Vegan Gluten-Free Chocolate Mug Cake
This vegan, gluten-free chocolate mug cake recipe is an oldie but goodie from the blog days of yore. It’s been hiding on the blog in desperate need of a refresh – and I wouldn’t want you to miss out on the fudgey deliciousness of this 2-minute microwave chocolate mug cake – so it’s been revamped with pretty new photos. Enjoy!
Vegan Chocolate Mug Cake
This cake in a mug is not only vegan, gluten-free, and nut-free, but it also packs a protein punch. Drizzle with a little peanut butter, and dare I say it’s a good post-workout snack? 😉
Not on a vegan or gluten-free diet? This cake is delicious for all and you can sub ingredients you already have without buying anything special (no almond flour needed).
It’s easy to make and will take you all of 5 minutes from start to finish. Simply mix the dry ingredients (Bob’s Red Mill brand is a favorite for flours).
Add the wet ingredients, and stir to combine.
Then pop in the microwave and enjoy! Check out that fudgey deliciousness. Tip: top with coconut whip, mmm!
It’s a quick, healthier treat for when you’re craving something sweet!
Chocolate Mug Cake Recipe
Here’s the full recipe if you’d like to give it a try. There are options for substitutions, so you should be able to make this with whatever you have on hand.
Vegan, Gluten-Free Chocolate Mug Cake
- Prep Time: 3
- Cook Time: 2
- Total Time: 5 minutes
Ingredients
- 2 T flour of choice (I used white rice and tapioca flour, but whole wheat or oat flour would work)
- 1 T protein powder (chocolate or Vanilla; you could also sub collagen)
- 1 T raw cacao powder (1/2 T of cooked cacao powder, since the flavor is stronger)
- 1/4 t baking soda
- pinch of sea salt
- 1 flax egg (1 T milled flax seed mixed with 3 T water. A regular egg works too for my non-vegan friends)
- 2 T almond milk (or milk of choice)
- 1 T chocolate chips
- 1/2 T coconut oil, yogurt or applesauce (optional: will make the cake more moist, but I made mine without)
- 1/2 t vanilla extract
- cinnamon and Stevia (or maple syrup), to taste
Instructions
- Spray the inside of a microwave-safe coffee mug with nonstick spray (or grease with coconut oil).
- Add the dry ingredients (flour, protein, cacao, baking soda and salt), and stir well to combine.
- Add the wet ingredients and mix with a spoon until mixture resembles a thin cake batter – make sure there are no flour chunks in there.
- Taste the mixture and add Stevia and cinnamon to your liking.
- Stir in chocolate chips.
- Microwave on high for 2-3 minutes, until the cake is cooked on top and around the edges.
- Using a spoon, loosen the edges and plop onto a plate. Drizzle with almond butter, if you’d like.
- Prepare for foodgasmic glory!
Nutrition
- Serving Size: 1
More Microwave Mug Cakes
Here are my other microwave mug cake recipes for you to try!
Grain-free, Dairy-free Mug Cake for One
Double Chocolate Microwave Protein Muffin
Please leave a comment to let me know if you give any of these recipes a try! What’s your favorite post-workout treat, or healthier option when you want a little something sweet?
xoxo,
Gina
Photos: Laura Baker
5 Comments
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Oh my gosh, this looks delish! 🙂
Yummy this looks like something i want
Delish! This will be a perfect treat for Passover, which starts next weekend.
[…] Microwave chocolate mug cake […]
this came out soo delicious!!! i used a tablespoon of coconut flour and a table spoon of gf all purpose flour and then used a table spoon of applesauce and it came out so fluffy and good!!!!