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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I used 2 TB of non-dairy vanilla almond yogurt instead of the maple syrup and my hubby and I loved it!
THANK YOU SO MUCH for this easy peasy and DELICIOUS recipe!!! I’ll be making THIS when we hear the wooing of CHOCOLATE!!! 🥰
Better results than the toffee mug cake but still not great. Came out a little gummy and just not fulfilling my cake fix maybe bc it’s vegan and gf 🙁 so tough with baked goods.
It should be fluffy like in the photos. Did you change an ingredient? All other reviews have been positive and it shouldn’t be gummy, so I’m curious if you changed something? Hope to help!
Hello, I’ve just made this mug cake and had a question about the nutritional info. The recipe is for one mug cake, but the nutritional info gives values for two servings. Should the values be doubled for the one mug cake? Would I be eating two servings by eating the whole thing? I try to watch my calories, so wouldn’t normally eat 500 calories for breakfast
Sorry for the confusion. One mug cake counts as 2 servings. I find it’s quite large and so I never eat the whole thing and will split it with my daughter!
Thank you for clarifying. I have made the mug cake a few times now and I do love it, but am trying to only eat half… which is very hard to do. 😉 Thanks again for your speedy response.
Hello! So to clarify, one mug came us roughly 500 calories per this recipe?
Absolute must right here, if you haven’t tried making this one yet! Only 90 seconds in the microwave and Voila you have a scrumptious chocolate treat 🙂
I was surprised at how quick and easy this was to throw together. It’s a wonderful after dinner treat when you’re craving something a little sweet.
This was delicious! It absolutely hit the spot for my chocolate craving! Very easy and quick – which is exactly what I was looking for. I made this at high altitude (7500 ft) and made no changes.
This is so good and easy to put together, cooks in no time. Great recipe for a quick dessert.
Oh, my, goodness. Thank you for this AMAZING recipe!! Totally takes care of my chocolate and cake cravings. Super easy too. I didn’t have any tapioca/cornstarch so I just subbed more oat flour and a bit more baking powder. Loved it!
So glad to hear you loved it Melissa!
Hi Brandi! Is there any way I could make this cake in an air fryer? I don’t have a microwave and I know there’s is an oven option but I would love to do it in an air fryer! Thanks!
Hi Camila, I honestly have no idea! I don’t own one so I can’t give advice on that. Maybe google has some tips on it??
Ok, thank you so much!
I made this tonight and it was wonderful! The cake rose so nicely and filled the whole mug. It tasted amazing and hit the spot. I’ll be making it again soon.
I made this last night and it turned out delicious! I even cleaned out the bowl and the raw batter was yummy! I didn’t have any chocolate chips since I used them up in your showstopper chocolate cake! But this gave me my chocolate fix without them. I wonder if there would be any good substitutes for almond flour. My husband is allergic to almonds. Maybe ground up hazelnuts, hazelnut meal?
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!
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+++!!!
Just finished mine, so yummy! Ooey gooey in the middle
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/
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.
Yum! Super easy to make and delicious! Thank you! 😃
So happy to hear Erin, thank you for the feedback!
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!!
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
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?
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’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!
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. 🙂
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!
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!).
😀
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.