Vegan Chocolate Mug Cake

A single-serve chocolate mug cake that’s soft, rich, and ready in just minutes — fully vegan, gluten-free, and perfect for those quick dessert cravings.

This indulgent treat gives you all the comfort of a fresh-baked cake without any dairy, eggs, or gluten — and without even turning on the oven.

It’s the ideal quick fix for when you want something sweet, warm, and fudgy. Made with everyday pantry ingredients, this mug cake comes together in one mug, in under three minutes. It’s rich, gooey, and perfectly portioned — dessert made simple.

Prep Time: 2 minutes Cook Time: 1 minutes Total Time: 3 minutes Servings: 1

Ingredients

• 3 tbsp gluten-free self-raising flour

• 1½ tbsp cocoa powder

• 2 tbsp coconut sugar or brown sugar

• 3 tbsp almond milk (or other dairy-free milk)

• 1 tbsp melted coconut oil

• ¼ tsp vanilla extract

• Pinch of salt

• 1 tbsp dairy-free chocolate chips (optional)

Directions

1. In a microwave-safe mug, mix together flour, cocoa, sugar, and salt.

2. Stir in almond milk, coconut oil, and vanilla until smooth.

3. Add chocolate chips if using.

4. Microwave on high for 60–75 seconds until set but still soft in the centre.

5. Allow to cool slightly before eating.

Best eaten warm straight from the mug. Add a scoop of dairy-free ice cream for extra indulgence.

If you loved this, try my Salisbury Steak or increase the joy and try out the Olympic Chocolate Muffins

What Makes This Vegan Chocolate Mug Cake Special

This Vegan Gluten-Free Chocolate Mug Cake is the ultimate instant dessert — rich, moist, and made with wholesome, allergy-friendly ingredients. The gluten-free flour gives it a tender crumb, while coconut oil and almond milk keep it soft and silky. Coconut sugar adds gentle caramel notes, and cocoa powder brings deep chocolate flavour.

The best part? It’s ready faster than a cup of tea. No need for mixers, baking trays, or preheating ovens — just stir, microwave, and enjoy. It’s the perfect dessert for nights when you need something sweet without the effort.

Serving Suggestions

Enjoy your mug cake warm straight from the mug, or make it extra indulgent with a topping of dairy-free whipped cream, ice cream, or a drizzle of peanut butter. For a restaurant-style finish, dust with cocoa powder or add a few extra chocolate chips on top before microwaving so they melt into gooey puddles.

You can also double the recipe and make two mugs if you’re sharing — or want seconds (no judgment here). For a fancy twist, layer it with dairy-free ganache or fresh raspberries once cooked for a quick mini trifle.

Storage & Microwave Tips

This recipe is designed to be eaten immediately, but if you somehow have leftovers, cover the mug and refrigerate for up to one day. Reheat for 10–15 seconds in the microwave before serving.

Microwave times vary, so start with 60 seconds and check — the cake should look set on top but slightly moist in the middle. Overcooking can make it dry, so err on the side of underdone; it will continue to cook as it cools.

Optional Tips & Variations

• Top with dairy-free whipped cream or peanut butter.

• Mix in raspberries or chopped nuts for extra texture.

• Add a pinch of instant coffee to intensify the chocolate flavour.

• Replace coconut oil with olive oil for a lighter option.

• For an ultra-fudgy texture, undercook slightly and eat warm with a spoon.