This Vegan Mug Cake is ultra plush texture with a tender crumb and is loaded with chocolate chips in each bite. It cooks in 2 minutes and is irresistible warm, dotted with gooey bits of melted chocolate.
I wanted a vegan mug cake that cooks in just 2 minutes yet results in an ultra-soft texture, dotted throughout with chocolate chips that stays evenly distributed, without sinking, like in pumpkin mug cake. It almost tastes like a warm chocolate chip cookie flavored with vanilla extract, like the chocolate chip cookie mug cake.
Mug cakes are handy when you're not in the mood to bake an entire cake like the eggless carrot cake. It is easy and quick, and my favorite part is that it makes just one serving <— Portion control for the win.
Why this recipe works?
I used all-purpose flour to make the cake more sturdier, so the chocolate chips will not sink to the bottom when cooking.
Vegetable oil guarantees tenderness because it is 100 percent fat while butter is 16 to 18 percent water, and thus promotes gluten formation and also can evaporate in the microwave, leaving the vegan mug cake dry.
Brown sugar adds more moisture and deep caramel notes, that complement the chocolate.
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour - Adds a bit more structure.
- Brown sugar - Makes it moist and adds molasses notes.
- Oil - I like to use a flavorless oil like vegetable or corn oil, so it lets other flavors shine through.
- Milk - Use plant-based milk, such as almond or oat milk. Regular cow's milk also can be used instead.
- Vanilla extract - Adds a faint booziness with a floral aroma.
- Baking powder - Double-acting baking powder begins producing carbon dioxide gas when combined with wet ingredients, and then again when cooked in the microwave.
- Vegan chocolate chips - Use your favorite vegan chips or regular variety.
Best vegan chocolate chips
Here's an overview of a few popular brands:
- Enjoy Life Morsels - These are one of my favorites to use. They are not only vegan but also gluten-free, dairy-free, and soy free, and taste exactly like regular variety without any weird aftertaste. They melt ever so slightly when baked and became gooey. They are also verified as non-GMO and Paleo-friendly.
- Lily's Dark Chocolate Chips - These have Stevia as a sweetener which means that it contains lesser calories than what you find with other chocolate chips. They melt slightly when baked and definitely still maintained their bitter flavor. It is a great addition to sweet dessert recipes like this vegan mug cake.
- Chocolate Dream - Tasting like conventional chocolate chips, it is creamy when baked and has no weird aftertaste. However, these completely hold their shape and do not melt upon baking.
- Dark Chocolate Chips by Gerbs - Made with non-dairy cocoa butter, this product contains very few ingredients and contains no trans-fats, chemicals, or preservatives.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Stir all-purpose flour, brown sugar, baking powder, and salt together in a microwave-safe coffee mug.
3 & 4. Add dairy-free milk, oil, and vanilla extract and mix until smooth and lump free. Stir in chocolate chips. Microwave for one minute and 45 seconds.
How to serve?
Enjoy it hot, as soon as you remove it from the microwave with a big scoop of vegan whipped cream (I love this homemade recipe from Noracooks.com) or vanilla ice cream.
Tip: Microwave cakes might get a little dry if left at room temperature for a long period of time. So, enjoy it when hot!
- Not into vegan? Make it with regular milk and chocolate chips.
- Stir batter until lump free – Using a spoon, stir the batter until smooth and no lumps remain.
- Microwaves differ – This recipe was tested in two different microwaves and it took 105 seconds in one and 125 seconds in the other.
- Measure your flour accurately - Make sure to spoon your flour into a measuring cup, then level it by swiping a knife across the top. Scooping flour straight out of the canister will likely add more than needed and cause a denser dessert.
They can be mistaken for vegan since the term "semi-sweet chocolate" refers to dark chocolate made with cocoa butter, and cocoa solids and no more than 50% of the mass of the chocolate is sugar. However, they usually contain some animal-based ingredients like milk powder or solids.
Once you mix your batter, the baking powder immediately begins producing gas, and it produces a light and tall interior. But, if you let the batter sit for some time, you get a dense and gummy texture, because all the gas escapes into the air.
It is important to use fresh baking powder that is not expired or it was cooked much longer than the recommended time that it collapsed.
Water can be used in the recipe, but milk is generally preferred for its ability to improve moisture, richness, flavor, and overall texture.
Milk has a subtle, creamy flavor that can enhance the taste and adds a hint of sweetness making the cake more flavorful compared to using plain water.
More mug cakes
Vegan Mug Cake
- 3 tablespoons milk any vegan or regular milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons semi sweet chocolate chips divided
- Add all dry ingredients into a microwave safe mug, stir well with a spoon or fork, making sure to break any lumps in brown sugar.
- Add all wet ingredients, mix until very smooth. Stir in 2 tablespoons vegan chocolate chips.Tip: Stir the batter until smooth and no lumps remain.
- Cook in microwave for one minute and 45 seconds (longer might make the cake dry) for a standard coffee mug and or 1 minute and 40 seconds for a wider mug.
- Remove, top with more chocolate chips ( I like to sprinkle a touch of coarse sea salt on top) and let cool for about a few seconds before serving.Tip: Microwave cakes might get a little dry if left at room temperature for a long period of time. So, enjoy it when hot!
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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