Vegan Chocolate Mug Cake
Chocolate cake in under two minutes, made entirely from plants — this mug cake is the kind of weeknight treat that feels almost too easy to be real. Plant-based milk and neutral oil replace the eggs and butter without any fuss, giving you a genuinely moist, fudgy crumb that holds together beautifully. A handful of vegan chocolate chips stirred in before microwaving takes the richness to another level, though the cake is deeply satisfying even without them. The whole thing comes together in a single mug with a fork, so cleanup is basically nonexistent. Letting it rest for two minutes after microwaving is the one step worth not skipping — it makes the difference between gummy and perfectly set. Whether you're craving something sweet after dinner or need a solo chocolate fix on a lazy afternoon, this delivers every time.
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Learn more →Ingredients
1 serving
- 4 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 3 tbsp organic cane sugar
- ¼ tsp baking powder
- 1 pinch salt
- 3 tbsp plant-based milk
- 2 tbsp neutral oil (such as canola or sunflower)
- ½ tsp vanilla extract
- 2 tbsp vegan chocolate chips (optional)
Instructions
- 1
Add the flour, cocoa powder, sugar, baking powder, and salt to a large microwave-safe mug (at least 12 oz) and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
- 2
Add the plant-based milk, oil, and vanilla extract to the mug and stir until a smooth, thick batter forms with no dry pockets at the bottom.
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