This Vegan Chocolate Mug Cake requires just 5 ingredients and takes only 5 minutes to make!
I made this Vegan Chocolate Mug Cake by adapting my recipe for this Vegan Peanut Butter Mug Cake and this Vegan Biscoff Mug Cake.
Why you’ll love this Vegan Chocolate Mug Cake:
- it’s so quick and easy to make
- it’s moist and fluffy
- it’s rich and chocolatey
- it makes a great snack or dessert
- it’s refined sugar free
- it’s nut-free
- it’s gluten-free optional
- it can be made in the microwave or the oven!
How to make this Vegan Chocolate Mug Cake
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mug until it has the consistency of cake batter.
Tip: 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.
- Best enjoyed immediately!
How to serve this Vegan Chocolate Mug Cake?
It’s delicious served with vanilla or chocolate ice cream!
Substitutions you can make to this recipe:
- you can substitute the coconut oil with vegetable oil
- you can use any type of plant-based milk: almond milk, cashew milk, oat milk, soy milk, rice milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- for a nut-free version, use a nut-free plant-based milk
- wholemeal (wholewheat) 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.
How to make this Vegan Chocolate Mug Cake gluten-free?
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.
Top tips for making this recipe:
- if it’s still not done after 50 seconds, microwave it in 10-second bursts until you get your desired result – but be very careful not to overcook it
- if you don’t have a suitable mug, you can use a small bowl instead.
Can you make this in the oven instead of the microwave?
Yes, you can make this in the oven instead of the microwave. Just bake at 180 degrees Celsius (350 degrees Fahrenheit) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.
More chocolate recipes:
- Chocolate Hazelnut Cake
- Chocolate 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 #rhiansrecipes on Instagram! Thank you.
Watch the 40-second video here:
Vegan Chocolate 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
Can you make this in the oven instead of the microwave?
Yes, you can make this in the oven instead of the microwave. Just bake at 180 degrees Celsius (350 degrees Fahrenheit) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.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
Made this last night and it was perfect – really easy to make and perfect for satisfying a sweet craving!
Rhian Williams
Thank you!
Becky
I 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
Aw great, thank you so much. So glad you liked it!
Andie
Made a double batch…
No flavour 🙁 easy to make though
Rhian Williams
I’m so sorry to hear that, but thank you for the feedback!
Seina
I 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
Thank you so much for your feedback and for sharing your substitutions, that’s really helpful to know!
Zee
Substituted the flour for coconut flour and used oat milk instead… Quick, easy and yummmmmy!! Thank you 😊
Rhian Williams
Thank you so much, so glad you liked it! And thank you for sharing your substitutions, that’s helpful to know!