Vegan Chocolate Mug Cake
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!
Servings 1
Ingredients
- 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.