Vegan Chocolate Mug Cake
A quick and easy vegan chocolate mug cake, made in the microwave in less than 5 minutes. It's a perfect single-serve cake for chocolate lovers. Serve it with ice cream to take it to the next level.
Servings 1
Ingredients
- 1 tablespoon vegan butter, or light-tasting oil
- 4 tablespoons oat milk, plain and unsweetened (or plant-based milk of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose white flour
- 1 tablespoon + 1 teaspoon cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine grain sea salt
- 1 tablespoon mini chocolate chips (optional)
- Vegan ice cream, for serving (optional)
Instructions
- Add the vegan butter to a mug and melt it in the microwave for 20-30 seconds. Skip this step if using oil.
- Stir in the oat milk, vanilla extract and sugar.
- Add the flour, cocoa powder, baking powder and salt. Stir using a spoon or small whisk until combined. Make sure not to overmix, but mix until smooth. stir in the chocolate chips if using.
- Microwave for 60-90 seconds. The timing will depend on your microwave. Keep an eye on the cake and if it overflows (this shouldn't be an issue), heat it in small intervals.
- Serve with a scoop of your favorite vegan ice cream if desired.
Video
Notes
You can use your favorite plant-based milk. I would recommend using plain and unsweetened milk as this is what was used when testing this recipe.
For a gluten-free option, you can use a 1:1 gluten-free flour mix. The results are similar, but the gluten-free cake will be softer.
You can use your favorite granulated sugar. I tested this recipe with turbinado cane sugar and regular white sugar.
Feel free to adjust the cocoa powder to taste. Add more for a darker chocolate cake.
You can substitute the vegan butter with a light-tasting oil such as avocado oil. However, the vegan butter adds a delicious taste to this cake.