This dairy-free and egg-free mug cake comes together in the microwave in just 5 minutes using simple pantry staples. It's rich, moist, and fluffy! Perfect for when you want a single serving of chocolate cake without the fuss.
When a chocolate craving hits, this vegan mug cake is the answer. Stir everything right in the mug, microwave for about a minute, and dig into a warm, fudgy cake. It's rich, decadent, and deeply chocolatey, yet endlessly customizable, perfect for late-night desserts, after-school treats, or anytime you want cake without baking a whole batch.
Ingredient notes
A handful of simple ingredients is all you need for a perfect single-serve cake packed with chocolate flavor.
- Flour: All-purpose flour works best. You can also use a gluten-free 1:1 baking flour.
- Sugar: Granulated sugar sweetens the cake and balances the bitterness of the cocoa powder.
- Cocoa powder: Use unsweetened natural or Dutch-process cocoa. Dutch-process will give a slightly deeper, smoother chocolate flavor.
- Baking powder: Helps the mug cake rise and keeps it light instead of dense.
- Salt: Just a pinch enhances the chocolate flavor.
- Dairy-free milk: Use any unsweetened non-dairy milk such as almond, soy, or oat.
- Oil: A neutral oil like canola or avocado keeps the cake moist. Melted refined coconut oil also works.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
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Most high-quality dark chocolate is naturally dairy-free, made with just cacao, sugar, and cocoa butter. Many brands add milk ingredients, so always double-check the label for milk, lactose, or "may contain milk." My vegan chocolate chip brands are Enjoy Life, Guittard, and Hu. I usually order them from Thrive Market at a discount since they're not always easy to find locally.
How to make cake in a mug
In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the dairy-free milk, oil, and vanilla. Stir well until a smooth batter forms. If using, fold in the dairy-free chocolate chips. Microwave on high for about 60 seconds. Let rest for 1 minute to set then enjoy straight from the mug.
Optional topping ideas
Customize your vegan chocolate mug cake with one of these easy finishing touches.
- Dairy-free frosting
- Powdered sugar
- Coconut whipped cream
- Vegan vanilla ice cream
- Maple syrup or agave drizzle
- Chopped nuts (walnuts, pecans, almonds)
- Crushed cookies or graham crackers
- Toasted coconut flakes
- Fresh berries (strawberries, raspberries, blueberries)
- Sliced banana
- Flaky sea salt
Recipe variations
These simple tweaks let you adjust the sweetness, flavor, or texture to your liking.
- Less sugar: Reduce the sugar to 1½ tablespoons for a deeper, more intense chocolate flavor.
- Mocha: Add ½ teaspoon instant espresso powder to enhance the chocolate.
- Peanut butter swirl: Swirl in 1 tablespoon peanut butter before microwaving.
- Nutty boost: Stir in 1 teaspoon almond butter or tahini for extra richness.
- Lava center: Press a square of dairy-free chocolate into the center before microwaving and cook 5-10 seconds less.
- Oil-free: Replace the oil with 1 tablespoon applesauce. The texture will be slightly more cake-like and less fudgy.
Frequently asked questions
Over-microwaving is the most common cause. Start with 60 seconds and add 5-10 second increments only if needed. Undercooking is better, you may cook for 45 seconds to start if you know you want a gooey center.
Dryness likely occurred due to inaccurate measuring or overmixing. Be sure to level off the ingredients instead of using heaping tablespoons and mix until just combined.
Make sure your baking powder is fresh and fully mixed into the batter.
It's best made as an individual serving. If doubling, make in a second mug to avoid uneven cooking.
You can use a ceramic ramekin or jar. It's best to use a container with a wide-mouth so the cake has room to spread out and cook evenly. Just avoid filling the container more than halfway.
I hope you love this recipe as much as we do. It is the perfect quick dessert or afternoon snack! For more dairy-free desserts, try my vegan ganache, coconut oil brownies, vegan chocolate cupcakes, dairy free chocolate gravy, homemade chocolate bars, or blended baked oats.
Easy Dairy Free Mug Cake Recipe
Ingredients
- 4 tablespoon all-purpose flour
- 2 tablespoon granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 3 tablespoon dairy-free milk unsweetened
- 1 tablespoon canola oil or melted coconut oil
- ¼ teaspoon vanilla extract
Instructions
- In a microwave-safe 10-12 ounce mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until no lumps remain.
- Add the dairy-free milk, oil, and vanilla. Stir well until a smooth batter forms. Scrape the bottom and sides to ensure everything is fully mixed. Optionally, fold in 1-2 teaspoons dairy-free chocolate chips or dot on top.
- Microwave on high for 60-75 seconds. The cake should rise and look set on top, but still slightly soft in the center. Let rest for 1 minute before eating. Enjoy straight from the mug or add toppings.
Nutrition
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