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Deliciously rich and moist, this vegan chocolate mug cake is great when you want a sweet treat and quickly! Easy to make and ready to enjoy in minutes, it’s perfect when you need a quick chocolate fix.
Ingredients & substitutions
- Flour: Use all purpose flour to make this mug cake. If you have a gluten intolerance, you can use a 1:1 gluten-free flour.
- Sugar: Use granulated or cane sugar to sweeten up your cake.
- Cocoa powder: For a rich chocolatey flavor. Use unsweetened cocoa powder as we are already adding sugar.
- Baking powder: So that your cake rises when it is baked.
- Salt: Just a little salt helps to enhance the rich chocolate flavor. You can use kosher or table salt.
- Milk: To make this mug cake vegan, use unsweetened almond milk. You can also make this with other dairy-free milks like oat or soy.
- Coconut oil: Melted coconut oil replaces the need to use eggs. It helps to bind together the ingredients and add moisture to each bite.
- Vanilla extract: For flavor and sweetness.
- Chocolate chips: The chocolate chips melt into the cake, giving you a delicious gooey texture in the center.
How to make chocolate mug cake
- Whisk together the dry ingredients.
- Add the almond milk, coconut oil and vanilla.
- Whisk until smooth.
- Stir in the chocolate chips.
- Pour the batter into a greased mug and microwave until cooked through and set.
Tips for making the cake
- Grease the mug well before adding the batter. It’s best to use an oil spray, or you can wipe some oil around it. Avoid butter which can cause the cake to stick to the sides.
- Use a large wide mug. The batter will double in size when cooked, so be sure to allow for that. You can pop a plate under the mug just in case there is any overspill.
- Use a mug with straight sides. This will help the cake to cook more evenly. Because there are no eggs in this cake, it doesn’t matter if it does get slightly undercooked.
- Know that cooking times may vary. Depending on what size and shape mug you use, and the power of your microwave, your cooking times will vary. 90 seconds is a good starting point, but yours may be slightly less or more.
Frequently asked questions
The beauty of mug cakes is that you can whip up a single portion in minutes. If you have leftovers through, they will keep in the fridge for up to 3 days. They can be enjoyed cold or at room temperature, or very quickly reheated in the microwave.
If you don’t have a microwave, then they come out great in the oven too, they just take a little longer. Simply pour your batter into a greased oven proof ramekin and bake at 350F for 15 to 20 minutes. This is a great option if you want to make more than one. Just place the ramekins on to a baking sheet in case of any overflow.
This vegan chocolate mug cake is perfect to enjoy as it is. It’s also great with some fresh fruits like strawberries or raspberries, and a dusting of powdered sugar for an extra treat. You can of course add any toppings you like, like ice cream, whipped cream, frosting, sprinkles or chocolate shavings!
This vegan chocolate mug cake is such a perfect treat! Rich, moist and gooey and you don’t have to share it with anyone!
More easy desserts:
- Funfetti Mug Cake
- Avocado Chocolate Mousse
- Almond Milk Rice Pudding
- Gluten-Free Apple Crisp
- Mint Chocolate Brownies
- Vegan Pudding
- Fruit & Yogurt Parfait
- Hot Cocoa Bombs
- Matcha Chia Pudding
- PB Jam Thumbprint Cookies
- Baked Apple Slices
If you’ve tried this healthy-ish feel good Chocolate Mug Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Chocolate Mug Cake
Video
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- Pinch salt
- 4 tablespoons almond milk
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips
Instructions
- Grease a 12-ounce microwave safe mug.
- In a small bowl or glass measuring cup, combine all the dry ingredients except for the chocolate chips. Whisk to evenly distribute and break up any lumps.
- Add in the almond milk, coconut oil, and vanilla extract. Whisk until smooth. Stir in the chocolate chips and pour the mixture into the prepared mug.
- Cook in the microwave on full power for 75-90 seconds. Allow to sit for at least 5 minutes before enjoying.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Craved something caky so I decided to make this mug cake! It turned out really soft and moist unlike other mug cake recipes, absolutely loved it!
I used ingredients I had, so swapped the coconut oil for vegetable oil and the almond milk for barista oat milk – and it still turned out great! Thank you for this recipe 🙂
Happy to hear that it hit the spot!
Just tried this at 1:30 am after my 1 year old went to sleep and I had a craving for something chocolatey. It was DELICIOUS! I’ve tried at least 3 other mug cake recipes and they were never THIS good! Thank you for sharing this recipe!
Happy to hear this one hit the spot! You’re so welcome!
I just tried this mug cake and topped it with fresh cherries! It was “so good”! Love your recipes!!
Such a great flavor combo! Yay!! Thank you!
So delicious and easy to make! Definitely the perfect way to treat yourself without feeling like you’re going overboard
Thank you so much! That’s exactly what I thought too!
What can I use instead of coconut oil? And can I use instead of sugar honey or maple syrup??
You could try an egg instead of coconut oil. I would recommend using granulated or cane sugar to sweeten up your cake. Honey or maple syrup might work, but it’ll switch up the taste and texture.
Has anyone attempted to make this recipe using their air fryer instead of a microwave or oven? If so, please share the baking details.
I haven’t yet, but I’m sure it’d work! Let me know if you decide to give it a try.
I just made this mug cake, it’s the first one I’ve ever made, and it was amazing! I made the chocolate one for myself and it reminded me of those chocolate soufflé cakes you get at restaurants. So quick and easy to make and the texture was perfect! I also made a vanilla version for the hubby, and he wanted more! Thank you Yumna!!!
Hi Yumna,
How do we print your recipes, I wanted to print the “chocolate mug cake” so the I can make it for my grandson but there are so many adds on you site, when I send it to Print it shows 16 pages, all I want to print is the recipe, not the adds and empty spaces. Even if I nominate the pages that I want to print eg, 10 & 11 it cuts off certain parts of the recipe, truly frustrating,
Hi! When you go to the recipe card, there will be a printer icon on top of the image which you can click on to print the recipe. Here is the link to it if you cannot find it: https://feelgoodfoodie.net/wprm_print/recipe/37944
This is such an amazing mug cake recipe, it’s not rubbery & bland like other mug cakes I’ve tried. It’s fluffy, moist & slightly dense! It’s quick to make & delicious, what more can i ask for?
Thank you so much! That’s exactly what I was going for!