Chocolate Vegan Mug Cake (Oil-Free)
Fudgy, super simple, and ready in minutes, this vegan Chocolate Mug Cake is one of the easiest desserts you’ll find.
This vegan microwave cake in a mug is exactly what you should make when you are craving something sweet but don’t want to make a big dessert.
It is an individual serving of yumminess that will make you happy in as little as 5-minutes.
What is a mug cake?
Maybe you haven’t ever heard of a mug cake, but it’s time for that to change!
A mug cake is simply a single serving of cake that is made in a coffee mug in the microwave in only minutes.
Ingredients
This is one of the easiest vegan desserts you’ll ever make. There’s no mess and only a few ingredients.
- Flour- I use whole wheat flour or spelt flour. To make it gluten-free, try using oat flour that you can make yourself.
- Cocoa Powder- Unsweetened cocoa powder is what I use, but cacao is also a great option.
- Baking Powder- Baking soda can also be used.
- Sweetener- Maple syrup is my favorite but agave nectar is another good option.
- Applesauce- If you don’t have applesauce on hand, it’s really easy make your own.
- Vanilla- To give it that warm delicious flavor.
- Plant Milk- My favorite is unsweetened vanilla almond milk or plain almond milk. Any plant milk will work well. If you are feeling creative, try making your own Almond Milk in about 10-minutes.
- Salt- For flavor and to help it rise.
- Vegan Chocolate Chips- These really take this recipe over the top. I order my chocolate chips online.
- Nuts- These are optional, but I really like the crunch they add. Walnut pieces are my favorite, and my husbands is crushed pecans.
How to make a vegan mug cake
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
What makes this easy dessert so great, besides being delicious, is that it requires only a few ingredients, very little time, and is made one serving at a time.
First, you are going to want to find a coffee mug. We aren’t talking about a small teacup but a nice roomy mug.
Next, add the dry ingredients–flour, cocoa powder, baking powder, and salt–to your coffee mug and whisk them together well.
What type of flour to use
I like to use either whole wheat flour or oat flour. Oat flour will make this mug cake gluten-free. If you would like to use other gluten-free flours, Minimalist Baker has a great gluten-free baking guide.
Next, add the wet ingredients–applesauce, maple syrup, non-dairy milk, and vanilla extract. Mix thoroughly.
Add the non-dairy chocolate chips and walnuts if using and stir with a spoon or fork until folded into the batter well. I like to sprinkle a few more on the top as well.
Place in the microwave and cook for about 1.5 minutes. Some microwave cooking times may vary, but mine takes a little over 1-minute.
You might want to check the consistency after one minute and add additional time if needed. I actually like mine a little fudgy in the middle.
Topping options
This dessert is perfect exactly as is and that’s the way we serve it at my house. However, if you want to really take it over the top, try these topping ideas.
- Vegan Caramel
- Homemade Powdered Sugar
- Vegan Whipped Cream Topping
- Vanilla Nice Cream (3-Ingredients)
Your Questions Answered:
- Q: Can you reheat a mug cake? Yes, simply place in the microwave and heat for 10-15 seconds.
- Q: How can I make a mug cake oil-free? Using applesauce in place of oil helps keep cakes and other desserts moist when baking without oil.
- Q: How do you remove a mug cake from a mug? Actually, I don’t. I simply use a fork or spoon to scoop out the cake bite-by-bite. No need to remove it from the mug.
More easy vegan chocolate desserts
- Easy Chocolate No-Bake Pie
- Chocolate Banana Nice Cream
- Vegan Chocolate Mousse
- Homemade Tootsie Rolls
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Chocolate Vegan Mug Cake
Ingredients
- 2 rounded tablespoons whole wheat flour
- 2 level tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons maple syrup
- 1 tablespoon applesauce
- 2.5 tablespoons plant milk
- 1/2 teaspoon vanilla extract
- 1 heaping tablespoons non-dairy chocolate chips
- 1 teaspoon crushed walnuts optional
Instructions
- Add the dry ingredients–flour, cocoa powder, baking powder, and salt–to your coffee mug and whisk them together well. I suggest heaping tablespoons instead of level, and the cocoa should be level tablespoons.
- I use whole wheat flour, but oat flour can be substituted to make this gluten-free. You will just need to add less plant milk
- Next, add the wet ingredients–applesauce, maple syrup, non-dairy milk, and vanilla extract–and mix thoroughly.
- Add the non-dairy chocolate chips and walnuts if using and stir with a spoon or fork until folded into the batter well. I like to sprinkle a few more on the top as well.
- Place in the microwave and cook for about 1 minute. Mine takes 1 minute and 5 seconds. Some microwave cooking times may vary, but mine takes a little over 1 minute. You might want to check the consistency after one minute and add additional time if needed. I actually like mine a little fudgy in the middle.
Video
Notes
- Q: Can you reheat a mug cake? Yes, simply place it in the microwave and heat it for 10-15 seconds.
- Q: How can I make a mug cake oil-free? Using applesauce in place of oil helps keep cakes and other desserts moist when baking without oil.
- Q: How do you remove a mug cake from a mug? Actually, I don’t. I simply use a fork or spoon to scoop out the cake bite-by-bite. No need to remove it from the mug.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Delicious!!❤
I am wondering if the maple syrup can be replaced with monk fruit since I am diabetic?
Hi Mary- I think monk fruit would work just fine to replace the maple syrup. Enjoy!
Delicious! I used half of the maple syrup and just increased the plant based milk. It was plenty sweet for me!
Hi Sharon- That’s awesome to hear! Guess what I’m about to make right now, lol.
I made this today. I love how quick and easy it was to make and how delicious it was! I’m glad it is one serving, otherwise I could over do it on this yummy desert!
Hi Aleana- Thank you for the great feedback. This has become a favorite of mine lately. We have been making them on Sunday afternoons as a treat.
Great Recipe Terri. I wonder since you posted this have you ever made this with date syrup?
Hi Denise- I haven’t, but date syrup should work well. These are so good, and I hope you’ll love them.
@Denise B Rose, I tried it once using date syrup (I have a big tub I need to use) but I really didn’t care for the taste. The maple syrup is much nicer in my opinion.
I’ve made this 3 times since I discovered the recipe! Easy and delicious. Also shared the recipe with my daughter and her family and they love it!
Finally made this, I love it! Just enough for that sweet tooth – I also made popcorn since it was “movie” night. Thank you for sharing!
Robin- That’s what I like about it too. Since it’s just a single serving, I can make it and not have to be concerned about a whole cake sitting around. So glad that you liked it!
Can this be cooked in regular oven, I don’t have a microwave?
Hi Mary- I’m sure it can, though I haven’t tried it in a regular oven because it’s a single serving. I would think bake at 350° F for 10 minutes and check it regularly. It might take up to 15 minutes.
I’m having a blast with this recipe and I’m so thankful for your blog post. I do find it salty and completely skip the salt. I’m also subbing in two tiny scoops of Trader Joe’s stevia. I’ve had fun replacing the apple sauce with other purees—pumpkin, beet for red velvet, etc. This is a recipe that allows customization to the chef’s palate.