This 5-minute chocolate cherry mug cake is one of my favorite quick dessert recipes! Easy, delicious, fluffy cake with the flavors of a fun black forest cake, without the effort- what’s not to love?
Soft and gooey, studded with pools of melting chocolate and juicy, sweet cherries, this dark, moist chocolate mug cake hits all the right spots! And it is ridiculously easy to make, with the microwave doing all the heavy lifting!
And, if this recipe takes you into a mug cake-making spree, my oats banana mug cake and easy brownie in a mug are just the thing!
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Why You'll Love This Recipe
✨This recipe is blackforest goodness in a mug! Nostalgic, friendly, comforting - a warm hug for your sweet tooth.
✨Rich, decadent chocolate with sweet, luscious cherries makes for a flavor riot of simple indulgence!
✨This dairy-free chocolate cherry mug cake recipe can be easily made gluten-free, making it very versatile to suit any dietary restrictions!
✨With its seasonal freshness and quick cooking time, this chocolate mug cake with cherries is the perfect midnight craving recipe!
✨Don’t have cherries? You can always pair the chocolate with another comforting flavor (strawberry mug cake, anyone?) and it will be just as comforting and delectable.
Recipe Ingredients
Cherries: I prefer to use fresh ones to make the most of cherry season, but you can always use frozen.
Chocolate: I love using dairy-free dark chocolate, but you can use any chocolate you love. Always fun to add more, especially to sprinkle on top!
Cocoa powder: For that deep chocolate flavor. Use any kind you have. My current favorite is Van Houten.
Flour: I used all-purpose flour for this recipe, but have very successfully made this chocolate cherry mug cake with finger millet/ragi flour also. This is a very easy recipe that allows you to use any flour of your choice.
Milk: I use coconut milk, but you’re free to use almond milk or oat milk, or even regular dairy milk if that’s your preference!
Oil: Coconut oil is my favorite for baking. Feel free to use any vegetable oil of your choice.
Sugar: Regular granulated sugar works well here. But you can easily swap it with brown sugar or muscovado sugar.
Vanilla Extract: Any brand will do. Of course, the higher the quality better the flavor profile. You can also use homemade vanilla extract. This is not a fussy recipe, so use what you have at your disposal!
Please see the recipe card for full information about the ingredients and quantities.
How To Make Chocolate Cherry Mug Cake
Step 1: Whisk together the dry ingredients - flour, baking powder, baking soda, cocoa powder, sugar, and salt. Use a fork to break up any lumps.
Step 2: Stir in the coconut oil, milk, and vanilla extract. Mix well till you have a thick batter. Add another tablespoon of milk if it seems too dry.
Step 3: Fold in the cherries and chocolate chips!
Step 4: Pour the mixture into your favorite microwave-friendly mug or ramekin. Cook for 1 minute 15 seconds. An extra 30 seconds may be required depending on your microwave model.
Step 5: Let it cool for a couple of minutes and enjoy it fresh and warm!
Top Tips
- Mix the cake batter just until all ingredients are combined for a light and tender cake. Overmixing can make the cake dense.
- Place a plate underneath the mug in the microwave to catch any spillover.
- Microwave immediately after mixing the batter to ensure a fluffy texture.
- Use a big mug so the cake can rise gloriously!
- Serve with ice cream for an added layer of indulgence. Is there anything better than the combination of warm cake and cold ice cream?
Recipe FAQs
Any berries would work well here. The key is to indulge your craving, so use what you have!
Yes! Bake in a greased ramekin for 10-15 minutes at 180°C or 350°F.
Mug cakes are best eaten fresh and warm. Do wait for a few minutes for the cake to cool down before digging in. You can eat it as-is, or top it with more chocolate chips or a scoop of vanilla ice cream! So good!
📖 Recipe
Chocolate Cherry Mug Cake
Ingredients
- 4 tbsp All-purpose flour
- 1/4 tsp Baking powder
- 1/8 tsp Baking soda
- 1/8 tsp Salt
- 1.5 tbsp Sugar
- 1 tbsp Cocoa powder
- 2 tbsp Coconut oil
- 2 tbsp Coconut milk
- 1 tsp Vanilla extract
- 2 tbsp Dairy free chocolate or Dark chocolate (70%) chips Of course you can add more!!
- 8-10 Cherries, pitted and halved
Instructions
- Combine all the dry ingredients - flour, baking powder, baking soda, sugar, salt, and cocoa powder in a small bowl. Whisk with a fork to break up all lumps.
- Stir in the wet ingredients - coconut oil, milk, vanilla extract. Mix well. You should have a thick batter. If the batter seems too dry, add another tablespoon of milk.
- Fold in the chocolate chips and cherries.
- Transfer the mixture into a microwave-friendly mug or ramekin. Place a plate underneath ( to catch any overflow). Sprinkle some chocolate chips if you like. Set the plate in your microwave and cook for 1 minute and 15 seconds. You may have to cook for another 30 seconds, depending on your microwave.
- Let the cake cool down for a few minutes and then serve it warm, with or without ice cream! Enjoy!
Notes
- Mix the cake batter just until all ingredients are combined for a light and tender cake. Overmixing can make the cake dense.
- Place a plate underneath the mug in the microwave to catch any spillover.
- Microwave immediately after mixing the batter to ensure a fluffy texture.
- Use a big mug so the cake can rise gloriously!
- Serve with ice cream for an added layer of indulgence. Is there anything better than the combination of warm cake and cold ice cream?
Nutrition
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