Vegan Chocolate Mug Cake
Sometimes you just need dessert in a hurry, and this chocolate mug cake is the perfect solution. Made with simple pantry ingredients, it comes together in minutes and cooks right in the microwave. The result is a warm, fluffy, and deeply chocolatey cake that feels indulgent but takes almost no effort.
The beauty of a mug cake is its convenience. No need to preheat the oven or prepare a big batch – just mix, cook, and enjoy. It is portion-controlled, quick, and completely satisfying when that chocolate craving hits.
This vegan version uses plant milk and oil, keeping it moist and rich without dairy or eggs.
Storage & Leftovers
Best eaten immediately, but you can store it for a few hours covered at room temperature.
Ingredient Swaps & Variations
– Add chocolate chips for extra richness.
– Stir in peanut butter or Nutella-style spread before cooking.
– Use almond milk, soy milk, or oat milk.
Serving Suggestions
Top with vegan ice cream, whipped cream, or berries for a more indulgent treat.
Mini FAQ
Q: Can I make this gluten-free?
A: Yes, just use gluten-free flour.
Q: Can I double the recipe?
A: Yes, but use a larger mug or two smaller ones.
Vegan Chocolate Mug Cake
Ingredients
- 4 tbsp all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 tbsp non-dairy milk
- 1 tbsp vegetable oil
- 1/4 tsp vanilla extract
Instructions
- Mix dry ingredients in a microwave-safe mug.
- Stir in wet ingredients until combined.
- Microwave for 60–90 seconds until set.
- Top with berries, chocolate chips, or vegan ice cream.
