This healthy Vegan Chocolate Microwave Mug Cake requires just 5 ingredients and takes only 5 minutes to make!
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.
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.
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:
- Chocolate Truffle Cake
- Chocolate Hazelnut Cake
- Chocolate Sponge Layer Cake
- Black Forest Cake
- Mississippi Mud Pie
- Chocolate Baked Donuts
- Chocolate Truffles
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
You can watch a 40-second video here:
Vegan Chocolate Microwave Mug Cake
Ingredients
- 1 tablespoon coconut oil (or sub vegetable oil)
- 4 tablespoons unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon maple syrup to taste (or sub any other sweetener)
- 4 tablespoons plain flour (or rice flour/gluten-free flour blend if gluten-free)
- 1/4 teaspoon baking powder (ensure gluten-free if necessary)
- 1 teaspoon cocoa powder
Instructions
- Mix together the coconut oil, milk and maple syrup in a mug/small bowl
- Add the flour, baking powder 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
- 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
- Enjoy immediately!
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Linda
May 1, 2018 at 3:59 pmMade this last night and it was perfect – really easy to make and perfect for satisfying a sweet craving!
Rhian Williams
May 1, 2018 at 4:02 pmThank you!
Becky
November 14, 2018 at 11:10 amI made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!
Rhian Williams
November 14, 2018 at 12:44 pmAw great, thank you so much. So glad you liked it!
Andie
December 9, 2018 at 8:59 amMade a double batch…
No flavour 🙁 easy to make though
Rhian Williams
December 9, 2018 at 1:41 pmI’m so sorry to hear that, but thank you for the feedback!
Seina
December 23, 2018 at 9:20 pmI think it does not cook completely uniform at the bottom it was not quite well cook while at the top it was well cooked perhap a little too cook. Next time in a wider and shorter glass. I modfied a little recipe i add 2x 1/2 teaspoon of baking powder. I add less milk but next time will do 4 tablepoons of milk. I double the amount of cocoa. And add more sugar cane for me i like sugar cane, but perhap maple sirop will work too. I did not use coconut oil cuz I do not like the aftertaste of coconut oil in a small cake mug it’s too much for my taste. I want to redo the recipe and adjust until I like it. But my first try for this recipies its was good but need some ajustement. Also, I like to try to double the recipies for a little more bigger cake mug 🙂
Rhian Williams
December 24, 2018 at 8:10 amThank you so much for your feedback and for sharing your substitutions, that’s really helpful to know!
Zee
March 10, 2019 at 7:56 pmSubstituted the flour for coconut flour and used oat milk instead… Quick, easy and yummmmmy!! Thank you 😊
Rhian Williams
March 10, 2019 at 8:17 pmThank you so much, so glad you liked it! And thank you for sharing your substitutions, that’s helpful to know!