Vegan Chocolate Mug Cake
This Vegan Chocolate Mug Cake comes together in just 6 minutes for a tasty and fun treat! Add chocolate chips to it or top it with your favourite whipped topping and sprinkles!
This recipe is in partnership with One Degree Organics.
What is a mug cake?
We’re used to seeing hot chocolate in a mug, but not so much a cake! So what exactly is a mug cake? It’s just a cake that is made directly in a mug that is generally cooked in the microwave. It’s a quick and easy dessert when you don’t have the time, energy or need to make an entire cake.
Mug cakes are also great for a single serving dessert or can be shared between two people.
This recipe for Vegan Chocolate Mug Cake is made with One Degree Organics Sprouted Spelt Flour, which I love to cook with because it’s organic, non-GMO and is sprouted which makes it easier to digest.
Do mug cakes work?
Yes! It seems a bit like magic, but you mix up all the ingredients, pop it into the microwave and you end up with a little cake.
Mug cakes aren’t quite *as good* as a real cake, but are still pretty darn tasty for a cake you can make within pretty much 5 minutes.
How to make this recipe
Start by mixing the dry ingredients together in your mug, then mix the wet ingredients together and pour the wet ingredients into the mug.
Use a spoon or a small whisk to mix the ingredients together until smooth and no clumps remain. Then microwave the mixture for about a minute to a minute and a half.
Enjoy as is, or top it off which some whipped topping and sprinkles!
Recipe substitutions & add-ins
One great thing about this Vegan Chocolate Mug Cake is that it’s easily customizable. Just make sure to use the same amounts of dry ingredients to wet ingredients so the texture of the cake comes out to be soft and fluffy.
- Flour: Use spelt, 1-1 gluten-free flour, or regular flour. You can also substitute half the flour for almond flour, but not all (otherwise it will change the texture.)
- Oil: Any neutral-tasting oil works. Avocado oil, sunflower seed oil or vegetable oil. You can also use melted vegan butter
- Plant-based Milk: Any kind! If you want a richer tasting cake, uses full-fat coconut milk.
- add extra chocolate chips into the batter to make it more chocolatey.
- Add some melted bakers chocolate (2-3 tbsp to the batter for a softer and richer cake.
- Add a pinch of cinnamon or cayenne to spice it up!
- Top with whipped topping, your favourite fruits or sprinkles.
Tips for making this recipe perfectly
- Make sure to measure the ingredients correctly! To measure flour correctly make sure it is completely level at the top of your measuring cup.
- Use a good quality cocoa powder for the best results. This will really give the cake more flavour.
- Depending on the power of your microwave, you may need to cook the cake longer or shorter. Start by cooking it for less time, and then cook more if needed.
- If the cake comes out chewy, it’s likely because it’s overcooked. I prefer the cake on the softer side.
More chocolate recipes to try
If you tried this Vegan Chocolate Mug Cake or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This Vegan Chocolate Mug Cake comes together in just 6 minutes for a tasty and fun treat!
- Mix the flour, sugar, cocoa powder, baking powder and salt together in a mug.
- Mix the almond milk, vegetable oil and vanilla extract together and pour the wet ingredients into the mug.
- Use a spoon or small whisk to mix together, until it is combined and smooth. Mix in or top with chocolate chips.
- Microwave for 65-95 seconds. Time may change slightly depending on your microwave.
! To measure flour correctly make sure it is completely level at the top of your measuring cup.
Use a good quality cocoa powder for the best results. This will really give the cake more flavour.
Depending on the power of your microwave, you may need to cook the cake longer or shorter. Start by cooking it for less time, and then cook more if needed.
If the cake comes out chewy, it’s likely because it’s overcooked. I prefer the cake on the softer side.
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 22g
- Fat: 17g
- Carbohydrates: 40g
- Fiber: 2.5
- Protein: 3.5
Keywords: how to make cake in a mug, vegan mug cake