Chocolate Mug Cake (Vegan)
This Chocolate Mug Cake (Vegan) will totally blow you away! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible chocolate-y flavour that’s so addictive!
When I first came out with my Vegan Chocolate Cake, I didn’t realise how popular it would become! It’s been incredible seeing all your reviews and photos, and it let me know that I will definitely be coming with even more classics.
You know mug cakes are my thing. For my Vegan Banana Bread, I made my Banana Bread Mug Cake. For my Salted Tahini Chocolate Chip Cookies, I made my tahini chocolate chip mug cake. Now *drum roll please* presenting my Vegan Chocolate Mug Cake! It’s for me, the perfect single size version of my chocolate cake! I can’t count how many times I’ve eaten this (I’ll just say it’s for testing!) so know for sure that you’ll LOVE IT!
What is a mug cake?
In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake, so be sure to check that one out too.
Needless to say – mug cakes are incredibly convenient and so tasty! You usually only want a single serving anyway, and the overall time is always less than 5 minutes to make!
Best tips for making mug cakes
Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:
- Use a wide short-ish 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 cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions for baking this in your oven too!
That’s it friends! Whip this up and enjoy so much!!
Other mug cake recipes
- Banana Bread Mug Cake
- Vegan Chocolate Brownie Mug Cake
- Chocolate Chip Tahini Mug Cake
- Pumpkin Butter Mug Cake
Enjoy friends! If you make this Chocolate Mug Cake (Vegan), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Mug Cake (Vegan)
Ingredients
- 1 tablespoon oil, any oil of choice
- 3 tablespoons milk, any vegan milk works
- 2 tablespoons granulated sugar, I use cane sugar, you can use brown or coconut too
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons all purpose flour, or gluten free flour mix*
- 1/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon chocolate chips
Instructions
- In a mug, add in the oil, milk, sugar and cocoa powder. Whisk together for about 15 seconds. Add in the flour, baking powder, sea salt and vanilla extract.
- Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you 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 65 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 to 5 minutes. Trust me!
- If making in your oven, preheat oven to 350°F/180°C 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. Enjoy!
Notes
Best tips for making mug cakes
Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:- Use a wide short-ish 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 cooking.
- Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything. Sometimes I scoop from the bottom up a few times to ensure this.
- Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s mostly cooked…BUT:
- BUT, don’t overcook. This will make your mug cake gummy and rubbery and dry. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
- Let it cool for like 3 to 5 minutes before digging in. It really does make a difference, like how you’d let a cake or brownies cool first!
- I’ve included instructions for baking this in your oven too!
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.
I already know this is going to be great, because when is chocolate anything but great?! Question. Do you think I could sub unsweetened applesauce for the oil, or might it mess up the cake?
Hey Laura!
Aww thank you! I haven’t tried it but it would change the texture a bit. I say still try it if that’s what you usually use! I hope you enjoy!!
10/10 from my whole family! My 6 year old loved every bite! I used almond milk, coconut oil and coconut sugar!
So I just made this right after it was posted and it was AMAZING! Very easy to make and I had everything in my pantry. For oil I used coconut and for sugar I used brown because it’s what I had on hand. I used a wider mug as recommended and it was perfect, no overflow at all. I did the 65 seconds and it looked a little moist on top but then I let it sit for about 4 minutes and it turned out PERFECT! I’m glad I didn’t add any time in the microwave because the texture turned out the perfect combo of moist and fluffy! Will definitely make again and highly recommend!
This recipe is fast, easy to follow, and most importantly DELICIOUS!
I have strongly disliked most mug cakes and found them to be quite dry. This was perfect. Definitely the best recipe I have found to date 🙂
We’re so happy that you enjoyed this recipe Alyssa! Thank you so much for reading and leaving such a nice comment!
This recipe is perfect for days when you want a small quick treat. It was so easy to make and absolutely delicious!
We’re so happy that you enjoyed this recipe Kim! Thank you so much for reading and leaving such a nice comment!
So ridiculously easy and delicious. Have been trying to find more vegan baking recipes lately and egg replacement fails are getting me down, so was so happy that this mug cake turned out so good and fluffy. One note: I always feel like my microwave overcooks things a bit so if you feel the same way about your microwave, maybe cook for a little less than 65 seconds? Otherwise can’t really recommend this more, so simple to make and satisfying!
We’re so happy that you enjoyed this recipe Anne! Thank you so much for reading and leaving such a nice comment!
This is officially the first recipe I’ve tried from Jessica in the Kitchen, and I’m so glad I did! Such an easy dessert for when you’re craving something indulgent and comforting. Will definitely be coming back for more, thank you Jessica!
We’re so happy that you enjoyed this recipe Emma happy to have you on board lol! Thank you so much for reading and leaving such a nice comment!
THIS IS BY FAR THE BEST MUG-CAKE I HAVE EVER TRIED. Seriously, it’s not just “amazing for a mug-cake”– it’s an amazing cake, in a mug. Not gummy or rubbery in the slightest. Make sure to follow the order of ingredients and not over-mix/bake. I let mine cool for 5-7 minutes. Genuinely can’t wait to make it again! 10/10
We’re so happy that you enjoyed this recipe Yeganeh! Thank you so much for reading and leaving such a nice comment!
This was great! Perfect for when I’m craving chocolate cake but don’t want to make a whole one for just me.
We’re so happy that you enjoyed this recipe Amanda! Thank you so much for reading and leaving such a nice comment!
This recipe is so yum! Quick and easy to make – I topped mine off with a scoop of London Fog ice cream to balance out the chocolate-y deliciousness.
We’re so happy that you enjoyed this recipe Sarah! Thank you so much for reading and leaving such a nice comment!