Description
Quick and easy Vegan Chocolate Mug Cake ready in under five minutes, delivering a moist, chocolatey, single-serving dessert free from eggs and dairy. Perfect for satisfying chocolate cravings with simple pantry ingredients and minimal fuss.
Ingredients
Scale
Dry Ingredients
- 4 tablespoons all-purpose or whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated or coconut sugar
- 1/4 teaspoon baking powder
Wet Ingredients
- 3 tablespoons plant-based milk (almond, soy, or oat milk)
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
Optional Mix-ins
- 1 tablespoon dairy-free chocolate chips
Instructions
- Gather your ingredients: Collect all the listed ingredients to ensure a smooth and seamless cooking process. Using fresh cocoa powder and quality plant-based milk will enhance the final flavor and texture.
- Mix dry ingredients: In a microwave-safe mug, combine the flour, cocoa powder, sugar, and baking powder. Stir well to blend all dry ingredients uniformly for even baking.
- Add wet ingredients: Pour in the plant-based milk, vegetable oil, and vanilla extract. Stir everything together until you have a smooth batter without lumps.
- Include optional mix-ins: If using dairy-free chocolate chips or other add-ins, fold them gently into the batter now to ensure even distribution.
- Microwave your mug cake: Place the mug in the microwave and cook on high for 90 seconds. Keep an eye on it to avoid overcooking; the cake should be soft and springy to the touch.
- Cool and enjoy: Let your Vegan Chocolate Mug Cake cool for a minute or two before digging in—it helps the flavors develop and prevents burning your tongue!
Notes
- Use fresh baking powder and cocoa powder for best rise and taste.
- Microwave power varies, so start with 90 seconds and adjust cooking time to keep the cake moist and tender.
- Use a large microwave-safe mug to prevent overflow during cooking.
- Stir just until combined to avoid a dense texture; do not overmix.
- Experiment with a pinch of salt or a dash of espresso powder for enhanced chocolate depth.
- For gluten-free version, substitute flour with a gluten-free flour blend cup-for-cup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the microwave for 15-20 seconds before serving.
- You can freeze batter portions and microwave from frozen with additional cooking time, though fresh is best.
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.2g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate mug cake, quick vegan dessert, dairy-free chocolate cake, single serving mug cake, plant-based dessert