vegan mug cake

A decadent, moist chocolate mug cake, elevated with a swirl of peanut butter and can be made within minutes. It's vegan, so is naturally egg, dairy and lactose-free. However, this particular recipe is low sugar and can also be made low fat as well!

Vegan Chocolate Mug Cake

tsp vanilla extract

stevia

salt

tbsp plant milk

tbsp oil

cocoa powder

tbsp flour

tsp baking powder

choc chips

peanut butter

In a microwave-safe mug or bowl, add the first 6 ingredients and mix well to combine.

Add flour and baking powder and mix until just combined. Do not overmix.

Swirl in peanut butter, and top with chocolate chips.

Microwave for 1.5-2 minutes or until center is cooked through. Be careful not to overcook it though!

This Banana Bread Mug Cake (Vegan) will totally blow you away! It&#039;s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!

Banana Bread Mug Cake (Vegan)

mashed bananas (about 1 very ripe banana, but be sure to measure it out)

almond milk

raw brown sugar (or coconut sugar

all-purpose flour flour

pinch of sea salt

cinnamon

baking powder

chocolate chips

In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.

Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts &amp; chocolate chips if using and fold in. Feel free to sprinkle some of them on top.

Place in your microwave for about 80 seconds. It&#039;s okay if it&#039;s slightly undercooked because it&#039;ll continue to cook while it cools. It&#039;s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it&#039;s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

This vegan cinnamon roll mug cake is the perfect quick fix for a sugar craving. Using 7 ingredients you probably already have on hand, this single-serve cinnamon bun is ready in just 5 minutes. No need to turn on the oven, because this cinnamon roll is made in the microwave!

5 Minute Vegan Cinnamon Roll Mug Cake

all-purpose flour (plus more for dusting)

banana, mashed

non-dairy milk (I used almond milk)

maple syrup

almond butter

Make the cinnamon roll dough

In a mixing bowl, mash the banana with a fork until smooth. Whisk in the non-dairy milk, maple syrup, almond butter, baking powder, and salt. Then stir in the 5 tablespoons of flour until well incorporated. The dough will be a bit sticky, but if it is too sticky to work with, stir in additional flour 1/2 tablespoon at a time.  

Make the cinnamon glaze. 

In a small bowl, whisk together maple syrup, almond butter, and cinnamon. *

Assemble the cinnamon roll

Dust your surface with flour and press the dough into a long flat rectangle that is roughly 1/4 in thin. Spread the cinnamon glaze evenly on the dough. Roll the dough lengthwise to form a cinnamon roll.

Microwave the cinnamon roll. 

Lightly grease the inside of a microwave safe mug. Place the cinnamon roll into the mug, pressing it down with your fingers if needed to make it wider. Microwave for 35-45 seconds (this will depending on the strength of your microwave) until fully cooked. 

Enjoy!

Eat the cinnamon roll directly out of the mug, or take it out and enjoy on a plate. I cut my mug cake cinnamon roll in half to make two smaller cinnamon rolls (and ended up eating both of them myself).   

This vegan mug cake is the perfect chocolatey dessert for two! It&#039;s ready in (literally) 2 minutes and has a rich chocolate flavor. Plus, it&#039;s gluten free and even paleo friendly!

almond flour

tbsp fine oat flour

tbsp tapioca starch

salt (about 1/8 tsp)

tbsp chocolate chips

tbsp non-dairy milk (I used almond)

tbsp oil (I used melted coconut oil)

apple sauce

tbsp brown or coconut sugar

vanilla

whisk dry ingredients

In a microwave safe mug (mine was about 12 ounces), whisk together all of the dry ingredients, but only 1 tbsp of chocolate chips.

add wet

Add in the wet ingredients and whisk until smooth (these mini whisks are perfect!). The batter should be pretty thick.

top with chocolate

Top with the rest of the chocolate chips and wipe down the edges of the mug if desired.

microwave

Add to the microwave on high heat for 90-120 seconds. Mine was perfect at 100 seconds, but all microwaves are different. Because this cooks so quickly, even just 5 seconds can make a big difference (good or bad) so start with 90 and add more in small increments as needed. If you want a more gooey center, keep it on the low end, but if you want a well done standard cakey center, at least 100 seconds is ideal. It should just look done on top and not at all wet when it&#039;s done.

let sit

Remove from the microwave and let sit for about 5 minutes. Avoid diving in right away! It really needs to sit for a few minutes to settle.

serve

Top with ice cream or whipped cream or enjoy as is!

A moist healthy vegan peanut butter mug cake with chocolate chips.

Vegan Peanut Butter Mug Cake

Oat Flour (or all-purpose flour

Butter

Maple Syrup (or agave syrup)

Plant-Based Milk (almond milk or soy milk)

Baking Powder

Vanilla Extract (or vanilla essence)

Salt (optional, if peanut butter unsalted)

Vegan Dark Chocolate Chips (optional)

Whisk peanut butter and sweetener

In a microwave-safe coffee mug (minimum size 1 cup/250ml), whisk together peanut butter, maple syrup, and vanilla until smooth.

Add rest of the ingredients

Whisk in almond milk, at room temperature, baking powder, and ultra-fine oat flour (or flour of choice) until it forms a light batter with no lumps.

Add chocolate chips

Stir in vegan dark chocolate chips if desired, or keep the batter plain.

Sprinkle chocolate chips

Sprinkle few extra chocolate chips on top if desired.

Microwave

Microwave on high power (800W) for about 70 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully. It is hot! Check the texture. It should be moist and soft, and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.

Serve

Serve immediately with a dollop of vegan ice cream or plain.

Preheat oven

Grease ramekin and bake

Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-15 minutes until cooked through.

Serve immediately with toppings of your choice.

Baking option

Moist, fudgy and mega chocolatey vegan mug cake that is ready in minutes! Perfect to satisfy that late night chocolate cake craving!

Vegan Mug Cake

Tbsp All Purpose Flour

Tbsp Cocoa Powder (Unsweetened)

Tbsp White Granulated Sugar

tsp Baking Powder

Salt

Tbsp Soy Milk (or other non-dairy milk)

Tbsp Canola Oil (or Vegetable Oil)

tsp Vanilla Extract

Tbsp Vegan Chocolate Chips

Vegan Chocolate Chips

Vegan Whipped Cream

Add the flour, cocoa powder, sugar, baking powder and salt to a coffee mug and mix together.

Add the soy milk, vegetable oil and vanilla extract to the dry ingredients and mix it up into a smooth batter. Stir well, making sure the flour at the bottom of the mug is properly mixed in, but don&#39;t overmix.

Add the vegan chocolate chips and fold them into the batter.

Bake in the microwave on high for 90 seconds.* (See Notes)

Let it cool for a few minutes and then add a few more vegan chocolate chips to the top and a dollop of vegan whipped cream (optional).

This banana chocolate chip mug cake is quick and easy to make, with only 6 required ingredients! It is vegan and gluten-free if you use certified GF oat flour.

Banana Chocolate Chip Mug Cake

banana*

peanut butter ((all-natural, no added oil))

oat flour ((ensure gluten-free if necessary))

½ tablespoons vegan mini chocolate chips

Mash part of a ripe banana and measure out ¼ cup. Place the ¼ cup of mashed banana in a bowl.

Mix in the maple syrup and peanut butter.

Mix in the baking powder.

Mix in the oat flour.

Mix in the chocolate chips.

Once everything is combined, pour the batter into a ramekin and microwave for 1 minute.

This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!

Pumpkin Mug Cake (Vegan)

milk (any vegan milk works)

sugar ( I use cane sugar, you can use brown or coconut too)

pumpkin puree

all purpose flour ( or gluten-free flour mix*)

pumpkin spice

sea salt

vanilla extract (optional)

In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract.

Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too.

Place in your microwave for 80 to 85 seconds. It&#039;s okay if it&#039;s slightly undercooked on top because it&#039;ll continue to cook while it cools. It&#039;s better for it to be slightly undercooked than overcooked. Remove and let cool for about 5 minutes. Trust me!

If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it&#039;s oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes. Enjoy! Top it with my Vegan Cream Cheese Frosting!

I did half white sugar, half coconut sugar, and half white flour, half oat flour.
I microwaved for just 60 seconds because I always like my mug cakes a bit underdone. However, the result was still quite cakey and thick. Great flavor, though, and a great fall treat! (although I'm eating it in March lol) Next time I would add some chocolate chips :)

This is pure deliciousness! ✨ I add some chocolate chip for the little extra! 😉

This is hands down the best mug cake I have ever eaten and I have eaten my share of mug cakes.  Not only is it vegan, so I don't feel so bad eating it, but the taste and texture are wonderful!!!!!  I wish I could give it 10 stars!!!!!

Another delicious recipe! Perfect consistency and warm fall flavor.

I’ve made and LOVED two of your other mug cake recipes. Since then I’ve purchased an air fryer. I don’t have a microwave. How would I adjust the cooking temp and time for an air fryer?

Just simply wonderful and easy. I added two TBSP of semi sweet choc chips and it was delicious!!!

Delicious!! Exactly what I hoped for! So perfect when you just need a little warm, sweet bite! Another one of your recipes to add to my regular routine!

Delicious!! Made it right away. Thanks for sharing 🎃🧡

The best microwave protein powder mug cake recipe that&#39;s vegan, eggless, and made with oat flour. It&#39;s the perfect 1-minute healthy and gluten-free breakfast, snack, or dessert!

Best Protein Mug Cake

flour

tbsp vanilla protein powder

½ tsp baking powder

coconut sugar

milk (oat, almond, or cow’s milk)

vanilla extract

tbsp mini chocolate chips (or regular sized (optional))

In a microwave-safe ramekin or mug, mix the oat flour, protein powder, coconut sugar, and baking powder.

Add in the milk and vanilla. Whisk until there are no clumps, and a smooth batter is formed.

Stir in chocolate chips if desired and sprinkle extra on top.

Microwave on high for 60 - 75 seconds. Every microwave is different, so I always check mine at the 50-second mark. If they look underdone or a little liquidy, cook in 10-second intervals until done.

Serve immediately; enjoy!

I’ve made this every day for a week, it’s so great! Love the ingredients. Thank you for sharing Tati. :) 
For other people subbing, I only had maple syrup so I used a 1/2 tbsp of that instead of coconut sugar, and no vanilla essence cuz my protein powder’s quite flavourful + I’m using soy milk, and it was great. Have also been experimenting with adding more protein (extra tbsp, with corresponding extra 1/2 - 1 tbsp of milk) and next am going to try some frozen berries. Such a forgiving recipe everything seems to work!!

I used rice flour (oat allergy) with casein whey, and skinny syrup.  It came out with an English pudding consistency.  Very tasty!  An easy allergy swap with awesome results!

This made my day, happy you enjoyed it!! It's my favorite recipe.

Super satisfying and love the ingredients, thank you!

this was my first time ever making a mug cake and i was honestly so impressed by the science of it, but also how delicious and easy it was! made yesterday and today!!

Really yummy! This is the best vegan mug cake I’ve had yet, thank you!! 🙏❤️
I used a gluten free all-purpose flour, which made it kinda thick, but a tbsp more water and it came out perfect! Not too chewy or dry, just a perfect moistness 😋 I added peaches and strawberries in addition to the chocolate chips, and it was 🔥🔥

Snickerdoodle Mug Cake! Ready in minutes and so soft and fluffy! Perfect for when you need a single-serving sweet treat fast! 

Snickerdoodle Mug Cake

plant milk (, (use 3

(38 grams) sugar

baking soda

fine sea salt

sugar

In a roughly 12oz or 350ml size mug, add the nut butter or oil, vanilla extract, milk, and sugar. Stir until combined and smooth. You might need to squish the nut butter about a bit with the back of the spoon to break it down. 

Add the flour, baking soda, salt, and cinnamon and stir until combined, making sure to reach right down into the bottom of the mug as you stir. 

Put in the microwave uncovered. I recommend sitting the mug on a small plate the first time you make it in just in case you get the mug size a bit wrong and it overflows.

The first time you cook it there will be a little trial and error because all microwaves are different. I suggest cooking it on full power for 1 minute then check it and cook in 5-second increments after that until done. My microwave is 1200w and takes 1 minute 5 seconds. You will know when it is ready because it will have puffed up in the mug, almost to the top. The top of the cake will be slightly damp (because it&#39;s microwaved), but if you give it a little poke with a fork you should see fluffy sponge underneath.

Sprinkle generously with the cinnamon and sugar before eating immediately.

https://content.jwplatform.com/videos/G5ZHtj01.mp4

Warm, soft, super fluffy & cinnamon-y Snickerdoodle Mug Cake ready in minutes.  Perfect for when you need a sweet treat fast!

Strawberry Sweet Roll in a Mug! Quick, easy, super soft and squidgy, and stuffed to bursting with sweet, juicy strawberries. Then for extra decadence, it&#39;s drizzled in super simple, free-flowing, thick, sweet frosting!

Strawberry Sweet Roll in a Mug

all purpose flour (, (strong white flour

water

strawberries

Lightly grease a normal sized drinking mug (11 to 12 oz) and set aside. Straight sided mugs work best for this recipe. 

Make the frosting. In a small bowl mix the powdered sugar with either water, milk, or lemon juice. Add it a teeny tiny bit at a time. You won&#39;t need more than about ¾ teaspoon. Stir well until smooth, thick, and drizzle-able then set aside.

In a small bowl add the flour, baking powder, 1 tablespoon of the sugar, and salt. Add enough water gradually, stirring between each addition, to form a slightly tacky dough. Use your hand to knead it a couple of times to bring it together.

Sprinkle a clean surface lightly with flour. Turn out the dough and sprinkle the top with a little flour. Roll the dough out into a long strip about 4 inches wide and ⅛ inch (2 to 3 millimetres) thick. 

Sprinkle the strawberry pieces all along the dough leaving a clear margin of about an inch all around the edges. Then sprinkle the strawberries with the remaining sugar. 

Fold the edges on the longest sides inwards so they meet each other in the middle. This helps to seal the strawberries and sugar in and stop them dropping out when you lift it after rolling. See my video below for a full tutorial. You will be left with a long narrow strip. 

Roll the strip up then gently lift it and put it into the mug. Pour over ½ a teaspoon of water (important for steam) then place in the microwave uncovered and cook on full power for around 1 min 10 seconds. If it needs longer cook in 5 second increments to avoid overcooking. My microwave is 1200 watts. You will need to adjust the time a bit up or down depending on the wattage of your own microwave. The first time you make this it will be a bit of a case of trial and error. All microwaves are different so be careful not to overcook it as it will become tough.

When you open the door it should have puffed up a lot and nearly reached the top of the mug. It will still look pale and a little damp as it&#39;s microwaved not baked, so don&#39;t think it&#39;s underdone and cook longer than you need to or it will overcook. You can check doneness with a toothpick or skewer. Stick into the roll and it should come out clean.

Turn out of the mug onto a plate. You might need to give it a little hand with a knife up the side of the mug. 

Pour over the frosting and serve immediately. Do not leave it to cool. It needs to be eaten freshly cooked, and be careful (especially when serving it to children) because the strawberries will be very hot. 

https://content.jwplatform.com/videos/D1NHNrjH.mp4

This Strawberry Mug Cake is big, soft, squidgy, stuffed with sweet, juicy strawberries &amp; drizzled in free flowing, thick, sweet frosting.

Strawberry Mug Cake

Rich, moist, and fudgy chocolate mug cake! Prepared in just 5 minutes in the microwave, this vegan mug cake is definitely one of the easiest desserts! Decadent and SO chocolatey!

Top 15 vegan mug cake recipes from across the web

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Top 15 vegan mug cake recipes from across the web

The most viewed vegan mug cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Mug Cake

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Vegan Mug Cake

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The most viewed vegan mug cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine