Satisfying a craving for a sweet, baked treat doesn’t have to be difficult In fact, it doesn’t even have to involve an oven. My recipe for Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat.
This is such a great recipe if you are looking for an easy chocolate cake. Made with basic ingredients and baked in the microwave to create chocolatey deliciousness in under 20 minutes.
This no-fuss, no oven recipe is definitely a keeper, especially when you are on the hunt for a quick easy recipe.
Let me show you how simple it is, with these tips to ensure a delicious microwave bake.
Which cake pan to use
It is very important that the container or pan used is microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
- Never use regular metal oven pans for any of your microwave baking.
- Use only microwave-safe glass, silicone, or ceramic containers.
- It is preferable to use a rounded container for this cake as it cooks more evenly around the edges.
How do you know when the cake is baked
Microwave cakes bake very quickly, here are a few guidelines to have an idea to when it has baked.
- Check if the cake is baked by inserting a toothpick or thin metal skewer into the middle of the cake. If there is batter clinging to the toothpick, put the cake back into the microwave and bake at 1-minute increments until baked.
- The cake will be firm to the touch and will pull away from the sides of the pan when baked.
Helpful tips when baking cakes in the microwave
- When using a regular microwave at full power to make a cake, cook for 8-10 minutes. Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. if the toothpick comes out clean, your cake’s done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
- The baking time in my recipe is based on my 1000 watt microwave. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
- Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave.
- It is very important that the container or pan used is microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
Toppings and frosting suggestions
These can be as simple or elaborate as you like. Depending on the occasion or your mood (mine is always for chocolate 🙂 have fun with the topping. Here are a few toppings if you would like to give it a try:
- Top with a simple dusting of powdered sugar
- Frost with piped or spread with buttercream
- Try a delicious cream cheese frosting and top with seasonal fruit
- Cover with a chocolate ganache.
How to make an Egg-free Microwave Chocolate cake
This is a simple one-bowl recipe where all the ingredients are combined and mixed then baked in the microwave.
In a large bowl use a whisk to combine the flour, sugar cocoa powder and baking powder.
Add in 1 cup (250ml) warm water, oil, vanilla extract and 1 cup (250ml) coffee.
The coffee in this recipe is optional and can be substituted with water if you prefer not to use it. This means that the amount of water in the recipe will be 2 cups. 1 cup (250ml) from the first addition and 1 cup (250ml) from replacing the coffee.
Combine the mixture well and pour into a greased microwave-safe cake mold or glass bowl.
Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. If the toothpick comes out clean, the cake is done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
Cool completely and frost as you prefer.
Enjoy ♥
If you like this recipe how about trying out my other cake and dessert recipes
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- 1 cup / 120g all-purpose OR cake flour
- ¾ cup / 150g white sugar
- ¾ cup / 75g unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 cup / 250ml warm water
- 1 cup / 250ml warm black coffee SEE NOTE 1
- 1 teaspoon / 5 ml vanilla extract
- ½ cup / 125ml oil, canola or sunflowar
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In a large bowl use a whisk to combine the flour, sugar cocoa powder and baking powder.
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Add in 1 cup (250ml) warm water, oil, vanilla extract and 1 cup (250ml) coffee.
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Combine the mixture well and pour into a greased microwave-safe cake mold or glass bowl. SEE NOTE 2
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Microwave the cake for roughly 10 minutes (this cooking time is based on my microwave which is 1000 Watt so your bake time may vary).This means that your baking time will vary by either a few minutes more or less depending on your microwave.
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Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. If the toothpick comes out clean, the cake is done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
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You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. SEE NOTE 3
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Take care not to overcook or the cake will become dense, rubbery and dry Remove from the microwave and allow to cool in the pan for 5 minutes before turning out on a cooling rack
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Cool completely and frost as you prefer.
Recipe Video
- The coffee in this recipe is optional and can be substituted with water if you prefer not to use it. This means that the amount of water in the recipe will be 2 cups. 1 cup (250ml) from the first addition and 1 cup (250ml) from replacing the coffee.
- It is very important that the container or pan used is microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
- Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave.
How much oil is in the Microwave egg-free chocolate cake? It is in the video and the narrative but not in the ingredient list.
Hi Eileen, Thank you so much for informing me about the error. The amount of oil used is 1/2 cup (125 ml).
I have corrected and updated the recipe 🙂