The batter fills the mug halfway—dark, glossy, flecked with cinnamon. You press start. At ninety seconds, the cake rises just over the rim, domed and soft. It doesn’t collapse when you pull it out. It just sits there, warm and waiting.

No piping bags. No chilled plates. No oven preheating. Dessert as punctuation. A period at the end of a long sentence of holiday noise.

December gets busy. The oven stays occupied with bigger projects. Sometimes you just want chocolate cake. Just for you. Just now.

Single-Serve Holiday Spice Chocolate Mug Cake

Makes: 1 serving
Time: About 2 minutes, plus a brief rest

Ingredients:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 3 tablespoons non-dairy milk
  • 2 tablespoons neutral oil
  • 1/4 teaspoon vanilla extract

Instructions:

  1. In a standard 12 oz ceramic mug, whisk together the flour, sugar, cocoa powder, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. Add the non-dairy milk, oil, and vanilla. Stir until just combined. No dry pockets, but stop when the batter looks smooth.
  3. Microwave on high for 90 seconds in a 1000W microwave. The top should look set and spring back lightly when touched.
  4. If the center still looks wet, microwave in 10–15 second increments until just set.
  5. Let the cake cool in the mug for 1 minute before eating.

Equipment:

  • Standard ceramic coffee mug (12 oz)
  • Fork or small whisk

The cake settles slightly as it cools. The top holds a gentle dome. When you break through with a spoon, the crumb is tender and dark.

The mug is still warm in your hand.