Chocolate Mug Cake

Chocolate Mug Cake

This chocolate mug cake is rich, fudgy, and ready in just minutes. A warm, satisfying treat made with pantry staples and no oven required.

Ingredients

3 tbsp. (24 g.) all-purpose flour

2 tbsp. (12 g.) unsweetened cocoa powder

2 tbsp. (25 g.) coconut sugar or brown sugar

1⁄4 tsp. (1.5 g.) baking powder

Pinch of sea salt

3 tbsp. (45 ml.) non-dairy milk

1 tbsp. (15 ml.) neutral oil (like sunflower or avocado)

1⁄4 tsp. (1.25 ml.) vanilla extract

1 tbsp. (15 g.) vegan chocolate chips or chopped dark chocolate

Optional Toppings

.. shredded coconut

.. strawberries

.. more chocolate chips

.. pinch of flaky salt

Directions

1. Add the flour, cocoa powder, sugar, baking powder, and salt directly to a microwave-safe mug and stir to combine.

2. Pour in the non-dairy milk, oil, and vanilla extract. Mix until smooth and no dry spots remain.

3. Stir in the chocolate chips.

4. Microwave on high for 60–75 seconds, or until the cake has risen and the center is just set.

5. Let sit for 1 minute before serving. Top with shredded coconut or a sprinkle of chocolate chips, if desired.

Protein-Boosted Chocolate Mug Cake

This single-serve chocolate mug cake packs in a boost of plant-based protein while keeping the rich, chocolatey flavor you love.

Ingredients

2 tbsp. (16 g.) all-purpose flour

1 tbsp. (8 g.) plant-based protein powder (chocolate or unflavored)

2 tbsp. (12 g.) unsweetened cocoa powder

2 tbsp. (25 g.) coconut sugar or brown sugar

1⁄4 tsp. (1.5 g.) baking powder

Pinch of sea salt

3 tbsp. (45 ml.) non-dairy milk

1 tbsp. (15 ml.) neutral oil

1⁄4 tsp. (1.25 ml.) vanilla extract

1 tbsp. (15 g.) vegan chocolate chips or chopped dark chocolate

Optional - dash of instant espresso powder for deeper flavor

Directions

1. Add the flour, protein powder, cocoa powder, sugar, baking powder, and salt to a microwave-safe mug and mix well.

2. Pour in the non-dairy milk, oil, and vanilla extract. Stir until smooth and no lumps remain.

3. Fold in the chocolate chips.

4. Microwave on high for 60–75 seconds, until the top looks just set and springs back lightly when touched.

5. Cool for 1–2 minutes before eating. Top with a dollop of nut butter or extra chocolate if desired.

Flavor Twists

1. Orange Zest & Chocolate

• Add 1⁄2 tsp. (1 g.) finely grated orange zest to the batter.

• Optional: swap vanilla for a few drops of orange extract.

2. Mocha Espresso

• Stir in 1⁄4 tsp. (0.5 g.) instant espresso powder or finely ground coffee.

• Optional: top with a spoonful of dairy-free whipped cream for a coffeehouse vibe.

3. Almondy Coco

• Add 1 tbsp. (7 g.) shredded coconut and a drop of almond extract.

• Optional: top with chopped almonds and a drizzle of melted dark chocolate.

4. Tahini Swirl

• Swirl in 1 tsp. (5 g.) tahini after mixing the batter.

• Pairs beautifully with chocolate and adds a rich, nutty depth.

5. Mint Chocolate Chip

• Swap vanilla for 1⁄8 tsp. (0.6 ml.) peppermint extract.

• Fold in 1 tbsp. (15 g.) vegan mint chocolate chips or chopped mint chocolate bar.

6. Spiced Mexican Chocolate

• Add 1⁄8 tsp. (0.3 g.) cinnamon and a tiny pinch of cayenne pepper.

• Optional: sprinkle cinnamon sugar over the top after microwaving.

Note

If you prefer not to use the microwave, bake the cake in an oven-safe ramekin at 350°F (175°C) for 18–22 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for a few minutes before