Vegan Chocolate Mug Cake
This vegan mug cake is the perfect chocolatey dessert for two! It’s ready in (literally) 2 minutes and has a rich chocolate flavor. Plus, it’s gluten free, secretly healthy, gluten free, paleo friendly and tastes like a brownie!
I’ll admit, I was always skeptical of mug cakes. Which was unfair of me because I had never even tried one, but I just didn’t think it would be possible to get a delicious cake, in a mug, in a microwave.
I thought wrong! This vegan mug cake went through quite a few trials because it’s also gluten free AND paleo friendly, but I am so happy with how it turned out!
It uses a base of almond and oat flour, is sweetened with coconut sugar and *literally* takes two minutes to make. It’s rich, chocolatey, and actually has the most amazing cakey texture, all in a mug! A mug cake is just a single serving cake, made in a mug and cooked in the microwave. YUM!
It’s the perfect dessert for yourself or to share with a friend, and is perfect with a little scoop of vanilla ice cream or coconut whipped cream on top. Try my vegan gluten free chocolate cake or protein mug cake next!
Key ingredients
Flour. We’re using a mix of almond flour and oat flour to give a fluffy and cake like texture while keeping it completely gluten free!
Cocoa. Cocoa also adds to the structure of this vegan gluten free mug cake and of course gives a rich chocolate flavor.
Milk. I used almond milk, but any kind of non-dairy milk such as soy, oat or coconut will work.
Applesauce/oil. I like using a mix because the applesauce naturally sweetens and adds moisture, but the oil gives a classic cake texture thanks to the moisture and fat.
Sugar. You can use any kind of granulated sugar you like. Coconut is a great option for refined sugar free, but I used brown sugar.
How to make a vegan mug cake
In a microwave safe mug (mine was about 13 ounces), whisk together all of the dry ingredients, but only 1 tbsp of chocolate chips.
Add in the wet ingredients and whisk until smooth (these mini whisks are perfect for this recipe!). The batter should be pretty thick. Top with the rest of the chocolate chips and wipe down the edges of the mug if desired.
Add to the microwave on high heat for 90-120 seconds. Mine was perfect at 90 seconds, but all microwaves are different.
Because this cooks so quickly, even just 5 seconds can make a big difference (good or bad) so start low and add more in small increments as needed.
If you want a more gooey center, keep it on the low end, but if you want a well done standard cakey center, at least 90-100 seconds is ideal.
Remove from the microwave and let sit for about 5 minutes. Avoid diving in right away! It really needs to sit for a few minutes to settle for the best texture.
I like to top it off with more chocolate chips as it’s cooling, they’ll start to melt right into the top and be perfectly melted by the time you eat!
Top with ice cream or whipped cream or enjoy as is!
Mug cakes are really designed for one person, but I really think it’s the perfect dessert for two. But I definitely won’t judge if you keep it all to yourself!
Make it paleo!
This recipe uses mostly almond flour, but does include two tablespoons of oat flour to really help support the structure and give it a nice cakey texture while keeping it gluten free.
However, if you want to make this vegan mug cake paleo/grain free, you can swap the oat flour for almond flour if you like! The texture will be slightly different, but all in all it will turn out very similarly!
You can swap the almond flour for 1/4 cup additional oat flour (so use 6 tablespoons of oat flour total) if you need a non-paleo but nut free version
How to store
This recipe serves two so it’s meant to be served right away, but you can store it in the fridge if you have any leftover! It does dry slightly as it sits in the fridge, and is definitely designed to be eaten right away. However, if you have leftover, you can keep it in the fridge for up to 2 days.
I actually like to eat it cold from the fridge since the texture firms up a bit, but you can warm it up in the microwave for a few seconds if you like.
Try these next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, leave a comment below so I can see your creation!
Vegan Chocolate Mug Cake
by: claire cary
This vegan mug cake is the perfect chocolatey dessert for two! It’s ready in (literally) 2 minutes and has a rich chocolate flavor. Plus, it’s gluten free and even paleo friendly!
/ /
2
Instructions
In a microwave safe mug (mine was about 12 ounces), whisk together all of the dry ingredients, but only 1 tbsp of chocolate chips.
- Add in the wet ingredients and whisk until smooth (these mini whisks are perfect!). The batter should be pretty thick.
Top with the rest of the chocolate chips and wipe down the edges of the mug if desired.
Add to the microwave on high heat for 90-120 seconds. Mine was perfect at 100 seconds, but all microwaves are different. Because this cooks so quickly, even just 5 seconds can make a big difference (good or bad) so start with 90 and add more in small increments as needed.
If you want a more gooey center, keep it on the low end, but if you want a well done standard cakey center, at least 100 seconds is ideal. It should just look done on top and not at all wet when it’s done.
Remove from the microwave and let sit for about 5 minutes. Avoid diving in right away! It really needs to sit for a few minutes to settle.
Top with ice cream or whipped cream or enjoy as is!
Notes
My mug was about 12 or so ounces, I don’t suggest going much smaller than that, but anything 12 or larger will work great.
Serving: 0.5cake / Calories: 276kcal / Carbohydrates: 28g / Protein: 11g / Fat: 21g / Saturated Fat: 5g / Fiber: 7g / Sugar: 20g