I’ve been testing this recipe all week. I wanted an easy to make “mug cake” that was vegan, oil-free, and dark chocolaty semi-sweet.
I started with a popular vegan recipe online just to get a taste & starting point for what is out there. I won’t tag the blog’s recipe I tasted initially because I didn’t love it and I don’t want it to seem like I am throwing the recipe under the bus – although good, it was not my preference whatsoever, and it had A LOT of sugar & oil for a small mug cake in my opinion.
I ended up making something completely different and way more healthy, and I was really happy with the way the flavour turned out.
So FIRST, hear me out, and I’d love to know if you feel the same way.
I like to taste a rich, sweet dessert when I’m out at a restaurant from time to time, but I DO NOT like to make anything like it whatsoever when cooking at home. For me, when I see what goes into making those decadent recipes (yes, we are talking about you Ina Garten & Paula Deen), I couldn’t even enjoy eating them at home after knowing what I put into them (like 40 tablespoons of oil and butter… just no). Like I said, I’m fine to give them a taste when I’m out, and it’s a fun treat, but when I’m home I like to know the ingredients I am using are better for me than what is available at restaurants. So the question is, am I delusional, or do you feel me? I just feel like there are so many unhealthy options outside of home, the last thing I want to do is make unhealthy food at home as well.
Let’s talk about this mug cake.
You can use regular flour if you like and it’ll rise a bit more. I think the oat flour works just fine though – it still rises!
I halved the amount of sugar that is most mug cake recipes. I just could not get down with 2 T of sugar for a one serving size cake. I added a teaspoon of agave to give it a little more POP of sweetness and also add a bit mroe moisture – this recipe has no oil. Yep, it’s virtually fat-free.
I used a low-sugar oat milk in this recipe. You can also use almond, or any type you desire. I like the oat because of the consistency. It was a little thicker than almond, but not as thick as coconut milk.
My favorite addition that I have not seen in any mug cake recipes is flaxseed. Flaxseed is one of those MUST-HAVE daily foods, so you get in your balanced omega fatty acids, and if the only way you get your flaxseed is from this mug cake, I’m not judging, babe. ☺️
I recommend adding the dark chocolate chips to the top. I don’t think it needs them mixed in throughout, but if you want this even more indulgent, then go for it.
Top with some organic and/or plant based vanilla (or strawberry is good) ice cream and ENJOY.
SIDE NOTE: any mug will work, BUT aesthetically, a shorter skinnier mug works best. And, mug cakes are not pretty – they are made to be yummy, not pretty.. they sink fast. So just microwave it, plop your ice cream on top, and snuggle up to watch a Hallmark Christmas movie.
THAT IS BIG MUG CAKE ENERGY.
Also, this mug cake recipe is boyfriend-approved. Just sayin.
Gooey Chocolate Mug Cake (Vegan & Oil-Free)
- 3 T Non-Dairy Milk (I used a low-sugar oat milk)
- 1 T Ground Flaxseed
- 1 Heaping T Cocoa Powder
- 1/4 Tsp Vanilla Extract
- 1 T Sugar
- 1 Tsp Agave
- 1/8 Tsp Salt
- 2 T Oat Flour
- 1/4 Tsp Baking Powder
- Sprinkle Dark Chocolate Chips (for topping – I use Enjoy Life brand)
Mix together all ingredients (except chocolate chips) in a small mug.
Sprinkle with chocolate chips
Microwave for 1 minute and afterwards top w/ice cream of your choice.