Chocolate Chip Tahini Mug Cake (5 Minutes & Vegan)
This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!
What Is a Mug Cake?
It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!
Why You’ll Love This Chocolate Chip Mug Cake
- Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
- Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
- Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!
Notes on Ingredients
These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.
- Chocolate Chips – Simple enough, right? I love using dark chocolate chips, but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
- Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
- Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
- Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini. I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies.
- Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
- Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.
What Does Tahini Taste Like?
Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.
How to Make a Chocolate Chip Mug Cake
Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.
- Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
- Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
- Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!
Make It in the Oven
I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.
Recipe Tips
- Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
- Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
- Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
- BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
- Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!
How to Store
- Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
- Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.
More Mug Cake Recipes
Tahini Chocolate Chip Mug Cake
Ingredients
- 1 1/2 tablespoons all purpose flour, or gluten free flour mix*
- 1 tablespoon almond flour
- 2 tablespoons water
- 2 tablespoons sugar
- 1-2 tablespoons chocolate chips
- 2 tablespoons tahini
- pinch sea salt
- pinch ground cinnamon
- ¼ teaspoon baking powder
Instructions
- In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
- Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
- Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Best mug cake I’ve ever had. Like a chocolate chip cookie in a mug!
We’re so happy that you enjoyed this recipe Maria! Thank you so much for reading and leaving such a nice comment!
I’ve made many mug cakes and been disappointed by the consistency – this one is perfect! I never would have thought to use tahini, but it’s delicious. I made this four times last week and I’m not even ashamed.
Haha! We’re so happy that you enjoyed this recipe Ali! Thank you so much for reading and leaving such a nice comment!
I’m newly vegan and needed something a little sweet tonight; this was sooooooo good! I didn’t have almond flour but I did have coconut flour and it worked well. Will definitely make this again when I want a little treat.
I’m obsessed with this! I think it tastes like cookie dough. Perfect quick fix to satisfy my sweet tooth!
My 10-year-old loves making mug cakes and was definitely excited to try this one! It was very easy to make and he loved it! Probably his favorite mug cake yet. We used 2 1/2 Tbs regular flour and 2 Tbs peanut butter and it turned out great! We did microwave the water and peanut butter for 30 seconds to melt it down a bit and make mixing it easier as our peanut butter is very thick. Thank you Jessica for the easy and delicious recipe!
Awesome Jocelyn! We’re so happy that you and your son enjoyed this recipe! I love that the substitutions that worked for you! Thank you so much for reading!
I was skeptical about this with the tahini, but this was *amazing* – my new go-to recipe!! Looking forward to trying your other recipes.
Thank you so much Erin! We’re happy you enjoyed the recipe!
OMG!!! This mug cake is delicious!!! I was hesitant at first because I’ve never baked with Tahini before, but this is addictive! I can’t believe I’m going to say this , but it’s way better than the banana bread mug cake.
Haha! We’re so happy that you enjoyed this recipe Mabel! Thank you so much for reading and leaving such a nice comment!
Made this mug cakes the last 2 nights in a row. Its officially my fav mug cake! I love how it doesnt have any added oil in it. It really does only take a few minutes to make and is so darn good. Its the perfect dessert!
Thank you so much Haviva! We’re so happy that you liked it!
This mug cake is to die for! I used half of the recommended tahini amount and used peanut butter for the other half. I added whipped cream on top and devoured it! It was incredibly quick and easy and I’ll absolutely make it again soon. Thank you for the recipe!
We’re so happy that you enjoyed this recipe Cansel! Thank you so much for reading and leaving such a nice comment!
Great texture and flavor!!