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 Gluten-Free Chocolate Mug Cake
This chocolate mug cake is not only vegan and gluten-free, but it also packs a protein punch. Drizzle with a little almond 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.
It’s easy to make and will take you all of 5 minutes from start to finish. Simply mix the dry ingredients.
add the wet ingredients, and mix together.
Then pop in the microwave and enjoy! Check out that fudgey deliciousness.
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.
- 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
- 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!
More Microwave Mug Cakes
Here are my other microwave mug cake recipes for you to try!
Please let me know if any of these recipes a try! What’s your favorite post-workout treat, or healthier option when you want a little something sweet?
Photos: Laura Baker