Warm, decadent chocolate cake under 60 seconds?! Yes please. This heavenly vegan chocolate mug cake is not only plant-based but it’s gluten-free, oil-free optional and 100% delicious. If you’re looking for a single serve treat that will satisfy your chocolate craving, this is for you. Make this for yourself, for your friends when they come over, for your kids at their sleepover party, and more!
How do you make a vegan chocolate mug cake?
You are going to need a small bowl or mug. First, add all of the dry ingredients to the mug. The dry ingredients include gluten-free flour of your choice, cocoa powder, coconut sugar or cane sugar, and baking powder. Easy enough. Then mix it together so it combines well. Make sure to mix the dry ingredients well so that they don’t clump together.
Once the dry ingredients are mixed, add all of the wet ingredients. The wet ingredients include, macadamia nut milk, applesauce or oil, and vanilla extract. Mix together until well combined. Add chocolate chips on top then microwave for 1 minute. How simple is that?! Dig in and enjoy.
Why macadamia nut milk?
I love macadamia nut milk – it’s easily one of my favorite vegan milks! It’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened original one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator.
Also, I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals. If you are allergic to nuts or can’t find it in stores near you, use any unsweetened nut milk.
What makes this chocolate cake healthier?
Most chocolate cake is filled with oil, sugar, and refined flours but this has none of those! This is completely plant-based, oil-free optional and uses whole grain gluten-free flour. You can use oat flour if you want too! It’s very versatile. I also use coconut sugar as the sweetener because it’s less processed and has a lower glycemic index. I use applesauce instead of oil which cuts the calories by about 400 and makes this mug cake much lower in fat.
Will my non-vegan friends and family enjoy this?
The short answer is YES. Everyone who I make this for, has gone crazy over it. They can’t believe that it’s plant-based and made without any animal products. My one friend thought it was impossible to make a good cake without eggs but I proved her wrong. This is sweet, decadent, and rich– I promise everyone loves these vegan chocolate mug cakes. The best part though is that it’s a crowd pleasing cake that only takes one minute!
A few important tips:
- Do not over microwave – it will get too spongey.
- If you want a gooier consistency, cook for 45 seconds instead of 1 minute.
- Add chocolate chips for that extra chocolate layer!
- Feel free to top with frosting if you want to go all out – maybe it’s your birthday or something!
- You can use cocoa or cacao – either works.
More vegan dessert recipes you will love:
- Copycat Girl scout Samoa Cookies
- Vegan Gluten-Free Twix Bars
- No-Bake Vegan Cheesecake
- Funfetti Muffins with Vanilla Frosting
Want more FREE plant-based recipes and meal ideas?
Be sure to follow me on all of my social platforms:
Vegan Chocolate Mug Cake (1-minute, gluten-free!)
- 2 tbsp gluten-free flour
- 2 tbsp coconut sugar sub cane sugar
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 3 tbsp macadamia nut milk I use Milkadamia
- 1 tbsp applesauce sub melted coconut oil
- 1/4 tsp vanilla extract
- chocolate chips for topping
- In a small bowl or mug, add all of the dry ingredients. Mix.
- Add the wet ingredients. Mix. Top with chocolate chips.
- Microwave for 60 seconds.
- Serve immediately and warm! It's best this way.
This recipe was made in partnership with Milkadamia.