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 (356 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

Ingredients 
 

  • 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

Instructions 

  • 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. 

Video

Notes

  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.

Nutrition

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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Comments

  1. I make this little mug cake ALL the time and it is chocolatey and DELICIOUS. I always mix the chocolate chips into the batter, and cut back to the sugar to 1.5 tbsp. It turns out great every time.

    1. I’m so glad you are enjoying the cake, Kaitlin! Thanks for sharing your wonderful feedback!

  2. I doubled the recipe and put it in a bowl with mug-style heft. For my tastes, I reduced the sugar (3 TB instead of 4) and cooked it for the longer period of time.

    The cake texture is lovely, and the cake is just the right sweetness for me. I was going to skip the chocolate chips, but added a few. Next time, I’ll add more chocolate chips, especially since I’m going to stick with less sugar. Where the chips melt is lovely in taste and texture.

    In the future, I’ll scale it back to mug size. It’s a very rich dessert, and a mug is gracious plenty. Having it with ice cream is probably a good idea for balance, but I did not.

  3. I love this mug cake! I’ve made it probably 15 times now. I have tried other mug cake recipes and this one is far better than any others. This chocoholic approves!

    1. It is the perfect chocoholic mug cake for sure, and I’m thrilled you love it! Thanks for sharing your awesome review!

  4. This is very good but very rich next time I will use half of the cocoa powder but definitely will be making it again thank you.

  5. I was just wondering why you said to not use coconut flour? Would rice flour be a more suitable gluten free alternative? Or neither of those options?

    1. You can try it, but coconut flour is quite different than regular flour. It tends to suck up moisture and make baked goods dry. Rice flour might work better, but the best gluten free option would be an all purpose gluten free flour.

  6. This was sooooo good, just what I needed for my chocolate craving, I enjoyed it with a side of vanilla oat milk ice cream.

  7. I’ve tried so many mug cake recipes but have never found one that I like or even could take more than a few bites of. This one is amazing — I’ve already made it two nights in a row!

    1. I’m thrilled you love the mug cake, Emily! One of my favorite quick desserts for sure! Thanks for your fabulous review and comments!

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