A Vegan Chocolate Mug Cake made in the microwave that is so rich, so decadent and so perfect, it is hard to believe it is gluten-free, oil-free and has no eggs! Truly, it is the most delicious chocolate mug cake recipe ever. Only 8 ingredients and ready in 5 minutes!
VEGAN CHOCOLATE MUG CAKE
Whether you are making this easy and quick Vegan Chocolate Mug Cake for dessert or these Vegan Chocolate Crepes for breakfast, you are going to be more than satisfied. If you are wondering “what is a mug cake?”, then you are in for a real treat! You simply cook a small cake in a mug in the microwave, it’s that easy. And this vegan gluten-free chocolate mug cake I can confidently say is the best one I’ve ever tasted. Bonus that it is gluten-free and oil-free. This isn’t my first ever mug cake recipe though, I have a Vegan Toffee Mug Cake that you should probably make stat.
I’ve probably tasted and tested 10 chocolate mug cakes over the past couple of years. They were all either too dry or simply not enough chocolate flavor. I love really rich chocolate desserts. This mug cake is incredibly moist, but not dense. It has the perfect cake texture and is so decadent and rich.
If you are looking for a healthier low-fat option, make this one!
First, you will need to gather these 8 ingredients (+salt):
- Superfine blanched almond flour: Since almond flour is high fat, it provides the moisture to the mug cake and replaces any oil or butter that would typically be used. So, it is oil-free, but incredibly rich and decadent.
- Superfine oat flour: I use Bob’s Red Mill.
- Tapioca starch or cornstarch: This helps to bind the cake, since eggs are normally used in mug cakes, this replaces eggs perfectly and gives the mug cake structure.
- Unsweetened cocoa powder
- Baking powder
- Pure maple syrup
- Vanilla extract
- Dairy-free semi-sweet chocolate chips: I use the Enjoy Life brand.
HOW TO MAKE A VEGAN CHOCOLATE MUG CAKE
Step 1: To a small bowl, combine the almond flour, oat flour, starch, cocoa powder, baking powder and salt and whisk very well, making sure to break up any lumps. If your cocoa is lumpy, sift it, otherwise it will not cook through well. Add ONLY 1 tablespoon of the chocolate chips.
Step 2: Add the water, syrup and vanilla and stir well until the batter is completely smooth. The batter is not overly sweet, so this allows for a rich chocolate flavor to come through and also the sweetness from the chocolate chips gives the perfect touch of sweetness.
Step 3: Pour the batter into an 8 oz mug. Top the remaining 1/2 tablespoon of chocolate chips sprinkled on top. This can be spread after cooking to give a somewhat frosting effect, if desired.
CAN YOU MAKE A MICROWAVE MUG CAKE IN AN OVEN?
Why yes you can! I’m good to y’all, so since many people may not have a microwave, or prefer not to use one, I tested this vegan microwave cake it in the oven, too. Simply pour the batter into 2 parchment paper muffin liners inside a muffin pan and bake for 20-22 minutes. Once the toothpick comes out basically clean (a few crumbs are ok, not wet batter), it is done. Cool for 15 minutes before eating.
Both versions, whether in the microwave or oven, are equally delicious! This vegan chocolate mug cake is everything a mug cake should be. It is cakey, like truly a cake texture, meaning, light and fluffy. Yet it is decadent, moist and super rich in chocolate flavor! With melty chocolate chips inside, you can’t beat it!
MORE VEGAN CHOCOLATE DESSERTS
Best Vegan Chocolate Mug Cake (Gluten-free)
This is the best Chocolate Mug Cake that is so rich, so decadent, but it is vegan, gluten-free, oil-free, has no eggs and is ready in 5 minutes!
- 4 tablespoons (28g) superfine blanched almond flour (I used Bob’s Red Mill labeled “superfine”)
- 2 tablespoons (16g) fine oat flour*
- 1/2 tablespoon (4g) tapioca starch (or cornstarch)
- 2 tablespoons (12g) unsweetened natural cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 tablespoons (30g) water
- 2 tablespoons (40g) pure maple syrup
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons (23g) dairy-free semi-sweet chocolate chips, divided
- I use this scale.
To a bowl, combine the almond flour, oat flour, starch, cocoa powder, baking powder and salt and whisk very well, making sure to break up any lumps. If your cocoa is lumpy, sift it, otherwise it will not cook through well. Add ONLY 1 tablespoon of the chocolate chips. OVEN DIRECTIONS in step 6.
Add the water, syrup and vanilla and stir well until the batter is completely smooth. The batter is not overly sweet, so this allows for a rich chocolate flavor to come through and also the sweetness from the chocolate chips gives the perfect touch of sweetness.
Pour the batter into an 8 oz mug. Top the remaining 1/2 tablespoon of chocolate chips sprinkled on top. This can be spread after cooking to give a somewhat frosting effect, if desired.
Place in the microwave and cook for 1 min 30 seconds. This was the perfect time for my microwave (full power) to cook it through to the perfect cake texture but not overcook it or make it dry. Obviously, all microwaves will vary. You will know it’s done when the top of the mug cake has a cooked look and not still wet batter if you touch it. It should JUST be cooked on top (refer to the look of the cake in the photo).
Set your timer for 4 minutes to cool before eating. The cake will be way too hot to eat immediately and this allows the interior to finish cooking a bit. Depending on your microwave, you may need to alter the time to get it cooked to your liking. Enjoy!
To make this in the oven, preheat the oven to 350°F (177°C) and line a muffin pan with 2 parchment paper muffin liners. Follow the same batter instructions and divide the batter evenly and top each with the remaining 1/2 tablespoon chocolate chips. Bake for 20-22 minutes until a toothpick comes out basically clean (a few crumbs are ok, not wet batter). Cool for 15 minutes before eating so they finish cooking.
- Make sure to use certified gluten-free oat flour if needed. I use Bob’s Red Mill.
- Nutrition based on 1 mug, however this mug is the equivalent of 2 large muffins. I actually split this with my daughter to be 2 servings or save half for the next day.
Serving: 2servingsCalories: 247kcalCarbohydrates: 34.7gProtein: 4gFat: 12gSodium: 153mgFiber: 5.5gSugar: 17.9g
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.