Chocolate Chip Mug Cake (1-Minute Microwave Dairy Free Dessert)
This soft, gooey chocolate chip mug cake is the quickest way to satisfy a sweet craving. It’s dairy free, made with simple pantry staples, and cooks right in the microwave in just one minute. Every bite is warm, rich, and filled with melty chocolate chips — the perfect single-serve dessert when you want something sweet without turning on the oven.
Servings 1 serving
Calories 885kcal
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
Notes and Tips:
- 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
Serving: 1serving | Calories: 885kcal | Carbohydrates: 95g | Protein: 16g | Fat: 56g | Saturated Fat: 20g | Fiber: 9g