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Chocolate Pudding Mug Cake

chocolate pudding mug cake

Remember it? Fluffy chocolate cake atop a saucy pudding layer that magically appears on the bottom. Last time I looked, there were four variations in my recipe file. No, I’m not obsessed or anything.

The technique is crazy. You basically pour water over cake batter before baking. Looks like a hot mess going into the oven, then comes out like a chocolate lover’s dream. If you’re wondering who came up with this, I’m pretty sure it was Hershey’s. As a child, I had a board book with nothing but cocoa recipes, including one for hot fudge pudding cake. It’s still one of my favorite books.

The method does make me wonder why we all aren’t just a little more carefree with other recipes. Anyway. I really like cake. And it’s super hot, so you see where I’m heading.

To the microwave. To make a single-serving chocolate pudding cake that’s sort of like that vintage recipe I could practically live on. I know, people who don’t like microwaves or single serve recipes.

But, the internet already has you covered with many versions that look great. It may seem that I’m pointing out the obvious. But did you ever not even imagine that something existed then all of a sudden you discovered, say, style blogs, and were never heard from again? I want to be a mid-tier fashion blogger, that’s all.

But for now, let’s make a small, yet thoroughly satisfying, chocolate dessert and chill. Priorities.

Chocolate Pudding Mug Cake

1 single serve chocolate pudding cake

Gluten free, vegan, and much better than you'd expect from a microwave. Pamela's Artisan flour blend works well in this recipe. I used almond milk for the cake, but grab whatever is handy. Using an actual mug works best. A six-ounce ramekin seems to be safe, any smaller though is a bit messy. Ask me how I know.


  • Cake layer
  • 1 tablespoon olive oil
  • 1 tablespoon milk (hemp, coconut, or whatever)
  • 1/2 teaspoon pure vanilla extract
  • 1.5 tablespoons gluten free flour (I used Pamela's)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sugar (brown or coconut)
  • Pinch of baking soda
  • Pudding layer
  • 1 tablespoon sugar (brown or coconut)
  • 1 tablespoon unsweetened cocoa
  • 2 tablespoons milk (your choice)


In a mug, combine oil, milk, and vanilla extract.

Add gf flour, cocoa, sugar, and baking soda.

In a separate cup, combine 1 tablespoon sugar, 1 tablespoon cocoa, and 2 tablespoons almond milk or water. Pour over batter in mug, without stirring.

Set on a paper towel in the microwave, just to be on the safe side. Cake will puff and boil up (it's pretty exciting) and could potentially spill over while cooking.

Cook pudding cake for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cool for a minute or two before diving in.


Looking for another quick single serving recipe? Here you go – 10 more desserts you can make in a microwave.


  1. This looks great… we don’t have a microwave though. How would you bake this in a toaster oven or a traditional oven? Can you use a mug or would it be best to use a cupcake cup mold (silicone?)? TY 🙂

    • I haven’t baked this single serve cake in the oven. If you try it, be sure to use at least a 4 ounce ramekin, 6 ounce preferable, or roughly the equivalent silicone mold. Most important – place your cupcake pan on a baking sheet to avoid any potential messy oven cleanup. And, covering the baked version of a pudding cake gives the best, as in moistest, result. Hope that helps!

  2. Linda, you’re a genius! Chocolate pudding cake is one of my all-time favorites! ANY time you create a recipe that makes you happy, you must share with us all. Point out the obvious every time please! Last, I agree on being more carefree with gf creations. The world is far too uptight about such creations. I find that my very favorite recipes are the ones that were created with the carefree, “let’s try this” spirit. 😉

    Thanks, dear. Sharing!

  3. I made this as a kid out of the Betty Crocker Kid’s Cookbook! Your recipe is the perfect size for that chocolate craving without committing to an entire pan or heating up the kitchen. And so quick and easy to whip up. Wow! (And, yes, I did make it and it’s delicious!)

  4. Would it be ok to use flour that has gluten in it? I don’t have any gluten-free and I’d really rather not have to go out; I’m really craving this right now. Does the gluten make a difference in how it cooks?

    • I have celiac disease, so I haven’t personally tested any recipe with wheat flour. But I get questions about this very thing often. According to comments from readers who’ve experimented, it should be fine using the flour you have. Hope that helps!