Vegan Chocolate Microwave Mug Cake

Vegan Chocolate Microwave Mug Cake

This healthy Vegan Chocolate Microwave Mug Cake requires just 5 ingredients and takes only 5 minutes to make!

Vegan Chocolate Microwave Mug Cake

I made this by adapting my recipe for this Vegan Peanut Butter Microwave Mug Cake and this Vegan Biscoff Spread Microwave Mug Cake. This chocolate version here is  quick and easy to make as the peanut butter version, but uses coconut oil meaning it’s nut-free too.

Vegan Chocolate Microwave Mug Cake

This Vegan Chocolate Microwave Mug Cake is great for a quick snack or healthier dessert. You could even serve it to guests if you’ve forgotten to make dessert – it’s delicious with a scoop of (dairy-free) vanilla or chocolate ice cream

I also tested a gluten-free version of this microwave mug cake using rice flour, which worked well. You can alternatively use your favourite gluten-free flour blend. Plain wholemeal flour could also work in place of white flour, although you may have to add a little more milk as wholemeal flour can result in a drier texture.

Vegan Chocolate Microwave Mug Cake

If you’re not a fan of the microwave, you can also make this mug cake in the oven! Please see recipe notes for directions.

Looking for more chocolate treats? You might like my: 

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Vegan Chocolate Microwave Mug Cake
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Vegan Chocolate Microwave Mug Cake
Prep Time
4 mins
Cook Time
1 min
Total Time
5 mins
 

This healthy Vegan Chocolate Microwave Mug Cake requires just 5 ingredients and takes only 5 minutes to make!

Course: Dessert, Snack
Servings: 1
Calories: 324 kcal
Ingredients
  • 1 tablespoon coconut oil (or sub vegetable oil)
  • 4 tablespoons milk, any kind
  • 1 tablespoon maple syrup, to taste (or sub any other sweetener)
  • 4 tablespoons self-raising flour/4 tablespoons plain flour + 1/4 teaspoon baking powder or sub 4 tablespoons rice flour + 1/4 teaspoon baking powder if gluten-free or your favourite gluten-free flour blend + 1/4 teaspoon baking powder
  • 1 teaspoon cocoa powder
Instructions
  1. Mix together the coconut oil, milk and maple syrup in a mug/small bowl 

  2. Add the flour and cocoa powder and mix well until it has the consistency of cake batter - add a splash more milk if it's looking too dry

  3. Microwave for 50 seconds, or until the cake has risen and cooked through - test with a skewer or fork and make sure it comes out clean. Microwave in 10-second bursts until you get your desired result

  4. Enjoy immediately!

Recipe Notes

You can also make this in the oven instead of the microwave. Just bake at 180 degrees (350 degrees) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.

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