Chocolate Mug Cake

The best chocolate mug cake you’ll ever have! This recipe is vegan, so easy to make, and full of chocolate flavor!

The Best Chocolate Mug Cake Recipe

This chocolate cake in a mug is made without eggs, comes together quickly, and is perfect for satisfying your chocolate cravings. It’s rich, decadent, and so chocolatey!

You can make this single-serving dessert any time of the day, and if using the microwave, it can be ready in minutes. But it’s also quick to make in a regular oven, it’s such a quick and easy recipe!

You can almost call it a healthy chocolate mug cake, because I tried to make the classic as healthy as possible. The recipe is balanced in terms of sugar content and portion size and you can make a few tweaks to make it even healthier and clean eating friendly. It’s also naturally vegan.

Serve it with a scoop of ice cream, whipped cream, or coconut whipped cream on top for an extra treat.

Ingredients to Make the Best Chocolate Mug Cake

Here are the ingredients you’ll need to make this chocolate mug cake: flour, cocoa powder, sugar, baking powder, salt, oil, milk, and vanilla extract. You probably have all of the ingredients in your kitchen already!

Flour. The recipe works well with all-purpose flour. If you want to make your chocolate mug cake healthier and clean eating friendly, substitute white whole wheat flour or whole wheat pastry flour for the all-purpose flour.

Cocoa powder. Use regular unsweetened cocoa powder.

Sugar. This can be raw cane sugar, granulated sugar, or coconut sugar. Or substitute a liquid sweetener like pure maple syrup, agave, or honey.

Oil. This can be canola oil, sunflower oil, or melted coconut oil. You can also substitute melted unsalted butter.

Milk. Any milk may be substituted for the unsweetened almond milk.

How to Make the Best Chocolate Mug Cake

Now that you know the ingredients you’ll need, let’s go over how to make the best chocolate mug cake!

In a small bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Add the oil, milk, and vanilla and stir until smooth.

Transfer the batter to a ramekin or coffee mug. If using, sprinkle chocolate chips on top.

Bake in a preheated 350°F (177°C) oven for 18-20 minutes, or microwave for 60-90 seconds, depending on your microwave’s wattage.

Let the mug cake cool for some minutes before eating.

You can also prepare the batter directly in the ramekin or mug.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your chocolate mug cake!

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Print Recipe

Chocolate Mug Cake

By Christina

Yields: 1 serving

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

The best chocolate mug cake you’ll ever have! This recipe is vegan, so easy to make, and full of chocolate flavor!

Ingredients

• 2 tablespoons (16 g) all-purpose flour (see Notes!)
• 1 tablespoon (5 g) unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/16 teaspoon salt
• 1 tablespoon (12.5 g) raw cane sugar (see Notes!)
• 1/2 tablespoon (7 g) vegetable oil (see Notes!)
• 2 tablespoons (30 ml) unsweetened almond milk (see Notes!)
• 1/4 teaspoon vanilla extract
• optional: 1 teaspoon dark (mini) chocolate chips

Instructions

• In a small bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Add the oil, milk, and vanilla and stir until smooth.
• Transfer the batter to a ramekin or coffee mug. If using, sprinkle chocolate chips on top.
• Bake in a preheated 350°F (177°C) oven for 18-20 minutes, or microwave for 60-90 seconds, depending on your microwave’s wattage.
• Let the mug cake cool for some minutes before eating.

Notes

Make sure your ramekin or coffee mug is oven-safe or microwave-safe.

Grease the ramekin or mug if you want to loosen the cake.

You can also prepare the batter directly in the ramekin or mug. Be sure to scrape the bottom and edges of the ramekin or mug.

Flour Alternatives: White whole wheat flour or whole wheat pastry flour may be substituted for the all-purpose flour.

Sweetener Alternatives: Granulated sugar or coconut sugar may be substituted for the raw cane sugar. Pure maple syrup, agave, or honey may also be substituted for the raw cane sugar. Subsitute 2 teaspoons (14 g) pure maple syrup, agave, or honey for the sugar. There’s no need to reduce the amounts of other liquids here if using a liquid sweetener.

Oil Alternatives: You may use coconut oil, canola oil, sunflower oil. You can also substitute melted unsalted butter.

Milk Alternatives: Any milk may be substituted for the unsweetened almond milk.

 

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!