Vegan Chocolate Mug Cake (1-minute!)

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?

Dry ingredients

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.

Wet Ingredients

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!

Vegan Chocolate Mug Cake

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.

Vegan Chocolate Mug Cake

More vegan dessert recipes you will love:

  1. Copycat Girl scout Samoa Cookies
  2. Vegan Gluten-Free Twix Bars
  3. No-Bake Vegan Cheesecake
  4. Funfetti Muffins with Vanilla Frosting

Vegan Chocolate Mug Cake

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Vegan Chocolate Mug Cake

Vegan Chocolate Mug Cake (1-minute, gluten-free!)

Decadent, rich, chocolatey vegan chocolate mug cake that's done in 60 seconds!
serving 1 serving
prep time 5 minutes
cook time 1 minute
total time 6 minutes

the ingredients

  • 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. 

Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Leza says:

    I Liked The way you write thanks5 stars

  2. Elizabeth says:

    I don’t own a microwave but want to try this. Can I bake it? If so at what temp and for how long would you suggest?

    1. Danielle Keith says:

      Not sure – just bake at 350 for 15 minutes to start

  3. Alicia says:

    I have tried quite a few mug cakes and yours by far is the easiest, healthiest and the best texture I’ve tried. Didn’t change a thing but used oat milk instead because that’s what I had and it still turned out amazing!5 stars

  4. Eitan Nazarieh says:

    How many calories is this? Tasted great!5 stars

    1. Danielle Brown says:

      Feel free to add it up on MyFitnessPal

  5. Christina says:

    I didn’t have apple sauce or coconut oil so I tried 1tbsp olive oil and it turned out nice!5 stars

  6. Meg says:

    Perfect! For those that aren’t gluten-free, regular flour works just as well. Thanks for the great recipe5 stars

  7. Dianne says:

    Longest 60 seconds EVER! It’s DELICIOUS!

  8. Dianne says:

    This recipe is incredibly easy, rich, and decadent! It is my new once a week favorite treat, but fine more often, especially using apple sauce.5 stars

  9. Monique says:

    I make this all the time. When I don’t have apple sauce, I use pumpkin. So good.5 stars

  10. Chelsea Rheese says:

    Could I use sugar free maple syrup instead?

    1. Taylor says:

      Hi! Taylor from team HealthyGirl here!
      I haven’t tried it with it but I don’t see why not.