Dairy Free Easy Mug Cake

Total time8 min

Prep time5 min

Cook time2 min

Chocolate cravings meet single-serving speed with this rich, fudgy mug cake that comes together in one bowl and one microwave. Cocoa powder gives it that deep, bittersweet backbone, while a touch of vanilla and a quick fold of chocolate chips push the flavor into full dessert territory. The batter mixes right in the mug — no extra dishes, no waiting on an oven to preheat — and microwaves in under two minutes to a top that's just set and springs back to the touch. It's warm, gooey in the center, and ready practically the moment the craving hits, which makes it an easy go-to for a dairy free dessert fix. One mug, one fork, zero fuss.

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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
1 pinch salt
1 large egg
3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
Add the flour, sugar, cocoa powder, baking powder, and salt to a 12 oz microwave-safe mug and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
2
Add the egg, milk, oil, and vanilla extract directly to the mug and stir vigorously with the fork until the batter is smooth and no dry pockets remain at the bottom of the mug.

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