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