before and it was awful - so I figured I would try it, satisfy my curiosity, and it would be gross so I wouldn't be tempted to make it again. But no, it was great! I didn't want to whip up the heavy cream I had, so I just poured it on in liquid form, and loved the contrast of the hot cake and cold cream.

Anonymous said...

Like they say, the vinegar and soda react together to create volumes of carbon dioxide which expand the mixture during the early heat-up time. The recipe should have (probably has) the quantities balanced so no soda or acid is left by the time the cooking is over. The carbon dioxide in Cola won't react with anything in the recipe and because it already exists at room temperature it will add little to the expansion compared to that which is created during the cooking.

Anonymous said...

Comfort Price said...

I used 3 tablespoons of white rice flour and 2 tablespoons of potato starch as a substitute for the flour. It worked great!

Flo said...

Just made it! It's so good, i had powder vanillin instead of extract and apple vinegar instead of white one and it came out pretty amazingly! It was yummy and moist! My microwave is very old and it took 2 min. and a half for the toothpick to come out clean!

Amber Koehn said...

Can I bake this in the oven? Making a train cake for my sons bday and need one train car dairy and egg free for a friend.

Amber Koehn said...

Can I bake this in the oven? Need to do one car of a birthday train cake vegan for a little friend.

Mary N said...

Hi Amber! Yes, here is the cake version - no eggs, milk or butter and it's great! http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html

Anonymous said...

this was great! I only used 2 tbls of sugar and added choc. chips. It tastes just like a pancake!

Anonymous said...

This does NOT work with ground almonds!

Justin D said...

I just made this and it's my first ever mug cake. Definitely won't be my last. Thanks for the recipe!

Anonymous said...

Hi Mary i was just wondering if you can make this without the coca ???

Miss Pearl said...

Mary this is just superrr good!! I just made it for my husband because he's hungry and I basically have no ingredients even an egg to cook. then I found your recipe and made it right away with nutella topping at the top. My husband like crazy love it when he taste it!
I made it with oven microwave 850W for 1 min 30 sec. and it's cooked perfectly moist! thank you so much..

Maria Elena Parascan said...

Tried it today and it's delicious and very moist! Thank you for sharing!!!

Maria Elena Parascan said...

Made this today and it's delicious and super moist! Thank you for sharing!!!!!

Olen Soifer said...

I've made this too, with even simpler proportions: Equal quantities (1/4 cup) water, flour and sugar, with about 3/4 tsp of baking powder instead of the vinegar & baking soda. Baking powder has a dry acid in it, that's not activated until heated...so you don't have to worry about the multiple depressions...which are to keep the baking soda from fizzing immediately upon adding the vinegar (acid). For flavoring, I used 2 heaping tsp of hot chocolate mix, because I've run out of cocoa. Do include the oil, a couple of teaspoons. I find the salt is optional. It is necessary when using yeast as a leavening, but I don't see what it does with baking soda or powder. And, by the way, the sugar can be replaced with artificial sweetener like the "blue packs" or the yellow. 4 packs works fine. To make sure I don't scrape through the oil surface of the cup. I oil one cup, mix the mixture in another one and pour into the greased on. About 3 minutes works in a small microwave (about 700 watts). Delicious! If any is wondering, by the way, why cake batter usually has more ingredients, like eggs...it's to make the cake last. These minute cakes are moist when made, but will dry out quickly. Of course...that irrelevant when we eat it as quickly as we make it!

Anonymous said...

I have a grandson with a Gluten alergy...will try with different flours to see how they turn out. Can make the others with regular flour...great way to have desert for everyone. Excited to give it a try. Connie

Amy Braun said...

Just made this– it was amazing!!!

Anonymous said...

Mine seemed to just erupt as molten chocolate, covering my entire microwave and mug. Any idea what went wrong?

Anonymous said...

I don't particularly enjoy the dense, spongy texture a recipe with egg makes, but this one is fluffy and oh-so delicious... thank you so much!

Josie P said...

I have made the full version of wacky cake for over 50 years and never make the depressions for the liquids and it comes out every time. Also, I have kept this cake for several days and it does not dry out. It is always moist to the end. I don't know about the baking powder without the videgar, but if you use baking powder instead of soda and use the vinegar, it is not edible. It is edible if you leave out the baking soda soda. It is more like a brownie then.

Anonymous said...

Very good recipe. I didn't have a big enough mug, so I used a microwave safe tupperware bowl. I like the consistency and texture, but I personally think it needs a bit more chocolate. An easy fix, though.

Anonymous said...

I accidentally used baking powder instead of soda, but it still came out good none the less. I read the recipe wrong. That was a mistake on my part, but either way, the recipe still came out delicious and it rose just fine.

Anonymous said...

I really wanted to love this recipe but my mug cake turned out dry and tasteless. What could I have done wrong? I followed the ingredients list meticulously, but judging from all the positive comments, I must have screwed up somewhere. I was really hoping to love this so I could make mini cupcakes for my 2-year-old's birthday party this weekend. She has a peanut and dairy allergy so this recipe would be great! Please let me know if there is anything I can do to improve my disaster : /

p123417 said...

Made this tonight...in fact just finished eating it and oh my goodness it was so good. I had my doubts about using vinegar so I used lemon juice. I added chocolate chunks into the mixture in the dry ingredients part so that they wouldn't sink and it was like finding little pockets of melty chocolate goodness. I also used brown sugar so it had a slightly fudgey taste. I increased the ingredients by half to put in a small bowl and nuked it for 2 mins which wasnt quite long enough for the amount I had so I had a small amount of uncooked mixture at the bottom but it like a chocolate lava cake. Absolutely divine. Thanks so much for the recipe. Best chocolate mug cake ive made!

p123417 said...

Are you sure you used teaspoon and tablespoon amounts for the liquids and not mixed it up? And for tasteless add an extra 2 tablespoons of cocoa powder and use brown sugar. I did and it tasted wonderful :)

Elodie Forestier said...

It might just be me but i tried this recipe for my family and they all disliked it, saying that the taste was weird and it is true, I felt like I could taste vinegar more than the chocolate, is it normal ?

Anonymous said...

What can I use if I don't have any cocoa

Anonymous said...

I had been craving chocolate for days, so when I found this recipe I immediately ran to the kitchen and made it. I used a small Corningware dish and followed the recipe exactly but used Stevia instead of sugar. I cooked it for 1min. 20 sec. and it was done. I topped it with chocolate chips and a drizzle of chocolate syrup and ate the whole thing. Yummy!! Please someone tell me how many calories I just consumed!!

Anonymous said...

I was needing some sugar tonight and i tried this recipe. It was amazing! I took it out when it had 30 seconds left and put some chocolate chips on it, then put it back in. When it got out i smeared the melted chocolate chips around and i tried a bite. This definitely helped me with my sugar fix.

Denise said...

Sorry, but for me this just didn't work. Like someone posted earlier, it went all over the micro and the taste was terrible. I am an accomplished cook, so I don't quite get it. Waste of time and ingredients and I really wanted it to work.

Mary N said...

Sorry your cake didn't turn out, Denise, I'm not sure why? I have made this countless times, so has my 10 year old and it always turns out great and tastes wonderful. If you got this recipe from another site, you may have the wrong instructions. If you followed mine above, it should turn out great. Again, sorry it didn't work out for you.

Anonymous said...

so delicious. got me over my sugar fix too!

Kate said...

I've made this my go-to gotta-have-it-now cake recipe. Tonight I tried to do it by memory, but put in 2 *tablespoons* of oil. It came out great! Very moist, and less crumbly. I also used 4 1/2 tablespoons of leftover coffee instead of water - what a treat!

Thanks for sharing the recipe. It's a keeper!

Anonymous said...

Just made this with cinnamon instead of cocoa (because I was out of cocoa powder and wanted something sweet) it turned out great. It was very sweet though because it didn't have the bitter cocoa so I recommend on cutting backon te sugar drastically.

SweetPea said...

I know I have been looking for a good mug cake and this is it

Christina said...

Hi, I just wanted to let you know that I made it gluten free and it totally worked out.

I used Bobs Red Mill GF Pizza Crust mix (without the yeast). I've made many a Gluten Free cake and this was by far the easiest and fastest! Not gummy at all. Kids loved it!

Instead of baking soda I used double acting baking powder (Aluminum Free / Bob's Red Mill) (This isn't a plug for B.R.M., that's just what I am able to get here). Why use double acting baking powder? Rises more - reacts to heat as well as acid.

Instead of vinegar, you can use lime or lemon (lime has more acid). However, what I prefer to use is Ascorbic Acid. 500 mg should do (that's about 1/2 a 00 capsule).

Thanks!

Christina said...

Maybe you used too much vinegar? If you have vitamin C in capsule form, use 1/2 a capsule instead.

Christina said...

Or Ascorbic Acid... (Vitamin C - 500 mg should do it).

Anonymous said...

I used hot cocoa powder, and it was delicious!!! (I used twice the amount though)

Anonymous said...

I poured a tad bit of cream and milk onto the cake after I cooked it in the Microwave to kind of recreate a chocolate tres leche cake. I also added fresh strawberries to it. It was delicious! This is now my go-to sugar fix!

Anonymous said...

BEST CAKE EVER IM NOT KIDDING AMAZING ❤️

Anonymous said...

It was yummy :)
I'm really glad i find your site.

Anonymous said...

Hi. I made the recipe with all paleo friendly ingredients. Its a little crumbly this way but not too bad.

Anonymous said...

Can I use the oil instead of cooking spray??? I really want to try it.

Mary N said...

Yes! But just use enough to coat it :) Enjoy!

Anonymous said...

Mine did the same haha. Bigger mug next time for sure for me...

LaVonne said...

My mother's favorite cake was crazy cake (we called it wacky cake). She even wanted it on her birthday even though we had it all the time. A few years ago, I started making it again and it is sooooo good! I had been considering making a mug version, but you saved me the trouble of doing the math. Thanks!

Monica Scott said...

Wow that's an info on how to prepare a cake without eggs.Thanks for sharing such a nice info.
dairy free desserts australia


Michelle C said...

I am eating this as I type and it is deeeelish! Thank you Mary for introducing me to Crazy Cakes and Crazy Cakes in a Mug. You rock!!!

Kathryn Payton said...

This is an okay recipe. No great impression. Not sweet, barely moist, barely a chocolate flavor. Won't make again...

Anonymous said...

Best mug cake I have tried and was very moist. I was skeptical since there is no dairy or egg. Kathryn, maybe you cooked it too long. You could add more cocoa by switching cocoa with flour for a stronger chocolate taste. I thought it was perfect. I added chocolate chips. yummy!!

Anonymous said...

Ground almonds and almond flour was two different things. Did you use ground almonds and it didn't work, or did you use almond flour?

Anonymous said...

About 310 calories.

Erin Sears said...

Just found this today on Pinterest. It is so good! Thanks!!

renee van vollenhoven said...

Can I use coffee instead of cocoa? And how much coffee?

renee van vollenhoven said...

Can I use coffee instead of cocoa? And how much coffee?

Nonna7 said...

When I make this as a cake, I mix all the wet ingredients and add them all at once. It worked for the cake why not this. Can someone figure out how much to add to the mix when you mix it in a mug.

C4lly said...

I love this recipe, and it works well with gluten free flour, I use self raising flour and leave out the baking powder. Tonight I didn't fancy chocolate so took out the cocoa and replaced with dessicated coconut and cherries, poured over a little soya cream cheese and coconut cream mix so completely dairy and gluten free, it was delicious thank you xxxxx

sk said...

You can use warm coffee instead of warm water but to keep proportions of solid-liquid intact you'll need the cocoa.You could use chocolate powder or maybe just try subbing it for flour.

susan said...

WooHoo!!I saw this recipe,ran to the kitchen and made some for my pregnant daughter!Thanks so much!!

Alli said...

So easy and delicious!

Anonymous said...

Made cake for over 35 years can't wait to try this cup version

Anonymous said...

I used extra cocoa and added chocolate chips, plus I changed it to malt vinegar as I didn't have white vinegar. Also, I didn't put them into depressions or whatever it's called and I only baked it for 1.45, stopping at 1 minute to add chocolate chips so they were melted. Turned out delicious.

Anonymous said...

I tried this and it turned out horrible๐Ÿ˜” extremely chewy, almost like taffy. Any idea what went wrong?

Anonymous said...

You must have not followed the recipe or messed up the ingredients or over cooked it. Mine turned out great.

Anonymous said...

Thank you, this was the perfect fix for my sweet tooth, it turned out great.

Anonymous said...

I will try this! Just wanted to say that I think the 3 wells are created for cooks with too much on their minds. This way you won't forget any wet ingredients! Haven't we all done that?

Anonymous said...

If you don't have a microwave how long do you think you'd bake it for?

Anonymous said...

I dont use a microwave either. I baked mine in a toaster oven at 350. Can't remember how long, I just kept a close watch on it. Toaster ovens cook fairly fast (at least mine does becuase it's a small one) I'm guessing about 7-10 minutes though. I like mine a little underdone. Next time I'll time it so I'll know

Unknown said...

This is very similar to a mug cake Ive made for years. Its also yummy with a spoonful of peanut butter either over the top or mixed in the batter...

Anonymous said...

Can you microwave more than one at a time? If so, how long?

Anonymous said...

Can you make more than one of these at a time in the microwave? If so, how long should they cook?

Diana Rodriguez said...

What else can I use instead of cocoa powder? And is Apple cider vinegar fine? Or what can I use instead of that ?

Anonymous said...

This can be as simple as: Flour, Sugar, Water...approx equal quantities of about 1/4 cup...1-2 tsp of oil; about 3/4 tsp of baking powder; and about a tsp of your choice of flavoring. If the mixture is too thick (it should be about the consistency of yoghurt) add another tablespoon of water.

Remember, this originated in the depression, when people baked with baking soda and an acid (vinegar, lemon juice, buttermilk) as the leavening that produces carbon dioxide and rising. Today, we have cheap baking powder which is just baking soda and an acid. The advantage to baking powder is that the special acid is mostly not activated until its heated. Hence, you don't have to worry about the mixture foaming up before it's cooked...and then coming out as a flat, hard, cooked "rock". The whole of idea of the "depressions" is to keep down that foaming until the last moment, when the cake goes into the oven. You don't have to worry about that with baking powder. The only problem with baking soda or powder is to use just enough, or it will give a weird bitter taste to the cake.

This is so cheap, that it's worth experimenting. Even if your experiment is a failure, it will cost almost nothing. Try non-gluten flour. Try flavoring with a tsp of cocoa, vanilla-banana-brandy-almond extract, instant coffee; mix in a "big T" of jam or jelly, etc. Use your imagination!

Suz said...

Just finished devouring this, and it was awesome! Took 1:30 in my 1200w microwave. Will definitely make again when I need a quick dessert fix!!

Anonymous said...

Hi, I want to bake a cake for my mom and i loved this recipe, but do u know how much of the ingredients i need to make like an actual cake? Thank you :)

Reyna Lane said...

I liked the crazy cake! The only problem was that it exploded in the microwave. Anything I might have done wrong?

Danielle Magee said...

I healthied it up a bit and it still tastes ammmaaazzziiiinnggg! A few simple swaps! GF flour, 2 tablespoons of stevia insted of 4.5 of sugar, raw cacao powder , apple cider vinegar & coconut oil. Tastes like a gooey choc pudding.

Una said...

Once a month I treat myself to a yummy dessert and I've been going to mug cakes so that I won't have left overs. I have tried many. But this one is def. the best! I substituted the water with strong coffee to enhance the chocolate flavor. This is THE best one I've tried, so moist, Thank you!

Anonymous said...

It was OK. Maybe I did something wrong. It needed more chocolate and more sugar for my taste. Thanks for the easy recipe!

Anonymous said...

Wow, I haven't tried the cake. But after reading all the comments and various changes, I am gonna try it asap. The gluten free, toaster oven, standard oven and substitutions where great. I love to hear good kitchen talk....

Jennifer said...

The vinegar and baking soda react, and cause the cake to rise, but the other ingredients don't interact. Therefore, there's no need to make the depressions.

Allie said...

Didn't have cocoa so made the recipe as it calls without it and added chocolate chips-so yummy! its like a chocolate chip cake

Anonymous said...

Mine did not rise.:(

Anonymous said...

Please do not eat splenda.. that is so bad for your body. Do your self a favor and eat unrefined unbleached organic sugar when you must have sugar and you will feel better. Honey also is a very good sweetener.

Erin Kodama said...

This is so awesome! I can't wait to try it out tonight. Can the batter be mixed ahead of time? And can multiple mugs be used in the microwave at once or does it need to be one at a time?

Erin Kodama said...

Just to follow up on my questions above, I ended up making the wet and dry ingredients ahead of time and mixed them right before putting them into the microwave. I found that microwaving multiple mugs at the same time did take a little bit longer than just doing one. So, we just had to keep an eye on it. It was a really fun activity for my nephew and me. We added chocolate chips and coconut flakes and it was really tasty!

Thanks for this awesome recipe!

Anonymous said...

This afternoon I was craving chocolate cake and only wanted to make a small serving. Wow! This was perfect! It was delicious and so easy. This is a keeper. Thanks for sharing this recipe.

Cami Scott said...

This was very delicious! Today was my husband's birthday and we have not had our gas oven hooked up due to floor replacement making it more difficult to bake things. So I wanted to be creative and found your website. I found I was out of cocoa powder so I used pumpkin spice and cinnamon with some chocolate chips in my husband's and apple pie spice with applesauce and 1tsp of sugar in the one I shared with our children. They both turned out well and my husband really enjoyed his! Thank you for a delicious treat!

Anonymous said...

What does "cook on high "mean??

Anonymous said...

I was really really skeptical of this. But I made it nonetheless and it is AWESOME. The only flaw was my own fault: I couldn't find the cocoa powder so I used hot cocoa mix instead, so naturally, it's bland - but I put chocolate syrup on it to help. I did find the cocoa powder (after I'd put the cocoa mix in...) and can't wait to try it!

Anonymous said...

Hi! Do you think I am able to use sunshine and canola oil? I don't have pure canola oil. The only oil I have is mixed sunshine and canola :p

Anonymous said...

Hi my sister and I just made this while our mom left us home alone and it messed up our microwave... So we put everything in and followed all the steps correctly, we put it in our microwave for 1 minute and 40 seconds. We open our microwave to have it splattered all over our microwave and it was down the side of the mug. Next thing I know is that I am watching to make sure our mother doesn't come in on us cleaning the kitchen... After a while we successfully cleaned up the mess. Our mom didn't come home yet so we were like okay let's try this again and follow the steps more carefully! We did it more carefully and put it in for only a minute this time. Well it happened again and we were cleaning the microwave! On the bright side the batter didn't taste too bad!

Innkeeper Seely said...

Actually the vinegar is to release the chocolate flavor from the cocoa. (Dutch processed cocoa is plain cocoa tempered with an acid. The internet has plenty of articles on the science of cocoa.) The wells make no difference. Yes, the baking soda and vinegar make a fun reaction but the extra gas released really isn't staying in the batter. The type of liquid oil makes no difference either although I would not recommend olive oil. Remember, they didn't have exotic oils during the Depression. Don't try to melt butter for this though because it won't work. I use it to make wedding cakes and it is always perfect. I am usually making a triple batch of ingredients if not more. I dump all of the dry ingredients into a mixer then add the wet in any order and mix on low.

Kelly Martin said...

I have been searching ALL week for a good chocolate mug cake... I've had a sweet tooth and if I buy a whole cake, I will eat it. This is THE best one! took me all of 5 minutes and it's DELICIOUS!!! Thank you so much for this recipe.

Anonymous said...

Maybe you're baking soda was no good?

Anonymous said...

Can this recipe be pre-made (meaning mix everything together into a mug), cover and refrigerate, and later stick in a microwave? How long can it be stored like this?

Michelle Summer said...

This is great! I've made crazy cake for years, but I have never made a little one like this. It turned out great! Instead of a mug, I make it in a cereal bowl -- spray it with cake release first, and it tips out easily. It can be cut into 2-4 servings. Butterscotch chips are good in this too! Thanks again - great recipe!

Anonymous said...

I added a couple of hershey kisses to the recipe because I love super sweet things! Turned out great :)

Anonymous said...

Yes you can use Splenda I am sorry but as a diabetic And cannot have sugar Unrefined unbleached or organic sugar is not an option. And I have never had a problem using it.

Anonymous said...

I hate Splenda I never eat it once my friend tried to eat it I whacked the spoon out of her hand. We are both very healthy and Splenda is not going to ruin it

Anonymous said...

I did not separate mine and it rose just fine ๐Ÿ˜€

Shawnee Om Shanti Cat Santuary said...

I will try this but my mug brownie recipe is quicker and easier. 4 tbsp. flour, 4 tbsp. sugar, 2 tbsp. cocoa, 2 tbsp. oil, 2 tbsp. water, dash vanilla. That's it! Mix in mug and nuke a minute, or sometimes a bit more.

Annette Kimberly Sauselen said...

You can also use white cooking wine as a substitute for the vinegar as well (1 vinegar:2 white wine)

Anonymous said...

I make a mug cake that's even easier. Take two boxes of cake mix, one angel food and one your choice (I use chocolate) In a gallon zip lock bag, pour in both dry cake mixes, lightly shake to mix. Spray mug with pam, put 1/3 cup cake mix and 1/3 cup of water in mug, stir with fork, place in microvave, cook 2 min. Run knife around cake and plate, I serve warm with dollop of cool whip on side. My hubby thinks I'm a magician. Delicious , and you have lots of mix ready for another day, just keep zip lock tightly closed. Enjoy

sandstorm said...

I made this tonight and put it in the largest mug I had and at the 60 second mark it bubbled up and over the mug. I tried it a second time in a 2 cup measuring cup and it came out perfect at 80 seconds in my microwave.... definitely use a large enough mug or you'll have a mess to clean up. I also added 8-10 chocolate chips and some cool whip to top it off. DELISH!!!!!!

Jessica's in Barcelona! said...

This was delicious! I made a few substitutes and it came out really well.
Sub white flour for oat flour
Sub vinegar for lemon juice
Sub oil for apple sauce
Sub sugar for 18 drops of liquid stevia
Add a pinch of salt

I'm sure it's not as decadent as the original recipe...but it was still really good and a perfect health meal for breakfast!!!!

ajgood said...

I am having a mug-full of this glorious cake...It is amazingly light and tastes fantastic! It is not too sweet, not overly chocolately..it is just perfect. I am a having it with some vanilla ice cream and the combo is amazing. Thank you so much for sharing such a great recipe that is made with items that I had in my pantry!

Gabbi said...

Was craving something sweet but hadn't gone grocery shopping... and now I have a new go to. Tried it without the vanilla and it's still amazing! Topped it with powdered sugar and drizzled caramel

Monte said...

Fantastic! This is so simple and so good. Thank you, Mary! I didn't have a large mug, so I used a small cereal bowl. I also used the small tweaks suggested by Olen Seifer plus bumped up the cocoa to 1T. At 2 minutes in the microwave it was perfect. Total time from start to finish was 15 minutes.

Breezeymcg said...

This would be a great gift for Christmas, or to send with your children to sleepovers. Then they could all have their own, and individualize their toppings. So good, and so much fun!!!!!!

Noni said...

I just made this with chocolate melts instead of cocoa and melted them in a microwave safe bowl first, then added all ingredients in order and mixed together. I did 3 tbsp of sugar as melts have sugar. It turned out great!

Anonymous said...

Did you know that some vinegar is made from wheat?? It is not gluten free for celiacs. I always use apple cider vinegar.

Mya said...

I just made this for my husband. He really loved it and said I will be making it ALL WEEKEND lol. Thanks!

Anonymous said...

Hey, sorry about this so in the directions what does it mean by make 3 depressions? Sorry, I'm only 13 and I don't really understand what it meant by that. Can you please answer quickly, I have to do this for a blog on edublogs.org for my 5th class and this assignment is due tomorrow :(

Mary N said...

Hi Anonymous - Depression simply means make little holes like you would if you were digging in sand - then pour the wet ingredients in each hole/depression and the pour water on top of all and mix. Good luck on your assignment!!

Mary N said...

Anonymous - look at the square photo with all the steps - that will help. Don't worry, I know it will turn out great! Best of luck!

Maya said...

I just made it and it was really delicious. I rested it for about 10 min and topped with Nutella. ๐Ÿ˜Š๐Ÿ˜Š

The Crystal Maid said...

I just made this with Gluten Free SR Flour and lemon juice instead of the vinegar. I also used a steviol based sweetener. I has turned out perfectly. I baked mine in an extra large hug mug, and filled the rest of the mug with my own custard style recipe. Perfect.

Hiba said...

I just tried this recipe, it turned out great! I really loved it, I'm so satisfied. Thank you soo much.

Anonymous said...

It's super easy! Thanks for the recipe. I think my baking soda expired, so the taste is a little funny. Do you think I can use baking powder instead?

Anonymous said...

s better alternative to white vinegar is balsamic vinegar. It brings out the chocolate flavor and can help mask a poorer quality cocoa powder.

Give it a shot! I used a bit more than was indicated, still worked like a charm.

Unknown said...

To anyone reading this and knows caniI make this without any oil? I can't really intake any oil so that's why I'm asking.

Anonymous said...

you can use butter

Libby Kemmer said...

this sounds fabulous. I am looking for a recipe to send in care packages to college students that don't have refrigerators but have microwaves.. I want to send the dry ingredients already mixed, along with a mug. can you provide a recipe that doesn't include any oil or vinegar. Do you think they can use apple sauce instead of oil? what other than vinegar that I can send in the package?

Lilly said...

Thank you very much for the recipe, I had never heard of this cake, but it's quite useful since my mom can't eat dairy.

Someone asked about the calories, it's 433.

Mel Dang said...

Hello bakers,
I have 6 ripe bananas & nuts waiting to be put in a crazy cake. My grandson, VINCENT cannot eat (eggs, milk and butter)
Has anyone experimented with the bananas & nuts?

Anonymous said...

Most people call it *3,2,1* 3 tablespoon cake, 2 tablespoon water, 1 min. In the microwave