The best chocolate vegan mug cake out there! Super fudgy, moist and perfect anytime you need a chocolate fix, quick! Ready in 1 minute.
What is a mug cake?
This might seem like a silly question, but if you’ve never made one before, you’re probably thinking, “what the heck is a mug cake!?”
A mug cake is literally a single serving cake, made in a mug and cooked in the microwave. Basically the best invention ever!!
I wanted to create a super chocolatey vegan mug cake that was also incredibly simple to throw together when you need a chocolate fix and quick! I was testing the recipe when my twin 10 year olds got home from school one day last week, and they wanted to try making their own. They successfully followed the recipe and couldn’t get over how delicious they turned out! If a 10 year old can do it, I’m confident you can, too. 🙂
How to make a vegan mug cake
It’s so easy. Get a mug out of your cupboard. Add the dry ingredients to it and whisk or stir to combine: flour, cocoa, sugar, salt and baking powder.
Now add the wet ingredients: oil, non-dairy milk and vanilla. Stir with a spoon until combined. Sprinkle the chocolate chips on top, and microwave for 40-60 seconds. I prefer 40 seconds, because it’s nice and gooey in the middle at that point, but you could cook it a little longer if you want.
Yum, yum. Enjoy immediately as is, or you could add a scoop of vegan vanilla ice cream for a seriously tasty treat.
Want more vegan chocolate dessert recipes?
- The Best Vegan Chocolate Cake
- Best Ever Vegan Brownies
- 5 Minute Vegan Hot Chocolate
- Vegan Chocolate Crinkle Cookies
- Chewy Vegan Brownies
Chocolate Vegan Mug Cake
Ingredients
- 2 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon canola oil, melted coconut oil or vegan butter
- 3 tablespoons non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons dairy free chocolate chips
Instructions
- Add the flour, cocoa powder, sugar, salt and baking powder to a mug. Stir or whisk to combine.
- Pour in the oil, non-dairy milk and vanilla into the mug with the dry ingredients and stir well with a spoon. Sprinkle the chocolate chips on top.
- Cook in the microwave for 40 seconds. It will likely be a little undercooked in the middle at this point, which is my preference, but if you want it cooked more, microwave it another 10-20 seconds.
- Serve immediately.
Video
Notes
- I think the mug cake tastes best with white flour, but you can use whole wheat flour, or a gluten free flour mix. I wouldn't suggest using all almond or coconut flour.
- You can use natural cocoa powder or dutch processed. Either work fine for this recipe.
- Feel free to substitute coconut sugar for the regular sugar, or lower the sugar amount if you want a less sweet dessert.
- For the oil, you can use canola oil, melted coconut oil, vegan butter or any other oil you prefer. You could also substitute applesauce for oil free, but it will not be quite as rich tasting.
Nutrition
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Wow this is incredible I can’t believe I have been vegan for so long without this in my life. This is the first time I have ever commented on a recipe. Thank you!! No restaurant dessert can compete.
I liked this so much on Friday I made it again Saturday!
Best mug cake recipe I’ve ever found! Simple, staple ingredients, and turned out great (even when I had to substitute soy milk for water because mine went bad)! Both fluffy and gooey, and not too sweet. Perfect for getting the taste of bad soy milk out of your mouth!
this is the only mug cake i like, I make it with a liquid chocolate center and it’s so delicious!
Followed what another reviewer said and used almond flour and 1/2 the amount of sugar and can confirm it’s still DELICIOUS. I’ve made this recipe as written almost every day for the last week and have it memorized. So good!!!
Hi Hannah. I’m thrilled you are loving the mug cake! Thanks for sharing your tip and wonderful feedback! It’s a perfect treat for sure! Wishing you lots of happy cooking!
Genuinely amazed- I have always hunted for a fool proof mug cake recipe and this is it. I add lots of things n mix it up and they always turn out delicious.
Absolutely delicious! A total delight. Completely satisfying and as easy to prepare as promised. Mine was made according to the recipe, and my husband replaced his sugar with a monkfruit mix. We added Lily’s dark chocolate baking chips. I’m so excited to have something this easy and hot and satisfying that goes perfectly with a hot cup of tea. It didn’t look like that much, but it’s so rich that one serving was just right.
Hi Delia. I agree that this is totally satisfying for a chocolate craving! I’m so glad that you and your husband loved the mug cake! Thanks for sharing your fabulous review and feedback!
Wonderful recipe for our date night. We only had whole wheat flour and we used carob powder instead of chocolate and carob chips instead of chocolate chips in the same amounts as the original ingredients. We also used olive oil for the oil and sugar in the raw and followed everything else as is in the recipe. It was moist and yummy at 40sec. Could have cooked it just a touch longer but we liked it as it was. Thank you so much!
Just made this, super easy and extremely delicious with a lovely gooey centre! Thank you so much for the recipe, I’ll be making this over and over.
Just made this with half the sugar, and it was amazing! My 700 watt microwave required about 1:15 for a soft, fudgy consistency. This is a keeper!
Hi Susan. So glad you loved the mug cake! Thanks for sharing your wonderful review and baking experience!
Five stars!!! I make this recipe every weekend night! (I had to make a restriction or I would be making it EVERY NIGHT!) I’ve sent it to countless friends. It is incredible with a little scoop of vanilla oat milk ice cream on top!
Hi Elise. I am glad you are loving the recipe! We love this one when we need a quick chocolate cake fix! Thanks for taking time to share your wonderful review and feedback! Happy cooking!
I’ve made this so many times I rarely need to check the recipe! It’s so quick and so easy and definitely a favourite in our house.
Would love to know if you have a vanilla mug cake recipe as good as the chocolate.
I don’t yet but I should! So glad you love it.
Deliciously rich with the perfect amount of chew and fluffiness! I used gluten free flour and it still turned out great, I will be making this again!
Hi Brynn. I so love this mug cake as an occasional chocolate treat! I’d glad you loved it! Thanks for your fabulous feedback and review!
Words are inadequate to describe the chocolate euphoric bliss I find myself in right now. Thank you thank you thank you for this simple, absolutely delicious recipe!
It’s delicious! I shouldn’t have doubled the recipe because the cake is RICH (even without choc chips).
Hi Alex. It is definitely rich! A little goes a long way! Thanks for your wonderful review!
This was DIVINE!
Thank you for your awesome review! So excited you loved it!
Absolutely nailed it !!!
I make this little mug cake ALL the time and it is chocolatey and DELICIOUS. I always mix the chocolate chips into the batter, and cut back to the sugar to 1.5 tbsp. It turns out great every time.
I’m so glad you are enjoying the cake, Kaitlin! Thanks for sharing your wonderful feedback!
I doubled the recipe and put it in a bowl with mug-style heft. For my tastes, I reduced the sugar (3 TB instead of 4) and cooked it for the longer period of time.
The cake texture is lovely, and the cake is just the right sweetness for me. I was going to skip the chocolate chips, but added a few. Next time, I’ll add more chocolate chips, especially since I’m going to stick with less sugar. Where the chips melt is lovely in taste and texture.
In the future, I’ll scale it back to mug size. It’s a very rich dessert, and a mug is gracious plenty. Having it with ice cream is probably a good idea for balance, but I did not.
I love this mug cake! I’ve made it probably 15 times now. I have tried other mug cake recipes and this one is far better than any others. This chocoholic approves!
It is the perfect chocoholic mug cake for sure, and I’m thrilled you love it! Thanks for sharing your awesome review!
This is very good but very rich next time I will use half of the cocoa powder but definitely will be making it again thank you.
I was just wondering why you said to not use coconut flour? Would rice flour be a more suitable gluten free alternative? Or neither of those options?
You can try it, but coconut flour is quite different than regular flour. It tends to suck up moisture and make baked goods dry. Rice flour might work better, but the best gluten free option would be an all purpose gluten free flour.
This was sooooo good, just what I needed for my chocolate craving, I enjoyed it with a side of vanilla oat milk ice cream.
Sounds like a perfect combination! Thanks for your wonderful review and feedback!
I’ve tried so many mug cake recipes but have never found one that I like or even could take more than a few bites of. This one is amazing — I’ve already made it two nights in a row!
I’m thrilled you love the mug cake, Emily! One of my favorite quick desserts for sure! Thanks for your fabulous review and comments!
I think it’d be great to make a bunch of dry ingredients containers for the pantry & pull wet ingredients the day you’re making it in your mug.
Fun idea!
Hello. Could you use a nut butter instead of or use half /half oil, to add a different flavour? Thanks!
Sure! It might come out a little different, but I think it will still be good.
Can this be cooked in the oven instead, in a little ramekin?
Yes, bake at 350 degrees F for about 10 minutes.