Vegan Chocolate Mug Cake

Moist and fudgy (or fluffy) vegan chocolate mug cake in 5 minutes from scratch (and under 2 minutes in the microwave!), with no egg, dairy, oil, and even gluten-free!

5-Minute Single Serve Vegan Chocolate Mug Cake

If you need a single serving vegan dessert recipe that will satisfy your mid-afternoon (or late night) sweet tooth craving with little effort and time needed, then let me introduce you to this vegan chocolate mug cake recipe. This vegan mug brownie/cake has a slightly firm crust on the top with a soft, fudgy middle. Made even more decadent with an optional stuffing of peanut butter or chocolate for ultimate decadence.

Mug cake recipes are made with just a handful of inexpensive pantry staples, require no eggs, and can even be prepared in the oven. However, the biggest benefit of all is that they’re ready in just 5 minutes from scratch, cooking in under 2 minutes. That’s certainly a step up from a regular cake for anyone short on time!

Unfortunately, while vegan mug cake recipes are super simple (you can even let your children prepare their own!), there are still ways that they can go wrong. When they do, instead of being fluffy and moreish, the vegan cake in a mug becomes dense, rubbery, and chewy. To avoid that, follow my method and tips below!

Plus, if you’re interested in trying more single-serving vegan desserts/snacks, check out these peanut butter overnight oats, condensed milk truffles (make as many as you’d like), and chocolate chia pudding!

The Ingredients

This healthy mug cake requires just a handful of ingredients and uses an unrefined sugar and banana in place of oil for a lighter treat.

The Dry Ingredients:

• Flour: I used a homemade gluten-free flour blend of 50% white rice flour, 30% chickpea flour, and 20% tapioca flour for this gluten-free mug cake. However, an all-purpose GF blend (like Bob’s Red Mill) will also work. If you aren’t gluten-free, regular all-purpose flour will work, too, or possibly white whole wheat flour.
• Cocoa powder: Use unsweetened cacao or cocoa powder.
• Sugar: I used unrefined coconut sugar. However, use the sugar of your choice. A sugar-free option like granulated Erythritol may also work.
• Baking powder: Baking powder will provide the lift and texture for this eggless chocolate mug cake. If you eat wheat flour, you could use self-raising flour instead of AP flour and baking powder.
• Salt: Just a pinch to enhance the cocoa flavor.

The Wet Ingredients:

• Banana: Use an overripe banana with plenty of black spots. Unsweetened applesauce may work as a substitute.
• Vanilla extract: Use natural, pure vanilla for the best (non-artificial) flavor.
• Plant-based milk: I used oat milk, though any should work (almond milk, soy, coconut, cashew, etc.). For a more decadent dairy-free mug cake, use full-fat coconut milk.
• Peanut butter (Optional): You can add this for an optional surprise middle in the vegan chocolate mug cake. Other nut/seed butter options (like almond butter) would also work.
• Dairy-free chocolate chips (Optional): Double up on chocolate with the addition of some dairy-free chocolate chips/chunks.

Optional add-ins & Variations

• Vegan Nutella: Instead of peanut butter, use vegan Nutella for a double chocolate ‘lava cake’ style mug cake.
• Coffee: There are two ways you can introduce coffee to the chocolate mug cake. The first uses just a pinch of Instant Coffee/espresso powder to enhance the cocoa flavor. The second increases the amount, for more of a mocha mug cake.
• Flavorings: Boost the flavor of the vegan chocolate mug cake with natural food flavorings/oils like coffee, orange, peppermint, etc.
• Berries: Add a few berries (i.e., raspberries, blueberries, etc.) to the batter. However, this will add more liquid, so it may take longer to microwave if you prefer a cakey consistency.
• Jam: Add a spoonful of jam/ chia jam instead of the nut butter, or swirl it over the top of the vegan chocolate mug cake.
• Spices: A small amount of cinnamon or even cayenne could work.
• Chopped nuts: Add a small handful of finely chopped nuts (walnuts, pecans, etc.) for extra texture in this healthy mug cake.
• Shredded coconut: For taste and texture.
• Protein mug cake: Add 2 teaspoons of protein powder, increasing the plant milk a little. However, note that different protein powders have different absorbency, so this may require some tweaking to avoid a dry cake. You could also use higher protein milk, like soy milk.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make a Vegan Chocolate Mug Cake?

Just a quick note to say that I used an XL mug for the photos on this page, and so I made a double batch (microwaving time was adjusted accordingly).

• First, add the dry ingredients to a mug and stir or whisk. Mash a banana in a bowl or on a plate (I find this is easier than mashing it directly into the mug).

• Then, add the wet ingredients (including the mashed banana), and stir to combine, making sure it’s thoroughly mixed, even the very bottom corners.

If you plan on adding the peanut butter, spoon it onto the batter now and gently push it down with a spoon.

• Then, transfer the mug to the microwave. Microwave for 60-70 seconds for a fudgy texture, or 80-90 seconds for a lighter, cakier texture.

The time varies based on your microwave, the size/shape of the mug, and the flour you use. For that reason, I recommend microwaving it for 60 seconds, testing it with a spoon, and continuing in 10-second increments until it reaches your desired consistency. That way, you won’t risk overcooking your dairy-free mug cake.

• Finally, optionally dust with powdered sugar (I used powdered Erythritol) and enjoy after allowing it to cool for 3-5 minutes!

Storing Instructions

Make ahead: You can prepare the batter (minus the baking powder) up to 2 days in advance. Then, mix in the baking powder right before microwaving. However, it may require a few more seconds if cooking from chilled. Alternatively, prepare and store the wet and dry ingredients separately, combining and mixing them before microwaving the chocolate mug cake.

Store: This dairy-free mug cake is best enjoyed immediately, within 20-30 minutes of preparing it for the best texture, flavor, etc.

How to Serve?

One of the major benefits of this vegan mug cake recipe is that it’s particularly low-effort/fuss-free. Though there are still several serving options, including:

• A scoop of ice cream (vanilla, peanut butter, chocolate, coffee, etc.)
• Add a dollop of whipped coconut cream and some berries
• Drizzle some nut butter over the top
• Drizzle caramel sauce over it
• Add some vegan frosting (it is cake, after all!)
• A dusting of powdered sugar (or powdered Erythritol, as I used)
• Spoon over some berry compote.

FAQs

Can I use Dutch-processed cocoa?

As the vegan mug cake recipe contains baking powder, Dutch-processed cocoa will also work.

Can I bake it in the oven?

As long as you use an oven-safe ramekin, I don’t see why not. I recommend baking it at 350F/180C. First, check on it with a toothpick inserted into the center at 12 minutes, then every couple of minutes after, until it reaches your desired consistency.

You might also enjoy this oven-baked vegan lava cake.

Do I have to use a mug?

Actually, no. You can experiment with anything microwaveable (a jar, ramekin, paper cup, etc.) In fact, I actually recommend experimenting a little, as the results can differ based on the container. Just make sure never to fill them more than halfway. Avoid metal and non-microwavable materials, though.

Recipe Notes and Top Tips

• Start with the shortest cooking time: Microwaving the mug cake for too little is better than too much.
• Don’t overfill the mug: The batter will rise a lot while microwaving, so it’s crucial not to overfill the mug (I recommend not filling it more than halfway), or you’ll end up with a big mess.
• If using wheat flour: Be careful not to over mix the batter, or the gluten can become overworked and yield a rubbery, dense vegan mug cake.
• Enjoy immediately: Mug cakes are best enjoyed immediately for the best texture and flavor. The residual heat will cause the cake to continue to cook, and as it cools, it hardens and won’t be pleasant!
• Sugar content: Adjust the amount of sugar content to taste. I often use just 1 tablespoon of coconut sugar.

More Easy Vegan Chocolate Treats

• Vegan chocolate mousse
• Homemade Ferrero Rocher
• Keto chocolate truffles
• How to make vegan white chocolate
• White chocolate peanut butter cups
• Vegan chocolate pudding

If you try this vegan chocolate mug cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Vegan Chocolate Mug Cake

Author: Michaela Vais

Moist and fudgy (or fluffy) chocolate vegan mug cake in 5 minutes from scratch (and under 2 minutes in the microwave!), with no egg, dairy, oil, and even gluten-free!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Course Cake, Dessert

Cuisine American

Servings 1

Calories 231 kcal

Ingredients

 

1x2x3x

• 2 tbsp (gluten-free) flour (see notes)
• 1 1/2 tbsp cocoa powder
• 1 1/2 tbsp coconut sugar
• 1 pinch of salt
• 1/4 tsp baking powder
• 2 tbsp (30 g) mashed banana
• 3 tbsp dairy-free milk (see notes)
• 1/4 tsp vanilla extract
• 1-2 tsp peanut butter (optional)
• Dairy-free chocolate chips (optional)

Instructions

 

• You can watch the short video for visual instructions.

  Add all dry ingredients (flour, cocoa powder, coconut sugar, salt, and baking powder) to a mug and stir.
• Mash a banana with a fork in a medium bowl or on a plate. You will need 2 tablespoons of mashed banana for this recipe.
• Add all wet ingredients (mashed banana, dairy-free milk, vanilla extract) to the mug and stir to combine.
• You can add 1-2 tsp of peanut butter into the center of the batter and push it down slightly with a spoon. You can also top it with some dairy-free chocolate chips.
• Microwave for 60-70 seconds for a fudgy texture, or 80-90 seconds for a lighter, cakier texture.

  The time varies based on your microwave, the size/shape of the mug, and the flour you use. For that reason, I recommend microwaving it for 60 seconds, testing it with a spoon, and continuing in 10-second increments until it reaches your desired consistency.

  Check the notes below for the oven method.
• Dust with powdered icing sugar (I used powdered Erythritol), and enjoy.

Notes

• Flour: I used a gluten-free flour blend that contains 50% white rice flour, 30% chickpea flour, and 20% tapioca flour. An all-purpose GF flour blend (e.g. Bob's Red Mill) should work fine too. If you aren't gluten-free, you can also use regular all-purpose flour.
• Dairy-free milk: Any milk is fine such as almond, coconut milk, oat milk, etc. If you are a celiac sufferer, make sure that your oat milk is gluten-free. 
• I used a huge mug, and therefore doubled the recipe and microwaved the cake about 30 seconds longer.
• Oven method: I recommend using an oven-safe ramekin and baking it at 350F/180C. First, check on it with a toothpick inserted into the center at 12 minutes, then every couple of minutes after until it reaches your desired consistency.

Nutrition Facts

Vegan Chocolate Mug Cake

Amount per Serving

Calories

231

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

10

%

Sodium

 

487

mg

20

%

Potassium

 

456

mg

13

%

Carbohydrates

 

43

g

14

%

Fiber

 

4

g

16

%

Sugar

 

18

g

20

%

Protein

 

7

g

14

%

Vitamin A

 

196

IU

4

%

Vitamin C

 

6

mg

7

%

Calcium

 

123

mg

12

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!