Chocolate Mug Cake (Quick & Easy + Vegan)
This easy vegan mug cake is rich, chocolatey, and ready in under 5 minutes. Made with simple ingredients, it’s the perfect single-serve dessert when you're craving something sweet and cozy. Just mix, microwave, and enjoy! Add a scoop of vanilla ice cream or a dollop of whipped cream if you're feeling fancy.
Servings: (make 1 mug cake)
Ingredients
- ¼ cup(s) all-purpose flour
- 2 tablespoon(s) cocoa powder
- 2 tablespoon(s) white sugar
- ¼ teaspoon(s) baking powder
- 1 pinch(s) salt
- ¼ cup(s) plant-based milk (such as oat or soy)
- 1 tablespoon(s) light oil (such as canola or vegetable oil), or melted vegan butter
- ½ teaspoon(s) vanilla extract
- 1 tablespoon(s) vegan chocolate chips (optional, but recommended)
- vegan whipped cream or vanilla ice cream for serving (optional)
Instructions
- Mix the dry ingredients: In a microwave-safe mug (10 to 12 oz capacity), whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- Add the wet ingredients: Stir in the plant-based milk, oil (or melted butter), and vanilla. Mix until just combined, don’t overmix. Stir in the chocolate chips, if using. Sprinkle a few extra on top for extra gooeyness.
- Microwave: Cook on high for 1 minute 15 seconds to 1 minute 30 seconds, or until the top looks mostly set but still slightly moist. Every microwave is different, so start checking at the 1-minute mark. It's better to slightly undercook (think gooey fudgy spots) than to overcook.
- Let it cool: Allow the mug cake to cool for 1–2 minutes. Top with ice cream, whipped cream, or enjoy as-is.
Notes
Oil-Free Option: Use 1 tablespoon nut or seed butter, or unsweetened applesauce, in place of oil. The cake will be a bit denser but still delicious.
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
High-Protein Version: Use 2 tablespoons flour, 3 tablespoons chocolate protein powder, 1 tablespoon cocoa powder, and just 1 tablespoon sugar (or less, depending on the sweetness of your protein powder). Keep everything else the same. The result is slightly denser but super fudgy. A perfect protein-packed treat.
Sugar Swap Ideas: Use coconut sugar, brown sugar, or maple syrup (reduce the milk slightly if using a liquid sweetener). Granulated monk fruit or erythritol-based blends also work, start with 1 tablespoon and adjust to taste.
Topping & Add-In Ideas
Take your mug cake to the next level with these delicious mix-ins and toppings: Nutty & gooey- A spoonful of vegan Nutella, swirled in before cooking
- A dollop of peanut butter, almond butter, or tahini in the center gooey core
- Chopped toasted pecans, walnuts, or hazelnuts for crunch
- A big square of chocolate pushed into the center of the batter for a lava core
- A few frozen raspberries or cherries folded into the batter
- Swirl in a spoonful of berry jam for a fruit twist
- Top with fresh strawberries, raspberries, blueberries, or sliced banana after cooking
- A handful of mini vegan marshmallows for a s’mores-style cake
- Crushed graham crackers, Oreos, or chocolate sandwich cookies on top
- A drizzle of melted chocolate, caramel sauce, or maple syrup just before serving
- Add ¼ teaspoon instant espresso powder to the dry ingredients for a mocha flavor boost
- Scoop of vegan vanilla or chocolate ice cream
- Dollop of coconut whipped cream
- Sprinkle of flaky salt to bring out the chocolate
- A light dusting of powdered sugar for a bakery-style finish
Nutrition
Serving: 1 mug cake without toppings | Calories: 461kcal | Carbohydrates: 66g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 139mg | Potassium: 315mg | Fiber: 5g | Sugar: 35g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
