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Vegan Chocolate Mug Cake

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A rich, fudgy vegan chocolate cake made in minutes-right in your favorite mug. No eggs, no dairy, and no oven needed. Perfect for a quick dessert fix or late-night chocolate craving.

Ingredients

Scale

  • 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)

  • 2 tablespoons unsweetened cocoa powder

  • 2 tablespoons sugar (white, brown, or coconut)

  • Pinch of salt

  • 1/4 teaspoon baking powder

  • 1 tablespoon oil (canola, melted coconut oil, or vegan butter; applesauce for oil-free)

  • 3 tablespoons non-dairy milk (almond, soy, oat, etc.)

  • 1/2 teaspoon vanilla extract (or almond extract/coffee, if preferred)

  • 2 tablespoons vegan chocolate chips

Instructions

  1. Combine Dry Ingredients:
    In a large microwave-safe mug, mix flour, cocoa powder, sugar, salt, and baking powder with a fork until well blended.

  2. Add Wet Ingredients:
    Stir in oil, non-dairy milk, and vanilla. Mix until you get a smooth, lump-free batter.

  3. Add Chocolate Chips:
    Sprinkle chocolate chips on top, gently pressing some into the batter.

  4. Microwave:
    Microwave on high for 40–50 seconds, just until the top looks set. Don’t overcook-center should be slightly gooey.

  5. Serve:
    Let cool for 1–2 minutes before enjoying straight from the mug.

Notes

Serving Suggestions:

  • Top with vegan ice cream, coconut whipped cream, or fresh berries for extra decadence.

Tips & Tricks:

  • Use a 12–16 oz mug to prevent overflow.

  • For a richer taste, add a few extra chocolate chips.

  • Adjust cook time based on your microwave’s power.

Storage & Reheating:

  • Best enjoyed fresh. If needed, cover and store at room temperature for up to 1 day.

  • To reheat, microwave for 10–15 seconds.

Enjoy a warm, gooey vegan chocolate treat in minutes-no baking skills required!

Find it online: https://supersnacktime.com/vegan-mug-cake/