You know those nights when you want something sweet, but don’t want to bake a whole cake? This dairy free chocolate chip mug cake is made for that.
It’s warm, rich, and full of melty chocolate chips — but dairy free, lighter, and done in one minute in the microwave.
One mug. One fork. Instant satisfaction.
This dessert hits the spot when you need a last minute sweet tooth craving. If you've tried my Oatmeal Mug Cake or Vegan Rice Krispies, you will love this recipe as well if you are in mood for chocolate!
Table of contents
- Why You Will Love This Chocolate Chip Mug Cake
- Key Ingredients Needed for Chocolate Chip Mug Cake Recipe
- How To Make Chocolate Chip Mug Cake in Microwave
- Top Tips for Success
- Quick Microwave Guide for Timing and Wattage
- Variations and Swaps
- Frequently Asked Questions
- More Quick and Easy Dessert Recipes
- Recipe Card
Why You Will Love This Chocolate Chip Mug Cake
Super Quick: Ready in about 1 minute; yes seriously!
Single Serve: Perfect single-serve dessert when you just need a little something.
Made for Alternate Diets: This cake is dairy-free and can be made gluten free or vegan with one simple swap.
No Oven Needed: Great way to treat yourself without heating the oven.
Key Ingredients Needed for Chocolate Chip Mug Cake Recipe
For a full list of ingredients, quantities and instructions, see the recipe card below. Below are the key ingredients you will need:
You only need a few pantry staples to make this mug cake feel bakery-level good. For a full list of ingredients, quantities and instructions, see the recipe card below.
Flour + Cocoa Powder: The combo gives body and deep chocolate flavor. You can swap in a gluten-free 1:1 blend — it still rises well.
Sugar: Enough to sweeten, not overload. If you like a richer flavor, use brown sugar.
Baking Powder: This helps the cake puff up in the microwave.
Egg: Adds moisture and structure so the cake feels soft, not crumbly.
Vegetable or Coconut Oil: Keeps the crumb tender and prevents dryness. Coconut oil adds a subtle flavor twist.
Vanilla Extract: The aroma that ties everything together.
Dairy-Free Chocolate Chips: This is where the magic happens. The chips melt into tiny chocolate pockets you’ll want in every bite.
Optional toppings: Coconut whipped cream, powdered sugar, or dairy-free ice cream.
How To Make Chocolate Chip Mug Cake in Microwave
Step 1 – Prep your mug.
Lightly coat the inside with oil or spray. It keeps the cake from sticking and makes cleanup easy.
Step 2 – Mix the dry ingredients .
Add flour, cocoa powder, sugar, baking powder, and a pinch of salt. Stir well.
This helps the cake rise evenly and avoids dry pockets at the bottom.
Step 3 – Add the wet ingredients.
Pour in almond milk, crack in the egg, and add oil and vanilla.
Use your fork or a mini whisk and mix until the batter looks smooth and glossy. If it feels too thick, add one more splash of almond milk.
Step 4 – Add the chocolate chips.
Fold in half, then sprinkle the rest on top.
The ones on top melt into a gooey chocolate layer when it cooks.
Step 5 – Microwave it.
Place the mug in the center of your microwave and cook on high for 60 to 90 seconds.
Start with 60 seconds.
The cake should look set on top but soft in the middle.
If it’s still wet, microwave in 10-second bursts until done.
Top Tips for Success
These are my top 3 tips for this:
- Mix Well. Make sure there is no dry flour or clumps. Fast microwave desserts will not cook well if there are clumps of dry flour in there.
- Don’t walk away from the microwave. It goes from perfect to overdone fast. Check in at 60 seconds and add 10 seconds in increments after if needed
- Use a wide mug so the cake rises evenly.
Quick Microwave Guide for Timing and Wattage
Depending on your microwave setting, you might need to adjust your times. Below is a quick reference guide of how to adjust your time based on the microwave power.
| Microwave Power | Cook Time |
|---|---|
| 700W | 90 seconds |
| 1000W | 75 seconds |
| 1200W | 60–70 seconds |
Variations and Swaps
Your mug, your rules. Here’s how to tweak it.
- Mocha Flavor: Stir in ¼ teaspoon instant coffee.
- Nut butter center: Drop 1 teaspoon peanut butter in the middle before cooking.
- Make it Vegan: Swap the egg for 1 tablespoon 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 single-flour swaps like almond or coconut flour; they soak up liquid differently and will make the cake dry or dense.
Frequently Asked Questions
Yes. Replace the egg with 1 tablespoon of unsweetened applesauce or mashed banana. The texture will be a little softer, like a brownie, but still rich and moist.
Yes, and it works well for a gluten-free version. Use ¼ cup oat flour plus 1 extra teaspoon of almond milk. The cake will be a little denser, but it stays moist and flavorful.
Yes. Pour the batter into an oven-safe ramekin and bake at 350°F for about 10–12 minutes, or until the top looks set. Perfect if you’re making two servings at once.
Not in the base version because it includes an egg. You can make it vegan by swapping the egg for applesauce or mashed banana and using dairy-free chips and almond milk.
More Quick and Easy Dessert Recipes
Recipe Card
Equipment
- 1 microwaveable mug
Ingredients
- ¼ cup all-purpose flour
- 2 tablespoon cocoa powder
- 2 tablespoon granulated sugar
- ¼ teaspoon baking powder
- A pinch of salt
- ¼ cup almond milk
- 1 large egg
- 2 tablespoon vegetable oil or melted coconut oil
- ½ teaspoon vanilla extract
- 2 tablespoon dairy-free chocolate chips
Instructions
- Lightly grease the inside of a microwave-safe mug with a little oil or cooking spray.
- In the mug, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
- Pour in the almond milk, egg, vegetable oil (or melted coconut oil), and vanilla extract. Stir until the batter is smooth and there are no lumps.
- If using, stir in the dairy-free chocolate chips into the batter.
- Microwave on high for 60-90 seconds. Cooking time may vary depending on your microwave's wattage. Start with 60 seconds and check the cake's doneness with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs (not wet batter), it's done.
- Carefully remove the mug from the microwave (it will be hot). Allow the cake to cool for a minute or two. Optionally, top with a dusting of powdered sugar, a dollop of dairy-free whipped cream, or a scoop of dairy-free ice cream.
- Grab a spoon and enjoy your delicious chocolate mug cake straight from the mug!
Notes
- Microwave times vary. Start with 60 seconds, then add 10-second bursts until the top looks set but slightly glossy in the middle.
- Don’t overmix. Stir until smooth, but stop once the dry flour disappears.
- Texture tip. Slightly undercooked is better than dry — it firms up as it cools.
- Gluten-free tip. Use a 1:1 all-purpose gluten-free baking blend with xanthan gum (King Arthur or Bob’s Red Mill). Avoid almond or coconut flour; they absorb liquid differently.
- Oat flour option. For a heartier texture, use oat flour and add 1 teaspoon extra almond milk.
- Egg-free or vegan. Replace the egg with 1 tablespoon applesauce or mashed banana.
Nutrition
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