Moist Vegan Chocolate Mug Cake

Vegan chocolate cake in a mug with a spoon.

5 from 1 vote

Treat yourself to the ultimate Vegan Chocolate Mug Cake. It's rich, fudgy, and ready in under 2 minutes right from the microwave. Made with simple, pantry-friendly vegan ingredients, it’s the perfect quick and easy dessert!

Cook Time1

Total Time1

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: serving

Calories: 544kcal

Author: Aly Michell

Ingredients

¼ cup all-purpose flour 30 grams
3 tablespoons brown sugar 36 grams
2 tablespoons unsweetened Dutch-processed cocoa powder 10 grams
⅛ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons soy milk 45 mL
1 tablespoon black coffee 15 mL
2 tablespoons canola oil 30 mL
¼ teaspoon vanilla extract

Instructions

In a microwave-safe mug, whisk together the all-purpose flour, brown sugar, cocoa powder, baking powder, and salt. Add the soy milk, coffee, canola oil, and vanilla extract, then stir until smooth and well combined.
Microwave for 90 seconds, or until the cake is fully cooked and set in the center.

Notes

If you’d rather skip the canola oil, melted vegan butter is a great alternative.
I recommend using Dutch-processed cocoa powder for a smoother, more mellow flavor, but natural cocoa works too.
Any non-dairy milk will work here, so use your favorite. Make sure to thoroughly mix the batter until no dry spots remain.
Microwave times can vary, so adjust as needed. Add 10 seconds at a time until the cake is cooked through, but be careful not to overcook. Sweetness is flexible too, just feel free to adjust the sugar to taste.
This mug cake pairs beautifully with a cozy cup of coffee, tea, or homemade vegan hot chocolate.

Nutrition