Chocolate Vegan Mug Cake

Instant Chocolate Bliss in a Mug

Ever get hit with a chocolate craving that just won’t wait? I know I do. Sometimes you want dessert, but you don’t want to bake a whole cake or wash a mountain of dishes. That’s why I love this vegan chocolate mug cake. It’s quick, easy, and hits the spot-every time.

Let me walk you through it. No fancy tools. No weird ingredients. Just a few pantry basics, a mug, and a microwave. You’ll have a warm, gooey, chocolatey treat in six minutes flat. Seriously, my kids make this on their own. It’s that simple.

What’s So Great About This Mug Cake?

• Single serving. No leftovers, no sharing (unless you want to).
• Vegan. No eggs or dairy, but you’d never guess.
• Customizable. Make it gluten-free, nutty, or extra chocolatey.
• Zero mess. Mix, microwave, and eat-all in one mug.

I keep a jar of the dry mix in my pantry. That way, when the craving hits, I just add the wet stuff and pop it in the microwave. Instant dessert. Works great for after-school snacks, midnight munchies, or a quick pick-me-up.

What You’ll Need

Equipment:

• 1 large microwave-safe mug (12–16 oz)
• Measuring spoons
• Fork or mini whisk
• Microwave

Ingredients:

• Flour (2 tbsp): Regular all-purpose is perfect. Want it gluten-free? Use a 1:1 blend. Skip coconut or almond flour-they’ll make it dry.
• Cocoa powder (2 tbsp): Dutch-process or natural. Sift if it’s clumpy.
• Sugar (2 tbsp): White or coconut sugar. Like it less sweet? Use 1 tbsp.
• Salt (pinch): Makes the chocolate pop.
• Baking powder (1/4 tsp): For that fluffy rise.
• Oil (1 tbsp): Canola, melted coconut oil, or vegan butter. Want it oil-free? Applesauce works, but it’s a bit less rich.
• Non-dairy milk (3 tbsp): Almond, soy, oat-whatever you’ve got.
• Vanilla (1/2 tsp): Adds warmth. Out of vanilla? Try almond extract or a splash of coffee.
• Vegan chocolate chips (2 tbsp): For gooey chocolate pockets. Don’t skip these.

How To Make It

Step 1: Mix Dry Ingredients

• Grab your mug.
• Add flour, cocoa, sugar, salt, and baking powder.
• Stir well. No lumps!

Tip: If your cocoa is clumpy, smash it with the back of your spoon.

Step 2: Add Wet Ingredients

• Pour in oil, non-dairy milk, and vanilla.
• Stir until smooth and shiny-like brownie batter.
• Too thick? Add a splash more milk. Too runny? Sprinkle in a bit more flour.

Step 3: Add Chocolate Chips

• Sprinkle chips on top.
• Press them in for extra gooeyness, or leave them on top for a molten center.

Step 4: Microwave

• Microwave on high for 40 seconds.
• Check: Top should look set, but the middle can be a little gooey.
• Want it firmer? Microwave another 10–20 seconds.

Watch it! Every microwave is different. The first time, keep an eye on it. If it rises too high, pause, let it settle, then finish.

Step 5: Dig In

• Let it cool for a minute-it’s hot!
• Grab a spoon and enjoy while warm and gooey.
• Want to go wild? Top with vegan ice cream or coconut whipped cream.

Variations & Fun Twists

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Oil-free: Swap oil for applesauce.
• Mocha: Add 1/2 tsp instant espresso powder.
• Nutty: Swirl in peanut or almond butter, or sprinkle nuts on top.
• Spiced: Add a pinch of cinnamon, cayenne, or chili powder.
• Pumpkin: In fall, add a pinch of pumpkin spice and swap 1 tbsp flour for pumpkin puree.
• Over-the-top: Drizzle with chocolate or caramel sauce, sprinkle with flaky salt, or top with vegan ice cream.

Serving & Storage

• Eat it straight from the mug. That’s the best part.
• Want to get fancy? Run a knife around the edge, flip onto a plate, and top with berries or whipped cream.
• Pairings: Coffee, almond milk, or a scoop of vegan ice cream.
• Leftovers: Rare, but if you have any, cover and keep at room temp for a day. Reheat in the microwave for 10–15 seconds.
• Prep ahead: Mix dry ingredients in jars-just add wet and microwave when ready.
• Freezing: Not great. Mug cakes dry out if frozen.

Scaling Table

Servings	Flour	Cocoa	Sugar	Salt	Baking Powder	Oil	Non-dairy Milk	Vanilla	Choc Chips
1	2 Tbsp	2 Tbsp	2 Tbsp	1/8 tsp	1/4 tsp	1 Tbsp	3 Tbsp	1/2 tsp	2 Tbsp
2	4 Tbsp	4 Tbsp	4 Tbsp	1/4 tsp	1/2 tsp	2 Tbsp	6 Tbsp	1 tsp	4 Tbsp
3	6 Tbsp	6 Tbsp	6 Tbsp	3/8 tsp	3/4 tsp	3 Tbsp	9 Tbsp	1.5 tsp	6 Tbsp

Final Thoughts

I’ve made this mug cake more times than I can count. It’s my go-to when I want something sweet, fast, and homemade. It’s also a lifesaver when friends drop by and I want to whip up a treat in minutes.

Try it once, and you’ll see why I keep coming back. Got your own twist? Let me know-I love hearing how others make this recipe their own.

Happy baking!

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