Fluffy Chocolate Mug Cake in the Air Fryer
This single-serve chocolate mug cake baked in the air fryer turns out incredibly light and fluffy — far better than the microwave version. It takes just a handful of pantry staples and under 30 minutes from start to finish. Perfect for those late-night chocolate cravings without the mess of a full bake.
🛒 Ingredients
1 servings
- 1 egg
- 3 tablespoons sugar
- 2 tablespoons neutral oil (sunflower or vegetable)
- 4 tablespoons milk
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
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Directions
- 1
Select a ceramic or tempered glass mug with a capacity of at least 300 ml (10 oz) — this ensures the batter has enough room to rise without overflowing.
- 2
Crack the egg directly into the mug and beat it well with a fork or small whisk. Add the sugar, oil, and milk, stirring until the mixture is smooth and uniform.
- 3
Sift in the flour and cocoa powder, mixing thoroughly until no lumps remain and the batter looks glossy.
- 4
Add the baking powder last and fold it in gently — just enough to distribute it evenly without overmixing.
- 5
Place the mug in the center of the air fryer basket. Bake at 320 °F (160 °C) for 15 minutes, then reduce to 285 °F (140 °C) for another 10 minutes for a firmer crust. Alternatively, bake at 340–355 °F (170–180 °C) for 12–15 minutes depending on your air fryer model.
- 6
Test doneness by inserting a toothpick into the center — if it comes out clean, your cake is ready. Use a kitchen towel or oven mitt to carefully remove the hot mug.
- 7
Allow the cake to cool for a few minutes before eating. It will be even more tender once it settles.
💡 Chef's Tip
Stir a handful of dark chocolate chips into the batter for a molten surprise in the center. You can also swap cocoa powder for hazelnut powder to create a Nutella-inspired twist.
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