Moist, fudgy and mega chocolatey vegan mug cake that is ready in minutes! Perfect to satisfy that late night chocolate cake craving!
So how’s this… you’re sitting at home watching Netflix on a Sunday night and you get a craving for chocolate cake. But you are not going to go and make a whole freaking cake right now, I mean… who has time. You need to get back to binge watching that show!
Enter the vegan mug cake. The cake you can bake in 90 seconds, in a mug, in the microwave. In a perfect one serving portion. And it tastes every bit as good as the best chocolate cake! Can it get any better?
Well yes, if you put a little vegan cream on top of it, then it gets even better!
How to make Vegan Mug Cake
- Add some all purpose flour, cocoa powder, sugar, baking powder and salt to a coffee mug.
- Mix it up.
- Add some non-dairy milk, vegetable oil and vanilla extract to the dry ingredients and mix it up into a smooth batter.
- Add in some vegan chocolate chips.
- Fold them into the batter.
- Bake in the microwave on high for 90 seconds.
- Add a few more vegan chocolate chips to the top.
- Add a dollop of vegan cream (optional) and serve!
Pro Tips for the Best Vegan Chocolate Mug Cake
Make sure you stir it very well. You can use a small whisk (called a whiskette, such a cute name!) to mix the batter, but definitely also stir with a teaspoon making sure you get all the flour from the bottom mixed in.
It’s a common thing to get to the bottom of your mug cake and find a bunch of dry flour that didn’t mix in properly before you baked it. You could also mix the ingredients separately and then add it to your mug, but that just creates an extra dish to wash and this mug cake is all about getting your dessert fix with minimal effort. So just make sure you mix it well.
We used regular white granulated sugar but if you want to use coconut sugar instead you can definitely do so.
You can use any non-dairy milk. We used soy milk, but almond milk or really any plant milk that you know is generally fine in baking will work here.
Any vegetable oil is also fine to use here. We used canola oil, but any vegetable oil will work fine.
The vegan chocolate chips are optional, but recommended! This a dream dessert for chocoholics, and the chocolate chips add all the gooey melted chocolate deliciousness you want.
Let it cool for a few minutes before eating it. It’s wonderful to eat it hot, but not nuclear. It takes a few minutes to cool down to an edible temperature.
Can I make this Vegan Mug Cake Without Oil?
Yes you can! If you prefer to be oil-free, you can switch the vegetable oil for applesauce. The cake will be less rich, but still good.
Can I make this Vegan Mug Cake Gluten-Free?
Yes you can. Just switch the all purpose flour for a gluten free all purpose flour blend. Everything else remains the same.
Can I make this Vegan Mug Cake in the Oven?
I have not tested this recipe in any way other than the microwave. But I think if you wanted to try it in the oven, you could do so.
My best guess would be to bake it at 350°F (180°C) for 12-15 minutes. Keep a watch on it, as this is just a guess. You would need to make sure to use an oven safe mug or ramekin to bake it in. If you do try it like this, let us know how it goes!
How to Serve a Vegan Mug Cake?
A few extra vegan chocolate chips sprinkled on top are really all you need. This way it tastes great AND looks great.
If you want to really jazz it up then a dollop of vegan cream takes this next level. The same applies to a dollop of vegan ice cream.
So I hope you’ll love this chocolate vegan mug cake! It is:
- Moist and fudgy!
- Mega chocolatey
- Ready in minutes!
- Single Serving
- Divine as is or with a scoop of vegan cream or ice cream!
Let it cool for a few minutes before serving and then get out a spoon and enjoy it warm.
More Vegan Chocolate!
- The Best Vegan Chocolate Cake
- Vegan Chocolate Brownies
- Classic Vegan Chocolate Cupcakes
- Vegan Hot Chocolate
- Homemade Vegan Chocolate
- Vegan Chocolate Muffins
So what do you think of this vegan mug cake recipe? Let us know in the comments and please rate the recipe too, thanks so much.
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Vegan Mug Cake
- Prep Time: 3 mins
- Cook Time: 90 seconds
- Total Time: 4 minutes
- Yield: 1
Description
Moist, fudgy and mega chocolatey vegan mug cake that is ready in minutes! Perfect to satisfy that late night chocolate cake craving!
Ingredients
- 4 Tbsp All Purpose Flour*
- 2 Tbsp Cocoa Powder (Unsweetened)
- 3 Tbsp White Sugar*
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 4 Tbsp Soy Milk*
- 2 Tbsp Vegetable Oil*
- 1/4 tsp Vanilla Extract
- 2 Tbsp Vegan Chocolate Chips
For Serving (Optional):
- Vegan Chocolate Chips
- Vegan Whipped Cream or Vegan Vanilla Ice Cream
Instructions
- Add the flour, cocoa powder, sugar, baking powder and salt to a coffee mug and mix together.
- Add the soy milk, vegetable oil and vanilla extract to the dry ingredients and mix it up into a smooth batter. Stir well and make sure the flour at the bottom of the mug is properly mixed in.
- Add the vegan chocolate chips and fold them into the batter.
- Bake in the microwave on high for 90 seconds.* (See Notes)
- Let it cool for a few minutes and then add a few more vegan chocolate chips to the top and a dollop of vegan whipped cream (optional).
Notes
*If you want to make this mug cake gluten-free you can use gluten-free all purpose flour instead of the regular flour, in the same quantity.
*You can use brown sugar or coconut sugar instead of white if preferred.
*You can use almond milk or coconut milk instead of soy milk if preferred.
*We used canola oil but any vegetable oil will work fine, if you use coconut oil then make sure it melted first.
*Microwaves are all different and if you have a much more powerful microwave than mine, you might be able to cook it for a shorter time. My microwave is 900 watts and 90 seconds was perfect. That should help you figure out if yours should cook for a shorter time or not. In any case, keep an eye on it and be prepared to be flexible with the cooking time if needed.
*Nutritional information is for the mug cake only and doesn’t include any vegan cream or ice cream that you may serve it with.
- Category: Dessert
- Method: Microwave
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serving
- Calories: 712
- Sugar: 50.6g
- Sodium: 474mg
- Fat: 41.1g
- Saturated Fat: 10.5g
- Carbohydrates: 83.6g
- Fiber: 4.9g
- Protein: 8.3g
Keywords: vegan mug cake, vegan chocolate mug cake
Just tried the recipe and used some chocolate soy milk, I don’t know if it did a difference but OMG! it’s the best chocolate cake ever!!!
★★★★★
Just made the cake it was awesome and soft, tastes great xx thank you for all the amazing recipes
Thanks Rubina!
Tried this recipe with exact measurements but didn’t add cocoa powder because I didn’t have it. The taste was amazing although it was a bit underbaked. Used peanut oil. Baked for 90 seconds.
★★★★★
Delicious recipe but this is really 2 portions rather than 1!
★★★★★
Hahaha, you can eat it in stages! Thanks for sharing Sarah!
THIS. WAS. DELICIOUS.!! If you’re craving something sweet but don’t need to bake a whole cake….this is PERFECT. So easy, so good. Period. Nothing else to say. Lol!! ♡♡♡
★★★★★
Thanks so much Melissa! 🙂
I use this recipe without cocoa powder and I make it cinnamon and pumpkin spice instead, but the texture is amazing!
★★★★★
Awesome! Thanks for sharing! 🙂
This was great! My microwave is 1200 Watts so I cooked it for 90 seconds at 80% power and it was perfect.
Do you think you need to increase the cook time if you do two mugs?
★★★★★
Hi Robin, so happy you enjoyed it! Thanks for the great review. I would probably still do them one by one if making two of them because I’m not sure how it would affect the cook time. 🙂
I ditched the cocoa powder and added pumpkin spice, but the cake had an amazing texture.
★★★★★
Awesome! Thanks for sharing! 🙂
Hi, can this be made with whole wheat pastry flour??
Thanks!
Dave
Hi Dave! I haven’t tried it but I think so! Let us know how it works out if you try it. All the best! 🙂
Just made this for a late night sweet treat for my fiance and myself. Definitely so easy! Very good and quick to make. AND I can see this with easy additions/edits to make other varieties/flavors! So. Good. Thank you for this recipe and however much testing you had to do to get there! We appreciate it! (He wants seconds haha) (:
★★★★★
So happy to hear you both enjoyed the recipe! Thanks so much for sharing and the wonderful rating! 🙂
I’m not a big fan of chocolate, but this looks tasty. Is there anyway I could make it a different flavor?
Hi Pearl, hmmm, if I was going to try this as a vanilla mug cake, I would probably try just leaving out the cocoa powder and dropping the soy milk by 1 Tbsp and the oil by 1 Tbsp and then see from there if it needs any other adjustment (if too dry then add back either some more soy milk or some more oil). All the best! 🙂
Just made this vegan mug cake and was amazed at how delicious it was.
It was a hit with my grandkids and will definitely make it again 10/10 👍🏻
Awesome Sue, so happy to hear that! Thanks so much for sharing. 🙂
As soon as I got an email from you I quickly made this and yet again you’re a genius. Thank you so much it’s so tasty and so easy it should be called the no fail vegan mug cake. God bless you. 😘😋😍🥰👍👌👌🏼👍🏼👏🏻
★★★★★
Thanks so much Simrit! 🙂
Dear Loving it Vegan … do you think I can bake this in the oven or even in an Airfryer ?
Will it work ? …….. we dont use a microwave oven in our home anymore.
Thanks for helping.
Hi there! I think you could try it in the oven. I have updated the blog post with a note about it. Make sure to use an oven safe mug or ramekin, and I would try it at 350°F for 12-15 minutes and see how that works. Keep a check on the time as it might bake faster than that. All the best! 🙂
Can you mix all the dry ingredients into a canister like a cake mix and just spoon out a serving and add the rest (wet)
Hi Bob, sorry I’m not entirely sure what you mean.
Consolidate all the dry ingredients for say 6 portions and measure out 1 portion at a time and add the wet ingredients per portion.
Oh I see! Yes, that should work fine! Just make sure it’s very well mixed (the dry ingredients) so that you would be getting even amount of everything, but I think that would be a great idea. 🙂
We don’t have a micro-wave. Has anyone made this recipe in a regular or toaster oven? What temperature did you set it at and how long did you bake it?
Hi Rich, I added a note to the blog post about making it in an oven. I think it could work at 350°F for around 12-15 mins in an oven safe mug or ramekin. 🙂