Looking for easy and quick chocolate desserts? This is a classic eggless mini chocolate cake recipe, for one. As a bonus, this simple dessert is also made without milk or butter! And that’s not all, all you chocolate lovers will appreciate that it cooks in just 2 minutes in the microwave.

Enjoy more single serving desserts with an eggless mini banana bread, single blueberry muffin recipe, and a decadent nutella mug cake.

Mini chocolate cake is white baking ramekin.

For a more decadent chocolatey flavor, espresso powder and chocolate chips have been added. The cake uses pantry ingredients and is ready in just a few minutes. Now you can have a moist chocolate cake anytime, no eggs or butter required!

  • made without eggs
  • made without butter
  • Made without milk
  • ready in under 10 minutes
  • deep chocolate flavor
  • moist and light fluffy texture
  • perfect size
  • satisfies those late-night cravings

✔ Main Ingredients Notes

Mini chocolate cake ingredients on table.
  • Unsweetened Cocoa Powder: I used a natural cocoa powder like Hershey’s for this recipe.
  • Vegetable Oil: I use corn oil, but you can also use olive oil.
  • Vinegar: Use a standard distilled vinegar with 5% acidity. Apple cider vinegar can be substituted.
  • Leavening: This recipe uses 1/2 teaspoon of baking powder or 1/4 teaspoon of baking soda. Make sure the powder is fresh; otherwise, the cake might not rise.
  • Chocolate Chips: The mini chips are optional but really add to the flavor.

✎ How to Make The Recipe

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)

dry ingredients for small cake in white round dish with a mini whisk.

Step One: In a medium bowl, mix the all-purpose flour, sugar, baking powder, espresso powder, and a dash of salt.

Eggless chocolate cake batter in white round baking dish.

Step Two: Make a small indentation in the dry ingredients and add the 1/2 teaspoon vanilla extract and 2 teaspoons vegetable oil.

Eggless chocolate cake batter in small round baking dish.

Step Three: Mix the vinegar and water in a small glass and pour into the dry mix. Use a whisk or fork and mix the ingredients together until smooth.

Mini chocolate cake batter in white round baking dish.

Step Four: Fold in the chocolate chips (optional)

cake batter in white round baking dish.

Step Five: Pour the cake batter into a 10-ounce baking ramekin or a microwave-safe cake pan or large mug.

small baked chocolate cake in white ramekin.

Step Six: Microwave on high for 90 seconds to 2 minutes, depending on the wattage of your microwave.

Serve with frosting topped with homemade whipped cream. Keep it dairy-free and serve it with fresh sliced fruit.

Bite of cake on fork over a small frosted cake in a ramekin.

Recipe Notes

  • For the best results, use fresh cocoa powder and baking powder to make a perfectly fluffy cake.

Serving Suggestions

  • Serve with a scoop of ice cream.

Helpful Tools For This Recipe

  • 10-ounce microwave-safe ramekin
  • Small whisk

More dessert recipes made without eggs

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bite of cake on fork over a small frosted cake in a ramekin.

Single Serving Eggless Chocolate Cake

Satisfy your chocolate cravings with this easy-to-make single serving chocolate cake made without eggs or butter! Perfect for when you want a delicious and indulgent treat all to yourself.
4 from 1 vote
Print Pin Rate
Course: Dessert for One
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 6 minutes
Servings: 1 cake
Calories: 486kcal
Author:Sydney Dawes


  • 5 tablespoons All-Purpose Flour
  • 4 tablespoons sugar
  • ½ teaspoon baking powder
  • 2 teaspoon cocoa powder
  • teaspoon espresso powder
  • ¼ teaspoon vanilla extract
  • 2 teaspoons vegetable oil
  • 4 tablespoons + 1 teaspoon water
  • ½ teaspoon distilled white vinegar
  • 1 tablespoon mini chocolate chips optional


  • In a medium bowl whisk together all the dry ingredients.
  • Make a small well in the center of dry ingredients and add the vegetable oil and vanilla extract.
  • Add the vinegar and water .Use a small whisk or fork to mix until smooth.
  • Fold in the chocolate chips.
  • Pour into a 10 ounces microwave safe ramekin.
  • Depending on your microwave wattage, microwave between 1 minute 30 seconds and 2 minutes.


  • Once you’ve combined the wet and dry ingredients, mix until just combined. Overmixing can develop gluten in the flour, resulting in a dense and tough cake.
  • Eggless cakes may require slightly longer baking times compared to traditional cakes. Start checking for doneness a few minutes before the recommended baking time and continue baking until a toothpick inserted into the center comes out clean or with a few moist crumbs.


Calories: 486kcal | Carbohydrates: 89g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 227mg | Fiber: 2g | Sugar: 58g
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