Are there nights when you want to eat something sweet but don’t want to bake a whole cake? This dairy-free chocolate chip mug cake was created for just that.
It’s warm, rich, and loaded with melty chocolate chips, but it’s dairy-free, light, and ready in the microwave in a minute.
1 mug 1 fork Instant gratification.
This dessert is perfect when you’re craving something sweet last minute. If you’ve tried my Oatmeal Mug Cake or my Vegan Rice Krispies , you’ll love this recipe if you’re in the mood for chocolate!
Why you’ll love this chocolate chip mug cake
Super quick: Ready in about 1 minute. Yes, seriously!
Single Serve: A perfect single serve dessert when you need something a little bit more.
Made for alternative diets: This cake is dairy-free and can be made gluten-free or vegan with simple swaps.
NO OVEN REQUIRED: A great way to treat yourself without heating up the oven.
Main ingredients needed for chocolate chip mug cake recipe
See the recipe card below for a complete list of ingredients, quantities, and instructions. The main materials needed are:
To make this mug cake bakery-worthy, all you need is a few staples from your pantry. See the recipe card below for a complete list of ingredients, quantities, and instructions.
Flour + Cocoa Powder: This combination creates a rich and deep chocolate flavor. You can also substitute a gluten-free 1:1 blend and it will still rise well.
Sugar: Just enough to sweeten, but not too much. If you prefer a richer flavor, use brown sugar.
Baking powder: Helps the cake rise in the microwave.
Eggs: Add moisture and structure to keep the cake from falling apart and feel soft.
Vegetable oil or coconut oil: This will keep the crumbs soft and prevent them from drying out. Coconut oil adds a subtle flavor.
Vanilla Extract: The scent that ties everything together.
Dairy-free chocolate chips: This is where the magic happens. The chips melt into little chocolate pockets that leave you wanting every bite.
Optional toppings: coconut whipped cream, powdered sugar, or dairy-free ice cream.
How to make chocolate chip mug cake in the microwave
Step 1 – Prepare your mug.
Lightly coat the inside with oil or spray. This will prevent the cake from sticking and will make cleaning up easier.
Step 2 – Mix the dry ingredients.
Add flour, cocoa powder, sugar, baking powder, and a pinch of salt. Stir well.
This will help the cake rise evenly and prevent dry pockets from forming at the bottom.
Step 3 – Add wet ingredients.
Pour in the almond milk, crack in the eggs, and add the oil and vanilla.
Using a fork or mini whisk, mix until the dough looks smooth and glossy. If it feels too thick, add another drop of almond milk.
Step 4 – Add chocolate chips.
Fold in half and scatter the rest on top.
The stuff on top melts into a gooey chocolate layer as it cooks.
Step 5 – Heat in the microwave.
Place the mug in the center of the microwave and heat on high for 60-90 seconds.
Start with 60 seconds.
The cake should look set on top but soft in the middle.
If it’s still wet, heat it in the microwave for about 10 seconds and you’re done.
Important tips for success
My top 3 tips on this are:
Mix well. Make sure there are no dry flour or lumps. Desserts will not cook well in a high-speed microwave if they contain lumps of dry flour. Do not leave the microwave unattended. It quickly goes from perfect to overdone. Check in for 60 seconds, then add additional 10 seconds as needed. Use a wide mug so the cake rises evenly.
A quick microwave guide to timing and wattage.
You may need to adjust the time depending on your microwave settings. Below is a quick reference guide on how to adjust the time based on your microwave’s output.
variations and swaps
Your mug, your rules. Here’s how to adjust it:
Mocha flavor: Add 1/4 teaspoon instant coffee and stir. Nut butter center: Drop a teaspoon of peanut butter into the center before cooking. Make it vegan: Replace the eggs with 1 tablespoon of applesauce or mashed banana. Make it gluten-free: Use your favorite 1:1 gluten-free flour blend. I’ve had the best results with King Arthur Measure for Measure. Avoid replacing single flours such as almond flour or coconut flour. They absorb liquid differently, which can result in a dry or thick cake.
FAQ
yes. Instead of eggs, add 1 tablespoon of unsweetened applesauce or mashed banana. The texture is a little softer, like a brownie, but still rich and moist.
Yes, the gluten-free version also works well. Add 1/4 cup oat flour and 1 teaspoon almond milk. The cake will be a little denser, but will remain moist and flavorful.
yes. Pour the batter into oven-safe ramekins and bake at 350°F for about 10-12 minutes, or until the top looks set. Perfect for making 2 servings at a time.
It is not included in the basic version because it contains eggs. You can make it vegan by replacing the eggs with applesauce or mashed banana and using dairy-free chips and almond milk.
More quick and easy dessert recipes
recipe card
Quantity: 1 waiter
calorie: 885kcal
Instructions
Lightly coat the inside of a microwave-safe mug with a little oil or cooking spray.
In a mug, mix together all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
Add almond milk, eggs, vegetable oil (or melted coconut oil), and vanilla extract. Stir until the batter is smooth and free of lumps.
If using, add dairy-free chocolate chips to the batter and mix.
Heat in the microwave on high for 60-90 seconds. Cooking time varies depending on the wattage of your microwave. Starting at 60 seconds, test the cake for doneness by inserting a toothpick into the center. It’s done when it comes out clean or has slightly damp crumbs (not wet dough).
Carefully remove the mug from the microwave (it will be hot). Let cake cool for 1-2 minutes. Optionally, it can be topped with powdered sugar, dairy-free whipped cream, or dairy-free ice cream.
Pick up a spoon and enjoy your delicious chocolate mug cake straight from the mug.
Precautions
Microwave times vary. Start at 60 seconds and add 10 second bursts until the top looks set and the middle looks slightly shiny.
Do not over mix. Stir until smooth, but stop when the dry powder disappears.
Texture tips. It’s better to be slightly undercooked than dry. It will solidify as it cools.
Gluten free chips. Use a 1:1 all-purpose gluten-free baking blend with xanthan gum (King Arthur or Bob’s Red Mill). Avoid almond flour or coconut flour. They differ in how they absorb liquid.
Oat flour option. For a heartier texture, use oat flour and add 1 teaspoon of almond milk.
Egg-free or vegan. Add 1 tablespoon applesauce or mashed banana instead of eggs.
nutrition
Provided by: 1waiter | calorie: 885kcal | carbohydrates: 95g | protein: 16g | fat: 56g | Saturated fat: 20g | fiber: 9g
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