These Easy Chocolate Mug Cakes are decadent mini chocolate cakes that take just 5 minutes to make! They're the perfect last minute dessert or the perfect treat when you only want small batch! Whether you're a college student with only a microwave, looking for a single serve recipe, or don't feel like spending time waiting for a chocolate cake to bake...this chocolate mug cakes recipe is for you! Best yet, they're gluten free, nut free, eggless and can easily be vegan!
These Easy Chocolate Mug Cakes couldn't be any simpler to make! They're little eggless chocolate cakes that whip up in just 5 minutes! No oven time required! With just 3 minutes of prep and less than 2 minutes to cook, these mini cakes are the perfect dessert in a pinch! My kids are always begging for chocolate cake and while I might not be able to always make my Triple Chocolate Cake, this easy mug cake recipe I can make any day of the week!
For more easy mug cake recipes, try my Blueberry Mug Cakes, my Chocolate Chip Mug Cake and my Cookie Mug Cake!
Reasons to Love These Easy Chocolate Mug Cakes
- Allergy Friendly- These mini chocolate cakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cakes are so super soft and delicious.
- Double the Chocolate- They have cocoa powder and are oozing with mini chocolate chips!
- Easy To Make- They take 5 minutes to make!! No oven!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Light Brown Sugar- Helps us add moisture to the cakes since there are no eggs.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vegetable Oil- In this recipe we use oil instead of butter or a vegan baking stick. For more butter-free recipes, check out my Olive Oil Cookies!
- Mini Chocolate Chips- To make these vegan cakes, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time like in my Chocolate Chip Cupcakes!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Cakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 3 packed tablespoons of AP flour (31.5 grams).
- Make sure to use 3 tablespoons of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Mug Cakes
Here are the step by step instructions to make these easy mini chocolate cakes!
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powder, light brown sugar, baking powder and salt until combined.
Step 2: Pour In The Wet Ingredients and Add Chocolate Chips
Whisk in the milk, vegetable oil and the vanilla until combined. If it gets too thick, switch to a spatula.
Gently fold in 2 tablespoons mini chocolate chips.
Step 3: Fill The Ramekins
Divide the batter equally between two greased ramekins and smooth the tops.
There should be about 2.5 tablespoons of batter in each ramekin.
Sprinkle 1 teaspoon of chocolate chips on top of each batter. Gently press down so the chips stick but do not submerge.
Step 4: Cook in the Microwave
Pop the ramekins both into the microwave and heat on high for 1 minute and 40 seconds.
The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean.
If they're still raw after the 1 minute 40 seconds, continue to heat in 15 second increments until cooked.
Expert Baking Tips
- Use Packed Tablespoons of Flour- Normally in baking we do not use packed flour but when working with gluten free, I've found using packed works best to help the baked goods keep their shape. You must use packed in the recipe but it's even better to use the exact gram measurement (31.5 grams).
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the ramekins, gently smooth the tops with a butter knife or the back of a small spoon, prior to baking.
- Cook Them Together- The cook time in the recipe card is for both cakes cooked together in the microwave. The recipe makes two. If you did one at a time, the cook time would be different.
Recipe FAQs
They really are best when fresh. I advise making them the same day.
This recipe makes 2 cakes in two 4 inch ramekins.
Yes. They will cook at 350 degrees Fahrenheit for about 15 minutes or until the tops are risen and springy when carefully poked and a toothpick inserted comes out clean.
If not eating right away, use a spatula to gently lift the little cake out of the ramekin and wrap in aluminum foil.
Keep it wrapped at room temperature until ready to consume. Then, if desired, unwrap and warm in the microwave for about 5 seconds. Don't warm for more than a few seconds or it will be rubbery and be careful not to burn yourself.
This chocolate mug cakes are meant to be eaten the same day. I do not recommend freezing the cakes.
More Easy Cake Recipes You'll Love
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📖 Recipe
Easy Chocolate Mug Cakes
Ingredients
- 3 packed tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light brown sugar , packed
- ¼ teaspoon baking powder
- 1 pinch kosher salt
- ¼ cup milk
- 1 ½ tablespoons vegetable oil
- ¼ teaspoon pure vanilla extract
- 2 tablespoons plus 2 teaspoons mini chocolate chips (reserve 2 teaspoons for the tops)
Instructions
- Grease 2 ramekins (4 inches in size) with vegetable oil and set aside.
- In a medium small bowl, whisk together the 3 tablespoons gluten free flour, 2 tablespoons cocoa powder, 2 tablespoons light brown sugar, the ¼ teaspoon baking powder and the 1 pinch of kosher salt until combined.
- Whisk in the ¼ cup milk, the 1.5 tablespoons vegetable oil and the ¼ teaspoon pure vanilla extract until combined. If it gets too thick, switch to a spatula.
- Pour in the 2 tablespoons of mini chocolate chips and use the spatula to mix them throughout.
- Divide the batter equally between two greased ramekins. There should be about 2.5 tablespoons of batter in each ramekin. Smooth the tops of the batter with a small knife or the back of a tiny spoon.
- Sprinkle 1 teaspoon of chocolate chips on top of each batter. Gently press down so the chips stick to the batter but do not submerge.
- Pop both ramekins in the microwave and cook for 1 min 40 seconds. The cakes should be risen, springy when carefully touched and a toothpick inserted should come out clean. If they're still raw after the 1 minute 40 seconds, continue to heat in 15 second increments until cooked.
John says
If you need a quick and easy way to make a cake, this is it! So quick! So easy! So delicious!