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    Recipes » Recipes » Baking & Desserts

    Vegan Chocolate Mug Cake

    Last updated - July 16, 2021; Published - July 12, 2019 By Rhian Williams 14 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Vegan Chocolate Mug Cake photos

    This Vegan Chocolate Mug Cake requires just 5 ingredients and takes only 5 minutes to make! It's moist and fluffy, rich and chocolatey and makes a great quick and easy snack or dessert. It can be made in either the microwave or the oven, and is refined sugar free, nut-free and gluten-free optional.

    A vegan chocolate mug cake in a white mug topped with chopped hazelnuts

    I made this recipe by adapting my Vegan Peanut Butter Mug Cake and this Vegan Biscoff Mug Cake.

    Can you make a mug cake 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.

    How to make this recipe

    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.

    Vegan chocolate mug cake batter in a white mug against a marble background
    • 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.
    Vegan chocolate mug cake in a white mug against a marble background
    • Best enjoyed immediately!

    Serving suggestion

    It's delicious served with vanilla or chocolate ice cream!

    Substitutions you can make

    • You can replace 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 it 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.
    A vegan chocolate mug cake in a white mug topped with chopped hazelnuts

    More chocolate recipes

    • Chocolate Hazelnut Cake
    • Chocolate Cake
    • Black Forest Cake
    • Mississippi Mud Pie
    • Chocolate Baked Donuts
    • Chocolate Truffles
    • or browse the whole collection of chocolate cake recipes!

    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 how to make this recipe

    A vegan chocolate mug cake in a white mug topped with chopped hazelnuts

    Vegan Chocolate Mug Cake

    This Vegan Chocolate Mug Cake requires just 5 ingredients and takes only 5 minutes to make!
    4.47 from 30 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: refined sugar free mug cake, vegan microwave cake, vegan mug cake
    Prep Time: 4 minutes
    Cook Time: 1 minute
    Total Time: 5 minutes
    Servings: 1
    Calories: 296kcal
    Author: Rhian Williams

    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)
    • ¼ 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.
    Nutrition Facts
    Vegan Chocolate Mug Cake
    Amount Per Serving
    Calories 296 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 12g60%
    Sodium 82mg3%
    Potassium 146mg4%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 12g13%
    Protein 4g8%
    Calcium 137mg14%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

    « 16 Vegan Appetizers (Gluten-Free)
    No-Bake Vegan Brownies (Gluten-Free) »
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    Comments

    1. Linda

      May 01, 2018 at 3:59 pm

      5 stars
      Made this last night and it was perfect - really easy to make and perfect for satisfying a sweet craving!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:02 pm

        Thank you!

    2. Becky

      November 14, 2018 at 11:10 am

      5 stars
      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!

      Reply
      • Rhian Williams

        November 14, 2018 at 12:44 pm

        Aw great, thank you so much. So glad you liked it!

    3. Andie

      December 09, 2018 at 8:59 am

      Made a double batch...

      No flavour 🙁 easy to make though

      Reply
      • Rhian Williams

        December 09, 2018 at 1:41 pm

        I'm so sorry to hear that, but thank you for the feedback!

    4. Seina

      December 23, 2018 at 9:20 pm

      4 stars
      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 🙂

      Reply
      • Rhian Williams

        December 24, 2018 at 8:10 am

        Thank you so much for your feedback and for sharing your substitutions, that's really helpful to know!

    5. Zee

      March 10, 2019 at 7:56 pm

      5 stars
      Substituted the flour for coconut flour and used oat milk instead... Quick, easy and yummmmmy!! Thank you 😊

      Reply
      • Rhian Williams

        March 10, 2019 at 8:17 pm

        Thank you so much, so glad you liked it! And thank you for sharing your substitutions, that's helpful to know!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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