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posted by Jessica Hylton on Jun 12, 2020 (last updated Dec 11, 2020) 145 comments »
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5 (from 144 ratings)
This Chocolate Mug Cake (Vegan) will totally blow you away! It’s vegan and made with very easy pantryingredients in under 5 minutes start to finish. It has an incredible chocolate-y flavour that’s so addictive!
When I first came out with my Vegan Chocolate Cake, I didn’t realise how popular it would become! It’s been incredible seeing all your reviews and photos, and it let me know that I will definitely be coming with even more classics.
You know mug cakes are my thing. For my Vegan Banana Bread, I made my Banana Bread Mug Cake. For my Salted Tahini Chocolate Chip Cookies, I made my tahini chocolate chip mug cake. Now *drum roll please* presenting my Vegan Chocolate Mug Cake! It’s for me, the perfect single size version of my chocolate cake! I can’t count how many times I’ve eaten this (I’ll just say it’s for testing!) so know for sure that you’ll LOVE IT!
What is a mug cake?
In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the#1 search result for vegan brownie mug cake, so be sure to check that one out too.
Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!
Best tips for making mug cakes
Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions forbaking this in your oven too!
That’s it friends! Whip this up and enjoy so much!!
Other mug cake recipes
- Banana Bread Mug Cake
- Vegan Chocolate Brownie Mug Cake
- Chocolate Chip Tahini Mug Cake
- Pumpkin Butter Mug Cake
Enjoy friends! If you make this Chocolate Mug Cake (Vegan), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Mug Cake (Vegan)
Servings: 1 mug cake
Prep Time: 4 minutes mins
Cook Time: 1 minute min
Total Time: 5 minutes mins
This Chocolate Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish. It has an incredible chocolate-y flavour that’s so addictive!
5 (from 144 ratings)
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Ingredients
- 1 tablespoon oil, any oil of choice
- 3 tablespoons milk, any vegan milk works
- 2 tablespoons granulated sugar, I use cane sugar, you can use brown or coconut too
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons all purpose flour, or gluten free flour mix*
- 1/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon chocolate chips
Instructions
In a mug, add in the oil, milk, sugar and cocoa powder. Whisk together for about 15 seconds. Add in the flour, baking powder, sea salt and vanilla extract.
Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
Place in your microwave for 65 seconds. It's okay if it's slightly undercooked because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 to 5 minutes. Trust me!
If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it's oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Enjoy!
Notes
GLUTEN-FREE or REGULAR FLOUR
Yes! You can make this mug cake gluten-free! I tested both and it works beautifully. I tested both regular All-Purpose Flour in a test and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
P.S. I purposefully messed this recipe up (yes, I’m that person) so I could try and troubleshoot. Two notes – whisk in the order provided so you don’t end up over mixing the flours. Also, don’t overcook. The mug cake continues to cook while it’s cooling, so don’t overmix it.
You can use dutch process cocoa or dark cocoa powder, but you'll probably want to increase the sugar by ½ tablespoon.
Best tips for making mug cakes
Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions forbaking this in your oven too!
Calories: 350kcal, Carbohydrates: 51g, Protein: 5g, Fat: 16g, Saturated Fat: 2g, Sodium: 427mg, Potassium: 152mg, Fiber: 4g, Sugar: 27g, Vitamin A: 92IU, Calcium: 156mg, Iron: 3mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American, Universal
Course: Desserts
Author: Jessica Hylton
American Dairy Free Desserts Egg Free Fall Recipes Soy Free Spring Summer Vegan Vegetarian Winter
originally published on Jun 12, 2020 (last updated Dec 11, 2020)
145 comments Leave a comment »
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145 comments on “Chocolate Mug Cake (Vegan)”
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Alison — Reply
very delicious!!
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Kim — Reply
I saved this recipe quite a while ago and I’ve made it probably 5 times and two mugs each time (cooked separately). The time of 1 min 5 seconds works great for me and I let them sit several minutes on the counter before topping with a little ice cream! They are so good. I think that I like just dropping some chocolate chips on top and just let them sink. I had stirred some in a few times but they sunk too low and got harder. My favorite are Ghirardelli bittersweet chips. I finally made this for my husband tonight (previously had made these for girl’s nights) and he said, “I’m blown AWAY by that cake!!” Also, I used pretty big mugs and they turn out fine. Great recipe!!
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SHayes — Reply
Thank you for the basics of this deliciousness. I wanted to make a small amount of cake that could be moss for a bigger woodland themed cake. I switched out cocoa powder for matcha with success. It is so tasty it is hard not to just eat it all now instead of saving it for the project. Shoot, I might because this recipe is so easy to follow.
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Jessica Hylton — Reply
Oh my gosh that cake sounds so amazing!! You’re so welcome and so happy to hear! If by chance you have pictures I would love to receive at my email! ask @ Jessica in the kitchen dot com !
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Sarah — Reply
This was so good! I was in an odd situation where I had no plant milk on hand, but desperately needed chocolate cake quickly!! I decided to try this out using water in place of the plant milk and it turned out perfect still, so just a heads up in case anyone is in the same situation as me! I had chocolate chips though thankfully, so that helped make up for the lack of richness from a plant milk perhaps. Can’t wait to try this one again!
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Lori Zieba — Reply
This turned out perfect and took care of my craving! Chocolaty, fluffy, and sweet but not too sweet. I’ll be making it again soon!
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Lori — Reply
delicious! perfect for a chocolate craving
