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5 from 4 votes

Vegan Chocolate Mug Cake

by: claire cary

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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Prep: 5 mins
Cook: 2 mins
Total: 7 mins
2

Ingredients

Dry:

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
  • ½ 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!

Notes

I recommend using a mug that is a bit short and wide to ensure even cooking. A tall and skinny mug will likely cause the center of the cake to be a bit more gooey so you may want to microwave for a bit longer. 
My mug was about 12 or so ounces, I don't suggest going much smaller than that, but anything 12 or larger will work great. 
Serving: 0.5cake / Calories: 276kcal / Carbohydrates: 28g / Protein: 11g / Fat: 21g / Saturated Fat: 5g / Fiber: 7g / Sugar: 20g

Did you make this?

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