This amazing vegan chocolate mug cake is decadently rich, fudgy, and made in just minutes in the microwave. Super moist, oil-free, and the perfect afternoon chocolate fix.
Table of Contents
What is Mug Cake?
It’s exactly what it sounds like. A cake inside of a mug. And, you cook it in the microwave so there’s no need to bake. You’re welcome!
A single-serving cake cooked in your favorite mug and it’s super fast. It only takes 1-2 minutes to make and it creates a super moist, decadently fudgy, and delicious mini cake.
So, if you are all about convenience and indulgence this is the chocolate cake of your dreams!
If you love chocolate cake I guarantee this vegan chocolate mug cake will more than satisfy any chocolate or cake craving that comes to you at 2 PM. And, it’s usually ready in no more than 5 minutes including prep time.
Alright, LET’S MAKE IT!
Ingredients You’ll Need For Chocolate Mug Cake
This easy vegan mug cake recipe requires less than 10 ingredients and 2 minutes of cooking time.
- Flour: I prefer whole wheat pastry flour but whole wheat flour works as well. Other options are organic unbleached all purpose flour, spelt flour, or oat flour.
- Tapioca Flour: also know as “tapioca starch” works as your egg replacer. If you don’t have tapicoa flour, arrowroot or cornstarch may be used.
- Cacao Powder: raw cacao powder is my preference but I realize it can be a bit pricey. Unsweetened cocoa powder is perfectly acceptable and works just as well.
- Baking Soda: leavening agent used in baked goods like cakes, muffins, and cookies. DO NOT use baking powder. You’ll get too much rise and a big mess.
- Sweetener: pure maple syrup adds a rich buttery sweetness. Agave or organic cane sugar may also be used.
- Unsweetened Applesauce: replaces the oil and helps the cake to stay moist and decadent.
- Liquid: I used water in this recipe, but you may sub any dairy-free option such as soy milk, unsweetened almond milk, or oat milk.
- Vanilla Extract: Vanilla in sweet baked goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. Cookies and cakes tend to taste flat and bland without it.
- Mini Chocolate Chips: Enjoy Life mini chocolate chips are what I regularly use but use what you have. If you only have chunks or large morsels chop them up before using so they take up less space.
How To Make Vegan Chocolate Mug Cake
Vegan Chocolate Mug Cake is so simple to make and uses wholesome ingredients and no refined sweeteners.
- In a small bowl, add all of the dry ingredients except for the chocolate chips and whisk together. Then add the maple syrup, applesauce, water, and vanilla extract.
- Stir until the batter is smooth and everything is well incorporated. The batter will be fairly thick so be sure and scrape the bottom of the bowl so there is no dry flour that didn’t get mixed. Add in the chocolate chips and stir.
- Spoon the batter into one large microwave-safe mug and sprinkle a few more chocolate chips on top of each mug. Do not use a small mug because this cake rises…BIG TIME!
- Place the mug in the microwave and cook for 1 minute 15 seconds. If it looks slightly undercooked that’s ok because the mug cake will continue to cook as it cools. However, if it is fairly wet microwave for ten seconds at a time until it looks a little more cooked. You don’t want to overcook so if it’s a little undercooked that’s just fine.
- Remove the mug cake from the microwave and let cool for 3-4 minutes. Enjoy!
That’s it! This recipe makes one large mug cake or you can divide the batter into two smaller 8-ounce mugs for two smaller cakes.
Notes & Tips
Making vegan chocolate mug cake is super easy, but here are a few notes and tips that will help make a big difference. Trust me…
- First things first, make sure you are using a microwave-safe mug.
- Be sure and use wider, larger mugs and not small ones. This cake rises extremely well and a small mug will not be sufficient.
- Be sure and mix everything very well. You don’t want to overmix but be sure there is no extra flour sitting in the bottom of the bowl that didn’t get incorporated. Use a small rubber spatula to scrape and stir everything together.
- Keep in mind that every microwave is different so adjust your time based on your microwave. If the time I’ve provided does not work cook for an extra 10 seconds at a time. But, be careful not to overcook. You don’t want “gummy” cake. Blah! It’s better to be a little undercooked.
- Let it cool for like 3 to 4 minutes just like a regular cake. It helps everything to settle and finish up any extra cooking.
- Do you need to use gluten-free flour? Then, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect.
Can I Make Mug Cake In The Oven?
Yes, absolutely! And, here’s how you do it…
- Preheat your oven to 350˚F
- Divide the cake batter between several small ramekins filling each about half-way or a little less.
- Set the ramekins on a cookie sheet, place in the oven, and bake for 15-20 minutes.
- Check with a toothpick and when it comes out clean the cakes are done.
- Remove from the oven and let sit for 5 minutes. Enjoy!
Serving Suggestions
Vegan chocolate mug cake is perfect when you’re alone and need something to fix that chocolate craving.
But, it’s also a great recipe for getting kids involved or even dinner guests at a small gathering. Regardless of your situation here are a few ways you can enjoy this delicious tiny dessert…
- Drizzle with natural peanut butter or any other favorite nut butter
- Spoon a healthy dollop of my vegan whipped cream on top
- Enjoy with a scoop of vegan vanilla ice cream
- Top with this amazing vegan chocolate ganache
- Sprinkle with chopped walnuts or cashews
More Chocolate Vegan Dessert Recipes
- Easy Vegan Fudge (5 Ingredients)
- Chocolate Peanut Butter No-Bake Cookies
- Vegan Chocolate Mousse
- Healthy Avocado Chocoalte Pudding
- No-Bake Chocolate Peanut Butter Pie
I hope you enjoy this Vegan Chocolate Mug Cake. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
This recipe was adapted from Healthy Chocolate Mug Cake by The Vegan 8
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Vegan Chocolate Mug Cake (Oil-Free)
- Prep Time: 5 mins.
- Cook Time: 1 min.
- Total Time: 6 minutes
- Yield: 1 large mug cake 1x
- Category: Vegan Dessert Recipes
- Method: Microwave
- Cuisine: Vegan
- Diet: Vegan
Description
This amazing vegan chocolate mug cake is rich, fudgy, and made in just minutes in the microwave.
Ingredients
- ¼ cup + 2 tablespoons whole wheat pastry flour
- 2 tablespoons raw cacao powder or cocoa powder
- 1 tablespoon tapioca flour
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- 2 tablespoons pure maple syrup
- 2 tablespoons unsweetened applesauce
- 2 tablespoons water (may also sub unsweetened almond milk, soy milk, or oat milk)
- 1 teaspoon vanilla extract
- 1 tablespoon vegan chocolate chips + extra for garnishing before microwaving
Instructions
- In a small bowl, add the flour, tapioca flour, cacao powder, baking soda, and sea salt. Whisk together until well combined. Add the maple syrup, applesauce, water, and vanilla extract.
- Stir until the batter is smooth and everything is well incorporated. The batter will be fairly thick so be sure and scrape the bottom of the bowl so there is no dry flour that didn’t get mixed. Add in the chocolate chips and stir.
- Spoon the batter into a large microwave-safe mug and sprinkle a few more chocolate chips on top. Do not use small cups or mugs because this cake rises…BIG TIME!
- Place the mug in the microwave and cook for 1 minute 15 seconds. If it looks slightly undercooked that’s ok because the mug cake will continue to cook as it cools. However, if it is fairly wet cook ten seconds at a time until done. You don’t want to overcook so if it’s a little undercooked that’s just fine.
- Remove the mug cake from the microwave and let cool for 3-4 minutes. Enjoy!
Equipment
Enjoy Life Semi-Sweet Mini Chocolate Chips
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Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
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Notes
First things first, make sure you are using a microwave-safe mug.
If you want a smaller serving, divide the batter into two small 8-ounce mugs.
Be sure and use wider, larger mugs and not small ones. This cake rises extremely well and a small mug will not be sufficient.
Be sure and mix everything very well. You don’t want to overmix but be sure there is no extra flour sitting in the bottom of the bowl that didn’t get incorporated. Use a small rubber spatula to scrape and stir everything together.
Keep in mind that every microwave is different so adjust your time based on your microwave. If the time I’ve provided does not work cook for an extra 10 seconds at a time. But, be careful not to overcook. You don’t want a “gummy” cake. Blah! It’s better to be a little undercooked.
Let it cool for like 3 to 4 minutes just like a regular cake. It helps everything to settle and finish up any extra cooking.
Do you need to use gluten-free flour? Then, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect.
Nutrition
- Serving Size: 1 large mug
- Calories: 452
- Sugar: 47 g
- Sodium: 327.5 mg
- Fat: 7.7 g
- Carbohydrates: 95 g
- Fiber: 10.1 g
- Protein: 9.1 g
- Cholesterol: 0 mg
Keywords: vegan chocolate mug cake, vegan mug cake, chocolate mug cake, mug cake, vegan chocolate cake, vegan dessert recipes, plant-based dessert recipes, easy vegan dessert recipes
This chocolate mug cake is delicious! Even my husband enjoyed it! One minute 15 seconds in my 1000 watt microwave was perfect! This will be my go to dessert when I crave chocolate. Thank you Shane.
★★★★★
Awesome!
I tried this last night and it was delicious! I used corn starch instead since I didn’t have tapioca flour, I looked it up and half the amount of corn starch is a sub for tapioca flour.
Thank you so much for these delicious and simple recipes! I appreciate that your recipes usually call for ingredients that I already have on hand! I went plant based a little over a year ago and I was so thankful to find your site! Keep up the fantastic work! I’m also a fellow Mississippian, so I love your take on some southern comfort food!
★★★★★
Just perfect, thank you! Didn’t have Tapioca flour and it still was amazing.
Thanks for making life easier!
★★★★★
Just made this as I was craving chocolate and trying to follow the starch solution. Your recipes are a good fit for that plan. This was delicious and decadent. Thanks so much for creating it. Really satisfied my giant sweet tooth!
★★★★★
Thank you, Sarah! Dr. M is one of my heroes!
This really helped my sweet tooth. However mine was a bit dry. I had no tapioca starch so I used corn starch. I had no cacao powder so I used cocoa powder. Not sure if that was the case. I will make this again. I had Lily’s chocolate chips. So a different chocolate chip than what you have in your links. I can try reducing the microwave time as all microwave’s are different. But definitely making this again. Oh and I had whole wheat pastry flour.
★★★★
Hi, Pam! I’m glad you enjoyed it but sorry it was a little dry. I would say “yes” about taking everything you mentioned into consideration except for the chocolate chips. Let me know if/when you try it again how it turns out.
Delicious and super fast! I used corn starch and cocoa powder. I did use plant milk. It was not dry; absolutely perfect for a quick chocolate fix. Thanks Shane again!!
★★★★★
Thank you!
I needed some compliant chocolate cake in my life, and your mug cake fit the bill! A small serving so I don’t overindulge, and a wonderfully chocolatey flavor.
I love your recipes!
Keep up the good work!
★★★★★
Eating this right now! Just what I needed! Chocolate, fast and ingredients I have on hand!
Going to try using coffee instead of almond milk next time. Just because why not. The hubby is very happy with getting a real dessert and not just a few dates and peanut butter for a change.
Thanks Shane!
★★★★★
Love this! I used gluten free baking flour and a good size mug too.. glad I found an oil free recipe..
★★★★★
Hi Shane! Is there any replacement for applesauce? Overripe bananas maybe? Thanks for this amazing recipe, looking forward to try it!
★★★★★
Hi, Merve!
Yeah, I think overripe bananas would work fine. Good luck!
★★★★★
Shane, this is awesome! My husband and I had a taste for something chocolatey without any grand gestures, and he suggested we check out your recipe list. Bingo! As another commenter said, having tried several others out there, which were okay, but a bit gummy, this one definitely was NOT. Also — he used oat flour in place of the pastry flour, as we need to observe GF in our house. It worked fine! The mug cakes rose beautifully and we made ourselves wait. It was WORTH IT.
Thank you for another winner! *He added 1/2 tsp of orange extract, which gave it a nice spin. He’s now thinking of next time, trying a peppermint extract. Mr. Creativity in the Kitchen is my Culinary Wizard! There are two of you…
★★★★★
If you use smaller mugs and divide it in two, do you need to reduce the time in the microwave? and how much…..in half?
Only by a few seconds if any. But, every microwave is different so maybe start at a little over a minute.
Oh, Shane, you did it! I would give you 10 stars if I could. I have tried several no-oil microwave mug cakes and they were always tasteless and gummy. Your recipe is perfect! Moist, tender, lovely chocolate flavor. I needed it to be gluten free, so I made it with 1/4 cup BRM 1-to-1 and 2 T GF oat flour (a ratio I find mimics the texture of whole wheat flour). And, wow, thanks for the warning about rising. I put it in a 16 oz mug and it rose all the way to the top and crowned it nicely! Hubby loved it, too. He called it “righteous-sized.” 👍 😄 Good job, Shane!
★★★★★
Wow! This was so easy to make and used vegan kitchen staples that I already had. My husband loved it! Thanks Shane!
★★★★★
This amazing vegan chocolate mug cake is decadently rich, fudgy, and made in just minutes in the microwave. Super moist, oil-free, and the perfect afternoon chocolate fix.
★★★★★
I just tried this out and love it. Thank you – I am making these for Valentine’s day! YUM
★★★★★
Thank you, Kris!
Is there an alternative to tapioca flour?
I’m based in the UK and can’t say it’s something I’ve seen on the shelves of my supermarkets.
Thanks.
Hi, Liz! You could try cornstarch or arrowroot flour. Good luck.
★★★★★
Is there a way to make this in ramekins or something in the oven? I presume baking at 350. For some reason I feel like it needs to be in a water bath. Don’t know why I think that. Any thoughts? Thank you.
Hi, Louise! If you look towards the bottom of the post in the notes and tips section you should see instructions. Good luck!
★★★★★
Looks yummy. How large should the mug be? 10oz or larger?
Look forward to making it soon.
Yes. Anything smaller and you would need to divide the batter.