Chocolate Mug Cake

5 from 3 votes

An easy, vegan chocolate mug cake that's decadent, fudgy and the perfect quick fix for a chocolate cake craving. Ready in minutes!

Prep Time3

Cook Time1

Total Time4

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

4 tablespoons all-purpose flour 32 g
2 tablespoons cocoa powder 10 g
2 tablespoons maple syrup 30 mL
2 tablespoons plant-based milk 30 mL
2 tablespoons unsweetened applesauce 30 g
1 teaspoon baking powder
1/8 tsp salt
2 small squares dark chocolate or 1 tablespoon chocolate chips 15 g

Instructions

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.

Notes

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.

Nutrition