Chocolate Mug Cake
This chocolate mug cake recipe is made with pantry staples and comes together in minutes! It’s an easy vegan-friendly dessert for one.
Servings: 1 serving
Equipment
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.
Video
Notes
My Top Tip: Use a large mug with straight sides. It gives the cake room to rise and helps it cook more evenly from edge to center.
Storage: Store any leftover mug cake covered in the refrigerator for up to 1 day. Reheat in the microwave for 10 to 15 seconds, or just until warmed through.
Nutrition
Calories: 481kcal | Carbohydrates: 76g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 389mg | Fiber: 5g | Sugar: 46g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 3mg
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