My roundup of mug cake recipes because so popular, I thought I’d do a vegan version since my partner loves these.
I can’t even count how many times we’ve had a late-night craving for something chocolatey, fudgy, and warm—but didn’t want to bake an entire cake.
That’s where this little one-cup vegan chocolate mug cake comes in.
It’s the kind of dessert you can whip up in literally five minutes, using ingredients you probably already have in your pantry.
I’ve made this more times than I should admit—sometimes after a stressful workday, sometimes while watching Netflix, and sometimes just because the night felt like it needed something sweet and cozy.
This has no eggs, no dairy, no mess—just pure chocolate comfort in a mug. You stir everything together in one cup, microwave it, and boom—you’ll have yourself a mug cake
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make It Even More Delicious
Use a wide mug or ramekin so it cooks evenly and doesn’t overflow.
Add a teaspoon of nut butter in the center before microwaving for a molten middle surprise.
Top it with a scoop of dairy-free ice cream, or drizzle some vegan chocolate sauce or nut butter on top after cooking for that bakery-style vibe.
Stir in crushed Oreos or a bit of espresso powder if you want to feel fancy.
Vegan Chocolate Mug Cake
Course: DessertDifficulty: Medium1
Mug Cake3
minutes2
minutesIngredients
¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2½ tablespoons coconut sugar or brown sugar
⅛ teaspoon baking soda
Pinch of salt
3 tablespoons plant milk (almond, oat, or soy)
1 tablespoon coconut oil or neutral oil
½ teaspoon vanilla extract
1 tablespoon vegan chocolate chips (plus more for topping)
Directions
- Grab your favorite microwave-safe mug—nothing too small because this rises up a bit while cooking.
- Add the flour, cocoa powder, sugar, baking soda, and salt right into the mug and give it a quick stir with a fork.
- Then pour in the plant milk, oil, and vanilla extract.
- Mix everything together until it forms a smooth batter, making sure you scrape the bottom and edges of the mug so there are no dry flour pockets left hiding out. Toss in those chocolate chips and give it a gentle stir through.
- Pop your mug in the microwave and cook on high for 1½ to 2 minutes.
- The sweet spot is usually around 1 minute 45 seconds in my microwave—enough to cook through but still keep it gooey in the center.
- Let it sit for a minute before digging in (I know it’s hard). It will be super hot, but once it cools just slightly, it’s soft, fudgy, and honestly tastes like you put way more effort into it than you did.
- I personally love this after big savory meals – it really hits the spot!
Substitutions and Add-Ins:
Don’t have coconut sugar? Use regular white sugar or maple syrup.
You can substitute coconut oil with vegan butter or even avocado oil.
Gluten-free? Use a 1:1 gluten-free flour blend and reduce the plant milk by ½ tablespoon.
Add chopped walnuts, mini marshmallows, or even a sprinkle of cinnamon for a cozy twist.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
Whether you’re craving a little self-care treat after a long day or just want to impress your friends with a “fancy” dessert that takes under 5 minutes, this mug cake never disappoints.
And trust me—it tastes even better eaten straight from the mug with a spoon in bed.
