This vegan mug cake is the perfect chocolatey dessert for two! It’s ready in (literally) 2 minutes and has a rich chocolate flavor. Plus, it’s gluten free and even paleo friendly!
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I’ll admit, I was always skeptical of mug cakes. Which was unfair of me because I had never even tried one, but I just didn’t think it would be possible to get a delicious cake, in a mug, in a microwave.
I thought wrong! This vegan mug cake went through quite a few trials because it’s also gluten free, but I am so happy with how it turned out!
It uses a base of almond and oat flour, is sweetened with coconut sugar and *literally* takes two minutes to make. It’s rich, chocolatey, and actually has the most amazing cakey texture, all in a mug!
It’s the perfect dessert for yourself or to share with a friend, and is perfect with a little scoop of vanilla ice cream on top.
How to make this recipe
In a microwave safe mug (mine was about 13 ounces), whisk together all of the dry ingredients, but only 1 tbsp of chocolate chips.
Add in the wet ingredients and whisk until smooth (these mini whisks are perfect for this recipe!). The batter should be pretty thick.
Top with the rest of the chocolate chips and wipe down the edges of the mug if desired.
Add to the microwave on high heat for 75-120 seconds. Mine was perfect at 90 seconds, but all microwaves are different. Because this cooks so quickly, even just 5 seconds can make a big difference (good or bad) so start low and add more in small increments as needed.
If you want a more gooey center, keep it on the low end, but if you want a well done standard cakey center, at least 90-100 seconds is ideal.
Remove from the microwave and let sit for about 5 minutes. Avoid diving in right away! It really needs to sit for a few minutes to settle for the best texture. I like to top it off with more chocolate chips as it’s cooling, they’ll start to melt right into the top and be perfectly melted by the time you eat!
Top with ice cream or whipped cream or enjoy as is!
Mug cakes are really designed for one person, but I really think it’s the perfect dessert for two. But I definitely won’t judge if you keep it all to yourself!
Make it paleo
This recipe uses mostly almond flour, but does include two tablespoons of oat flour to really help support the structure and give it a nice cakey texture.
However, if you want to make this vegan mug cake paleo/grain free, you can swap the oat flour for almond flour if you like! The texture will be slightly different, but all in all it will turn out very similarly!
Does it keep?
Yes, and I’m weird so I actually like this cake leftover! It does dry slightly as it sits in the fridge, and is definitely designed to be eaten right away. However, if you have leftover, you can keep it in the fridge for up to 2 days.
Like I said, I’m weird and I actually like to eat it cold from the fridge since the texture firms up a bit, but you can warm it up in the microwave for a few seconds if you like.
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Vegan Chocolate Mug Cake
Ingredients
Dry:
- 1/4 cup + 1 tbsp blanched almond flour
- 2 tbsp fine oat flour
- 1 tbsp tapioca starch
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt (about 1/8 tsp)
- 2 tbsp chocolate chips
Wet:
- 2 tbsp non-dairy milk (I used almond)
- 1 tbsp oil (I used melted coconut oil)
- 1 tbsp apple sauce
- 3 tbsp brown or coconut sugar
- 1/2 tsp vanilla
Instructions
- In a microwave safe mug (mine was about 12 ounces), whisk together all of the dry ingredients, but only 1 tbsp of chocolate chips.
- Add in the wet ingredients and whisk until smooth (these mini whisks are perfect!). The batter should be pretty thick.
- Top with the rest of the chocolate chips and wipe down the edges of the mug if desired.
- Add to the microwave on high heat for 90-120 seconds. Mine was perfect at 100 seconds, but all microwaves are different. Because this cooks so quickly, even just 5 seconds can make a big difference (good or bad) so start with 90 and add more in small increments as needed. If you want a more gooey center, keep it on the low end, but if you want a well done standard cakey center, at least 100 seconds is ideal. It should just look done on top and not at all wet when it's done.
- Remove from the microwave and let sit for about 5 minutes. Avoid diving in right away! It really needs to sit for a few minutes to settle.
- Top with ice cream or whipped cream or enjoy as is!
Michell
Tastes great even the next day