The Original Crazy Cake in a Mug, also known as Wacky Mug Cake and Depression Mug Cake, is the perfect sweet treat when you need a chocolate fix fast. Plus, this incredible, budget-friendly dessert is made entirely with pantry staples, mixed together right in the mug—making it naturally dairy-free, vegan, and allergy friendly too!
Despite using simple ingredients, this single-serving cake is super moist and absolutely delicious. In fact, you would never guess it’s completely egg-free and dairy-free. If you’re looking for a quick, satisfying dessert, this Original Wacky Mug Cake Recipe is a must-try!
Original Publish Date: April 26, 2013 | Last Updated: November 17, 2025 (New! This post has been updated and includes a new, printable recipe card!)
What is Crazy Mug Cake (Depression Mug Cake)?
The cherished Wacky Mug Cake Recipe is inspired by the vintage Chocolate Crazy Cake, a favorite for generations! Often called Wacky Cake or Depression Cake, this Depression-era treat originated when expensive staples like eggs, milk, and butter were hard to come by. This single-serving adaptation of the classic original is made entirely with basic, budget-friendly pantry ingredients.
Did you know? Many popular desserts from this era relied on unique substitutions. For example, if you love clever vintage recipes, you should check out this treasured vintage mayonnaise cake, which uses mayonnaise to replace eggs and oil!
How Does it Work Without Eggs and Milk?
The trick to getting the cake to rise and achieve a good crumb starts when you create a chemical reaction by combining two common kitchen ingredients—baking soda and vinegar, which causes the cake to rise beautifully!
Also, the water and oil work together to replace the moisture and richness normally provided by milk and butter, resulting in an incredibly moist and tender cake. Instead of relying on eggs and butter, these simple pantry staples are all you need for this single-serving, fantastic chocolate dessert!
READ GREAT REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST (PHOTOS)!
Ingredients for the Original Wacky Mug Cake Recipe (Single-Serving)
Full measurements are in the printable recipe card at the bottom of the post.
Dry Ingredients
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- salt
Wet Ingredients
- white vinegar (or apple cider vinegar)
- pure vanilla extract
- vegetable oil (or canola oil)
- water
How to Make Wacky Mug Cake (Quick Microwave Instructions)
Prep the Mug and Mix Dry Ingredients
Using a large microwave-safe mug (16-ounce size is best), lightly spray the inside with non-stick cooking spray, then add all the Dry Ingredients to the mug. Use a fork or tiny whisk and mix well.
Create the Depressions
Next, using the back of a spoon, make three small depressions (wells) in the center of the dry mix. Now pour the vinegar into the first well, the vanilla extract into the second, and the vegetable oil into the third.
Add Water and Combine
Last, top the mixture with water, then use the fork or small whisk to mix the ingredients together until the batter is smooth.
Microwave Wacky Mug Cake Until Ready
Now place your mug cake in the microwave and cook on high for 2 minutes uncovered. Because microwave cooking can vary widely, check the cake with a toothpick at the 1:30 mark. The cake is done when a toothpick is inserted into the center and comes out clean. Do not over bake!
Serve
Allow the cake to cool slightly, then top it with your favorite frosting, powdered sugar, chocolate chips, or a dollop of whipped cream (dairy or vegan). Enjoy!
This cake is wonderful served warm or cold. However, I love it warm!
Common Questions & Tips For Wacky Mug Cake
For this recipe, be sure to use a 16-ounce mug or larger that is microwave safe. Using a smaller mug is not recommended, as the cake rises baking in the microwave, it may overflow, causing a mess!
The three depressions (or pockets) are there to keep the key ingredients separate. Some say this step isn’t necessary, but I always do it, and my cakes always turn out perfect! This controlled separation maximizes the powerful chemical reaction—which makes my Wacky Crazy Cakes rise beautifully! You use this technique for all my Crazy Cake recipes (both mug and full cakes).
No, you should not taste a hint of the vinegar!
Old or stale baking soda can cause your cake to turn out flat. Also, be sure both your vinegar and oil are fresh and not expired. Vinegar’s strength weakens over time, which affects the rise. Meanwhile, old oil can turn rancid, giving the cake an unpleasant, yucky flavor.
What makes this mug cake so great is how simple and easy it is to customize!
For Mix-ins (add before microwaving): Stir in a few chocolate chips, chopped nuts, or a few mini marshmallows right before cooking.
For Toppings (add after microwaving): The cake is best served warm, topped with chocolate chips, a dusting of powdered sugar, a scoop of ice cream, a dollop of whipped cream, or a quick drizzle of chocolate syrup, caramel sauce or even peanut butter.
More Depression Era Inspired Wacky Crazy Cakes You Should Try!
PINNABLE IMAGE
The Original Wacky Mug Cake Recipe — No Eggs, Milk, or Butter!
Ingredients
DRY INGREDIENTS
- 5 Tablespoons all-purpose flour
- 4 ½ Tablespoons granulated sugar
- 2 teaspoons cocoa (unsweetened)
- ¼ teaspoon baking soda
- pinch of salt
WET INGREDIENTS
- ½ teaspoon white vinegar (or apple cider vinegar)
- ¼ teaspoon pure vanilla extract
- 2 teaspoons vegetable oil (or canola oil)
- 4 ½ Tablespoons water
Instructions
- Prep the Mug: Using a large microwave-safe mug (16-ounce size), lightly spray the inside with non-stick cooking spray.
- Mix Dry Ingredients: Add the first 5 dry ingredients (flour, sugar, cocoa powder, baking soda, salt) to the mug and mix well.
- Create Wells: After mixing the dry ingredients, use a spoon to make three separate depressions (small wells) in the dry mix.
- Add Wet Ingredients: Pour the vinegar into one depression, the vanilla extract into another, and the vegetable oil into the third. Pour the water directly over the top of all ingredients.
- Mix and Bake: Mix well until the batter is smooth, using a fork to scrape the bottom and sides. Place the mug in the microwave and cook on high for 2 minutes uncovered.IMPORTANT TIP: Since microwaves vary widely, start checking your cake at 1 minute 30 seconds to ensure it does not overbake and dry out!
- Check for Doneness: Check the cake with a toothpick to ensure it comes out clean. Be sure not to over bake!
- Serve: Top with whatever you like—frosting, powdered sugar, chocolate chips, ice cream, caramel sauce, whipped cream, peanut butter, and more. Enjoy the mug cake hot or cold.
Notes
Tips & Notes for the Perfect Mug Cake
- Microwaves Vary! Remember, every microwave cooks differently. Cooking times will vary based on your microwave. Adjust the time accordingly—one reader needed 1 minute 20 seconds, while another needed 1 minute 40 seconds.
- Fresh Ingredients are Key: Always ensure your baking soda and vinegar are fresh! The chemical reaction between these two ingredients is solely responsible for making this egg-free cake rise.
- For a Neater Appearance: If you prefer a cleaner mug, mix the cake batter in a separate small bowl first, then pour the finished batter into your mug before microwaving.
- Mix-ins: For an extra rich chocolate cake, stir in a few mini chocolate chips before cooking. And for a quick topping, throw some chips on top immediately after microwaving while the cake is still warm! Mmm, mmm good!
Gail Nancarrow
I’ve made a chocolate cake in a mug while camping: when that chocolate urgent hits it can’t be ignored 😆!
I did have cocoa powder with me, but you could sub with squares of chocolate.
I mixed it in my enamel camping mug, which I then sat in a billycan, & put water in the billycan up to the level of the pudding mix in the cup. I then brought it to the boil, & simmered it till cooked – 5-10 mins. You could cap the cup with aluminium foil, & put the billycan lid on. This cooking method replicates a steamed pudding.
Food craving is the mother of invention! 😆
Joyce
My indulgence after the cake was “mugged” (microwaved) was to put a small bit of chopped chocolate bar (Lindt Dark Chocolate with Orange) on top and let it melt. It’s soooo good, and just enough orange to make me happy.
Wonderful recipe, thank you so much for posting it. I like the size of it—there’s just me to cook for, so this is perfect—and I can make it a couple times a week without feeling guilty.
Karin
Does anyone know the Calorie and Carb count for this cake? Thank you!
Elaina
The Vinegar made it taste a little weird but the texture was nice.
Mary Neumann
hmmm, you should not taste a hint of the vinegar, Elaina.
Jane
I’ve made the usual recipe for crazy cake a number of times but this time? I just needed a small treat for dessert and I don’t trust myself around a full cake these days (too dang tempting to over indulge lol). This came out perfectly in my microwave at 1:40. It was the perfect treat to end a meal with!
Jane
It’s so delicious!
Anastasia
This was very tasty! Made this in a bowl. Five stars.⭐⭐⭐⭐⭐
Anna Barrier
I would like to make a big batch of this to have in the pantry. How much if each dry ingredient would I add and how much per mug cake?
Susan
Made with home made gluten free flour combo. Really good! This recipe is a keeper.
Kim tibben
This is the best mug cake I have ever made. Only change was I used olive oil. It was wonderful!
Cindy
I just made this for my 3 year old he’s the only one with food allergies. I’ve made the regular depression Era cake for him before he loved it. This one I didn’t use the half tablespoon extra of sugar. I added vegan chocolate chips to the batter and poured the better into 3 cupcake liners. Now he can have a cupcake for his brothers birthday.
Colleen Stauffacher
Any ideas on the calorie content of these?
Monica
This isn’t just a chocolate mug cake..this is THE Chocolate Mug Cake of Life. It is luxurious, decadent, rich, fudgy, and incredibly satisfying. I find those little mug cakes that are the size of a petitie, unfrosted cupcake in a tea cup, just enough to make me mad. This one is sized closer to a slice of cake and it hits the spot. I added mini chocolate chips to the batter, as suggested, and followed the recipe as written. I made mine in the IKEA 365+ 12oz mugs as I had nothing larger that was microwave safe. I put a plate underneath to catch over flow but there was none. My mugs are shorter and wider than the 16oz mug shown but they worked. I’ve made these a few times and my mug cakes bake up beautifully in my 1000 watt microwave at 1 minute 50 seconds to 1 minute 55 seconds, depending on how humid my home is on the day. I also sprinkled a few White Chocolate Chips over the top when the cake came out of the microwave. They softened with the heat of the cake and after a few minutes made a rich, melty, ganache-type of frosting. It was incredible. Thank you Mary for developing this recipe and posting it for us!
Anastasia
I know! This is delish.
Bobbi
Quick question on time. I have a 700 watt microwave, how long to cook plz???
Abigail Wenderson
Perfect recipe. It looks so tempting. Looking forward to make this mug cake tommorow.
Julianne Smith McCollum
Have you tried with gluten free flours?
Natasha
This was so simple & tasty. I added a little scoop of vanilla, perfect dessert.