Chocolate Mug Cake
This warm, fudgy chocolate mug cake is the perfect single-serve treat made with wholesome ingredients and ready in just minutes! It’s soft and rich, making it the ultimate go-to when you want dessert now without the mess.
Servings
1 serving
Cooking Time
5 min
Chocolate Mug Cake
By: Naysha Rivera
This warm, fudgy chocolate mug cake is the perfect single-serve treat made with wholesome ingredients and ready in just minutes! It’s soft and rich, making it the ultimate go-to when you want dessert now without the mess.
Ingredients
Cake:
- 2 tablespoons flour of choice (see notes)
- 2 tablespoons cocoa powder (see notes)
- 2 tablespoons coconut sugar (or agave – maple syrup)
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon melted coconut oil, vegan butter or olive oil
- 3 tablespoons non-dairy milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons dairy free chocolate chips
Optional: Cinnamon, nuts, coconut flakes etc
Notes:
Choose your cocoa powder wisely: The flavor of your mug cake depends a lot on the cocoa powder. I love using a good-quality Dutch-processed cocoa for smooth richness or natural cocoa powder for a deeper, slightly tangy chocolate taste.
Flour matters: Oat flour works great for a soft, slightly chewy texture. For a gluten-free option, almond flour adds nuttiness but makes it denser, so you might want to add a little extra oat flour or a splash of plant milk to balance it out. Ive also used whole wheat flour and it does the job! Experiment to get the perfect texture!
Top it off: Serve warm with vegan whipped cream or a scoop of vegan vanilla ice cream for an indulgent finish.
Step by Step Instructions
Mug Cake:
Mix dry ingredients:
In a microwave-safe mug or bowl, combine 4 tablespoons oat flour, 2 tablespoons cocoa powder, 2 tablespoons sugar (or your favorite sweetener), 1/4 teaspoon baking powder, and a pinch of salt. Stir well.
Add wet ingredients:
Add 3 tablespoons plant-based milk (like oat or almond milk), 1 tablespoon vegetable oil (or melted coconut oil), and 1/2 teaspoon vanilla extract. Stir until smooth and fully combined.
Microwave:
Microwave on high for 60–90 seconds. Start with 60 seconds and add 10–15 seconds if needed. The cake should be set but still moist—don’t overcook or it will get dry. (If you’re like me and don’t use a microwave, you can put it in the air fryer as well)
Cool briefly and enjoy:
Let it cool for 1–2 minutes before digging in. Top with vegan whipped cream or ice cream if you like!
