Vegan Chocolate Mug Cake
This vegan chocolate mug cake is the easiest and most delicious way to satisfy a craving for chocolate cake, in minutes!
Craving chocolate cake but don’t feel like, you know, making a whole chocolate cake? Mug cake it is!
Mug cakes are perfect for an easy single-serve dessert. They’re also ready in about 2 minutes and you can’t beat that for chocolate cake.
This cake is reminiscent of a lava cake and fudgy chocolate brownies. It’s firm and cakey on the outside with a soft, gooey and fudgy chocolate interior. You can even stuff a couple pieces of dark chocolate in the middle or mix in chocolate chips for the ultimate chocolate-lovers dessert!
- An easy, single-serve dessert you can make in 2 minutes with minimal effort.
- Vegan (dairy-free & egg-free) and oil-free recipe.
- Can be made sugar-free and gluten-free.
- Can be made in the oven, if preferred.
- Moist, fudgy texture that’s so yummy!
Ingredient & Substitution Notes
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Flour: The recipe is written for all-purpose flour but 1:1 gluten-free baking flour, spelt flour and whole wheat flour also work.
- Cocoa Powder: You can use cocoa powder or raw cacao powder. A good quality dark cocoa powder will make a big difference in the final flavour of the mug cake.
- Maple Syrup: Can be substituted with a granulated sugar or for a sugar-free mug cake you can use stevia or monk fruit sweetener.
- Plant-Based Milk: Use unsweetened almond milk, cashew milk, soy milk or oat milk. You can use sweetened milk just note it will add additional sugar and sweetness to the recipe.
- Applesauce: Use unsweetened applesauce. Homemade or store-bought both work.
- Chocolate: You can use a couple whole squares of dark chocolate, chopped dark chocolate or dairy-free chocolate chips.
How to Make a Mug Cake
Step 1. Mix up the dry ingredients: flour, cocoa powder, baking powder. Give them a really good mix to make sure the baking powder and salt are well distributed.
Step 2. Add the wet ingredients: milk, applesauce and maple syrup. Stir everything together until well combined.
Can’t I just mix it directly in the mug? Sure! You can mix everything up right in the mug you’ll be cooking it in, if you prefer. I just find it a little easier to mix in a larger mixing bowl.
Step 3: Prepare a mug with a light coating of non-sticking cooking spray (not totally necessary but makes it easier to clean), then add the batter to the mug. Microwave for 45-60 seconds and enjoy!
Don’t forget the chocolate! Either stick a few pieces of dark chocolate right into the batter in the mug, mix 1 tablespoon of chocolate chips throughout or sprinkle chocolate chips or chopped dark chocolate on top.
Notes & Tips
- Make sure you use a large enough mug. The batter will roughly double in size so be sure to account for that so it doesn’t spill over. You can always place a plate under the mug in the microwave just in case.
- Measure ingredients correctly. The best way to do this is use a kitchen scale to accurately measure ingredients.
- Cooking time may vary. Deepening on your microwave, cooking times may vary from 45-60 seconds but I find 1 minute to be a pretty safe bet. It may take a bit longer than that in some microwaves.
- Avoid overcooking. If you overcook the mug cake it will come out tough and chewy so it’s best to err on the side of under done. It will also continue to cook as it cools so I’d suggest cooking it for 1 minute then letting cool for 2-3 minutes before enjoying.
You can! To make this recipe gluten-free, use a gluten-free 1:1 baking flour instead of all-purpose flour.
You don’t have to the mug is just a little more difficult to clean afterwards without it. Up to you!
The mug cake is super yummy on its own but for a fancy, decadent dessert, try topping it with:
- coconut whipped cream
- dairy-free vanilla ice cream
- powdered sugar
- fresh raspberries or strawberries
- peanut butter or almond butter
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- Add everything except the chocolate chips to a bowl and mix well until you have a smooth batter.
- Spray a mug with a light coating of non-stick cooking spray then pour the batter into the mug.
- If you’re using squares of chocolate, place them in the middle. If you’re using chocolate chips, you can mix them throughout or sprinkle them over the top.
- Microwave for 45-60 seconds, depending on the texture you prefer. With less cooking time it will be gooey in the middle like a lava cake, with more cooking time it will cook throughout for a firmer cake texture.
- Let cool for 2-3 minutes then enjoy on its own or topped with whipped cream, ice cream powdered sugar and/or berries for a decadent treat.
The cake can also be made in a small over-safe container in the oven. Bake for 10 minutes at 350 F.
Sweetener: Maple syrup can be substituted with agave syrup or a dry sweetener like cane sugar, brown sugar or coconut sugar. You can also use a sugar-free sweetener such as stevia or monk fruit for a sugar-free mug cake. If you use sugar-free sweetener, the mug cake will be 247 calories per serving.
Flour: For a gluten-free mug cake, use 1:1 gluten-free baking flour instead of all-purpose flour. You can also use spelt flour or whole wheat flour.
- Serving Size: 1 mug cake
- Calories: 351
- Fat: 8 g
- Carbohydrates: 73 g
- Fiber: 6 g
- Protein: 6 g