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cooked vegan chocolate mug cake

Vegan Chocolate Mug Cake (Oil-Free)

A rich, fudgy vegan chocolate mug cake you can make in minutes using your microwave. It’s oil-free, dairy-free, and can be made gluten-free. Perfect for a quick single-serve dessert.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1
Course: Dessert
Cuisine: Plant-Based
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 tbsp all-purpose flour or gluten-free flour blend
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp coconut sugar or brown sugar
  • ¼ tsp baking powder
  • Pinch of salt
  • 3 tbsp almond milk or oat, soy, or coconut milk
  • 1 tbsp almond butter or peanut butter, or tahini for nut-free
  • 1 tsp vanilla extract
  • 1 –2 tbsp vegan chocolate chips optional, but highly recommended

Method
 

  1. Pick your mug – Use a microwave-safe mug at least 10–12 oz to give the cake space to rise.
  2. Mix dry ingredients – Add flour, cocoa powder, coconut sugar, baking powder, and salt to the mug. Whisk with a fork until there are no cocoa lumps.
  3. Add wet ingredients – Pour in almond milk, almond butter, and vanilla extract. Stir until the batter is just combined.
  4. Add chocolate chips – Fold in chocolate chips for extra gooey pockets.
  5. Microwave – Heat on high for 60–90 seconds. Start with 60 seconds, check, then add 10-second bursts until the top looks set but slightly glossy in the center.
  6. Cool and eat – Let it sit for 1 minute so you don’t burn your mouth. Then enjoy straight from the mug.

Notes

  • If you don’t have almond butter, you can use peanut butter, sunflower seed butter, or even tahini for a nut-free option.
  • For a gluten-free version, swap the flour with a 1:1 gluten-free blend.
  • Microwave times vary — shorter for stronger microwaves, longer