This post may include affiliate links; for details, see our disclosure policy.

This chocolate vegan mug cake is the ultimate dessert! It takes just 5 minutes and comes out perfectly moist and gooey.

Vegan mug cake
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Looking for a vegan dessert that takes 5 minutes and comes out absolutely irresistible? Try this Double Chocolate Vegan Mug Cake! Wow, is this one decadent. It’s rich and fudgy, with a beautifully moist chocolate cake and gooey chocolate chips. Or make it a chocolate peanut butter cake, if you prefer! It takes just a few minutes in the microwave to make this two-serving dessert: though you’ll probably want to eat the whole thing yourself. (We don’t blame you!)

Ingredients in this vegan mug cake

The mug cake is a brilliant invention for a throw-together dessert. It’s a single serving cake made in a mug in the microwave! This particular recipe is so rich and decadent, it’s actually two servings in one. The fun part about a mug cake is that it uses ingredients you likely already have in your pantry. You’ll need:

  • All purpose flour
  • Dutch process / dark cocoa powder (see below for why this is important!)
  • Sugar (granulated or coconut)
  • Baking soda
  • Kosher salt
  • Oat milk or almond milk (or other milk of choice)
  • Neutral oil
  • Dairy-free dark chocolate chips
Vegan mug cake

Cooking a mug cake: the timing can vary

A mug cake isn’t like any other type of cake you’ve made: it only works in a microwave. The most important thing to note about this vegan mug cake: the exact timing varies based on your microwave! The instructions we’ve provided work using most brands, but you’ll need to customize and check your cake. Here’s what to be aware of:

  • Cook 60 seconds on high. It’s possible that your cake could be done now, if you have a high powered appliance.
  • Check whether it springs back when you touch it., and looks mostly cooked It will still look fairly moist on top. But if it’s super gooey, cook a little more.
  • If it’s not done, cook 20 seconds, then another 10 more if needed. Ours works with 60 seconds and then another 30 seconds. But you’ll need to test and adjust based on your microwave.

Important tip for a vegan mug cake: cool it!

Do not, we repeat, do not eat your vegan mug cake right away! Make sure to cool it for 2 to 3 minutes before digging in. Here’s what it’s important:

  • Cooling the mug cake solidifies the texture. Take a bite too soon and it tastes super hot and well, microwave-y (if that’s a word). You can also burn your tongue if you’re not careful (we know from experience).
  • After 2 to 3 minutes, it’s solidified and still warm. Don’t worry: it will still be warm after a few minutes! It will be amazingly fudgy and delicious…promise.
Vegan mug cake

Dutch process cocoa powder vs regular

Last note on this vegan mug cake: it’s rich and dark chocolaty because of Dutch process cocoa powder. This is a special type of cocoa powder that’s easy to find and results in the best chocolaty, fudgy desserts. You can substitute standard cocoa powder if you like, but the Dutch process is worth seeking out. Why?

Vegan mug cake toppings

Last but not least: top this vegan mug cake with whatever you like! We found that a little bit of vanilla ice cream was just right. Here are a few vegan topping ideas:

This vegan mug cake recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes
  • Yield: 2 small servings 1x


This chocolate vegan mug cake is the ultimate dessert! It takes just 5 minutes and comes out perfectly moist and gooey.


  • 2 tablespoons all purpose flour
  • 2 tablespoons Dutch process /dark cocoa powder (or standard cocoa powder)
  • 2 tablespoons sugar (granulated or coconut)
  • ¼ teaspoon baking soda
  • 1 pinch kosher salt
  • 2 tablespoons oat milk or almond milk (or other milk of choice)
  • 2 tablespoons neutral oil
  • 2 tablespoons dairy-free dark chocolate chips (or 1 tablespoon peanut butter)


  1. Mix: In a 12 ounce* microwave-safe mug, mix the flour, cocoa powder, sugar, baking soda and salt. Stir in the dairy-free milk and oil. Add the chocolate chips and stir once (or if using peanut butter, bury it in the center of the batter using a spoon).
  2. Microwave: Place a paper towel under the mug in the microwave, then cook on High 60 seconds. Check for doneness: if it’s still gooey and wet on top, microwave another 20 seconds, then another 10 seconds. It done when the top looks cooked and springs back when you touch it (it will still appear moist but will be springy). The exact timing depends on the microwave: ours works well with 60 seconds, then another 30 seconds. 
  3. Cool: Important: wait for 2 to 3 minutes for the cake to cool down from piping hot to warm. Don’t taste right away: it doesn’t taste right. But cooling a few minutes does the trick! Top with vegan whipped cream or vegan ice cream and serve warm. 
  • Category: Dessert
  • Method: Microwave
  • Cuisine: Cake
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.