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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Oh.
My.
Goodness.
I just made this. Im actually eating it in between types. I will forever have this as a dessert. So delicious!
I’m so glad you like it!!
Best mugcake recipe I’ve ever tried! All other recipes I’ve tried either taste like baking powder or have a texture like memory foam.
Thanks so much!! So glad you liked it!
I did it with spelt flour, goats milk and the apple sauce instead of oil and did it for 45 seconds. I served it with vegan ice cream. We all found it a bit mich but tasted good. It did need the ice cream as it is rich. I will do it in smaller ramekins next time and bake them in the oven. nice recipe, thanks xxx
I made this with agave nectar instead of sugar and lowered the amount of liquids I put. Came out delish?
Awesome! So glad it worked, thank you!
So I made this successfully the first time and since then I’ve made two attempts only for the cake to flow up and out of the mug and down the outside?
The only thing that’s different is using soy milk in place of the almond, and I’m using 85% light flour in player of all purpose. Could it be the flour?
I triple checked the ingredients and everything is as it should be.
Just use a larger mug if it’s flowing out. It does rise a bit while it cooks in the microwave.
Sounds yummy!!
Can this be baked in the oven? If so fir how long and temperature?
10 minutes at 350 degrees should do the trick!!
My other half (not vegan) wanted a dessert and I came across this recipe.
Wow? Turned it gooey, fudgy and really chocolatey. He loved it, as did I. Just wish I’d had some ice cream….
Will definitely be making this many times when he fancies an after dinner something x
Thanks so much!! It’s so good with ice cream!
This is such an amazing recipe! My non-vegan husband loves this too!! I’m going to stick to this recipe for mug cakes, vegan or not!
THIS is a vegan mug cake.
Can’t believe how good this is – and neither can my non vegan boyfriend! Thank you
You’re so welcome!
This was amazing!!! So quick and easy… and so delicious! I wrote it straight into my recipe book.
So glad to hear that!
I’ve tried a lot of recipes and your recipe turned out perfect. The best thing being this is not too high in calories. I used 1.5 tbsp sugar. I also used regular milk and butter. Many thanks
You’re welcome!
I shared this with my 4-year-old son and it was amazing!! It was just enough to satisfy our sweet craving without having the temptation of a whole cake in the house!!
I’m so glad you liked it!
This is the best mug cake i’ve ever tried making! SO GOOD.
I’m so glad to hear that!
The first mug cake recipe I attempted and it was a success! It turned out perfect and delicious! Thank you for the recipe. I’m now obsessed with mug cakes!
That’s so great to hear!
I really wasn’t expecting my mug cake to turn out good at my first attempt because I’ve had many unsuccessful attempts at baking in the past and found that I often need to adjust a lot of things before I get a recipe right. This mug cake was perfect! I cooked it for 50 seconds and did not use chocolate chips. I had to sub olive oil but the result was amazing. Thank you so much for sharing this recipe! I am sure it will make my life easier in the days ahead whenever I get a chocolate craving.
This is by far the BEST mug cake I have ever made … and I’ve made lots of them! The taste is perfectly balanced. The texture is perfect (I microwaved for 50 seconds). It was fully cooked, yet melt-in-your-mouth gooey at the same time (I may have added extra chocolate chips). I am going to have to half the recipe from now on because I see WAY TOO MANY of these in my future!! Thanks for the recipe!
You’re welcome!
** “vegan” chocolate chips.
As a vegan chef, I approve this recipe! I used spelt flour, brown sugar and cocao nibs as subs (I try to use what I have), and it came out great. Next time, I’ll use began chocolate chips and place a drop or two of peppermint oil or a dash of cayenne pepper for a subtle kick.
Best thing since sliced bread! Vegan and “vegan skeptic” approved! Quick, easy, cheap, not awful for you (especially if you substitute), CHOCOLATE, and perfectly portioned. What more can you really ask for?
Thank you Nora! We will be back for more 🙂
You’re welcome!
Hey, I tried this recipe but didn’t have choco chips on hand so I did without! I also cut down the sigar to 1.5 tbsp but it was still really good and chocolatey. Love that the inside was still kinda gooey….Not completely cooked I think? Anyw good job on this recipe:)
Thanks!
Btw, is it possible to use less oil and substitute sugar with honey? If so, how much should I use?
You probably could, yes. Same as the sugar, or less for less sweet.
So amazingly delicious!! Perfect end to my evening and very easy to make. I used Pamela’s GF Baking flour and half the sugar since all I had was raw sugar- came out perfectly! Thank you, I’m definitely saving this recipe for another time!
I’m so glad to hear that!
Can you make this in the oven?
Sure! Try about 10 minutes at 350 degrees F. In an oven safe container of course.
Made this for my husband and myself tonight. His had all purpose flour, oil, and cane sugar with a square of Lindtt chocolate stuck in the middle of the batter instead of chocolate chips. He loved it! (85 seconds in the microwave total). I did whole wheat flour, apple sauce, and coconut sugar with enjoy life chocolate chips (70 seconds total)… Oh my goodness! Like chocolate heavy, with both chocolate cake and hot chocolate cake batter! My favorite chocolate cake in a mug, just need to adjust the microwave timing based on my desires.
Chocolate heaven*
That’s so great to hear!
We just tried out your recipe.
Very very nice. A keeper.
I made without chocolate chips, added 1 tbsp coconut.
I made it minus 1 tbs of sugar, & it looked & tasted like the brownies one gets in some of the frozen Hungry Man dinners, but it can be made without any questionable ingredients those might have in them, like GMO corn syrup or animal derivatives. This is a treat almost anyone (except celiacs) could eat, such as vegan, vegetarian, omnivore, or those that are lactose intolerant, or dairy & egg allergic. I put about 10 chocolate chips in it, but next time I’ll probably omit them, to make it less gooy. Also, I cooked it in a microwave for 50 seconds, & it was a little too tacky for me, so next time I’ll try exactly 1 minute, or 1 minute & 10 seconds.
Thanks for the comment!
Omg! This is my first time making a mug cake and it turned out perfect! It tasted like the tim hortons chocolate muffin!
I just had one question, would it be ok to substitute the granulated sugar with stevia ? I’m trying to cut back the sugar but I’m afraid the recipe will not work, what do you think ?
Thanks a lot !!!
It will probably work, but it will taste different. So glad you enjoyed it!