This gooey Vegan Chocolate Mug Cake is super decadent, rich, gooey and moist. The perfect simple recipe when you need a chocolate fix. It also happens to be vegan and oil-free!
This Vegan Chocolate Mug Cake is:
Moist
Decadent
Chocolatey
Satisfying
Dessert for one is always a blessing in my eyes. Am I the only one who craves sweets each and every day? The thing is you may not always want a giant cake sitting around for days on end tempting you.
This easy mug cake only requires 5 minutes and less than 10 ingredients. It also happens to be made without egg, milk, or oil and is 100% vegan.
Hungry yet?
Ingredient Notes:
- Flour – All-purpose works best for this recipe.
- Cocoa Powder – This gives you that classic chocolate flavor!
- Sugar – Regular sugar works best but you could use coconut sugar to make this refined sugar free.
- Baking Powder – Check to make sure your leavening agent isn’t expired.
- Salt – Just a tiny pinch, I use fine sea salt.
- Almond Milk – Any plant milk will work just use an unflavored unsweetened variety.
- Applesauce – Make sure to use an unsweetened unflavored applesauce. If you do not have any on hand this can be replaced with a neutral oil or vegan butter.
- Vanilla Extract – I love good vanilla it’s definitely worth spending a bit more for quality. It should smell like vanilla and state pure on the bottle.
- Vegan Chocolate Chips – Whatever brand you like works, I used Enjoy Life.
How To Make:
Into your mug add your flour, cocoa powder, sugar, baking powder and salt and mix together until well incorporated.
Now add your almond milk, applesauce and vanilla and stir until combined.
It will be a fairly thick batter.
Add half of your chocolate chips and mix them into your batter. Sprinkle the other half on top of the batter.
Microwave for 60-80 seconds. It will depend on your microwave but you want the cake to look underdone.
I microwaved mine for exactly 70 seconds. It should look a little raw on top and some of the chocolate will be melted but the edges should have a more cake like texture.
Leave it in the microwave to set for 5 minutes. This helps the cake to set up and continue to cook while staying fluffy and moist. Do not skip this step.
Top with whip cream or powdered sugar if desired.
Enjoy!
Tips For Success:
- Patience is key. Allowing the mug cake to set in the microwave as described is an important step for a light, fluffy, moist cake. You can dig in right away but it will be slightly underdone.
- Mix ingredients well. You’ll want to make sure you mix your ingredients together well, ensuring you don’t leave dry mixture on the bottom of your mug.
- Use a Microwave Safe Mug. Please make sure you are using a microwave safe mug for this recipe. It will help the cake to cook properly and keep your hands from burning.
This is best served fresh. However, if you need to you can reheat a mug cake for about 10 seconds. Be very careful not to overcook your cake. It can quickly turn rubbery in the microwave.
This recipe creates a delicious, gooey, moist cake. However, if you overcook any mug cake it can become chewy, rubbery and definitely not the texture you are looking for. Be very careful not to do so and make sure to follow the recipe directions.
Other Dessert Recipes:
- Homemade Twix Bars
- Gluten-Free Peanut Butter Cookies
- Vegan Cinnamon Roasted Almonds
- Maple Glazed Baked Donuts (Vegan & Oil-Free)
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Vegan Chocolate Mug Cake
Ingredients
- ¼ cup all-purpose flour
- 2 tbsp. cocoa powder
- 3 tbsp. sugar
- ½ tsp. baking powder
- small pinch of salt
- ¼ cup unsweetened almond milk
- 2 tbsp. unsweetened apple sauce
- ¼ tsp. vanilla extract
- 1 tbsp. vegan chocolate chips
Instructions
- Into your mug add your flour, cocoa powder, sugar, baking powder and salt and mix together until well incorporated.
- Now add your almond milk, applesauce and vanilla and stir until combined.
- Add half of your chocolate chips and mix them into your batter.
- Sprinkle the other half on top of the batter.
- Microwave for 60-80 seconds. It will depend on your microwave but you want the cake to look underdone. I microwaved mine for exactly 70 seconds. It should look a little raw on top and some of the chocolate will be melted but the edges should have a more cake like texture.
- Leave it in the microwave to set for 5 minutes. This helps the cake to set up and continue to cook while staying fluffy and moist. Do not skip this step.
- Top with whip cream or powdered sugar if desired.
- Enjoy!
Notes
- You can replace the sugar with coconut sugar if desired. I tested it with coconut sugar and it worked well.
- The applesauce can be replaced with oil or melted butter if needed.
- Make sure you do not overcook your cake. It will still look a bit raw and will set up once you let it set in the microwave.