Dairy Free Chocolate Mug Cake

Total time6 min

Prep time3 min

Cook time2 min

Rich cocoa powder and a touch of vanilla give this single-serving cake deep, fudgy flavor without any fuss — just whisk, microwave, and dig in. The batter comes together right in the mug with sugar, flour, and a splash of neutral oil for a moist, tender crumb that's ready in under two minutes. Fold in a few chocolate chips before it bakes and you get little pockets of melty richness throughout. It's the kind of treat that satisfies a chocolate craving fast, with zero dishes and zero waiting around for a whole cake to cool. This one's an easy addition to a dairy free dessert rotation whenever you need something warm, chocolatey, and just for you.

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Ingredients

1 serving

3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
In a 12 oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined with no dry pockets.
2
Add the milk, oil, and vanilla extract to the mug and stir with a fork until the batter is smooth and no streaks of flour remain. Fold in the chocolate chips, if using.

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