Chocolate Mug Cake

Dry ingredients, wet ingredients, and chocolate chips are combined in a mug and microwaved.

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Introduction

Sometimes, the craving for dessert doesn’t justify the effort required to bake an entire cake or batch of cookies. This quick and easy vegan chocolate mug cake offers the perfect solution. With minimal ingredients and preparation time, it’s a convenient dessert that satisfies sweet cravings in just a few minutes.

The recipe uses common pantry staples such as all-purpose flour, sugar, cocoa powder, and plant-based milk. Dark chocolate chips add a rich and indulgent touch, while a splash of vanilla essence enhances the flavor. By microwaving the mixture in a mug, you can skip the hassle of using multiple dishes or waiting for an oven to preheat.

Though not ideal for meal prep or freezing, this recipe is perfect for spontaneous dessert moments. It’s also budget-friendly, making it accessible for anyone seeking a simple vegan treat. Enjoy it as is or customize it with your favorite toppings like vegan whipped cream, a sprinkle of powdered sugar, or fresh berries for added flair.

This mug cake is versatile enough to enjoy year-round, whether you’re cozying up on a cold winter evening or indulging in a quick dessert after a summer dinner. While it may not be the healthiest option, it’s a delightful occasional treat.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Mix Dry Ingredients: In a microwave-safe mug, combine 3 tablespoons all-purpose flour, 2 tablespoons caster sugar, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/8 teaspoon salt. Mix well.
  2. Add Wet Ingredients: Add 1/2 teaspoon vanilla extract, 2 tablespoons coconut oil, and 1/4 cup soy milk. Mix thoroughly for 2-3 minutes or until the mixture is silky smooth.
  3. Microwave: Add 1 tablespoon of dark chocolate chips and stir quickly. Sprinkle the remaining tablespoon of chips on top. Microwave for 2 minutes.
     

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Recipe Notes

  • Substitute soy milk with any other plant-based milk for a soy-free option.
  • Use gluten-free flour to make the recipe gluten-free.
  • Coconut oil can be replaced with melted vegan butter or another neutral oil.
  • Adjust sugar quantity to taste or substitute with a natural sweetener like maple syrup.
  • For a richer flavor, use dark cocoa powder instead of regular cocoa powder.
  • Ensure the mug is microwave-safe to avoid cracking or overheating.
  • Overmixing the batter can make the cake denser; mix until just combined.
  • Cooking time may vary depending on microwave wattage; adjust as needed.
  • Add a pinch of instant coffee for an enhanced chocolate flavor.
  • Sprinkle powdered sugar or vegan whipped cream as a garnish.
  • Consume the cake immediately for the best texture.
  • For a nutty twist, add a tablespoon of almond or peanut butter to the batter.

Frequently Asked Questions

Yes, but the texture will be denser, and you may need to adjust liquid quantities.

You can try doubling one if the other is unavailable, though the texture may vary.

Yes, use a sugar substitute like stevia, erythritol, or maple syrup.

Soy milk is recommended for its creaminess, but almond, oat, or coconut milk also work well.

Yes, bake at 350°F (175°C) for about 12-15 minutes in an oven-safe ramekin.

Melted vegan butter, olive oil, or avocado oil are good substitutes.

Yes, by using a gluten-free flour blend designed for baking.

This can happen if the batter is overmixed or microwaved for too long.

Absolutely! Chopped nuts, dried fruits, or a pinch of cinnamon can enhance the flavor.

Use an 8-12 oz microwave-safe mug to prevent overflow.

Add a tablespoon of melted vegan chocolate to the batter or increase the chocolate chips.

It’s not recommended as the leavening agents activate immediately when mixed with wet ingredients.

Yes, it’s simple and safe to prepare with adult supervision for microwaving.

Serve warm, optionally topped with vegan whipped cream, ice cream, or a drizzle of chocolate sauce.

Nutritional Info (per Serving)

  • Calories: 634 kcal
  • Carbohydrates: 67 g
  • Protein: 8 g
  • Fat: 40 g
  • Saturated Fat: 34 g
  • Cholesterol: 1 mg
  • Sodium: 493 mg
  • Potassium: 526 mg
  • Fiber: 5 g
  • Sugar: 36 g
  • Vitamin A: 232 IU
  • Vitamin C: 4 mg
  • Calcium: 230 mg
  • Iron: 3 mg

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