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!
INGREDIENTS NEEDED
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.
Step 4: Place in the microwave and cook for 1 min 30 seconds. (full directions below)
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
- Vegan Chocolate Sweet Potato Tart
- Best Vegan Hot Chocolate
- Vegan Mint Chocolate Fudge
- Chocolate Coconut Cookies
- Gluten-free Chocolate Cookies
- Dark Chocolate Molasses Cookies
- Homemade Vegan Chocolate Milk
- Vegan Oatmeal Chocolate Chip Cookies
Best Vegan Chocolate Mug Cake (Gluten-free)
Ingredients
- 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.
Instructions
- 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.
Notes
- 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.
Nutrition
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Hi Brandi! Love your blog. Can I sub regular unbleached flour for your other flours?
Hi Deborah! Thank you so much! No, it needs to be the almond flour blend above, as since it’s oil-free, that blend is what makes the cake so moist. There are lots of mug cake recipes online that use regular flour if that’s what you want, they are just not oil-free and likely made with white sugar. Just depends on what you’re after 🙂
What wattage is your microwave?
It says 1000 watts on it.
I was so happy to see is gluten free, yay!
Yes! Definitely needed a gluten-free and oil-free version that tastes every bit as decadent!
Soooooo EXCITED to see you’ve come up with a mug-cake recipe! And CHOCOLATE on top of that!!! BLESS YOU! BLESS YOU! BLESS YOU!
Thank you so much Dori, you are so kind! I can’t wait to hear what you think of it!
Chocolate lovers dream 😋 Made the oven version and it tasted just like a decadent brownie. I’m currently having some serious autoimmune issues with gluten so this recipe almost made me cry when I saw it posted on Instagram. Thank you so much for working your tail off to create these delicious recipes.
I’m so very happy to hear you loved this Leah! Thank you so much for making it! Just fyi, 90% of my dessert recipes are gluten-free, so definitely check them out. I do use spelt or pasty flour sometimes in recipes, but the majority hopefully will meet your gluten-free needs.
Hello Brandi
What a beauty this cake is! Can I make my own oat flour at home using steel cut oats ?? And if I wanted to double or triple the number of cupcakes in the oven – do I just double or triple the ingredients as is ??
Thanks
Lavanya
Hi Lavanya! Thank you! I’m not too sure how fine you can get steel cut oats?? It needs to be totally smooth and fine, like regular all-purpose flour, otherwise the texture will be compromised and your cake more dense. If you can get it really fine, then try it out. Yes, just double or triple the ingredients and definitely use a scale so it all turns out correctly! 🙂
Brandi, your a genius! I’ve already shared this on my FB page and I’m baking one as I write this!!
Oh yay Kristen, you are so sweet! Please come back and rate the recipe after you make it! The oven version is just as decadent! My daughter ate one today and her whole face was covered in chocolate, literally, lol!
Ok I just finished eating it and it was amazing!!! Thank you for the incredible recipe. My 15 yr old son asked for and said, are you sure that’s healthy? That tastes as good or better than the ones in the restaurant!
Woohoo!!! So so happy to hear that and your son’s response is hilarious and golden! That is the seal of approval, totally tastes like it’s bad for you, lol! Thank you so much Kristen!
This recipe sounds good! I’m desperately looking for cake recipes that do not call fir eggs. Besides being allergic to them, they should not be included in Vegan recipes. So pleased to have found a recipe that is all 3 – lactose-free, gluten- free & egg-free!! Thank you!
Loved it! Thank You, I’ve found so many treats among Your recepies.
So glad you enjoyed it Sofia!
Hi Brandi,
This sounds so good.
I can blitz some rolled oats to get some flour but I’m not sure it will be as fine as the commercial brand you used. Could it be possible to sub with rice (brown? white?) or spelt flour do you think?
Hi Sandy, I wouldn’t sub with rice flour here, not too sure how that would work, but I think it would make it grainy and dry. The oat flour works amazing here. If you have a Vitamix, you can get them pretty fine. You could also try spelt flour, it is the closest to oat flour, although it may cook slightly faster, not sure.
Hi Brandi !! This is amazing !! Do you happens to know what the calories are for one mug ? If not, I can giggles it out ! Love your cookbook too !
Hi Ann Marie, yes, I just calculated it and even though it’s one mug, I do not eat the whole thing in 1 serving, but split it in 2 or share with my daughter. Because, technically, it makes the amount for 2 regular sized muffins, to give you an idea. The calories are 494, or 247 if you per muffin.
So, so good! I make a lot of mug cakes and this one gets the texture just right!
Yay Laura! So glad to hear you say that becatse that is exactly what my goal was and has been my complaint with ones I’ve tried, either way too dry or excessively dense mushy or chewy, but I love how this one literally has a soft, tender cake texture. 🙂
I just love mug cakes, a perfect snack when you don’t have time for much. Will keep this recipe to try it out this week. Thank you, thank you, thank you!!!!
The timing for this was perfect! I needed something chocolatey and good yet not so much that I would go crazy eating the whole thing after a really emotional day. Rich, decadent tasting, yet not unhealthy so I ate it guilt-free. Thanks for another brilliant recipe, Brandi!
Aww, so sorry you had an emotional day Lori, but I’m really glad to hear how much you loved the recipes, thank you so much for the feedback!
Oh holy he!!, this was hands down THEEE BEST mug cake I’ve ever had (some others I’ve been told tasted like 💩)😂 Brandi, you nailed this one! It is rich, decadent, easy, quick, chocolatey, has minimal ingredients, great texture, moist but fluffy & damn good!
Seriously, just mix in a bowl, pour in a mug, microwave for 1 1/2 minutes, let it cool and dive in🍫😋 Why Not?!?!
Woohoo, that is the BEST feedback, thank you so much Tami! I tested so much to get this mug cake to actually taste like a real chocolate cake and I’m so glad you loved it!!
Soooooooo good!! I’ve made it nearly nightly since you posted it. Tonight, I measured out the dry mix portion into jars so I can quickly make it each night! And, I tossed it a few frozen raspberries to the one I baked tonight. Extra yum! Thank you for all your creations.
Yay Maria! Thrilled to hear that and what a brilliant prep idea!!
I made 3 for us the other night and served it with nice cream and it was sooo decadent and delicious. I’m glad though it was just a mug because had this been a full cake I would’ve devoured the whole thing. Totally hubby and son approved.
And they looked sooo good on IG, thank you so much for making them Estee! So glad you all loved them!
This was wonderful, Brandi. I had given up on mug cakes because the couple of recipes I tried were just a gooey mess and nothing I would consider to be cake—apologies to those who like goo, but I personally prefer cake!), but the texture and flavor were perfect (this came as no surprise–perfection is what always comes with your recipes). So easy to make. This was the fourth thing of yours we made yesterday. Dinner was the potatoes and lentils with BBQ sauce from your cookbook (so delicious!), accompanied by salad with your ranch dressing. Then we shared the mug cake, with one of your chocolate chip crystallized ginger cookies. Yesterday was truly Brandi day and our taste buds are so grateful to you!
Haha, you cracked me up with “apologies to those who like goo”! I totally know what you mean, too, which is why testing this recipe so many times was so important to me. They’ve either been goo, like you said, mushy/dense OR just DRY as a bone, so getting a moist, fluffy cake in a minute 30 in the microwave was the highlight of the month for me, haha! And I’m so super honored you had a vegan 8 day!! Adding the ginger cookie to this mug cake sounds So amazing Ellen, I totally have to try that!!
This is one of the best chocolate cakes I’ve ever had! I’ve made this recipe three times since you first posted it. The first two times my fiancé and I shared but by the third time we each needed our own. I love how I can always count on your recipes to be easy and delicious! I put your cookbook on my wedding registry and I can’t wait to receive it!! Thanks again for all your hard work and for creating these amazing recipes!
Yay Erin, such wonderful feedback! So glad you loved it so much! Thank you for your kind words, it means so much!
Brandi, I love each and every one of your recipes! This special chocolate cake in a mug is so deliciously decadent!
Thank you for all of the wonderful receipes that you create,
Aww, thank you so much Carolyn, that really means so much to hear!!
This chocolatey mug cake REALLY hit the spot tonight! It was super easy to make and the perfect dessert when you don’t have time to make dessert! The really funny thing is I had all ny various flours out and accidentally used brown rice flour instead of almond flour, which should have never worked because it needs the fat from the almonds. However, my husband absolutely loved it! It was dense but not gooey. I made it right the second time and noted that it was much lighter and fluffier, but both versions were delicious. Thanks for this scrumptious treat, Brandi!
Yay Colleen, so glad you loved it so much and that your hubby did too! Yes, the lower fat content will make things much denser but glad to know it was still yummy!
This is so yummy… My husband and I split one… the perfect little treat!
That’s awesome to hear Eva, thank you so much for making it!!
Can I sub potato starch for oat flour? My son can’t tolerate oats, even if they’re gluten free.
Hi Shanna, oops I answered you regarding the wrong recipe earlier, sorry about that. For this mug cake, you can try it doing half the amount of oat flour with potato starch, so 1 tbsp. I have not tested it personally, so I can’t vouch for the results, but that is what I would try. Not sure if the cooking time will be the same. Just look for the dry look on top as in the photos.
Wow amazing mug cake loved it… i didn’t have almond flour so ground down almond slivers and i dint have cocoa so ground down cacao nibs didn’t have chocolates so used toasted coconut so yummy will be making this again and again … i have been a coeliacs vegan for 10 years due to illness and that cake stayed down i am one happy lady… Thank you Brandi
Since I saw this recipe on my email inbox, I was dying to try it, but here were I live in Brazil it is not easy to get maple syrup (and it is too expensive when I can find it). So finally, I couldn’t wait anymore and decided to replace the maple syrup with a homemade sugar syrup. I made it this morning and, although the batter was too thick (almost like a bread dough), it was delicious. Do you think the batter being so thick was because of the sugar syrup?
Yes, definitely, since you changed a liquid ingredient, that affects the batter consistency. Maple syrup is pretty runny, so that would be why. The batter isn’t running but it’s smooth and pourable.
Loved it. This is the solution for the instant your brian snaps “I want cake. Now”.
Tried it out yesterday with my mom, as she has a microwave and I don’t (and I don’t really want to use the oven for just 1 small cake… and if you want something fast, the oven isn’t the best option anyway).
The only thing I had to adjust was water, which I doubled, because the original mix just simply dry, like I could work it with my hands (like a nuts’ base for a pie, or like the mix to make balls). With double the water and 1:30 in my mom’s microwave boom, the magic was done. It reminded me instantly of the double chocolate muffins (https://thevegan8.com/2013/12/06/double-chocolate-muffins/), which we make pretty often and upon comparison I saw they’re almost the same, so basically, I’ve now discovered that there’s no need to wait and no need to make big batches to get a double chocolate muffin. THIS IS EPIC!!! No need to bake and eat 12 cupcakes in a day, woohoo! Thank you a million for this recipe. I might just be visiting mom and her microwave more often (and I already do visit very often!).
😀
Lol. I meant to write “your brain” on that first line. BRAIN. Not brian (though if anyone has a Brian at home, please, by all means introduce them to this glorious instant cake. Your Brian and his brain will be happy).
Haha, thank you so much Mariana! So glad you loved this! That is odd though that your dough was stiff, that isn’t right. No reader has had that issue and I’ve made it countless times and it’s like a muffin batter consistency. Regardless, glad you got it to work!
Just made two of these tonight. Didn’t have any tapioca or corn starch so I just used a little extra almond flour. I also subbed rice malt syrup for the maple syrup. Absolutely delicious! Another wonderful Brandi creation. Thanks for this recipe. 🙂
I’d never had a mug cake. Now I don’t think I’ll make any other kind of chocolate cake again. This was DELICIOUS, and I’m convinced no other mug cake could ever measure up. I made it exactly as you wrote the recipe, it turned out perfectly, and even my husband was impressed. (I almost ate the batter though, it was sooo good.) Perfect proportions for a chocolate cake craving, and instant gratification! Plus these ingredients all are staples in my house.
Come December I think I’ll try mini marshmallows in the mug cake and see if that doesn’t make the perfect kind of around-the-fire-at-Christmas treat!
Is there a substitute recommended for the oat flour…my little one has an oat allergy, but we just recently found out about the wheat and egg allergy this week.
You can try brown rice flour but I can’t guarantee the results. It may be a bit grainier.
I just made this mug cake and WOW it’s hands down the best I’ve ever had, plus it ticks all the boxes of vegan/GF/refined sugar free! I swapped the oat flour for rice flour, and skipped the corn starch and choc chips (didn’t have either) and it still turned out really amazing! Thank you!
I do crossfit & typically looking for ways to add in more protein. Could I substitute vital wheat gluten for one of the flours or cornstarch in this recipe if I’m not concerned if its GF?
Hi Jennifer! I would definitely not add or swap a flour with wheat gluten to this. It will ruin the recipe and make it excessively hard and chewy. Gluten isn’t really something that can be swapped for flours in baking recipes because it will completely change the texture of everything. If you want to use wheat gluten, I’d maybe try googling recipes/baked goods that call for it?
My new go to mug cake! Devine! Im not even GF, but all of your GF recipes are the same or often better than conventional. So…. my pantry is always stocked with all the GF staples! Lol
This tastes AMAZING! I happily made it last night as I had all of the ingredients already on hand (except chocolate chips, which would’ve taken it to the next level for sure). The texture is super soft and light. Perfectly delicious dessert without the added guilt! 10/10
So glad you loved it!!
Yum! Super easy to make and delicious! Thank you! 😃
So happy to hear Erin, thank you for the feedback!
I got rid of my microwave! Do you have a suggestion for doing this in an air fryer perhaps? I have the Vegan Foodi – instapot + air fryer combined – the best!
Hi Susie, I included oven directions on the recipe card! I have no idea about using an air fryer.
I didn’t see any notes explaining the nut-free version. Am I missing it somewhere?
Here it is! https://thevegan8.com/healthy-chocolate-mug-cake-low-fat/
Just finished mine, so yummy! Ooey gooey in the middle
Yumm… I made 3 of them in the microwave for dessert (one at a time). I didn’t have oat flour but blended up some oats with my immersion blender real quick before I started. This recipe is A+++!!!
So good! I can’t have oat flour, so I subbed cassava flour, added an extra tablespoon of water and it was perfect! Thanks for the great recipe!
Awesome to hear Katie!