Vegan Chocolate Mug Cake

Total time6 min

Prep time3 min

Cook time2 min

Rich cocoa powder and a touch of vanilla give this single-serving cake deep, fudgy flavor without any fuss — just whisk, stir, and microwave. The batter comes together in under a minute using a fork and a mug, so there's no oven, no mixer, and barely any cleanup. A short zap on high turns it into a warm, spongy cake with a just-set top, and folding in a few chocolate chips before cooking gives you melty pockets throughout. Let it rest for a minute so the center firms up, then dig in straight from the mug while it's still warm. It's an easy, craveable dessert to keep in your vegan rotation whenever you want chocolate cake fast.

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Ingredients

1 serving

3 tbsp all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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3 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
In a 12 oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined with no dry pockets.
2
Add the milk, oil, and vanilla extract to the mug and stir with a fork until the batter is smooth and no streaks of flour remain. Fold in the chocolate chips, if using.

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