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Chocolate Mug Cake

By Christina
Yields: 1 serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 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.
 

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