Vegan Chocolate & Vanilla Mug Cake Recipe!

This chocolate and vanilla mug cake recipe is a gluten free and vegan cake recipe, perfect for breakfast or dessert. It’s a microwave cake that can even be made sugar-free, so it’s a great option for anyone with dietary restrictions.
Since this is cake in a mug, you know it will be quick and easy to make. You can prep and bake the cake in about 7 minutes total – it doesn’t get easier than this!

Hey Friends! We’re going old school today. Bringing back a recipe trend (trending at Cotter Crunch that is) from 7 years ago. Mug cakes! But before you look start to google “what is a mug cake?” Let me first explain to you how they were made then vs now. I know, so exciting, right? 😉 Then we will get into the mug cake recipe details and video. Sound good?

My Mug Cake Recipe – Old vs. New (and Improved!)

I first started making mug cake recipes back in 2011, when my husband was training for Ironman. Man oh man did he need all the food! We were traveling a lot for races and most of our hotels just had a microwave. So, instead of grabbing a processed muffin with little to no protein from the store, I’d make him a mug cake recipe with just protein powder, fruit, and an egg! Okay I made him like 5, but you get the point. Protein mug cakes became a staple “post workout”  recovery snack when we were on the go!

Fast forward 8 years and my husband no longer races pro triathlon. But we still enjoy a vanilla mug cake for a light breakfast, or a chocolate mug cake for dessert.

Options for Flour

I often use oat flour to make the breakfast vanilla mug cakes and then cassava flour for a rich dessert chocolate mug cake. Both types of flour work great and whichever one you use, NO eggs are needed! The cassava flour is a little more dense, but totally delish. It’s like a rich brownie. Just sayin..

Lastly, I often whip up a few chocolate and vanilla mug cakes, in the oven, for when guests come over for dinner. No, really! I do! This way, it’s easy to tailor to their dietary needs. Paleo, keto,vegan, egg free, sugar free, nut free, etc. I gotcha covered!!

How to make a microwave mug cake IN THE OVEN

To make a microwave mug cake in the oven:

1. Mix the ingredients, either right in the oven-proof ramekins, or a mixing bowl works too.
2. If you use a bowl, pour the batter into the ramekin dishes, then place them onto a cookie sheet.
3. Bake for 15-20 minutes at 350F. EASY PEASY!

Now, let get that vanilla cake in a mug made. 😉

This vanilla cake in a mug is a gluten-free and vegan cake recipe, perfect for breakfast or dessert. It’s a microwave cake that can even be made sugar-free!

HOW TO MAKE VEGAN VANILLA MUG CAKE (CUSTOMIZABLE)

Vanilla Mug Cake Ingredients

• Plain or vanilla protein powder, oat flour, or gluten-free flour.
• pinch of salt
• maple syrup (or xylitol for sugar-free)
• baking powder
• 1 tbsp  coconut oil or other oil of choice
•  apple cider vinegar (to help it rise) optional
• milk of choice, such as almond milk (if using pea protein, you will need 1-2 tbsp more milk)
• pure vanilla extract
• Add-ins of your choice: chocolate chips, berries, or even TOP with SPRINKLES and coconut whip cream!

Chocolate Mug Cake Ingredients

The ingredients you need to make the chocolate mug cake are the same as the vanilla version, with two exceptions.

1. You can use cassava flour instead of oat flour to make it more dense and brownie like! Any gluten free flour should work though. 
2. If you are using protein powder, use chocolate instead of vanilla.
3. For even more chocolate flavor, substitute 1/2 tbsp of unsweetened cocoa powder for the same amount of either protein powder or cassava flour.
4. Dark chocolate chips go on top, obviously. 😉

Why are mug cakes chewy?

If you are shaking your head in agreement, I can help you avoid the dreaded chewy cake! Just use these tips and you will have a light, fluffy vanilla or chocolate mug cake.

1. Use oil sparingly. When you make any type of microwave cake, it’s important to grease the mug. However, too much oil creates that not-so-perfect” mug cake chewiness. Butter does make the cake lighter but of course, then it won’t be a vegan mug cake.
2. Stir with a fork. This may seem strange but when you are mixing the ingredients in a mug, there isn’t much room to move the ingredients around to combine them. Using a fork helps to combine everything while also breaking up any lumps of flour or protein powder.
3. Don’t overcook the cake. The power of a microwave is intense and the higher wattage ovens (over 900 watts) can easily overcook cake in a mug. Error on the side of caution and remove the cake 10-15 seconds early. The cake will continue to cook even after you remove it from the microwave.

Need more quick vegan desserts?

I’ve gotcha covered! Here are some of my favorites:

• Almond Flour Cookies (Vegan, Paleo)
• Apple Pie Peanut Butter Mug Cake {Vegan, Grain Free}
• Mix and Match Vegan Fruit Crumble with Oat Flour

Vegan Chocolate & Vanilla Mug Cake

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★★★★★

5 from 2 reviews

• Author: Lindsay Cotter
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Yield: 1 1x

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Description

This chocolate and vanilla mug cake recipe is a gluten free and vegan cake, perfect for breakfast or dessert. It’s a microwave cake recipe that can even be made sugar-free!

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Scale 1x2x3x

Ingredients

• 3–4 tbsp oat flour (or make your own by grinding rolled oats), vanilla protein powder, millet flour, brown rice flour, or cassava flour for paleo option. *See notes if using protein powder and substitutes.
• pinch of salt
• maple syrup, raw sugar, or honey (xylitol for sugar-free maybe substituted)
• 1/4 tsp. baking powder
• 1 tbsp  coconut oil or other oil of choice. 
• 1/4 tsp lemon juice or apple cider vinegar (to help it rise) optional
• 3 tbsp milk of choice, such as almond milk (if using pea protein you will need additional 1-2 tbsp milk)
• 1 tsp pure vanilla extract
• Add-ins and toppings: vegan chocolate chips, berries, sprinkles, coconut whip, coconut whip,  peanut butter baking chips, etc. .

CHOCOLATE OPTION – 

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Instructions

1. Whisk dry ingredients together in a bowl.  In a separate bowl, whisk wet ingredients together. Add wet ingredients into bowl with dry ingredients and stir to combine.
2. Next, place your oil, vinegar, and extract in three different spots on top of the dry mix.
3. Pour milk over the top and gently stir. You will see a few bubbles.
4. Pour this mixture into large mug or ramekin that has been greased or oiled. If you use pea protein or cassava flour, use the back of a spoon or your fingers to gently press the mixture down into the mug.
5. Microwave on high for 3 intervals of thirty seconds each so the batter doesn’t overflow. 90 seconds to 2 minutes total depending on microwave power. Remove from microwave, let it cool a minute.
6. Flip over onto a plate or dig in with a spoon. Toppings optional but a good scoop of yogurt or coconut whip is divine!

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Notes

Alternative flours * Pea protein and cassava flour are thick. If you use them, you will need to gently press the mixture down into the mug with a spoon or your hands. You may use gluten free All purpose flour, but each one will vary in texture and microwave times. 

Oven baking option –  Bake at 350F for 15-20 minutes in ramekin. Check at 15 minutes for doneness. Serves 1

CHOCOLATE MUG CAKE – The ingredients you need to make the chocolate mug cake are the same as the vanilla version, with two exceptions.

1. You can use cassava flour instead of oat flour to make it more dense and brownie like! Any gluten free flour should work though.  If you are using protein powder, use chocolate instead of vanilla.
2. For even more chocolate flavor, substitute 1/2 tbsp of unsweetened cocoa powder for the same amount of either protein powder or cassava flour. Dark chocolate chips go on top.

• Category: desserts
• Method: microwave
• Cuisine: American

Keywords: vanilla mug cake, microwave mug cake, microwave cake

Alright my friends, let me know if you give this mug of a cake (wink wink) a whirl. Be sure to check out the video above more more tips and tricks! Mmm k?

Cheers!

LC