Chocolate Vegan Mug Cake
Rich, fudgy, and ready in under 3 minutes. A single-serving chocolate vegan mug cake with zero dairy, zero eggs, and zero oven required.
Ingredients
- 2 tbsp all-purpose flour whole wheat works too
- 2 tbsp cocoa powder natural or Dutch-processed
- 2 tbsp granulated sugar coconut sugar works too
- 1/8 tsp salt
- 1/4 tsp baking powder do not skip
- 1 tbsp canola oil or melted coconut oil, vegan butter, or applesauce for oil-free
- 3 tbsp non-dairy milk oat, almond, soy, or any plant milk
- 1/2 tsp pure vanilla extract
- 2 tbsp dairy-free chocolate chips optional but highly recommended
Instructions
- Add the flour, cocoa powder, sugar, salt, and baking powder to a microwave-safe mug (at least 12 oz). Whisk together with a fork for about 20 seconds until evenly combined.
- Pour in the canola oil, non-dairy milk, and vanilla extract. Stir until the batter is smooth, scraping the bottom and sides of the mug to eliminate any dry pockets. Do not overmix.
- Scatter the dairy-free chocolate chips across the top of the batter. No need to stir them in.
- Microwave on high for 40 seconds. Check the center — it should look just barely set with a slightly glossy surface. If still wet, microwave in 10-second intervals until just set. Do not exceed 60 seconds.
- Serve immediately, straight from the mug. Top with vegan vanilla ice cream, coconut whipped cream, or a drizzle of peanut butter if desired.
Notes
Use a wide mug rather than a tall narrow one for more even cooking. Pull the cake out slightly underdone — it continues cooking from residual heat. Mug cakes are best eaten immediately while warm.