Get your chocolate fix with this Eggnog Mocha Mug Cake that’s simple to make, under 200 calories per serving, and ready in just over a minute in the microwave for a moist, delicious single-serve cake.
The holidays are one of my favorite times of year. From picking out the perfect tree to unpacking decorations and listening to festive music, there’s something magical about the season. I love the family gatherings, the traditions we keep year after year, and yes — eggnog. Those long-standing rituals, even the quirky ones, are what make the holidays feel special.
My family’s holiday routine includes making cookies, candy and baked treats to share with neighbors and friends. Over the years it grew into a neighborhood exchange, and suddenly my house is stocked with sweets for weeks. It’s a joyful, delicious tradition — and one I try to balance with lighter options when I can.
Like many people, I get excited about seasonal Starbucks flavors — gingerbread, peppermint mocha and other holiday blends. If you can’t make it to the store, there are plenty of instant options and K-Cups that let you enjoy those flavors at home. But those coffee blends aren’t just for drinks — they make great additions to baked treats.
That’s why I love mug cakes. They’re fast, use common pantry ingredients, and deliver a moist, satisfying dessert in minutes. Inspired by holiday coffee flavors and eggnog, I created an Eggnog Mocha Mug Cake that combines cocoa, instant coffee, and eggnog for a festive single-serve treat.
This cake uses white whole wheat flour and cocoa powder for the base, a teaspoon of instant coffee (I used a spiced holiday blend), dairy-free coconut milk eggnog (regular eggnog works too), unsweetened applesauce in place of oil, plus a bit of sugar, nutmeg and vanilla. A small dollop of whipped cream and a drizzle of chocolate syrup finishes it off perfectly. It’s an easy, quick holiday dessert that still feels indulgent.
If you love holiday coffee flavors and need a fast dessert that won’t derail your day, this mug cake is a perfect option. It’s warm, chocolatey, and has that cozy eggnog spice we all crave at this time of year.
Eggnog Mocha Mug Cake
Ingredients
- 3 Tbsp white whole wheat flour
- 2 Tbsp cocoa powder
- 1 tsp instant coffee (holiday or preferred blend)
- 1/2 tsp baking powder
- 1 Tbsp raw sugar
- 1/4 tsp nutmeg
- 3 Tbsp eggnog (dairy-free coconut milk or regular)
- 2 tsp unsweetened applesauce
- 1/4 tsp vanilla extract
Instructions
- In a small bowl, whisk together the flour, cocoa, instant coffee, baking powder, sugar and nutmeg until evenly combined.
- Add the eggnog, applesauce and vanilla. Whisk until the batter is smooth and no clumps remain.
- Spoon the batter into a microwave-safe coffee mug. Microwave on high for 1 minute and 15 seconds, or until the cake is set.
- Allow to cool slightly, then top with whipped cream or a drizzle of chocolate syrup if desired. Serve warm and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.