Lindsay Ann Bakes: 3 Minute Single-Serving Double Chocolate Chip Mug Cake (with egg free, dairy free options)

Tuesday, December 6, 2011

3 Minute Single-Serving Double Chocolate Chip Mug Cake (with egg free, dairy free options)

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"Bake your cake and eat it too" by indulging in moderation with my small batch dessert recipes! This moist double chocolate chip cake, is actually baked in the microwave in under 3 minutes! This recipe took me a long time to perfect. There are tons of "mug cake" recipes out there, but by tweaking ingredients and cook times, I can now share my perfect, late night chocolate craving, savior. It is so easy and really hits the spot when you need a single serving cake fix in minutes. This recipe is so versatile, takes only minutes to prepare and is virtually fool proof, so give it a try and let me know what you think!

These mug cakes also make a great gift! Mix dry ingredients in a ziplock bag, add a tag with the wet ingredients needed and the directions, and wrap it up in a mug. I found some cute mugs for under a dollar and wrapped in cellophane. You can also use festive wrapping paper or tissue for a fun gift.

To make at home, add dry ingredients into a microwave safe mug. I like to prepare a large batch of the cake mix, to be able to mix together a scoop of mix with the wet ingredients whenever I need a little chocolate fix.

Pour in the wet ingredients. You can substitute non-dairy milk of your choice, like soy milk, almond milk or coconut milk, for a completely dairy-free version!

Gently mix until combined.

Set microwave to 50% power. Baking time will depend on the wattage of your microwave.

Microwave for 1 minute on 50% power.

Microwave for an additional minute seconds on 50% power.

Repeat process by microwaving for 30 seconds on 50% power until toothpick inserted comes out clean or with a few moist crumbs.

Sprinkle with powdered sugar, or top with whipped cream, peanut butter, frosting, nutella, jelly, or your favorite topping. Serve warm.

3 Minute Single Serving Double Chocolate Chip Mug Cake 

Yield: 1 mug cake

  • 1/4 cup plus 2 teaspoons granulated white sugar
  • 4 tablespoons all-purpose flour, lightly spooned and leveled
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup milk*
  • 2 tablespoons vegetable oil
  • 1 large egg yolk**
  • 1/4 teaspoon vanilla extract
  • 2-3 tablespoons chocolate chips

  • *may use cream, half & half or non-dairy milk (almond milk, soy milk, etc.)
    **may use store bought egg substitute equivalent to 1/2 of a large egg.

Combine dry ingredients in a microwave safe mug. Add wet ingredients and gently stir until just combine. Sprinkle chocolate chips on top.

Microwave on 50% power for 2 minutes, taking it out to check on it after 1 minute. If necessary, repeat process by microwaving for 30 seconds at a time, on 50% power until toothpick inserted comes out clean or with a few moist crumbs. Do not over bake. Sprinkle with powdered sugar, or topping of your choice. Serve warm.

NotesPlease note that all microwaves vary, and depending on the wattage of your microwave, your cake might take shorter or longer to cook, so keep an eye on it! Over cooking will result in a dry spongy cake. The cake bakes in a total of 2 minutes in a 1000 Watt microwave (3 minutes total in a 700W microwave) - cooing times will vary. The trick to my microwave recipes, is to bake at 50% power so you don't end up with a scorched or spongy baked good.

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  1. Yay! Non-dairy!! Thank you so much!!

  2. Your welcome! I have a few more no dairy/no egg/no butter recipes coming up! We just posted our gluten free/vegan peanut butter chocolate chip cookies, so make sure you check those out too here:

  3. I made this tonight. It was so good. Thank you so much. I actually found this on Pinterest! <3 (I also didn't have choc chips so I just left them out). Great recipe for when you're craving chocolate and don't have anything but the basics!

  4. I have tried many chocolate mug cakes, egg free, with egg, but none with just the egg yolk. I think that made the difference. I made this tonight and I was wonderful. I used whole wheat pastry flour and almond milk and left out the vanilla and chocolate chips (didn't have those on hand) and it came out great. I bake a lot, but sometimes I need to step back from additional servings. So making just one cup of a chocolate cake works great for portion control. Thanks again. If you are interested in crafts, interior design, food, and family you can check out my blog

  5. Hi Lindsay! I found this recipe after scouting through your blog page. I have a question for you. Would the results be the same if I steam the batter instead of using a microwave?