Vegan Chocolate Mug Cake
This quick and easy vegan chocolate mug cake is the ultimate single-serve treat! Made with pantry staples, it's dairy-free and egg-free and ready in just 5 minutes. It's perfect for late-night cravings or a speedy dessert fix—rich, moist, and totally satisfying.
Ingredients
- 4 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp organic cane sugar or coconut sugar
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp non-dairy milk e.g., almond, soy, oat
- 1 tbsp neutral oil e.g., sunflower, canola
- 1/4 tsp vanilla extract
- 1 tbsp vegan chocolate chips optional
Instructions
- In a microwave-safe mug, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the non-dairy milk, oil, and vanilla extract. Mix until smooth.
- Fold in the vegan chocolate chips if using.
- Microwave on high for 60–90 seconds until the top is set (do not overcook).
- Let cool for 1–2 minutes before enjoying straight from the mug!
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Customize with a spoonful of peanut butter or a sprinkle of cinnamon.
- Microwave times may vary depending on wattage—start with 60 seconds, then add 10-second intervals.
- Best enjoyed fresh, but can be cooled and covered for up to 4 hours.