The best chocolate vegan mug cake out there! Super fudgy, moist and perfect anytime you need a chocolate fix, quick! Ready in 1 minute.

2 mugs of chocolate vegan mug cake

What is a mug cake?

This might seem like a silly question, but if you’ve never made one before, you’re probably thinking, “what the heck is a mug cake!?”

A mug cake is literally a single serving cake, made in a mug and cooked in the microwave. Basically the best invention ever!!

I wanted to create a super chocolatey vegan mug cake that was also incredibly simple to throw together when you need a chocolate fix and quick! I was testing the recipe when my twin 10 year olds got home from school one day last week, and they wanted to try making their own. They successfully followed the recipe and couldn’t get over how delicious they turned out! If a 10 year old can do it, I’m confident you can, too. 🙂

How to make a vegan mug cake

It’s so easy. Get a mug out of your cupboard. Add the dry ingredients to it and whisk or stir to combine: flour, cocoa, sugar, salt and baking powder.

dry ingredients whisked in a mug for vegan mug cake

Now add the wet ingredients: oil, non-dairy milk and vanilla. Stir with a spoon until combined. Sprinkle the chocolate chips on top, and microwave for 40-60 seconds. I prefer 40 seconds, because it’s nice and gooey in the middle at that point, but you could cook it a little longer if you want.

uncooked chocolate vegan mug cake in a mug

Yum, yum. Enjoy immediately as is, or you could add a scoop of vegan vanilla ice cream for a seriously tasty treat.

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chocolate vegan mug cake with a spoonful taken out

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chocolate vegan mug cake with a spoonful taken out
4.97 stars (362 ratings)

Chocolate Vegan Mug Cake

The best chocolate vegan mug cake out there! Super fudgy, moist and perfect anytime you need a chocolate fix, quick! Ready in 1 minute.
Cook: 1 minute
Total: 1 minute
Servings: 1 serving


  • 2 tablespoons all purpose flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon canola oil, melted coconut oil or vegan butter
  • 3 tablespoons non-dairy milk
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons dairy free chocolate chips


  • Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Stir or whisk to combine.
  • Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. Sprinkle the chocolate chips on top.
  • Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, which is my preference, but if you want it cooked more, microwave it another 10-20 seconds. 
  • Serve immediately. 



  1. I think the mug cake tastes best with white flour, but you can use whole wheat flour, or a gluten free flour mix. I wouldn't suggest using all almond or coconut flour. 
  2. You can use natural cocoa powder or dutch processed. Either work fine for this recipe.
  3. Feel free to substitute coconut sugar for the regular sugar, or lower the sugar amount if you want a less sweet dessert.
  4. For the oil, you can use canola oil, melted coconut oil, vegan butter or any other oil you prefer. You could also substitute applesauce for oil free, but it will not be quite as rich tasting.


Serving: 1serving | Calories: 321kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 317mg | Potassium: 317mg | Fiber: 4g | Sugar: 26g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!


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    1. I’m so glad you are loving the mug cake, Jaye! I also love it when I have a sudden chocolate craving! Thanks for your wonderful review and feedback!

  1. I make this more than I’d care to admit and it is D E L I C I O U S. I half the sugar, and sometimes sub almond flour resulting in a very decadent fudgy texture. YUM

    1. No judgement here, Lucia! I’m thrilled you love the cake! Thank you so much for your wonderful feedback and review 🙂

  2. Wow 5 stars from this mama! I used chick pea flour to make this gluten & nightshade free (most all GF flours contain potato starch which my allergy kiddo can’t do) & it was amazing!!!! 3 year old approved & so does mama!

  3. I’ve made this recipe a bunch of times and it’s without fail our favorite weeknight dessert! Sometimes I add fresh strawberries or raspberry and top with a little powdered sugar. Nora is the GOAT!

  4. This has been my go-to mug cake recipe for a couple of years now – it truly never fails, and I’ve made it probably a hundred times. Great solid base for customising too – my current favourite addition is a dollop of vegan hazelnut spread in the centre! Thanks Nora 🙂

  5. I have made this recipe a lot, bookmarked the page a couple of years ago, and when I have trouble finding good quality (tasty) vegan choc chips, I use roughly chopped vegan chocolate bar – family favorite is salted caramel. This recipe is as easy and fool proof as any mug cake recipe or store-bought mix . The result is always delicious, with ice-cream, berries or on its own…true comfort food in minutes…thank you Nora, you rock!!

  6. Sounds pretty yummy and super easy peasy but I would never use a microwave (contrary to popular beliefs, it has been proven over and over that it instantly destroys nutrients. But not here to sway or convince anyone of that. People will believe what they want). So, my question is if one wanted to simply make this in the traditional way (in the oven), what temp would be best (I’m guessing 350°F) and for how long? Many thanks.

  7. so quick, easy and yummy! I make with half the sugar and that’s sweet enough for me. I’ve made using both regular wheat flour and gluten free all purpose, both work perfectly.

  8. Wowza! Exactly the pick me up I needed to curb my craving on a Friday afternoon. This is perfection in a mug, and I’m not typically a lover of really chocolates things. This one’s a winner though! Thank you!!

    1. You could, but this one is best fresh and warm. Or do you mean can you make the batter in the mug the day before? In that case, yes, you could, then microwave when ready to eat.

    1. Oat flour might change the texture and rise of the cake because it’s lighter than whole wheat/all purpose flour. You might just need to add an extra 1/4 to 1/2 tablespoon of flour if you make this with oat flour. Hope this helps!

  9. Your photo had me hopeful, but after 60 seconds, it looked shiny and solid so I stopped cooking. It was actually liquid like eating warm chocolate pudding. Delicious, but not what I was craving. All my coffee mugs were in the dishwasher, so I subbed an individual crock (in which you might serve onion soup). That’s the only thing I can figure that must have caused the texture fail.

    1. I like it a little gooey on the inside, but you could try cooking it for a few seconds longer for a firmer texture.

    2. I’ve never even left a recipe review before. By God this is delicious! Custardy, rich, just enough cakey-ness to not be a pudding, but an actual mug cake. Gonna go make another asap!!

      1. Hi Ollie. How awesome you LOVED the mug cake! Thank you for taking time to share your wonderful feedback and review! Wishing you happy cooking!

  10. I have to tell you, your recipes are so consistently SO GOOD that it’s gotten to the point where if I search something like “vegan mug cake” and see that you have a recipe for one, I HAVE to choose yours because I know it will be amazing! Thank you for sharing your incredible cooking prowess with us!

    1. Hi Marlene! Your positive words are so encouraging! Thanks for sharing your wonderful feedback and review. I’m thrilled you are loving my recipes! Wishing you lots of happy cooking!

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