This chocolate chip mug cake recipe is easy to make and ready in under 5 minutes! It’s a fluffy vegan mug cake that’s baked in the microwave and uses no egg and no brown sugar.
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I love single serving desserts.
They’re so convenient and easy to throw together on a random Tuesday afternoon, plus you don’t have a lot of leftovers sitting around tempting you to eat them. I’ve already shared a lot of desserts for one, but let’s add a new favorite to the list, shall we?
This chocolate chip mug cake is basic in the best way possible. It’s a classic flavor (vanilla + chocolate) with a simple list of ingredients.
I love that it’s sweetened with pure maple syrup and doesn’t use eggs, butter, or brown sugar. You might wonder if it even tastes good, and the answer is absolutely yes!
Ingredients
- Pure maple syrup
- Coconut oil, melted
- Unsweetened almond milk
- Pure vanilla extract
- All purpose flour
- Baking powder
- Salt
- Vegan mini chocolate chips
How to make chocolate chip mug cake
- In a small mug, whisk together the maple syrup and melted coconut oil.
- Add the almond milk and vanilla extract and whisk until incorporated. If the cold milk solidifies the coconut oil, microwave for 30 seconds or until melted again.
- Add the flour, baking powder, and salt, and stir until moistened.
- Stir in half the chocolate chips, then top with the remaining chocolate chips.
- Microwave for 1 minute or until cooked through and fluffy. Because this is vegan, the mug cake is safe to eat even if it’s still a little gooey, but you can return it to the microwave for a few seconds if not cooked to your liking.
Top tips
Mug size for mug cakes
I used a fairly small mug for this recipe so it would photograph well and you could see the top. This recipe will work in any size mug however, just keep in mind that it will not fill larger mugs to the top.
Measure carefully
Baking is a science, and when you’re baking something small like a single serving dessert, it’s very important to measure carefully. I recommend measuring the coconut oil as a solid, then melting it to get the most accurate measurement.
You’ll also want to level off the tablespoons of flour as you measure them. Chocolate chips are the one thing you can be a little more free on, adding more or less to suit your tastes.
Real maple syrup
This recipe calls for pure maple syrup. Make sure you do not substitute sugary pancake syrup for real maple syrup, as this will not work.
I always recommend choosing local maple syrup if possible (I like Skinny Sticks, made right here in Wisconsin), but any real maple syrup will do.
Vegan chocolate chips
Most chocolate chips contain dairy and are therefore not vegan. I like using Enjoy Life chocolate chips whenever I’m baking something vegan. They taste even better than regular chocolate chips in my opinion.
How to store
Mug cakes are a small portion intended to be enjoyed immediately, but if you want to save it for later you can let it cool, then cover with plastic wrap and keep at room temperature for up to 24 hours.
You can also transfer the cake to a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then microwave until warm.
Tips for customizing chocolate chip mug cakes
- Top with a scoop of ice cream, vanilla icing, additional chocolate chips, or chocolate buttercream frosting
- Make it gluten free by using a gluten free 1:1 flour
- Use full size chocolate chips if that’s all you have on hand
- Swap the coconut oil for vegetable oil or melted vegan butter
- Swap the chocolate chips for sprinkles
FAQ
A mug cake is a single serving of cake baked in a coffee mug in the microwave. They’re quick, convenient, and one of the easiest ways to enjoy a quick treat.
No, this is a light and fluffy vanilla cake with chocolate chips and does not resemble the texture of a cookie.
I have not tested this recipe in the oven, but it would probably work. I would suggest trying it for 8 minutes at 350ºF and testing for doneness, adding additional bake time as needed.
More single serving desserts
- Vegan Chocolate Chip Cookie for One
- Single Serve Vegan Chocolate Brownie Cookie
- Vegan Mug Brownie
- Lemon Mug Cake
- Healthy Banana Mug Cake
- Vegan Cookie Dough for One
- Double Chocolate Chip Cookie Dough
- Vegan Chocolate Mug Cake
- Single Serving Edible Peanut Butter Cookie Dough
- Single Serving Crustless Pumpkin Pie
- Single Serving Apple Crisp
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Chip Mug Cake
Ingredients
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- 2 tablespoons plain, unsweetened almond milk
- ¼ teaspoon pure vanilla extract
- 3 tablespoons unbleached all purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- 2 tablespoons vegan mini chocolate chips
Instructions
- In a small mug, whisk together the maple syrup and melted coconut oil.
- Add the almond milk and vanilla extract and whisk until incorporated. If the cold milk solidifies the coconut oil, microwave for 30 seconds or until melted again.
- Add the flour, baking powder, and salt, and stir until moistened.
- Stir in half the chocolate chips, then top with the remaining chocolate chips.
- Microwave for 1 minute or until cooked through and fluffy. Because this is vegan, the mug cake is safe to eat even if it’s still a little gooey, but you can return it to the microwave for a few seconds if not cooked to your liking.
Notes
Tips for customizing chocolate chip mug cakes
- Top with a scoop of ice cream, vanilla icing, additional chocolate chips, or chocolate buttercream frosting
- Make it gluten free by using a gluten free 1:1 flour
- Use full size chocolate chips if that’s all you have on hand
- Swap the coconut oil for vegetable oil or melted vegan butter
- Swap the chocolate chips for sprinkles
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