This Vegan Chocolate Mug Cake is rich, fudgy, and ready in under 5 minutes! Made with simple pantry staples, it’s the perfect single-serve dessert for those moments when a chocolate craving strikes. Just mix, microwave, and dig in!
Chocolatey, moist, and dotted with gooey pockets of melted chocolate, this microwave mug cake is dangerously good. It comes out warm and fudgy, which is the perfect base for a melting scoop of vegan vanilla ice cream or a dollop of whipped cream. It’s quick, cozy, and endlessly customizable. Try swirling in a spoonful of vegan Nutella, drizzling peanut or almond butter, folding in raspberries or strawberry jam, or tossing in mini vegan marshmallows for s’mores vibes.
Keep it classic and chocolatey or dress it up with fun extras. The recipe is so simple you can try a new combo every day! Plus, I’ve included gluten-free, high-protein, and oil-free variations, so this eggless, dairy-free treat can be as wholesome (or as decadent) as you like.
Why You’re Going to Flip for This Vegan Mug Cake Recipe
Ultra fudgy, ultra fast: Think warm brownie meets cake, done in about 5 minutes.
Set-it-and-scoop cozy: It’s a microwave mug cake, so the crumb stays moist and a little gooey (aka perfect under a scoop of vegan vanilla).
Foolproof + flexible: Pantry staples, one mug, no eggs or dairy. Customize with nut butter, jam swirls, or chocolate chips.
Single-serve dessert: Make one when the chocolate craving hits. No leftovers (unless you want them 😉).
Chocolate Mug Cake Ingredients
All-purpose flour: For that soft, cakey crumb. A 1:1 gluten-free blend works too (see Notes).
Cocoa powder: Natural or Dutch-process both work; Dutch is a touch darker and richer.
Baking powder + pinch of salt: Lift + balance.
Sugar: Regular white sugar for classic cake flavor; see Notes for coconut sugar, brown sugar, or monk fruit swaps.
Plant-based milk: Oat or soy are my go-tos for tenderness.
Light oil (or melted vegan butter): Keeps the crumb moist. Oil-free options in Notes.
Vanilla extract: Rounds out the chocolate.
Vegan chocolate chips (optional but recommended): Little molten pockets of joy.
For serving (optional): Vegan whipped cream or vanilla ice cream (highly encouraged).
Tips and Variations
Err on the side of undercooking: Mug cakes are best when they’re gooey and fudgy, so if you’re on the fence about whether it’s done or not, just go ahead and pull it out of the microwave.
Make it oil-free: Swap in a tablespoon of your favorite nut or seed butter or unsweetened applesauce for an oil-free chocolate mug cake. Just note that the texture will be more dense.
Try a protein mug cake: Use 2 tablespoons flour, 3 tablespoons chocolate protein powder, 1 tablespoon cocoa powder, and just 1 tablespoon sugar.
Go wild with mix-ins and toppings: I share a complete list in the printable recipe card, but some of my favorites are a swirl of peanut butter, toasted nuts, fresh fruit for topping, and vegan marshmallows.
How to Store Leftovers
It’s doubtful that you will have any leftovers, but if you do, just cover the mug with plastic wrap or foil and refrigerate for up to 2 days. Enjoy chilled, room temp, or rewarm 10-15 seconds in the microwave.
More Vegan Recipes for Chocolate Lovers
If you try this vegan chocolate mug cake recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Chocolate Mug Cake (Quick & Easy + Vegan)
This easy vegan mug cake is rich, chocolatey, and ready in under 5 minutes. Made with simple ingredients, it’s the perfect single-serve dessert when you’re craving something sweet and cozy. Just mix, microwave, and enjoy! Add a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.
Servings: (make 1 mug cake)
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Instructions
Mix the dry ingredients: In a microwave-safe mug (10 to 12 oz capacity), whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Add the wet ingredients: Stir in the plant-based milk, oil (or melted butter), and vanilla. Mix until just combined, don’t overmix. Stir in the chocolate chips, if using. Sprinkle a few extra on top for extra gooeyness.
Microwave: Cook on high for 1 minute 15 seconds to 1 minute 30 seconds, or until the top looks mostly set but still slightly moist. Every microwave is different, so start checking at the 1-minute mark. It’s better to slightly undercook (think gooey fudgy spots) than to overcook.
Let it cool: Allow the mug cake to cool for 1-2 minutes. Top with ice cream, whipped cream, or enjoy as-is.
Notes
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
High-Protein Version: Use 2 tablespoons flour, 3 tablespoons chocolate protein powder, 1 tablespoon cocoa powder, and just 1 tablespoon sugar (or less, depending on the sweetness of your protein powder). Keep everything else the same. The result is slightly denser but super fudgy. A perfect protein-packed treat.
Sugar Swap Ideas: Use coconut sugar, brown sugar, or maple syrup (reduce the milk slightly if using a liquid sweetener). Granulated monk fruit or erythritol-based blends also work, start with 1 tablespoon and adjust to taste.
Topping & Add-In Ideas
Take your mug cake to the next level with these delicious mix-ins and toppings:
Nutty & gooey
A spoonful of vegan Nutella, swirled in before cooking
A dollop of peanut butter, almond butter, or tahini in the center gooey core
Chopped toasted pecans, walnuts, or hazelnuts for crunch
A big square of chocolate pushed into the center of the batter for a lava core
Fruity
A few frozen raspberries or cherries folded into the batter
Swirl in a spoonful of berry jam for a fruit twist
Top with fresh strawberries, raspberries, blueberries, or sliced banana after cooking
Extra indulgent
A handful of mini vegan marshmallows for a s’mores-style cake
Crushed graham crackers, Oreos, or chocolate sandwich cookies on top
A drizzle of melted chocolate, caramel sauce, or maple syrup just before serving
Add ¼ teaspoon instant espresso powder to the dry ingredients for a mocha flavor boost
Cool & creamy
Scoop of vegan vanilla or chocolate ice cream
Dollop of coconut whipped cream
Sprinkle of flaky salt to bring out the chocolate
A light dusting of powdered sugar for a bakery-style finish
Nutrition
Serving: 1 mug cake without toppings | Calories: 461kcal | Carbohydrates: 66g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 139mg | Potassium: 315mg | Fiber: 5g | Sugar: 35g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 3mg
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