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.
Hi Jessica….I love mud cakes and am wondering if there is an alternative to the 2 Tbs of sugar – sweetener, maple syrup….? thank you
Hi Leonie. Thanks so much for reading. You can definitely replace it with monk fruit sugar or some other granulated replacer. Adding liquid with actually change the consistency of the batter. I hope this helps!
Soooo chocolatey and delicious 😋 also unbelievably easy,
and I had all the ingredients on hand. It almost doesn’t seem like you could make a cake so easily but you can! Thank you!!!
This was the easiest and most delicious recipe ever! I love chocolate cake and was so excited when I found this recipe. It’s the perfect dessert that is so decadent and delightful. I personally used only a tbsp of cane sugar and loved it. Thank you!!
This looks so delicious. I was wondering if you have ever tried to microwave more than one at a time or do you recommend cooking them individually?
Thank you!
Hi Keren thank you so much for reading! I would recommend putting them in one at a time. I hope this helps.
I’ve never come back to a recipe over and over again like I have this one. I just absolutely love it. The recipe is great as is, though sometimes I’ll throw in some cinnamon or cayenne. Even when I don’t have chocolate chips in the house, this mug cake is still great!
As someone that loves this recipe and the banana mug cake as well, and often can’t pick which to make, I decided to combine them yesterday and it was soo good! Basically just subbed the oil in this recipe for some mushed ripe banana and added a bit of cinnamon it really hit the spot for someone that loves the banana chocolate combination. Can’t say the texture is as perfect as when following Jessica’s recipe exactly, but it’s great if you’re an Indecisive person like me!
I just made this recipe for my 2 year old daughter using carob powder and carob chips *she has a nickel allergy. She licked the cup clean. Next time I will use a much smaller mug or a ramekin even. Regardless this was a delicious, easy, and quick recipe for “chocolate” cake.
If you’re looking for that one comment to convince you to make this, stop right here and allow me to assure you, you will absolutely not be disappointed in this recipe. Trust me, this random stranger on the internet. And as you take that first bite, I hope you’ll think of me and write a pleasant review for Jessica who deserves ALL the praise!! Y’all…. should try this fluffy & moist lil portable cake YUMMMM!
This cake is quick, easy and decadent! I make it using coconut sugar, cacao and a pinch of espresso powder and sometimes even add a scoop of chocolate vegan protein powder. It a go-to time and again, YUM!
This cake was absolutely amazing. It really hit the spot. I was craving something not too sweet and chocolatey and I remember this post on her Instagram reels. It is legit the easiest to put to together and is super quick. Everything I had in my pantry. Literally 65 seconds and you have the most amazing individual cake in a mug. I didn’t have chocolate chips so i used peanut butter chips! This is my clutch recipe now! You have created a monster with this one! Thank YOU