Classic Chocolate Mug Cake

vegan classic chocolate mug cake
Satisfy your chocolate  and cake cravings in one dessert! This single-​serving cake is perfectly loaded with chocolate, and it tastes even better with an added scoop of ice cream. Don’t have a microwave? Check out the oven instructions.

Classic Chocolate Mug Cake [Vegan]


  • 2 tablespoons cocoa powder
  • 1 tablespoon coconut flour
  • 1 tablespoon granulated sweetener of choice
  • 1/4 teaspoon baking powder
  • 1 tablespoon almond butter (can sub for any nut or seed butter)
  • 3 tablespoons mashed banana (can sub for mashed sweet potato or pumpkin)
  • 1–​2 tablespoons nondairy milk of choice
  • 1 tablespoon nondairy chocolate chips (optional)


  1. To make in the oven, preheat to 350°F and grease an oven-​safe 6-​inch ramekin. Bake for 10 to 12 minutes, but check around the 8-​minute mark if you want an ultra-​gooey chocolate cake.
  2. In a small microwave-safe bowl or mug, add the dry ingredients and mix well.
  3. Add the almond butter and mashed banana and mix well. Add 1 tablespoon of milk until a thick, gooey batter remains. If the batter is a little too dry, add an extra tablespoon.
  4. Sprinkle with chocolate chips, if using, and microwave for 50 seconds to 2 minutes, and enjoy!

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