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!

Close up of a spoon resting in a vegan chocolate chip mug cake.

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!

 

Overhead view of a chocolate chip mug cake next to a gold spoon.

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.

Overhead view of a chocolate chip mug cake next to a gold spoon.

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.

A spoon dipping into a vegan chocolate chip mug cake.

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!
Close up of a spoonful of tahini chocolate chip mug cake with a mug in the background.

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.

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Close up of a spoon resting in a vegan chocolate chip mug cake.

Tahini Chocolate Chip Mug Cake

Servings: 1 servings
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
This tahini chocolate chip mug cake is a moist and fluffy vegan mug cake recipe filled with melty chocolate chips and subtle toasted tahini flavour. Make it in the microwave in under 5 minutes!
4.99 (from 71 ratings)
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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

GLUTEN-FREE or REGULAR FLOUR
Yes! You can make this mug brownie gluten-free! I tested both and it works beautifully. I tested both regular All-Purpose Flour in a test and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. In fact, Gav preferred the GF one in a blind taste test! I cooked both for 70 seconds!
P.S. I purposefully messed this recipe up (yes, I’m that person) so I could try and troubleshoot. Two notes – whisk in the order provided so you don’t end up over mixing the flours. Also, don’t overcook. The mug brownie continues to cook while it’s cooling, so don’t overmix it.
If you want a lower-cal version, you can sub one tablespoon of tahini for 1 tbsp water which would bring you to about 337 calories. Be sure to cook it for about 50 to 55 seconds!
Calories: 428kcal

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.

Cuisine: American
Course: Desserts
Author: Jessica Hylton